【Osaka Umeda】\ \ Michelin Guide 8 consecutive years featured restaurant \ \ Azabu-Juban Tenpura Yokota-san has finally opened in Umeda⭐️ A revolution in tempura that defies common sense! No, it's a revolution in tempura by the master with 25 years of experience!! Adjusting the heat carefully and lifting from the oil at the optimal time!! The lower floor is a sushi restaurant, so fresh fish is available!! It's truly amazing‍♀️ The scent of perfectly cooked seafood spreads in your mouth, a moment of bliss❤️❤️❤️ The tempura, carefully cooked, was a combination of heat control and sincerity!! It's really delicate, isn't it☺️ The live feeling of the master cooking tempura right in front of you is wonderful, and the sound of sizzling adds to the atmosphere⭐️⭐️ The master is very friendly and has a lovely smile. This is something that overseas visitors should definitely try!! They will surely love Japan even more❤️ It's a wonderful restaurant that I would love to use for special occasions or as a reward for hard work. Another wonderful addition to the list❤️【Menu】 ・Seasonal soup Clam extract soup A gentle and delicious taste for the stomach and the heart ・Tenpura Yokota ⭐️ Prawn Fluffy and crispy, rich and sweet☺️ The tail is crispy and fragrant without any bitterness, a luxurious taste⭐️ New onions A crunchy texture, delicious sweetness from end to end! It's too sweet, like a dessert!⭐️ Squid You can chew it even with your gums!!! The more you chew, the more sweetness spreads! ・Sake dishes Three kinds of mozuku, isogai, and clam in Japanese sauce ・Tenpura Yokota ⭐️ Baby corn Is this how baby corn tastes? Surprisingly sweet and the kernels are deliciously crumbly!⭐️ Sawara A delicious fish from the heart. Sweet and crispy, with a deep flavor typical of white fish⭐️⭐️ Scallop So sweet! Incredibly sweet! It's so melty and delicious! Each piece of scallop is distinct, and there's never been such a delicious scallop!⭐️ Fava beans Rich and creamy beans with a unique taste! Another unprecedented flavor! Fluffy ・Sashimi One kind of flathead mullet ⭐️ Hiramasa Here, you can enjoy it with wasabi soy sauce, matcha salt, or kabosu salt! They are all delicious, rich, and have a firm texture! It's not just the tempura, even the sashimi is delicious! Oh! The sashimi is delicious, so the tempura is also delicious❤️ ・Tenpura Yokota ⭐️ Beltfish The happiness overwhelms you with each bite! It's the champion of the best fish category in history! Fluffy, flavorful, and indescribable!⭐️ Shiitake Despite being fried in oil, it's full of moisture! This is surprising, it's so tender and moist, incredibly delicious!! The ultimate umami concentration!! Parade!!⭐️ Naruto sweet potato It's tender! The umami is concentrated and incredibly sweet! It's like sweet potato❤️❤️❤️ Even after some time, the steam is still rising, which is amazing⭐️ Densuke conger eel It's also fluffy and crispy! A huge conger eel that I've never seen before. I thought conger eel was only for sushi, but it's also delicious in tempura☺️⭐️ Red eggplant As expected! No, the melty texture and natural sweetness❤️❤️ ・Meal Ebi Kakiage Rice with tea Tempura for the final course is not greasy at all, it's surprising! The rice with tea and red miso were also delicious. ・Dessert Fruits and green tea A light and refreshing combination suitable for the end! The perfect meal has been overwritten❤️❤️❤️ It was incredibly delicious. I even felt the master's thoughts! Thank you for the feast❤️❤️

Located in Tokyo Azabu-Juban and recipient of a Michelin star, "Yokota" is a place where you can enjoy tempura. The restaurant offers a clean and cozy atmosphere with counter seats and private rooms. The Tempura Kaiseki Course costs 12,000 yen and includes clam soup, tempura of prawn, new onion, squid, young corn, mackerel, sweet potato, scallop, broad beans, belt fish, shiitake mushroom, conger eel, red eggplant, vinegared mozuku seaweed, cabbage and clam ohitashi, limpet, red snapper sashimi, tempura rice bowl, and dessert. I was seated at the counter and started with a toast of beer and highball. The clam soup was rich in flavor, with the essence of clams shining through. It was a perfect dish for curing a hangover. The tempura course began with prawn tempura, which was crispy on the outside and juicy inside. The fresh new onion and tender squid were also delightful. The scallop was the highlight of the meal, incredibly sweet and succulent. The vegetables like eggplant, shiitake mushroom, and sweet potato paired well with the tempura batter, making them even more delicious. The interlude of vinegared mozuku and two types of shellfish in the tiered dish was refreshing. The red snapper sashimi was firm and delicious. Each tempura piece was served individually, ensuring that we enjoyed them fresh and crispy. It was a lovely dining experience that I would love to repeat when I want to relax and savor each bite.

