I have always wanted to revisit Tempura Takeuchi. Yes, I was able to easily make a reservation! It's been 3 years since I last visited. The female owner is very friendly and the head chef is a bit intimidating at first but the atmosphere is great. It's so refreshing in the summer, right? I started with a Kirin beer, small bottle for 610 yen. Of course, I also had some sake as a chaser! The course was 11,550 yen and included: appetizers such as Amakusa red sea urchin, Niigata rock seaweed, and fresh flounder; main dishes like natural eel from Ariake Sea, smoked octopus, and soft-boiled daruma sea bream from Iki; sushi including daruma sea bream from Choshi, kelp-wrapped golden eye snapper, and steamed egg custard with crab from Nagasaki; tempura items like prawn legs, rare prawns from Nagasaki, and cutlassfish; and many more dishes including clams from Chiba, watercress and fried fish cake, tomato, and conger eel. The course also included a tempura rice bowl, pickles, red miso soup, palate-cleansing sake, and various types of sake and shochu. The variety might have decreased a bit, but the price remained reasonable for the amount of food served. The appetizers before the tempura were delicious, especially the red sea urchin from Amakusa and the cuttlefish sashimi. The sushi was top-notch with high-quality rice. The tempura was crispy and had a nice texture. The Kyushu ingredients and seafood were outstanding. The tempura course was flawless with rare prawns, fluffy cutlassfish, and my favorite peanut sprouts. The tempura rice bowl at the end was a perfect finish. I love this place. The appetizers before the tempura are also amazing. I can easily make a reservation for one person, so I plan to revisit soon. Thank you for the meal.

This is not a sushi restaurant, but I will still post as sushi is mentioned. I took a ride on the shortest Shinkansen line in Japan, from Hakata to Hakata Minami Station. You can't take the regular JR train to get there. The appetizers were delicious, especially the shari made with spear squid topped with throat blackfish? It was so amazing that it left me in awe. The chef's skills are top-notch. Even the shari rice was on par with high-end sushi restaurants. Of course, the tempura was also incredibly delicious, but the impact of the sushi left me speechless. The cost performance is excellent, I would gladly pay double the price. It was an outstanding restaurant! ✨✨✨

On Sunday (August 27th), I had lunch at Tempura Takeuchi. I made a reservation last month when I noticed there was one seat available. This time, I walked from Hakata Minami Station in the scorching heat, and I was sweating a lot. I usually sit at the end, but there was a vacant seat. It seems that cancellations have been common lately. For my first drink, I had a rare beer, Asahi Dry in a medium bottle. The appetizer was fresh ikura (salmon roe), hirame (flounder) with kelp, and Iwamozuku seaweed from Niigata. The sashimi was freshly caught Ishigaki sea bream, and Akou sea urchin from Amakusa melted in my mouth and was very delicious. The red tilefish was lightly seared and the squid was like sushi rice but made from squid threads, not rice. The natural sea eel from Ariake Sea was grilled with a crispy skin and tender flesh, served with Yobuko sansho pepper. Please bring me some cold sake. I couldn't stop drinking. The nigiri sushi included medai (sea bream), kinmedai (golden eye snapper), and Choshi chawanmushi with Watarigani crab from Nagasaki. The tempura included Amakusa nori seaweed, shrimp heads, carabineros, rare and sweet, kiss fish from Nagasaki, crunchy white stone lotus root, clams from Amakusa, and fragrant seaweed from Amakusa. For a chopstick rest, there was simmered Bai shellfish, ohitashi (boiled and seasoned vegetables), and a fruit tomato with hamo (pike conger eel) and katsuobushi (dried bonito flakes). The meal ended with heavenly tea, pickles, and miso soup. The dessert was Shine Muscat grapes, pear, and mango with cold sake. Thank you for the delicious meal. On the way back, I took a bus from Fukuoka Joshi Shomae, and I felt like I was going to collapse from the intoxication and walking in the scorching sun. However, as soon as I got on the bus, it started pouring rain.

