Kitashinchi Kushikatsu Bon serves skewers of unstinting luxury, including chateaubriand and foie gras. Creative combinations of delicacies, such as ‘pregnant kombu’ (kombu kelp with Pacific herring roe attached) with sea urchin and caviar or name-brand pork with truffles, are especially fun. To ensure a light palate, items are coated in powder-fine breadcrumbs and deep-fried in cottonseed oil. Osaka soul food, enriched with uniquely conceived ingredients.