{"id":41796,"date":"2017-03-21T00:00:42","date_gmt":"2017-03-20T16:00:42","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=41796"},"modified":"2019-12-09T14:07:41","modified_gmt":"2019-12-09T06:07:41","slug":"kushikatsu-daruma","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/kushikatsu-daruma\/","title":{"rendered":"Osaka’s famous Kushikatsu Daruma is opening in BGC soon!"},"content":{"rendered":"

Here’s another Japanese specialty you can try soon!<\/p>\n

<\/p>\n

From Osaka to Manila, here comes another Japanese dining destination every one will love–K<\/strong>ushikatsu Daruma<\/strong>. All thanks to the Tasteless Group (same team behind Hole in the Wall, Le Petit Souffle, Wrong Ramen, etc.), Manila foodies will get a taste of yet another homegrown must try Osaka food<\/strong>.<\/p>\n

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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n

What is kushikatsu? <\/strong><\/p>\n

Kushikatsu is a specialty most popular in Shinsekai, Osaka–they are deep fried golden katsu sticks made with a light batter and dipped in special sauce.<\/strong><\/p>\n

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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n

One of the most notable chains for kushikatsu in the area is Kushikatsu Daruma<\/strong>, which opened in 1929. You can’t miss their big popular mascot, Mr Ueyama<\/strong>, who is actually the company president.<\/p>\n

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Photo from @iammarius<\/a><\/figcaption><\/figure>\n

There are about 40 different types of kushikatsu (meat, seafood, vegetables, cheese and more), which you can order a la carte or per set<\/strong>, which averages \u00a51,800 – 2,000 for a dozen or so sticks and a side.<\/p>\n

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Photo from @sunida_boon<\/a><\/figcaption><\/figure>\n

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Photo from @gavrilatheodora<\/a><\/figcaption><\/figure><\/figure>\n
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Photo from @lildreamsoffood<\/a><\/figcaption><\/figure>\n

Some branches offer the “kaiten” experience<\/strong>, where orders are delivered via conveyor belts.<\/p>\n

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Photo from @0945am_<\/a><\/figcaption><\/figure><\/figure>\n
Fun Fact:<\/strong> The difference between tempura and kushikatsu is the batter. The batter in tempura uses a water, flour and egg base, however with kushikatasu, breadcrumbs are added and deep fried.<\/pre>\n
Each table is set with a container for its equally famous light tonkotsu sauce. There are three “secret” components: the batter, oil and sauce. There’s also a bamboo stand to place your finished sticks.<\/p>\n
There’s only one rule<\/span>:
\nNO double dipping!<\/strong><\/h2>\n
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Photo from @kushikatsudaruma<\/a><\/figcaption><\/figure>\n
What better to accompany these golden snacks than with fresh Japanese draft beer<\/strong>? Prices are a bit steep in Japan at \u00a5420 for a small glass, but it’s part of the whole experience.<\/p>\n
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Photo from @legato5703<\/a><\/figcaption><\/figure>\n
We can’t wait for Kushikatsu Daruma to open at
\nUptown Mall in BGC this weekend (March 25)<\/strong>!<\/h2>\n
Here’s a sneak peek from partner, Charlie Paw @charliepaw<\/a> on Instagram:<\/p>\n
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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n
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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n
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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n
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Photo from @charliepaw<\/a><\/figcaption><\/figure>\n
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Photo from @kuxsisonq<\/a><\/figcaption><\/figure>\n
Follow us on Instagram @bookyapp<\/a> for the latest and trendiest news on food in and out of Manila! If you still haven’t, download Booky to access more than 17,000 listed restaurants even when you’re offline!<\/p>\n
Opening soon!<\/strong>
\nUptown Mall, 36th St. cor. 9th Ave., Fort Bonifacio, Taguig<\/p>\n
VIEW DETAILS<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
Here’s another Japanese specialty you can try soon!<\/p>\n","protected":false},"author":4,"featured_media":41850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/41796"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=41796"}],"version-history":[{"count":12,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/41796\/revisions"}],"predecessor-version":[{"id":145819,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/41796\/revisions\/145819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/41850"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=41796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=41796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=41796"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=41796"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=41796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}