Osaka, Kitashinchi, 9 minutes walk from JR Osaka Station: "Tenfura Ginza Yokota Umeda Bettei" in Osaka, Osaka Prefecture, Kita-ku, Sonezaki 2-8-7 Coast Station 5F. A branch of the Michelin Guide-recommended restaurant "Azabu Jyuban Tenfura Ginza Yokota" has opened in Umeda. On this day, I visited from Kobe to enjoy the Tenfura course featuring shrimp and salmon roll, among other dishes. - Tenfura Course: 15,000 yen - Seasonal Soup with Eel - Sashimi: Sea Bream with rice flour salt - Saké dishes: Three varieties - Tempura Roll: Shrimp, Salmon Roe - Various dishes The elevator takes you to the top floor. The interior of the restaurant is elegant and luxurious. Before the meal, the chef greeted us politely. Tempura is usually eaten with lemon and salt. They recommend making a special lemon salt by squeezing lemon over the salt. Curry salt is also available on the table. Tempura sauce can be served upon request. My top 3 favorites: 3rd place: Red Eggplant 2nd place: Kisu & Beltfish 1st place: Scallop I selected Tencha (rice tea) to finish the meal. With a good variety of tempura dishes, I was able to enjoy the meal without eating too much rice. It was a satisfying experience to leisurely enjoy tempura in the Umeda area. Thank you for the delicious meal. Instagram: @zenryoku_ayapan https://instagram.com/zenryoku_ayapan #TenfuraGinzaYokotaUmedaBettei #TenfuraGinzaYokota #Tenfura #GinzaYokotaUmedaBettei #Yokota #Tempura #UmedaGourmet #OsakaGourmet #KansaiGourmet #OsakaDate #OsakaDinner #UmedaDate #UmedaDinner #KansaiDate #HigashiUmeda #KansaiDinner #OhtsuTenjin #OhtsuTenjinGourmet #KitashinchiGourmet #KitashinchiDinner #HigashiUmedaGourmet #OsakaJapaneseFood #OsakaTempura #Osaka #osaka #tempura #tenpura #japanesefood #japaneseculture

Tenpura Yokota, located a 5-minute walk from the subway Higashi-Umeda Station, is a delightful restaurant in Osaka. We enjoyed a variety of dishes including eel soup, sashimi, shrimp, white mushrooms, scallops, and more. The tempura was light and crispy, and the seafood was fresh and flavorful. The sake selection was impressive, with the Lapis from Shinsei Brewery standing out for its refreshing and fruity taste. Overall, a highly enjoyable and delicious dining experience in Umeda. #TenpuraYokota #Umeda #Shrimp #Ginkgo #Uni #ShibaEbi #UmedaLunch #UmedaDinner #UmedaGourmet #OsakaGourmet #KansaiGourmet #ThankYou #BonAppetit

This is the Osaka branch of the renowned restaurant "Tenpurayokota," which has held a Michelin one-star rating in the capital for eight consecutive years! Located in the bustling Izakaya district of Ohatsu Tenjin, passing through the crowded streets, you might wonder, "Can a Michelin-starred restaurant really exist in a place like this?" But it does! The restaurant appears on the fifth floor of a building, exuding elegance and standing out from the rest! Truly a hidden gem in the city! I tried the 9000 yen course this time and each dish was so delicious that I want to share the highlights with you. The seasonal appetizer included Chrysanthemum and Chrysanthemum greens, conch, and seaweed, all small but exquisitely prepared and delicious. The tempura lineup featured shrimp, ginkgo nuts, squid, white mushrooms, scallops, chili peppers, eel with plum sauce, turnips, cutlassfish, red eggplant, and conger eel, all served with salt or curry salt (you can also request tempura dipping sauce). This was accompanied by shrimp fried rice, shirasu steamed egg custard, miso soup, pickles, fruit, and green tea. Each tempura item was a delight - the shrimp was sweet and perfectly cooked, the ginkgo nuts were chewy and subtly sweet, and even the squid, which I usually don't like, was surprisingly delicious. The white mushrooms with truffle salt were luxurious, the scallops were tender and sweet, and the chili peppers were crispy and not spicy at all. The eel with plum sauce was a seasonal treat, and the turnips were unexpectedly juicy and sweet. The cutlassfish was cooked to perfection, and the red eggplant was fluffy and juicy. The conger eel was a satisfying end to the tempura course. The shrimp fried rice was shiny and chewy, and the fruit and bitter green tea provided a refreshing finish to the meal. Despite the generous portions, the high-quality ingredients and skilled preparation left me feeling satisfied without any heaviness. The tempura, with its precise frying times for each ingredient, was exceptional! The craftsmanship on display at this price point is truly remarkable. Thank you for coming to Osaka! I would love to visit again.

