▁pow der ed ▁egg ▁and ▁fl our ▁( comp ared ▁to ▁that ▁in ▁Tokyo ▁or ▁N ago ya ▁where ▁batter ▁is ▁prepared ▁with ▁fresh ▁egg , ▁water ▁and ▁fl our ▁to pped ▁with ▁p ank o ▁cr ust s ). ▁High - end ▁k ush i age ▁restaur ants ▁in ▁Os aka ▁serve ▁k ush ik atu ▁in ▁Tokyo - N ago ya ▁style . ▁Gr ated ▁y am ▁is ▁added ▁for ▁so fter ▁texture . ▁New ▁types ▁of ▁k ush ik ats u ▁restaur ants ▁serve ▁fond ue - style ▁k ush ik ats u ▁where ▁customers ▁f ry ▁k ush i ▁at ▁the ▁table ▁in ▁a ▁deep ▁pan ▁with ▁cook ing ▁oil . ▁K ush in ob ō ▁is ▁a ▁typical ▁high - end ▁Os aka - style ▁k ush i age ▁restaurant ▁with ▁franch ises ▁across ▁Japan , ▁and ▁it ▁is ▁appreciated ▁for ▁its ▁unique ▁serving ▁style ▁— ▁until ▁a ▁customer ▁inform s ▁them ▁that ▁they ▁are ▁full ▁and ▁don ' t ▁need ▁any ▁more , ▁they ▁continue ▁to ▁bring ▁variations ▁of ▁k ush i age ▁to ▁their ▁table . ▁ ▁D iced ▁cab bage ▁leaves ▁are ▁a ▁free ▁cond iment ▁prepared ▁in ▁a ▁large ▁bow l ▁on ▁the ▁table , ▁which ▁is ▁believed ▁to ▁prevent ▁a ▁feeling ▁d ull ▁in ▁the ▁st om ach . ▁ ▁Tokyo ▁area ▁ ▁The ▁basic ▁k ush ik ats u ▁in ▁K anto ▁eastern ▁Japan ▁area ▁including ▁Tokyo ▁is ▁cook ed ▁with ▁p ork ▁rib ▁s lic ed ▁in ▁ 3 – 4