Kushiyaki – Japanese for grilled skewers – encompasses poultry and non-poultry items, cut into bite-sized pieces and cooked over a charcoal fire. It is a staple in izakayas (restobars) in Japan, popular as a post-work evening meal, since the skewers are made for sharing and are easily paired with alcoholic drinks.

If you’re in the Section 17 neighbourhood in Petaling Jaya, there’s a fun spot called OSSU! Kushiyaki that serves affordable kushiyaki for as low as RM3.90 per stick.

The name (Ossu おっす is a Japanese slang for “What’s Up?”) already hints that you’re in for a good time. I found myself chuckling at the cheeky phrasing they used in their printed notices, like this one which was plastered at the entrance:

Or another one in the restroom which begged patrons not to flush tissues down the toilet, because it would clog the pipes and bring bad luck to the Magnum 4D outlet downstairs.

The interior is spacious but cosy, divided by wooden partitions and noren curtains for privacy. Lining the walls are bottles of Japanese alcoholic beverages as well as colourful movie and pop culture posters. It’s a great spot to wile the night away with drinks, snacks, and friends.

The menu is pretty extensive, with plenty of meat and non-meat options. While skewers are their specialty, they also serve more filling dishes like donburis, noodles, and wok and teppan items.

Instead of a main, I ordered a Salmon Yukke Kodawari Egg (RM18.80), one of Ossu’s bestselling appetisers, and paired it with Japanese rice.

The portion is small, but it was filling enough for me. The Yukke seasoning (the Japanese version of the Korean ‘yukhoe’, typically used with raw meat) paired exceedingly well with the salmon sashimi, which was fresh and high quality with a fatty, buttery texture. Binding everything together was the silky kodawari egg yolk, which boasts a darker hue thanks to its higher astaxanthin content. I could also taste the nutty fragrance of sesame in each bite.

N’s order of Yakisoba came served piping hot, the katsuobushi (dried bonito flakes) curling from the heat. The flavours were good and the noodles were delightfully chewy, but it lacked wok hei, which would have otherwise elevated the dish.

The skewers did not disappoint. If you love innards, you’ll be glad to know that Ossu serves a good selection of parts including chicken heart, liver, kidney, gizzard, tail, and cartilage.

Everything we ordered was grilled perfectly. I especially liked the shiitake mushroom which was seasoned simply with salt and imbued with a smokiness from the grill, while still retaining its moisture. The gizzard, liver, and heart were outstanding too, and I liked the tare that they used to glaze the meats, which was the perfect balance between savoury and sweet.

One item I would recommend is the soft bone (nankotsu – far left), which is made from chicken cartilage taken from either the breast bone or leg. I enjoyed the contrast between the crunchy cartilage and the bits of tender meat around it. Like the mushrooms, this was also lightly seasoned, which highlighted the natural flavours of the chicken.

Our meal for two came up to about RM70++. Admittedly, some of the skewer portions are quite small – so if you’re here for dinner, I suggest ordering a main and getting the skewers to share; else you’ll be racking up quite the bill.

The place gets packed on weekends, so plan ahead or make reservations.

OSSU! おっす kushiyaki PJ

1st floor, 938, Jalan 17/38, Seksyen 17, 46400 Petaling Jaya, Selangor

Phone: 011-5933 1738

Opening hours: 4.30PM – 11.30PM (daily)

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PS2: All expenses are out of my own pocket unless otherwise stated. Views here are my own and are based on my personal experience. They are not meant to endorse or disparage businesses/ establishments in any way.