Kushikatsu Deep Dive — Osaka's Deep-Fried Skewer Culture

**Yaekatsu experience:** Yaekatsu (opened 1940s) represents old-school kushikatsu — standing-only counter, minimal English, elderly chef frying skewers in massive wok. The menu is hand-written in Japanese; point to what others are eating or order the omakase set (おまかせ, chef's choice, ¥3,000 for 15 skewers). The quality surpasses tourist-oriented Daruma — lighter breading, better oil (changed frequently), and seasonal ingredients. Expect 45-min wait on weekends; arrive at 17:00 opening for no wait. **Skewer progression:** Traditional order sequence starts with lighter items (vegetables, seafood) and progresses to heavier meats. Suggested order: asparagus → quail egg → lotus root → shrimp → scallop → pork → beef → cheese → mochi → (finish with) ice cream or banana. This progression prevents palate fatigue and matches sake/beer consumption curve. Pacing is important — order 4–5 skewers at a time, not all at once (freshness decreases as skewers sit). **Sauce alternatives:** The no-double-dipping rule creates sauce logistics — restaurants provide cabbage leaves for scooping additional sauce onto your plate, or squeeze bottles of private sauce. Some modern shops offer individual sauce cups (ending the communal sauce tradition). The Worcester sauce is key to flavor — thick, sweet-savory, with apple and vegetable undertones. Combined with crispy panko coating, it creates addictive sweet-savory-crunchy profile.