串起、裹粉、油炸——而且酱料绝不二次蘸。
串炸（也称kushiage）是裹粉油炸的串物——一口大小的牛肉、明虾、鹌鹑蛋、莲藕和数十种蔬菜，裹上细面包糠现点现炸。每一串都在共用的酱缸里蘸一次稀的伍斯特风味酱。唯一的规矩：不可二次蘸。
它是大阪新世界的平民象征，被东京打磨成优雅的kushiage吧台，一串一串地现炸。桌上的生高丽菜既是清口小食，（按传统）也是你的酱料「汤匙」。
轻盈、滚烫、变化无穷——面衣几乎不存在感，所以每一串都尝得到食材本味。主厨精选那种一串接一串、串串完美的节奏，本身就是乐趣的一半。
面包糠外衣含小麦。东京有无麸质（米粉）串炸；众多蔬菜串适合素食者。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Course of fried skewers served a few at a time
Kushiage served skewer-by-skewer inside a creaking 1909 three-storey wooden townhouse that is a registered National Tangible Cultural Property.
Charcoal skewers of prized Okukuji Shamo chicken; liver pâté
A former Michelin-starred yakitori counter beneath Ginza, grilling rare Okukuji Shamo chicken skewer by skewer.
Daily stone-milled handmade soba, charcoal skewers, tempura
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