Visited Umeda Bettei in search of the famous tempura from the renowned store Yokota in Asakusa. Located on the 5th floor of a building just a turn away from the Okunai Tenjin shopping street. The upscale interior of the restaurant offers a variety of dishes that are fried right in front of you. Ordered the Tempura Kaiseki Course for ¥15,000, which included clam soup, shrimp, young corn, squid, 5 small side dishes, shiitake mushrooms, chili peppers, scallops with seaweed tempura, pufferfish sashimi, swordfish, young sweetfish, white asparagus, shrimp and caviar tempura rolls, zucchini, conger eel, red eggplant, shrimp tempura (tempura rice bowl or ochazuke), red miso soup, pickles (turnips, radishes), assorted fruits (melon, watermelon, pineapple, orange), and matcha green tea. Started with clam soup to reset the stomach, then the course began. The tempura had a crispy texture and a fragrant aroma, with the flavor of each ingredient coming through. They adjust the frying conditions based on the ingredients, showing their attention to detail. The 5 small side dishes also played a good role in balancing the overall course. The latter part of the meal was a rush of delicious tempura, including fresh sea urchin and caviar. Finished with a fantastic shrimp tempura rice bowl, which was also exceptional. The order of the menu and the seasoning balance were well thought out, providing enjoyment from start to finish. The calm atmosphere of the restaurant allowed for a delightful experience of food and drinks. Thank you for the feast!

Thank you for viewing. I hope you can give me your "likes", "follows", and save the store. I visited "Tenfura Ginza Yokota Umeda Bettei" for lunch. This is a sister store of the renowned Azabu-Juban tempura restaurant "Tenfura Yokota," which has won the title of Tempura Top 100 in 2022 and 2023 on Tabelog. The Yokota Group has been rapidly expanding with various new openings. The access is about a 3-minute walk from Umeda Station and Higashi-Umeda Station, located on the 5th floor of a building called Coast Station G. The tempura here has a thick coating overall. Most items are cooked thoroughly, with little rareness. The service is very polite and there were no issues to be concerned about. The menu I had that day included "White cabbage and clam ohitashi," "Mochi chawanmushi," "Shrimp," "Baby corn," "Squid," "Shiitake mushroom," "Beltfish," "Sawara fish," "Asparagus," "Megochi fish," "Red eggplant," "Tempura shrimp rice bowl," "Red miso soup," "Pickles," and "Vanilla ice cream." It may have been just a coincidence that day, but overall, it felt more like fritters than tempura. I think it would be even more delicious with a thinner and softer coating. Thank you for the meal.

The Michelin-starred tempura specialty restaurant in Azabu, which has been featured for 8 consecutive years, has opened a branch in Umeda. Upon entering the restaurant, I felt like I had been there before, and it turns out it was where "Sushi Miyakawa" used to be located. While private rooms are available, I opted for the lively counter seats to enjoy the experience. I chose the "Tenfura Kaiseki Sou" course for 12,000 yen. The meal started with a clam soup full of umami flavor, followed by three types of tempura - prawn, young corn, and squid. The prawn was sweet and delicious with a crispy texture. Next came three appetizers - clam and napa cabbage ohitashi, Thai-style marinated fish, and whelk. This was followed by four types of tempura - shiitake mushroom, mackerel, long green pepper, and scallop. The tempura had a thin batter, allowing the natural flavors of the ingredients to shine through. The scallop was rare in the middle, enhancing its sweetness. The sashimi course featured amberjack with salt, wasabi, and vinegar. Then, five more tempura items were served - cutlass fish, young ayu fish, asparagus, conger eel, and red eggplant. The cutlass fish was perfectly cooked and the asparagus was sweet. The meal ended with a shrimp tempura rice bowl and seasonal fruits with matcha for dessert. Overall, the meal was excellent value for the quality and price. The food was light and satisfying, and the timing of the dishes was well-paced. The quiet chefs focused on their work, allowing guests to enjoy the meal in peace. This restaurant is recommended for dates and business meals.

