A few times a year, I attend information exchange meetings with industry veterans. This time, we decided to visit a renowned restaurant for tempura. The restaurant had a prestigious reputation, and it lived up to it. The interior had only an L-shaped counter with around 10 seats, and there was a frying area in the corner. Two skilled chefs worked together smoothly. The lunch menu offered the following options: - Matsutempura Course: 9,350 yen - Kikutempura and Kakiage Course: 6,050 yen - Taketempura and Tentea: 4,950 yen - Ume Set Meal: 3,850 yen - Service Set Meal: 2,750 yen We ordered the Matsutempura Course, and it was impressive. The meal started with shrimp bread and then proceeded with shrimp, sweetfish, sand borer, ginkgo nut, taro, and more. The tempura was light and not greasy, thanks to their unique blend of oil. Each item was fried to perfection, and the flavors were exquisite. The tempura of turnip was a standout, and the Selfieurute (parsley root) was a delightful surprise. The meal ended with red miso soup, rice, and seasonal fruit. Overall, it was an unforgettable tempura experience. I look forward to visiting Tempura Kondo, which is said to be the best tempura restaurant in Osaka. Cheers to not letting Omicron get in the way!

Thank you for viewing. I visited the one Michelin star tempura restaurant "Shintaro" for lunch. It is located a 3-minute walk from Oebashi Station, a 4-minute walk from Yodoyabashi Station, and a 10-minute walk from Kitahama Station along the Dojimahama Street. The restaurant is easy to spot with its deep green noren curtain and sign. The exterior resembles a traditional Japanese restaurant. Inside, there is a 14-seat red L-shaped counter. The menu I had that day included "Shrimp Bread," "Saikyo Shrimp x2," "Ayugawa Lake Ayu," "Ehime Sea Bream," "Young Corn," "Okra," "Green Beans," "Lotus Root," "Shiitake Mushroom," "Quail Egg," "Pickles," "Tempura Tea," and "Yuzu Sherbet." The batter is light and easy to eat. The "Shrimp Bread" is particularly famous, but the vegetables were also juicy and delicious. The service was polite and attentive. The lunch was satisfying in terms of cost performance. I would definitely like to visit again. Thank you for the meal.

In the neighborhood of Osaka, I wanted to visit the renowned traditional Osaka tempura restaurant "Yotaro Honpo," but unfortunately it has closed down. Many people may be surprised to see the name of the restaurant. The first owner received the name from their training place, "Yotaro Honpo." There are many delicious restaurants in this area. It is close to Kitashinchi, but the clientele is mature and many people leave early, which is a characteristic of the area. At night, they only offer one course. The tempura is a classic style. They make a clanging sound as they drain the oil. They use a method called "bouage" where they pick up the tempura with chopsticks from a bowl of batter and cut the batter with a clanging sound. The tempura is very oily, which is rare. They change the oil twice. The meal starts with a shrimp sandwiched in shrimp paste, followed by two prawns, ayu (sweetfish from Lake Biwa), kisu (Japanese whiting), fu (wheat gluten), and two more prawns towards the end. The slightly bitter Lake Biwa sweetfish was delicious. It is a classic and traditional tempura restaurant. I also tried tempura at a restaurant that costs 50,000 yen, but I personally don't mind if there are no shrimp or conger eel even if it's expensive. So, I didn't need four prawns, even though they were juicy. The dessert was melon, very sweet! I enjoyed the additional tea with the tempura. I also noticed the difference in treatment between regular customers and newcomers at this single-course restaurant.

New Tarou, a tempura restaurant located near the river close to Dojima, that has been awarded one Michelin star in the 2022 Michelin Guide Osaka. I visited for lunch this time. The interior is reminiscent of a dumpling shop, but you can enjoy authentic tempura here. The lunch prices are not high, so it's a great place for a quick meal. Thank you for the delicious meal.