This time at Takeuchi's restaurant: - The meal started with a dish of red sea urchin from Amakusa and rock mozuku from Niigata. The red sea urchin was rich and sweet, truly a delicacy. - The morning-caught sea bream from Genkai was once again outstanding, with its amazing sweetness and flavor. - The kombu-cured blackthroat seaperch and sliced spear squid were both delicious as usual, with the richness of the blackthroat seaperch and the tender texture and sweetness of the spear squid leaving a lasting impression. - The smoked octopus had a strong smoky flavor, while the tenderly cooked octopus was indeed soft and flavorful, offering a double delight. - The sushi course included aged sea bream and young sea bream, showcasing the high quality and satisfaction of the sushi. - The meal continued with a chawanmushi dish followed by tempura featuring prawn, sandfish from Genkai, peanut sprouts from Nokojima, Amakusa seaweed and clams from Chiba, bonito plum and pike conger, melty stir-fried eggplant, sweet sea bream, freshly picked okra, and conger eel from Tsushima. Each tempura item was a delight, enhancing the natural flavors of the ingredients. - Lastly, the meal ended with a delicious tempura rice bowl, featuring high-quality fruits. Looking forward to the next visit!

This is a revisit to Takeuchi-san's restaurant. This time, I chose the 10,000 yen course. I couldn't eat sea urchin and eel last time, so I wanted to try them this time. The red sea urchin from Karatsu was deliciously sweet. The domestic eel was crispy and freshly grilled, very tasty. The tempura was perfect. However, I felt that there were too many white fish dishes, which made it a bit monotonous. The tuna and eggplant dish was better than last time. For dessert, I had tempura green tea. The broth was a bit light. The 10,000 yen course offers the best value for money.

Every time I go to Fukuoka, I have visited this place three times. It's a tempura restaurant, but the lineup of dishes is similar to a Japanese restaurant. You can enjoy sushi, grilled dishes, appetizers, tempura, and keep eating without getting tired until the end. And the cost performance is great, with drinks being reasonably priced! Every time I go to Fukuoka, I always make sure to stop by this shop.

I finally visited Takuei-san, which has been highly praised by many people for a while now. Despite being close by, it was difficult to make a reservation. I opted for the 8,500 yen course without grilled dishes. The 10,000 yen course included morning-set bonito and mozuku seaweed with vinegar, as well as red tilefish marinated in kombu and smoked squid. The 10,000 yen course also featured domestic eel, kasuo-dai vinegar-marinated sushi, aged striped jack sushi, and more. The meal was truly impressive, especially the thick and juicy Kuruma prawn tempura. The dishes also included sea cucumber, water shield, and fruit tomato. The sweet sea bream with crispy scales and tender inside was exceptional. The tempura of conger eel and corn, Kuruma prawn with lotus root tempura, and fruit tempura with pear, mango, and grapes were all outstanding. The tempura lived up to its reputation as the best in history. The gentle sweetness of the salt koji was a perfect match for the tempura.

I enjoyed a 11550 yen course. The tempura was especially delicious. Each dish showcased the skill in bringing out the best of the ingredients. The food was so good that I would be willing to come back despite the distance. I would be even happier if there were more tempura dishes.

It's been a while since I last visited, but I have been here many times. The location is tough for out-of-town drinkers, so I haven't been able to come by. I made a reservation over the phone two months ago for 10,500 yen. It has become a very popular restaurant that's hard to book. There are two parking spaces in front of the restaurant. They only accept cash. - Vinegar Mozuku, Moroheiya, Choshi Kinmedai with kelp - Genkai Sea Bream - Akamutsu with kelp, sliced spear squid to resemble shari - Mehirari, smoked octopus, Chikugo River wild eel - Kasugodai vinegar sushi - Yaito Katsuo straw-grilled sushi - Migratory crab chawanmushi - Tempura: shrimp, belt fish, shinko, okra, clam seaweed, sweet sea bream, asparagus, Tsushima anago, corn - Tsubugai, tomato - Tempura bowl: shrimp, lotus root - Half bottle of champagne, sake J-san, you're amazing! I want to visit this restaurant regularly even though it's far. I'll definitely be back. The sake is cheap and the 10,000 yen natural eel is amazing. The cost performance is excellent. No wonder it's so hard to get a reservation. Thank you for the wonderful meal.