Recently, I have been coming to Osaka frequently for work and sometimes have lunch with clients. I don't want a place that is too noisy, but also not too formal, and of course, the food must be delicious. I found this restaurant that seemed perfect, so I made a reservation and went for lunch. Here is what we had: 1. Boiled gold time grass 2. Rice cake and autumn leaf gluten steamed in a tea bowl with: - Prawn head - Baby corn - Mackerel - Shiitake mushrooms - Additional dipping sauce with grated radish - Sweetfish - Long green pepper - Conger eel - Asparagus - Scallop - Eel - Eggplant 3. Tempura bowl with shrimp tempura 4. Red miso soup and pickles 5. Pineapple sherbet When do I use this restaurant? This time, I had lunch with a client from our company. Is it clean? I didn't feel any stress about cleanliness. How is the quality of service? The part-time staff seemed a bit inexperienced, but the manager was working hard. Is parking convenient? There are many coin parking lots nearby. Is it good value for money? The price for this course is cheap and a good deal. How is the ambiance? The manager's attentive service stands out. What is the recommended point? All the tempura dishes were delicious. The person frying the tempura, who I think is the manager, was very polite. The tempura was cooked just right, not too fast or too slow. The tempura shrimp tempura bowl we had this time was incredibly delicious. In the end, I ate all of it and ended up quite full, almost painfully so. My companion also said, "It's delicious," and the business lunch was a great success. Thanks to my companion's comment of "I want to eat tempura," we found a great restaurant. I was lucky.

I will not visit this restaurant for a second time, as the taste, service, and cooking methods all received low scores. They use a system where you have to transfer food from the serving dish to your plate using chopsticks. The staff seem unsure of how to use chopsticks properly, as they shake and I worry they might drop something. I requested quality over quantity, but they still served me a normal amount of food. The fried squid was overcooked, the asparagus had a bitter taste, and the staff couldn't explain the dishes or how to eat them. To top it off, they rushed me to pay the bill before I finished eating, and the overall atmosphere was unsatisfactory.

Location is Umeda. On this day, my senior treated me to tempura. It seems to be a course meal, and drinks are ordered separately. The restaurant is called "Tenkura Ginza Yokota Umeda Betten." I have heard the name before. It's a restaurant in Tokyo that has a Michelin star. I see the name "Sushi Yokota" popping up recently, I wonder if they are related? Looking at Tabelog, the course meal seems to start from around 10,000 yen. Drinks are a bit pricey, like in Kitashinchi. Anyway, the meal included the following: - Clam soup - Kagoshima prawn - Young corn - Squid - 4 types of appetizers - Shiitake mushroom - Kisu fish - Red bell pepper - Scallop - Fresh sea urchin - Amberjack sashimi - Flying fish - Ayu sweetfish - White asparagus - Tempura roll - Zucchini - Conger eel - Red eggplant from Kumamoto - Shiba shrimp tempura rice bowl - Assorted fruits with matcha. Finally, we had a rice bowl and dessert, and we were full. There were quite a lot of dishes, so if I had to pick a recommendation, it would be the tempura roll. It has shrimp tempura topped with caviar on rice and seaweed. Quite luxurious. Another recommendation would be the flying fish. The skin was cooked perfectly. It's quite filling, so you might get full easily. I think this restaurant would be suitable for various occasions like dates or business dinners.

