This restaurant opened with a mission: to preach the gospel of kushikatsu, a beloved Osaka speciality of deep-fried meat, vegetables or seafood on a skewer, to a wider world. ‘Daibon’ is a mashup of the owner-chef’s name and the shop where he apprenticed; the sign was hand-lettered by the mentor himself. A devoted lover of fish, the chef makes seafood the star of his kushikatsu prix fixe. His tiger prawn, a standard item, is fried rare to draw out its sweetness. His motto, another gift from his mentor, is ‘Craft, Character, and Passion’. The skill of the kushikatsu gourmet shines in his cheerful demeanour and devotion to his craft.