On this day, it was the first time I went to the restaurant with Takeuchi-san and two others, so my seat was different from my usual spot, which made me feel a bit uncomfortable at first. But wow, I was able to witness some amazing craftsmanship. Takeuchi-san's specialty, the red mullet kombu-shime and the tender and delicious grilled squid, were truly impressive. I love grilled squid, and I was mesmerized by the process of thinly slicing it. The meal included various dishes like vinegared hairtail, rock seaweed, moroheiya, edamame, red mullet kombu-shime, smoked spear squid, marinated octopus, and cherry blossom simmered octopus. We also had a sushi course with horse mackerel and yellowtail amberjack, as well as a delicious tempura. We enjoyed sake as we waited. The meal continued with shrimp, hairtail, melt-in-your-mouth fava beans, okra, scallops, eggplant, sweet whitefish, juicy asparagus, conger eel, corn, and a heavenly tempura bowl. And for dessert, we had fruit.

On Sunday (July 2), I visited Takeuchi-san for the first time in a year for lunch. I made a reservation about 2 months ago. This time, I took a bus from Hakata Station to Nakagawa Sales Office, and arrived at Fukuoka Women's Shoumae, about a 5-minute walk away, at 12:30. As usual, I sat at the end seat, and the restaurant was full as always. The first drink was sweet potato soda. Sweet potato shochu is served in a small pitcher, with ice and carbonated water provided. I can drink about 3 glasses. After that, I had cold sake. - The first dish was Uni from Aoshima, Kinmedai, and Moroheiya. - The sashimi was Red Sea Bream from Genkai-nada, and it was prepared in the morning. - The Akamutsu kelp sushi looked like nigiri, but it was actually finely chopped spear squid. (3 types of appetizers) - The grilled eel kabayaki from the Chikugo River estuary. - The dried overnight Megumi rice from Fukushima Prefecture. - Smoked octopus. I had too much sweet potato soda, so I asked for cold sake. - The nigiri was natural Striped Jack. - The nigiri was straw-grilled Yaito Gatsuo from Nagasaki. - A bowl of steamed sea urchin and hairy crab from Hokkaido, wrapped in seaweed. (Tempura) - The head of the shrimp. - The shrimp. - Beltfish from Miyagi Prefecture. - Immature fava beans from Hokkaido. - Corn. - Oysters from Kesennuma. - A chopsticks rest with green vegetables and fried vegetables, bay scallops, and tomatoes. - Melt-in-your-mouth stir-fried eggplant from Kumamoto Prefecture. - Freshly picked okra in the morning. - Red snapper. - Asparagus from the local Nakagawa City. - Conger eel. - For the meal, I had Tencha tea, and for the pickles, cucumber and myoga. - A soup. - Water fruits, Shine Muscat, mango, peach (cold sake). - Mizubasho Natsu Sake Junmai Ginjo Origarame from Gunma Prefecture. - Takachiyo Tokonatsu Musume Unfiltered Fresh Sake from Niigata Prefecture. - Senkin Kabutomushi from Tochigi Prefecture. Thank you for the meal.

In June at Takeuchi, it was another hit day. I was completely satisfied. The dishes from the first half were amazing. The ingredients were great, but the dishes also filled my heart perfectly. The taste made me forget that it was a tempura restaurant. It's always delicious, but this day was exceptionally happy. The tempura is not greasy or heavy, so you can eat a lot without feeling tired. The tempura keeps coming and my excitement rises. Just like when I was moved by the sea bream last time, this time too, the same deliciousness flashes back. I fall in love with tempura at Takeuchi. And I happily get a little drunk. The vegetables and fish are delicious. I can't choose between the tempura tea and tempura rice bowl for the finale. And even though I thought I had room in my stomach, I end up feeling very full. But I have no regrets. I am happy being full. A course filled with deliciousness and excitement. That's why I can't quit Takeuchi. I'm getting hooked. I love Takeuchi. I love it.