I love tempura, so I go to various places, but "tempura in Osaka" was my first time. This place was recommended to me as a favorite spot of a senior colleague. I heard that it is a longstanding establishment that has even won a Michelin star. The restaurant seems to only have a counter, but the tables are red, giving it a unique charm different from old establishments in Tokyo. But this is also lovely in its own way. I sat down and started with a bottle of beer for a toast. Super Dry, delicious! And then, the course started immediately. As expected from the Kansai style, the tempura batter is the "almost non-existent" type. And it's "salt-only," which requires confidence. First up was shrimp toast. Yes, this starter is often seen in Kansai-style restaurants and it was delicious. Then came the shrimp... but throughout the course, shrimp appeared multiple times. I forgot how many times it was served, maybe around 4-5 times. But no matter how many times I ate it, it was delicious. After that, I had various types of tempura, and they asked if I wanted vegetables like lotus root cut or not. Personally, I prefer them cut as it makes it easier to eat. Finally, I had tempura over rice with a choice of tempura tea. It seemed like they didn't offer tempura donburi. Delicious tempura doesn't make you feel heavy, so you can enjoy it all. I finished with dessert. It was amazing. Overall, the atmosphere created by the longstanding establishment was comforting. I was completely satisfied. Thank you for the meal!

I have never really chosen "tempura" when dining out, so I am a beginner in this regard. The appearance of the tempura was different from what I am used to. The batter was extremely thin. I learned that this is the Kansai style of tempura, where it is common to eat it with salt instead of tempura dipping sauce. The shrimp also had a simple appearance, more compact compared to the large shrimp tempura on top of a tempura rice bowl, but when I tasted it, the flavor was rich and concentrated, making it delicious to savor. What really surprised me were the "kabura" (turnip), "ebishimo" (taro), and "tenten" (tempura green tea). Especially the tempura green tea was shockingly delicious. I never realized I was missing out on such a good thing. I have now changed my mindset and will include tempura as an option when dining out. I forgot to mention, the salt from the beginning to the end was incredibly delicious. I wanted to buy it in kilos, but it's a secret recipe of their homemade blend. Well, that makes sense...

First, shrimp bread is served. Then, two shrimp skewers. Shrimp skewers appear a total of 5 times throughout the course. You really feel like you've eaten shrimp. Crunch. There is a small bottle of whiskey, and it's fun to make your own highball. There is no tempura dipping sauce. You just eat it with salt like powdered snow. You can taste the water in the fish when you eat the tempura of sand borer. Yomogi fu. Spicy ginger. There is no tempura bowl, but the tempura tea made with green tea is a specialty. Tempura is also good with rice and red miso soup. Established in 1964. Same age as me. The owner of the tempura restaurant in Nishi-Temma is also the same age. It makes me happy for some reason.

I visited for a family celebration at lunchtime. We usually go to a different tempura restaurant, but my father recommended Shintaro this time. The taste was undeniably delicious, and the flavor could be fully appreciated with just salt, no need for tempura dipping sauce. The quality for lunch at this price is quite rare, I think. I would definitely like to visit again!

Established in 1964, it was my first visit to this restaurant. The fun starts with the shrimp breaded in panko. They don't serve tempura dipping sauce, so you eat it with salt. The course costs around 8000 yen, and you get 6 pieces of shrimp. The simplicity of the tempura, with the image of them being freshly prepared, makes it taste really good. The ending with tempura and tea, not with dashi but with green tea and a hint of salt, is incredibly delicious. I've been to several tempura specialty restaurants in Osaka, but this one has become my favorite.

A retro-style tempura restaurant where you can sit at the counter. I went for lunch and ordered the tempura and kakiage set. No appetizers, just straight to the tempura! They only offer salt, no dipping sauce, which was disappointing for someone who loves dashi. The tempura was served promptly one after another. I had high expectations based on reviews, so I kept hoping that the next one would be amazing. If I hadn't been to other tempura restaurants, I might have thought it was delicious. However, I believe the standard of tempura restaurants these days is high, so personally, I don't feel the need to go back or bring someone else. It was tasty but just average. Thank you for the meal.