Yokota-san's tempura, which has been gradually expanding its presence with sushi and tempura restaurants, has finally arrived in Osaka! I haven't had tempura in a while, so I visited the restaurant right away. It was located in an unexpected place amidst many cheap izakayas in the area, so I was a bit worried about the flow of customers. However, when I took the elevator up, I was greeted with a spacious and pleasant counter atmosphere. This time, I tried the popular No.1 Tempura Kaiseki course. Yokota-san's tempura is served with salt, which is my favorite way to eat it. I'm so happy! The course included a variety of dishes such as seasonal appetizers, steamed red leaf gluten and rice cake, Kagoshima prawn, young corn, squid, shiitake mushroom, mackerel, Kyoto's Manpukuji pepper, scallop, swordfish, young sweetfish, white asparagus, Kyushu's red eggplant, tempura bowl with shrimp, red miso soup, seasonal dessert, and matcha. All of this for only 9,000 yen, with around 20 items served, making it less than 10,000 yen. The portion size of each tempura piece was also generous, providing a satisfying and fulfilling experience. I believe that trendy restaurants are those that excel in all aspects - price, taste, and quantity. Yokota-san's restaurant manages to exude a sense of luxury without being overly expensive, and the food is delicious! It's very reasonably priced, so I highly recommend giving it a try.

I saw a wonderful review by Mairebi-sama and thought I'd like to go there, it's a tempura restaurant. It's a high-class place where the chef fries the tempura right in front of you. As someone who usually goes to izakayas, I thought it might not be my thing, but I wanted to try going to such a nice place once in a while. Since July is my birthday month, I decided to treat myself with my friends. July is also the month for enhancing my love for apple pies, so it's okay to be extravagant (laughs). It's located on the 5th floor of a building in Higashi Umeda. When you enter the restaurant, you'll find a small, simple, and beautiful counter. The simplicity of the place was so lovely that I was touched just by stepping inside. We started with a toast of draft beer. We had the 12,000 yen tempura course. Wow, such luxury! First, a warm clam soup was served. It seemed like they wanted us to settle our stomachs with this. The clam soup was incredibly delicious! It was overflowing with clam essence! I wanted to drink a whole bowl of it. After warming our stomachs with the soup, we expected the appetizers to come next, but to our surprise, shrimp tempura was served first! The chef explained that shrimp tempura is served first as a greeting, like a business card for the restaurant. I see! We enjoyed the tempura with salt, lemon salt, and curry salt. The shrimp and shrimp head with lemon salt were delicious. The shrimp had a firm texture and a soft, melt-in-your-mouth quality. Tempura is always best with shrimp! The course included: Tempura: Shrimp, Young Corn, Squid, Tempura: Shiitake Mushroom, Spanish Mackerel, Red Azuma Sweet Potato, Scallop, Sashimi: Blackthroat Seaperch, Tempura: White Asparagus, Cutlassfish, Zucchini Flower, Ayu Sweetfish, Red Eggplant, Eel, Served Meal: Tempura Rice Bowl with Red Miso Soup, Dessert: Fruits and Matcha, Drinks: Ishikawa Nokou Naohiko Unfiltered Sake (2,800 yen), Aomori Tanaka Special Junmai Sake (2,000 yen), Mie Takijiman Extra Spicy Special Junmai Sake (1,700 yen). Everything was delicious and I was impressed. The fish was amazing, but the vegetable tempura was outstanding! The shiitake mushroom tempura was unexpectedly juicy. The red sweet potato tempura was impressively sweet. It was my first time trying flower zucchini and I loved its unique flavor. I was happy to try something rare. The attention to detail in the ingredients was evident. What impressed me the most was the chef's tempura frying technique. When they placed the freshly fried tempura in front of us, there was not a single oil stain on the tempura paper. What? Is that even possible? It's freshly fried. Amazing! When we were amazed, the chef smiled and said, "It may look easy, but frying tempura requires attention to detail." It's obvious that this is not a skill that can be acquired overnight. The high-class atmosphere made me nervous at first, but the chef was very friendly and created a comfortable dining experience. The chef, who came from Tokyo, shared interesting stories about the differences in fish procurement and available ingredients between Tokyo and Osaka. It was very intriguing. Top-notch restaurants not only have fantastic food but also have a great atmosphere created by the chefs and staff. They are considerate and make even someone like me, who is not used to such places, feel comfortable. I indulged myself, but it's my birthday month, so it's okay. I'm glad I read Mairebi-sama's review and went there. It was truly wonderful.