Today is my day off. I have a site visit in Fukuoka on Saturday, so I decided to go early and enjoy some food in Fukuoka. I've been eyeing a certain tempura restaurant that I heard about from a friend, which is known for its high cost performance similar to Niitome and Naruse in Fukuoka. It's called Tempura Takeuchi! I made a lunch reservation a month and a half ago, and finally, the day has come! Reservations start two months in advance, and the evening slots fill up quickly. They offer three different price range courses, and I opted for the best one. I took the bus from Hakata Station to Fukuoka Joshishomae and walked about 6 minutes to the restaurant. I arrived right on time for my reservation, and I was excited to start the meal. Here is what I had in order: - Kirin Lager Beer (small bottle) 1. Purple sea urchin from Iki Island, morning-caught red snapper from Genkainada, and mozuku somen. The combination of sea urchin and red snapper with thick mozuku was refreshing and delicious. 2. Morning-caught sea bream from Genkainada. The fresh sea bream had a firm texture and rich flavor. 3. Red sea bream and spear squid. The lightly seared red sea bream and spear squid were a delightful surprise. 4. Steamed carabinero prawn from Amakusa. The medium-cooked carabinero prawn was succulent and sweet. 5. Grilled items - Midorigai dried overnight, smoked octopus, Toyama firefly squid with sauce, steamed abalone. Each dish was incredibly delicious. - Hyakujuro sake from Kuramoto Hayashimoto in Gifu 6. Ishidai from Oita. The two-day aged Ishidai was perfectly prepared and very tasty. 7. Steamed crab from Nagasaki and seaweed chawanmushi from Amakusa. The aroma of seaweed and the fluffy chawanmushi with crab were delightful. After the sushi course, the tempura course began with: 8. Carabinero prawn leg 9. Carabinero prawn body 10. Hairtail. The perfectly cooked hairtail melted in the mouth. 11. Lotus root from Saga. A delicious lotus root with a pear-like texture and sweetness. 12. Rock oyster from Ofunato, Iwate. A large and delicious rock oyster. 13. Tsubugai, boiled watercress and tempura from Nankansen, fruit tomato. 14. Creamy sautéed eggplant from Kumamoto. A creamy and flavorful dish. 15. Sweet potato Overall, the meal was fantastic and I highly recommend this restaurant!

Today's meal was absolutely delicious from start to finish. At first, I thought it was a Japanese restaurant, but as the tempura started, I realized it was a tempura restaurant. I always know the answer, but today I couldn't help but ask, "Can you do sushi just once?" The response was a simple "no." The meal was truly amazing. We had Murasaki Uni from Aishima, Kinmedai from Choshi, and Somen with Mozuku. Then, we enjoyed Asajime Tai from Genkai, Akamutsu Konbu-zuke, Yari Ika, and San Nekase Nigiri with natural Shimaji from Kamigoshima. We also had dried Me Hikari from Fukushima, smoked octopus, and Nigiri with 90kg of natural Hon Maguro from Iki. For dessert, we had a tea-steamed bowl with Watarigani from Nagasaki and seaweed from Amakusa. The tempura dishes included Kuruma Ebi, Karei from Genkai, freshly picked Okra from Itoshima, natural Tarano Me from Hokkaido, and Oysters from Ofunato. For side dishes, we had Tsubugai Tomato Mizuna Minami Sekiage, creamy sautéed eggplant from Kumamoto, Ama Dai, freshly picked Asparagus from Nakagawa, and Anago from Tsushima. We also enjoyed Ume Tea, a fruit cocktail, and Chita Highball along with 3 cups of sake.