Michelin one star obtained. [Why do I think that when I finish eating] I made a reservation a week ago. It was easy to get a reservation. When I arrived at the restaurant on the day of, it was completely empty. Only me. It felt a little strange. This time, I ordered the lunch tempura bamboo course. Tempura included breaded shrimp, minced shrimp in sweetfish, natural water chestnut, mountain vegetables, lotus root, quail, etc. Additional uni. There were no other customers around, so the atmosphere inside the restaurant was quiet. The way the tempura was served was also very plain, just placed in front of me without much explanation. Since I was the only customer, I wished they would have explained a bit more. The prawn was described as exquisite, but it was quite ordinary. Overall, the tempura was simple and nothing really stood out. For the ending, you could choose between tempura rice bowl or tempura tea. This time, I chose tempura tea, which was delicious. When it came time to pay, there were still no other customers around. Hmm? I felt somewhat unsatisfied. I think if they stick to a simple frying style, they need to use more unique and high-quality ingredients to leave a lasting impression. That's my honest impression. Thank you for the meal.

Today I had tempura five times in one day. It's crazy... just thinking about it makes my stomach feel queasy. And it's Monday, so I'm done for this week. The first place I went to was Shintaro at Daido for lunch. I observed the tempura batter. I wonder if they intentionally don't make it crispy... it was a bit soggy. What makes tempura delicious?? The crispiness of the batter and the juiciness of the ingredients... I guess that's the aim, but I don't really understand it. I enjoyed the course until the end. The flow of the ingredients was very informative. Thank you very much.

This is my second visit. The tempura here is very simple but incredibly delicious! The preparation and frying are done by two people, and their teamwork was surprisingly good. I told them I was in a hurry for my second stop at Oohata-san's, so they cooked according to my eating speed, which was very helpful. (*≧∀≦*)

Today's lunch was a bit delayed, so I couldn't think of a place I wanted to go and ended up choosing tempura as an easy option. This tempura restaurant is well-known as one of the best in the Kansai region, with another branch being even more famous. I later found out that this branch only serves one tire at a time, which was a bit surprising. I arrived at 12:45 and saw three customers leaving. The restaurant is located about 50-60 meters into a narrow alley on the northeast side of Oe Bridge. The exterior of the restaurant is quite old-fashioned, which was unexpected for a renowned establishment. I made a reservation after checking for available seats 10 minutes before entering. The meal cost 3,500 yen excluding tax and included a plum set meal. The tempura was served promptly since there were no other customers. The tempura items I had included shrimp sandwich, two pieces of prawn, a high-quality moroko fish, another prawn, a sand lance and shiso leaf roll, quail, green beans, lotus root, and shiitake mushroom. Some notable items were the light and crispy shrimp, the flavorful moroko fish, and the slightly sweet lotus root. The tempura was cooked to perfection and had a unique blend of ingredients that made it delicious. I left the restaurant at 1:15 with three groups of seven customers still remaining. It was a quick and intense tempura experience that lasted only 30 minutes.

Located in Okawappuchi, this tempura restaurant has been in business for 50 years. They only offer a 4-type mixed salt for dipping, but it is mild with a hint of sweetness, making it enjoyable. Despite being alone, the service is efficient with oil changed twice during the meal. The meal is finished in 40 minutes of hard work.

The shrimp tempura was excellent, and the mountain vegetables were also delicious in every way. We enjoyed them with homemade salt, which really brought out the sweetness of the ingredients. The turnip tempura was advised to be eaten while still hot to fully enjoy the sweetness and aroma of the turnip. The burdock root tasted like eating chestnuts. The sandfish tempura was a new experience with its unique texture and satisfying volume. It was a truly fulfilling dining experience.