On this day, I went to Higashi Umeda. I had a craving for tempura after a long time, so I headed to this restaurant. I arrived at the restaurant at 6:00 PM. The restaurant is located about a 5-minute walk from Higashi Umeda Station, on the 5th floor of a building along the street that connects Ohatsu Tenjin to Shinmido-suji. There is also a sushi restaurant on the same floor, but since there is no sign, it may be a bit difficult to find. The restaurant has a simple and clean impression with only about 10 seats at the L-shaped counter. There are four course options ranging from 9,000 yen to 12,000 yen, and I made a reservation for the 12,000 yen course that includes sashimi and appetizers. First, I had clam soup to warm up my stomach. Then, unexpectedly, the meal started with a shrimp tempura! It reminded me of a sushi restaurant that starts with fatty tuna. Today, I decided to fully enjoy the tempura (*´∀`)♪ While alternating between appetizers and sashimi, I indulged in the tempura. Each freshly fried tempura was exquisite! They varied the frying time and thickness of the batter depending on the ingredient, and I was particularly impressed by the thinly-battered young ayu (((o(*ﾟ▽ﾟ*)o)))♡ The rare scallop was also delicious (*´Д｀*) The anago that appeared towards the end was super thick and each piece was large! Even though I was already quite full by this point, the final dish of tempura rice tea was also very voluminous (*≧∀≦*) But it was delicious, so I finished it all (*≧艸≦) This may be the first time I've had so much tempura in one meal. I was filled with a sense of satisfaction from eating tempura! Thank you for the meal. <Tenbura Kaiseki Kusa> 12,000 yen including tax, plus a separate 10% service charge ○ Clam soup... The soup had a gentle flavor while still allowing the essence of the clams to come through. Tempura Part 1 At this restaurant, you can enjoy the tempura with salt, curry salt, or lemon. I had the light ingredients with just a little lemon and salt, and the heavier ingredients with curry salt. ◎ Prawn... The flesh was not overcooked, with a slightly soft texture. The shrimp head was crispy and delicious. ◎ Baby corn... The baby corn was tender and flavorful. It was also delicious with curry salt! ◎ Squid... A thick piece of squid tempura. ○ Three appetizers... Whale fin, marinated sea bream, Japanese bayberry in honey, and simmered limpet. The Japanese bayberry was unusual and tasty. Tempura Part 2 ◎ Conger eel... Conger eel is a must-have for tempura (*≧∀≦*) Why is it so delicious when fried in tempura batter? ◎ Shiitake mushroom... A thick shiitake mushroom. It remained hot and juicy. ◎ Sweet potato... A very sweet and smooth sweet potato. ◎ Scallop... The scallop was rare and had a sweet flavor. ○ Sashimi... Amberjack and sea bream. Rice flour salt was provided, so I mostly used salt to enjoy them (*´ω｀*) Tempura Part 3 ◎ Young ayu... The whole young ayu was delicious from head to tail. The thin batter was impressive! ◎ White asparagus... White asparagus was used instead of green asparagus for tempura. It was tender and juicy. ○ Beltfish... Beltfish was deboned and carefully prepared. It was also thick! ◎ Conger eel... In Tokyo restaurants, each person gets a small piece of conger eel. Since it is difficult to obtain in Kansai, they served a thick piece of conger eel (possibly Densuke conger eel) in slices. It had a satisfying volume. ◎ Red eggplant... The contrast between the reddish skin and the jade-colored flesh was beautiful. The flesh was firm and suitable for tempura. ◎ Meal... I could choose between shrimp tempura rice or tempura tea for the finishing dish, and I chose tempura tea. Although it was in a small bowl, it was topped with plenty of small shrimp tempura (*≧∀≦*) I had it with wasabi and salted kelp, and it was light enough to finish easily. ・ Dessert... Fruits and matcha. <Drinks> Prices include tax, plus a separate 10% service charge ・ Bottled beer (900 yen)... I chose bottled beer instead of draft beer. It was a satisfying meal with tempura!

Michelin Guide 8-year consecutive listing restaurant Azabu-Juban Tenpura Yokota offers a range of courses from 9,000 yen to 18,000 yen, and I decided to go for the middle option. Even with that, you get to enjoy 20 dishes. The Tenpura Yokota Kaiseki course for 12,000 yen includes a seasonal soup with clam, Kagoshima natural carabineros that are light and fluffy, sweet young corn, flavorful squid, refreshing trio of appetizers, tender saury, delicious sweet potato, delicate ayu fish, crisp white asparagus, cute zucchini flowers, succulent scallop, moist grilled isaki fish, juicy shiitake mushrooms, melt-in-your-mouth belt fish, reliable anago eel, refreshing red eggplant, and a choice of tempura rice bowl or tencha-zuke. The meal ends with a light fruit dessert. My top 3 favorites were the belt fish & red eggplant, tempura rice bowl, and zucchini flowers. The cost performance is also quite good, the restaurant has a cozy atmosphere, easy to make reservations, and seems like a hidden gem. I'm curious about their Ginza location. If you're interested, you should definitely check it out!