This time at Takeuchi-san's restaurant, I ordered the usual course for 9350 yen. The first dish consisted of Murasaki Uni from Aishima, Kinmedai from Choshi, and somen with mozuku. The Murasaki Uni, made without alum, had a rich and sweet, melt-in-your-mouth flavor. The seared Kinmedai had a nice layer of fat on the surface and was delicious. The refreshing taste of the somen with mozuku was a great start to the meal. The second dish was the classic tai sashimi. This time it was a 2.7kg fish from Genkai Sea, slightly larger than the previous one. The juicy, sweet, and firm texture of the tai was exceptional. The third dish was kombu-cured Akamutsu and spear squid imitation sushi. The distinctive flavors of the fatty Akamutsu and sweet spear squid stood out. The fourth dish was again the Amakusa Kohada, with a firm thickness and a perfect balance of vinegar seasoning, highlighting the deliciousness of the Kohada. The fifth dish was smoked octopus and rare Aomori Minke whale "saezuri." The octopus had a perfect texture, while the Minke whale "saezuri" tasted like bacon, adding a savory touch. The sixth dish was kombu-cured flounder, offering a delicate flavor and lingering umami. The seventh dish was a tea-steamed dish with Watarigani from Nagasaki and hand-picked seaweed from Amakusa, enhancing the flavor with a delightful aroma. Then came the exquisite tempura. The first was the usual shrimp head, followed by the succulent shrimp meat of the prawn. The tempura quality was outstanding, with a perfect balance of batter and filling. The sixth was Iwate Ofunato oyster, a luxurious treat with a rich volume of meat. The palate cleanser included tsubugai, fried Nankansei, mizuna, and tomato. The seventh dish was Kumamoto's creamy stir-fried eggplant, offering a juicy and delicious texture. The eighth was ama-dai, resembling Matsukasa-yaki with a crispy scale finish and a semi-raw texture. The ninth was morning-harvested asparagus, thick and juicy with a unique difference in texture between the base and tip. The last dish was the classic anago, with a perfect balance of crispy batter and tender meat. The meal ended with a choice of tendon, tenchazuke, umeboshi chazuke, or nori chazuke, and I opted for tendon.

The restaurant is a bit far from the city of Fukuoka, but even with the taxi fare, it's still cheap. The tempura is better than last time, crispy and not greasy, so you won't get a stomach ache. They serve a variety of dishes like sashimi, sushi, small plates, and then followed by tempura. The menu includes purple sea urchin, mozuku seaweed, morning-caught red snapper sashimi, akamutsu kombu-jime sushi, amakusa-kosode nigiri, minke whale, mehikari, smoked octopus, natural tuna nigiri, crab wrapped in nori, chawanmushi, tempura shrimp, morning-caught okra, Hokkaido kogomi, Iwate Ofunato oysters, stir-fried eggplant, sweet sea bream with scales, morning-caught asparagus, Tsushima conger eel, shrimp, lotus root, sea bream tempura, rice bowl, pickles, miso soup, fruits. They also have a variety of drinks, all for under 20,000 yen. If you haven't been there, please give it a try.

The deliciousness and satisfaction every time are explosive. The first half alone is so satisfying, but the second half is also amazing. I love the wonderful combination of ingredients in the first half, starting with sea urchin and tuna, and moving on to the specialty dish of firefly squid. It feels like experiencing a full course of Japanese cuisine. The sushi in this visit was exceptional, with a perfect balance of firmness and melt-in-your-mouth texture. The tempura, which usually comes later, brought happiness. And the tempura on this day was a perfect match. The crispy coating, the perfect balance depending on the ingredient, the temperature, and the texture. The oysters and the vegetables from Takeuchi were naturally delicious, but the red snapper this time was the best ever. The rareness, thickness, temperature, texture, and beauty were all perfect. I was amazed. Even though I expressed my excitement, I was just told, "That's good," as usual. Anyway, it was amazing. I was so full that my stomach was bulging, but I just had to have both tempura and tempura rice bowl at the end, in smaller portions! I ended up feeling like I was about to burst from both being so delicious. I also had dessert and felt completely satisfied, over and over again.

