01 / ABOUT THE PLACE
About this place
The appeal of a Fuwa skewer lies in its changing texture: diners have singled out the contrast between the soft lung and the firm, slightly crunchy bite of its blood vessels. Charcoal-grilled options include offal, abura, chicken and beef skewers. For a taste of the cuts associated with Nishinari, starting with a few different skewers is a good way to explore.
Some diners have also enjoyed the abura skewers, including one who ate them topped with garlic. The skewer sauce has been described as soy-based and relatively light, so it is worth noticing how the flavour changes from one cut to another. The low-temperature-cooked selection offers another change of texture, with pork tongue sashimi, chicken white liver sashimi and seared chicken hearts among the options. One visitor noted that the chicken liver and pork tongue had been prepared with care. These dishes offer an alternative to the grilled menu.
There is seafood to choose from as well as offal. The menu lists a three-kind sashimi assortment, grilled scallops and salt-grilled sweetfish, while raw and grilled oysters are marked as a winter-season offering. Diners have enjoyed seafood such as oysters and shrimp, and one visitor praised the seasoning and grilling of the sweetfish. For a lighter drink, there are small dishes such as pickled shallots, potato salad and oden. Drinks include draft beer, large bottles of Akaboshi, sake and lemon chūhai. Put together a few skewers and a drink, or make a more substantial meal with seafood.
The restaurant welcomes solo diners for meals on the premises and also offers takeaway. Its location in Taishi, Nishinari Ward, Osaka, is open daily from 17:00 until 0:00 the following day.