Located near Ohatsu Tenjin in Umeda, the Umeda branch of Tenpura Ginza Yokota, which has won the Michelin award 8 times, opened in May. I visited the bright and clean counter seats and tried the "Tenpura Kaiseki" course for 9000 yen. The course included seasonal small dishes, chawanmushi, three types of appetizers, tenpura, ebi kakiage donburi, and dessert. The ingredients were used abundantly, and the flavors were well brought out. The tenpura had an incredibly crispy texture with a very light and non-greasy coating. The portion size was satisfying, and the ebi kakiage donburi was also crispy. Finally, I enjoyed a refreshing matcha tea. It was a wonderful dining experience at this fantastic restaurant. The food was incredibly delicious. Thank you for the meal.

This was my first visit to "Tenpura Yokocho Ginza Yokota Umeda Betten." We visited on Monday, June 19, 2023, with the usual group to enjoy some delicious food. The main store, "Azabu-Juban Tenpura Yokocho Yokota," has been featured in the Michelin Guide for 8 consecutive years, offering a tempura course using seasonal ingredients. The menu focuses on tempura, and sitting at the counter allows you to enjoy the live cooking experience and savor the freshly fried tempura. We made a reservation in advance for our visit. We arrived a bit early at 6:49 pm, entered the restaurant, ordered drinks, and were served the dishes one by one. We left very satisfied at 8:55 pm. For this visit, we chose the "Tenpura Yokocho Kaiseki Kusa Course (12,000 yen per person)." The course included the following: - Seasonal soup: clam soup - Tenpura: shrimp, spring onion, needle squid - Sake dish: three types (whale, conger eel, octopus) in vinegar - Tenpura: baby corn, Spanish mackerel, sweet potato, scallop, fava bean - Sashimi: two types (flounder, sea bream) with snow salt and wasabi - Tenpura: beltfish, Shiitake mushroom, conger eel, red eggplant - Meal: Tempura tea (tempura shrimp tea rice), two types of pickles, red miso soup - Dessert: matcha, fruit drink We also ordered bottled beer (Sapporo Red Star), sake (Kido, Tatenokawa), glass of white wine, and Highball with Yoichi whiskey. We shared the sake between two people and enjoyed it. The course started with "clam soup" to settle the stomach, followed by the first three tempura items (shrimp, spring onion, needle squid). The shrimp at the beginning really set the mood. The seasonal spring onion was sweet and delicious, and the squid was crispy and fresh. After the first round of tempura, we had the sake dish of three types (whale, conger eel, octopus) in vinegar, which paired perfectly with the sake. Then, we enjoyed the second round of tempura with five items (baby corn, Spanish mackerel, sweet potato, scallop, fava bean). The tempura could be eaten as is, with salt, or with lemon and salt for various flavor experiences. We were also recommended to try the "curry salt" that "Yokota" has been offering for years, which was a great addition to the flavors. Next, we were served sashimi (flounder, sea bream) with elegant snow salt that complemented the fish well. The final round of tempura included four items (beltfish, Shiitake mushroom, conger eel, red eggplant), each bringing out the best of the ingredients. For the finale, we had the choice of tempura rice bowl or tempura tea rice, and we chose the tea rice, which was a light and satisfying way to end the meal. We savored the matcha and fruit for dessert, and the enjoyable feast came to an end in no time. The delicate tempura with thin batter and perfect temperature at "Tenpura Yokocho" truly lived up to its reputation as a top-notch restaurant. Although we may not be able to visit frequently, I would definitely like to come back again. Thank you for the wonderful meal. #TenpuraYokochoGinzaYokotaUmedaBetten #TenpuraYokochoYokota #Umeda

