A bon
(串かつ あーぼん)
Specialities
Chef
Mr. Tsutomu Hasegawa and Mr. Tsuyoshi Nakamura
Food
Light and skillfully made kushikatsu that won't leave you feeling sick the next day even if you eat 20 of them
Space
A homely space with a retro look and welcoming smiles to welcome guests
Set menu
Review
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Review 1,309casesFollower 1,497PeoplePick-up reviews
あーぼんの串カツはいくらでも食べれる！
半年ぶりに訪問した串カツあーぼん！こんなに感覚空いてたっけ？（笑） 超常連の食べ友さんにお誘いいただき超予約困難店の貴重なお席頂きました！本日はカウンター10人の食べ会でした 阪神電車大阪梅田駅から打出駅まで20分、駅から歩いて10分でお店に到着！大阪から30分で行けるのはいいですね！ ...Find out more
2024/04 Visitation
5times
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Review 275casesFollower 171People3年ぶりのあーぼんもやっぱり感動
3年近くぶりに予約が取れ、芦屋の串かつあーぼんへ。言わずと知れた串かつのレジェンド店 芦屋生まれなので、昔は普通に行ける店だったのだが、最近は超予約困難だし、客層も芦屋っぽくはな...Find out more
2024/05 Visitation
2times
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Review 3,479casesFollower 11,031PeopleAabon is a store that puts a smile o...
Instagram gurumebuta Daily Dining Gourmet Pig Kushikatsu Ahbon I revisited. This time, all...Find out more
2024/04 Visitation
6times
Restaurant information
Details
| Restaurant name |
A bon
|
|---|---|
| Categories | Kushi-age (Fried Skewer) |
| Phone number (for reservation and inquiry) |
0797-22-2030 |
| Reservation Availability |
Reservations available
予約は毎月１日に３ヶ月間まで受付 |
| Address |
兵庫県芦屋市楠町6-8 くすのきマンション １Ｆ |
| Transportation |
10 minutes walk east from JR Ashiya Station 5 minutes north from Hanshin Uchide Station 419 meters from Uchide. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
19 Seats （ 15 seats at the counter, 4-6 seats at tables） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK There are two locations nearby, so please ask the staff. |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
BYOB |
| With children |
Kids are welcome |
| Remarks |
You can bring your own wine, but it will cost 2,500 yen. Street View: http://hokkaido-sv.com/shop/abon |
閉じる
ChefMr. Tsutomu Hasegawa and Mr. Tsuyoshi Nakamura
26 years ago, when head chef Hasegawa was showing off his skills as a Japanese-style meal chef, he took over a kushikatsu restaurant that had been in business for eight years and started Kushikatsu Ah-bon. After much trial and error, he established his current style of creative kushikatsu, making use of his experience in Japanese-style meal. The number of fans continues to grow. Nakamura studied Japanese Cuisine at a culinary school and met Hasegawa while honing his skills in the kitchen of a Japanese Cuisine restaurant in Shinsaibashi. Captivated by Hasegawa's personality, he decided to work in Ah-bon's kitchen and continues to support the restaurant's reputation as head chef.
Food Light and skillfully made kushikatsu that won't leave you feeling sick the next day even if you eat 20 of them
Ah Bon's kushikatsu is surprisingly light. The secret lies in the quality of the oil and the chef's skilled technique. The oil they use is lard from the Netherlands, which the chef describes as "the best oil in the world." They open twice a day, and after the first rotation, all the oil is discarded and replaced. This has been a commitment since the restaurant first opened, so that all guests can enjoy the same quality of kushikatsu. By adding the oil and the chef's skill in draining the oil, they create kushikatsu that is so light that you forget the existence of the "batter" is even there.
SpaceA homely space with a retro look and welcoming smiles to welcome guests
The restaurant, which has four tables and 15 counter seats, is well-maintained throughout, with a warm wooden interior that exudes the feel of a retro Western Cuisine. A large, beautifully polished copper pot stands out on the inside of the counter that surrounds the kitchen in an arch. The homey atmosphere created by the chef and head chef who sit in front of the pot, as well as the friendly staff who are always smiling, is one of the reasons why there is a steady stream of enthusiastic fans who make repeat visits despite the fact that it is extremely difficult to make a reservation.
A light and easy-to-eat Naniwa soul food, "Kushikatsu" has been elevated to the height of art
It has been more than 20 years since we set up a store in Ashiya. The restaurant is open only twice for dinner and serves guests with selection courses, including around 20 skewers. The selection of i
...ngredients, preparation, and frying techniques are all unbeatable, and there is no end to repeat customers for a skewer with a high degree of perfection. The next day, the kushikatsu has a reputation for not upsetting the stomach, and even health-conscious guests who tend to shy away from Fried food will fall in love with its light mouthfeel. I want to experience kushikatsu that has elevated the taste of the common people to the level of art.