Kushiage (deep-fried skewers)　Kanayama｜Kita-Shinchi

I crossed the street from Osaka Station’s Second Building and walked about three minutes into the Kitashinchi area to have lunch at Kushiage Kanayama.

The restaurant is located underground, so it might be a little hard to find, but there’s a signboard out front—just look for the sign and you should be able to find it.

Upon entering the restaurant, I was immediately struck by the calm and refined atmosphere—just what you’d expect from a renowned establishment in Kitashinchi. I was seated at an elegant counter, and first, I took a look at the menu.

There were many delicious-looking lunch options, but this time I chose the “Yukimuro-Aged Premium Pork Loin Cutlet.” Actually, I went there hoping to try the “Foie Gras Minced Cutlet,” but unfortunately, they were out of foie gras, so I decided to go with the pork loin cutlet instead.

It was my first time hearing the term “Yukimuro-Aged,” so while waiting for the dish to be prepared, I did a bit of research. I found out that a “Yukimuro” is essentially a natural refrigerator—a type of storage facility that uses the coldness of snow to preserve food. And “Yukimuro-Aged Pork” is a brand of pork from Niigata Prefecture, aged in a yukimuro—a snow-cooled storage facility that takes advantage of the region’s snowy climate.

This time, I had the pork loin cutlet. It had just the right amount of fat and, for a loin cutlet, it felt relatively light. The meat was tender with a subtle sweetness.

It was quite a hearty portion, but it didn’t feel heavy at all—no indigestion or discomfort—and it was absolutely delicious.

The side dishes that came with the meal—a bite-sized portion of grated yam (tororo) and kinpira gobo—were also exquisite, with a refined and perfectly balanced flavor.