Visited in June 2023 ◎ At the time of posting, the restaurant had a rating of 3.14 on Tabelog (based on 25 reviews). Today, I went to "Tenfura Ginza Yokota Umeda Bettei" to enjoy some delicious tempura. The restaurant has a calm atmosphere with an L-shaped counter and private rooms in a separate area. This time, I opted for the "Tenfura Kaiseki Shin" course from the various options available. 【Course】 Tenfura Kaiseki Shin - 18,000 yen A tempura kaiseki course using plenty of seasonal ingredients - Seasonal soup: clam soup - Tempura: shrimp, white asparagus, squid - Sakana (appetizers): whale sashimi, taro and octopus with plum, conger eel in vinegar, simmered limpets - Tempura: baby corn, mackerel, taro, scallop with sea urchin - Sashimi: flatfish, yellowtail with vinegar and snow salt - Tempura: beltfish, shiitake mushrooms, young sweetfish, spring onions, fava beans, conger eel - Snow crab, shrimp, and caviar tempura roll - Rice dish: tempura bowl or tempura tea soba - Dessert: assorted fruits Started with a cheers with a glass of draft beer. Not only did I enjoy the tempura, but also other Japanese dishes incorporating sashimi and seasonal ingredients, allowing me to fully appreciate the skills of Japanese cuisine. It was a satisfying course with a high level of satisfaction. Thank you for the feast.

Today, I went to a tempura restaurant in Osaka that has been awarded a Michelin star for 8 consecutive years in Azabu. The restaurant is located on the 5th floor of a building near Ooharutenjin. I had the tempura course meal for 18,000 yen. The meal started with clam soup, followed by various tempura dishes including shrimp, white asparagus, squid, young corn, mackerel, sweet potato, scallop, sea urchin, flounder, and more. The meal ended with a choice of tempura rice bowl or tempura tea. Dessert included melon, cherries, and green tea. The freshly fried tempura was delicious, especially the mackerel and swordfish. The chef was friendly and the atmosphere was comfortable. Thank you for the meal.

We went to a luxurious tempura restaurant with our usual close friends. We chose the "Tenfura Kaiseki Grass Course (12,000 yen/person)". The contents are as follows: - Seasonal soup: clam soup - Tempura: shrimp, spring onion, needle squid - Sakana (appetizer): three kinds (whale, conger eel, octopus) vinegar dish - Tempura: young corn, saury, sweet potato, scallop, fava beans - Sashimi: two kinds (flounder, sea bream) with snow salt and wasabi - Tempura: cutlassfish, shiitake mushroom, conger eel, red eggplant - Meal: Tensha (shrimp tempura tea rice), two types of pickles, red miso soup - Dessert: matcha, fruit The salt, lemon, and curry salt for dipping the tempura are all delicious. It was fun to chat with the chef across the counter. We had a high-quality time. Thank you very much.

I visited the restaurant on a weekday night. There is no parking available. Located near Osaka Umeda Ohatsu Tenjin, on the 5th floor of a building, the restaurant has an L-shaped counter seat and private table seats. I ordered the Tempura Kaiseki Course for 12,000 yen including tax. It started with clam soup, followed by shrimp tempura rice bowl, and ended with a dessert of fruits and authentic matcha tea, leaving a refreshing aftertaste. The menu for the day included clam soup, shrimp, new onion, squid, appetizers, young corn, sablefish, sweet potato, scallops, broad beans, raw sea bream, cutlassfish, shiitake mushrooms, conger eel, red eggplant, shrimp tempura rice bowl, fruits, and authentic matcha tea. The matcha tea magically made the tempura oil disappear. As expected from the Michelin-starred Ginza Yokota restaurant's Umeda branch, the high-quality and exquisite frying technique was like art. A delicious kaiseki meal can also uplift your spirits. Thank you for the feast! #Tempura Yokota Umeda Branch #Tempura #Tempura Kaiseki #Umeda Gourmet #Umeda Tempura #Tempura Osaka

I tried the Kaiseki Kusa course at Ten Tomoyoshi for the first time. The warm clam soup was a great start. The tempura included shrimp and fresh spring onions. The appetizers were seaweed vinegar, clams, young corn, saury, sweet potato, scallops, and eggplant. The sashimi was soy sauce and green tea salt flavored. The main dish was red snapper and shiitake mushrooms. I chose the tempura rice bowl over tempura rice bowl with tea pickles. There were two types of pickled vegetables and red miso soup. The tempura was light and crispy, allowing the flavors of the ingredients to shine. The service was very polite, and the tempura sheets were changed frequently. There was a wide variety of drinks available, creating a pleasant dining experience. Thank you for the delicious meal and excellent service.