Chef Hirotsugu Morioka, head chef and owner of the acclaimed Michelin-starred sushi restaurant Sushidokoro Hirokawa in Osaka, has teamed up with Chef Tetsuya Hojo, known for his expertise in Italian cuisine and wine bars, and Chef Tokihiro, the son of Chef Hirotsugu himself.

These top chefs have brought their culinary skills together to Osaka’s Kyobashi to open Kushiagedokoro Hirokawa・Rapport.

Kushiagedokoro Hirokawa・Rapport is nestled in a residential area just a short walk from Kyobashi Station through an arcade street lined with eateries and after a fun five-minute walk, you’ll find it located in a quaint Western-style house (which is also only a few minutes away from Sushidokoro Hirokawa).

Under the concept of using the same ingredients sourced for their Michelin-starred sushi counterpart, the duo of Chefs aims to delight guests with new ways of enjoying the same high-quality seafood, now deep-fried on Kushiage skewers instead. The restaurant offers two course meals which consist of 15 or 20 Kushiage skewers each, as well as appetizers, soups, and more.

Placing a special emphasis and importance on the freshness and quality of the seafood, and by adding creative twists to their meat-based skewers, the chefs use lard and cottonseed oil sourced from the Netherlands to cook the skewers to perfection with minimal oxidation and unpleasant odors.

Please come and enjoy this Kushiage experience at newly opened Kushiagedokoro Hirokawa・Rapport which is quickly gaining attention for its delicious Kushiwage offerings.