"Tendon Takeuchi" Tempura - Naka River, Fukuoka ----------------------- Tabelog rating: 4.08 Price: ¥15,000〜 Nearest station: Hakata Minami Reservation: Difficult Key points: Tabelog BRONZE, Tabelog Top 100 Restaurants ----------------------- The owner of Tempura Takeuchi, Mr. Takayuki Takeuchi, trained at a renowned traditional Japanese restaurant in Tokyo before opening his own restaurant on the outskirts of Naka River at the young age of 26. He initially focused on serving tempura as a one-man operation, but eventually established his own unique style by incorporating authentic Japanese cuisine and sushi into his courses. Despite being self-taught in tempura and sushi, even after 20 years of operation, he continues to pursue the ideal form of his craft. As a gourmet enthusiast, I am tickled by the self-taught aspect of his journey. Although the restaurant is a bit far from the center of Fukuoka, it is a must-visit hidden gem. The dishes leading up to the tempura are delicious, and there is no doubt you will end up drinking too much alcohol. The cost performance is also incredibly good. Mr. Takayuki Takeuchi, the owner, quietly and swiftly prepares the dishes, skillfully moving back and forth behind the counter with agility. I personally enjoy this artisanal aspect. This is a hidden gem that I want to share but also want to keep to myself. Apart from being a bit far from Fukuoka city, everything else is top-notch. I definitely want to visit again. #Takeuchi #Tempura #Fukuoka #DifficultReservation #Tabelog #GourmetLovers #PortDistrict #Michelin #JapaneseRestaurant #Akasaka #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #OrthoGourmet #Invisalign #Correction

I can confidently say that the best tempura in my life is definitely here. About 5 years ago when I visited on a business trip, it was still easy to make a reservation, but now, well, it's impossible to get a reservation haha. I managed to get one for a weekday lunchtime and visited. In Tokyo, the quality would probably exceed 30,000 yen. Everything is perfectly delicious. There was also sushi in the course (was it just me who didn't know?), and the sushi was also very delicious. The tempura has an exquisite thinness in the batter and is fried to perfection, with a wonderful deliciousness. I want to bring my foreign friends here someday.

I visited "Tempura Takeuchi" on this day. I will omit the details about the location, as they can be found in past reviews. As the title suggests, I realized that it had been two years since my last visit to Takeuchi, without even realizing it. This time, I went for weekend lunch with a friend from Edo, using the Shinkansen from Hakata to get there. We opted for the top course priced at 11,550 yen (including tax), which included the following items: - Hagi sea urchin, Choshi bluefin tuna, seaweed noodles - Oita morning-caught stone bream - Red sea bream and spear squid - Choshi golden eye snapper sushi - Grilled mackerel with miso, Toyama firefly squid, smoked octopus - Tsushima mackerel sushi - Hokkaido hairy crab chawanmushi - Carabinero shrimp legs - Carabinero shrimp - Chiba cutlassfish - Wild taro sprouts - Wild young sweetfish - Hokkaido scallop - Oyster from Ofunato - Bai clam with Amelato tomato - Bamboo shoots - Sweetfish - Asparagus picked in the morning in Naka River - Tsushima conger eel - Tempura - Red miso soup - Pickles - Strawberry drink We enjoyed a variety of sake from different regions along with the numerous dishes. The tempura was exceptional, and the sushi was so good that it felt like we were at a one-of-a-kind sushi restaurant in the country. The tempura batter has evolved and is irresistible. The selection of sake was excellent, and we ended up drinking more than we intended due to the combination of the long-awaited reunion and the variety of sake available. Despite that, the final bill was surprisingly reasonable, which always leaves me feeling a bit guilty. My companions were also delighted, and we returned to Hakata on the Shinkansen's Green Car, feeling elated. If you think a short trip on the Shinkansen from Hakata to enjoy some good tempura is a good idea, don't hesitate to visit Tempura Takeuchi. Thank you for the wonderful meal. ☆4.11-20077

I have been going to Takeuchi-san's restaurant for 5 years now, and it's amazing to see how popular it has become. At first, I even had the place all to myself sometimes. Takeuchi-san's restaurant continues to evolve and improve, which is why it's the best! Some of the dishes I enjoyed were Miyazaki seared bonito, Omura Bay sea cucumber, Niigata seaweed, Oita Ishigaki sea bream, morning saltwater-shocked fish, red tilefish, spear squid, Oita Ishigaki sea bream sushi, fresh firefly squid, ending with oysters, smoked mackerel sushi, Biwa Lake ice fish, Amakusa seaweed chawanmushi, followed by tempura starting with carabinero prawn, Kagawa sand borer, wild cod sprouts, Oita young sweetfish, Oofunato oysters, chopstick rest, Goma bamboo shoots, red snapper, morning-picked asparagus, Tsushima conger eel, tempura tea (small), and oyster C-berry.