Thank you for viewing. I visited "Tenkura Tenkou," one of the top 100 tempura restaurants on Tabelog. It is located about a 3-minute walk from Yakuin-Odori Station. The exterior of the restaurant has a calm and chic atmosphere. Inside, there are counter seats and private rooms, providing a relaxed and peaceful dining experience. The young head chef trained at Tenichi in Ginza. The previous head chef also came from Tenichi, and it seems that many famous tempura restaurants are now run by former Tenichi chefs. The service was average, with no particular points of concern. The chef, who seemed very quiet at first, fried the tempura diligently without much conversation. However, after the meal, he turned out to be quite talkative and fun. As for the tempura, the batter was light and crispy overall, with a refined texture that didn't leave you feeling too full. Personally, I enjoyed the tempura very much. While eating sushi is a tradition in Fukuoka, I also found tempura to be a great option. The dishes I had on that day were as follows, and here are some brief thoughts on each: "Shrimp legs x2," "Tuna belly," "Shrimp x2" - perfectly rare and delicious; "Man'nenji pepper," "Abalone," "Mushrooms" - great balance of texture and flavor; "Sillago," "Abalone corner with ponzu and grated radish," "Mozuku," "Zucchini," "Red snapper scales tempura," "Corn" - sweet and delicious corn; "Sea urchin with shiso leaf," "Shiitake mushroom stuffed with shrimp," "Eel," "Tempura rice bowl," "Clam red miso soup," "Pickles," "Melon." It was a very fulfilling and enjoyable dining experience. I look forward to visiting again. Thank you for the meal.

I visited for lunch. I went for lunch after my baby's shrine visit. The course was very satisfying, just like at night. I would like to make a reservation and visit again at night. It was a private visit, but I am always grateful for the friendly kindness of the owner. Thank you very much.

I went to a restaurant run by someone who trained at Tenichi. The atmosphere inside was elegant with a traditional Japanese feel. We started with octopus, which was tender and simmered perfectly. Then we had shrimp heads, which were crispy and easy to eat. The shrimp itself was cooked to perfection, bringing out its natural sweetness. The spring vegetables that followed were fresh and flavorful. The scallops were rare in the middle, allowing us to enjoy both the rare and cooked parts. The conger eel was deep-fried in the Edo-style, with a crispy texture and a moist inside. The contrast between the crispy batter and the tender eel was delightful. Lastly, we had sweet potatoes that were fried multiple times, resulting in a crispy exterior and a sweet, soft interior. It tasted more like a dessert than a dish. We finished with a tempura rice bowl, which was satisfying. The chef was serious while frying but shared a lot of knowledge about tempura after we finished. He spoke to both older and younger customers with the same sincerity. The tempura was light and not greasy, and the service was polite and cheerful. It was clear that the chef had a deep love for tempura. The experience was both delicious and interesting. Thank you for the meal! A reliable and crispy tempura experience at Tempura Tenkou.

The tuna sashimi, tender octopus, simmered abalone liver with ponzu sauce, abalone, shrimp legs, ginkgo nuts, shiitake mushrooms, sweetfish with scales, red bell pepper, and watercress ohitashi were all delicious. The tempura of snow crab and red bell pepper was particularly tasty and memorable. The tempura of maitake mushrooms, which I enjoyed last time, was also delicious as always. The texture is irresistible for bamboo shoot lovers. Thank you for the meal.

Today, I visited the restaurant "Tenpura Tenkou," where I had made a reservation since last week. For lunch, they offer a 5500 yen course that starts at 12 o'clock sharp. The meal started with tempura made from shrimp heads, followed by two shrimp each, and then dishes like ginkgo nuts, belt fish, shiitake mushrooms, lotus root, wheat flour oysters, conger eel, and sweet potatoes. Everything was delicious, and I left feeling full. The meal ended with a shrimp tempura rice bowl, which was also very tasty. They also served red miso soup and pickles, which added to the overall satisfaction. I look forward to going back for dinner next time. Thank you for the delicious meal!

I visited a restaurant that I had been interested in because I wanted to eat delicious tempura for lunch. I ordered the lunch course for ¥5,500. Each ingredient was placed on a plate and I enjoyed eating them one by one, freshly fried. It was really delicious, and even though the course had quite a lot of food, I didn't feel too full and enjoyed everything. I had a wonderful time in the luxurious atmosphere of the restaurant. I recommend going for lunch, as you can eat at this price during the day! Thank you for the meal.

This time I went for the first time! The restaurant is located in Yakuin, and I sat at the counter seats. The chef fries the ingredients one by one and serves them. Everything was delicious *\(^o^)/* Especially, the sweet potato that was fried slowly was crispy on the outside and very sweet on the inside, it was so delicious *\(^o^)/* I enjoyed the tempura rice bowl at the end too! Thank you for the meal♪

Today's lunch was tempura! The tempura restaurant I went to was really good, as they truly didn't have any excess oil on the tempura. The crispy coating was light and fluffy, almost like steamed food, and everything was delicious! The seasonal vegetables were fresh and flavorful. I definitely want to go back again!

The meal is a set course for 16,500 yen (tax included) and requires advanced reservation. On the day of my visit, I had the whole place to myself as the only customer. - Ebisu M 770 yen - Tuna sashimi: A flavorful red tuna sashimi with a rich taste. - Nabeshima 1,430 yen - Smoked bonito with Japanese mustard: The smoky flavor from the straw adds a nice touch to the bonito's fat. - Abalone liver: A rich liver served with ponzu sauce and grated daikon, refreshing and without any liver smell. - Tempura: Abalone, shrimp head, shrimp (2 pieces), ginkgo nut, bracken fern, sea bream with lemon and salt, squid and cucumber with vinegar miso dressing. - Nishi no Seki - Red bell pepper tempura with dashi broth: Sweet without the spiciness of bell peppers. - Shiitake mushroom stuffed with shrimp, asparagus, maitake mushroom, cod milt with lemon and salt or dashi broth, conger eel with curry salt or dashi broth, and shrimp tempura donburi or tempura with tea. - The total cost was just over 20,000 yen, which was reasonable considering the quality of the dishes and drinks served. The restaurant has been open for 34 years, with the current chef being the second generation, trained at Tenichi in Ginza. It was a delightful experience enjoying tempura in Fukuoka at night. Thank you for the meal.

The young second generation is very diligent in studying and puts their soul into their work. If they were this open-minded when they were young... The taste of tempura and the perfect frying of tempura were delicious. #MakoLog gourmet #MakoLog Fukuoka #Tenko #Tempura #Tempura Tenko #Shrimp #Fried food #Kakiage

On the second day of my business trip to Fukuoka, I visited Tenkura Tenkou for an important dinner. The restaurant is located about a 3-minute walk from Yakuin Oodori Station. Tenkou is a high-quality tempura restaurant, which is quite rare in Fukuoka where there are many casual tempura spots. I made a reservation about a week in advance and arrived at 7:00 PM. The restaurant has a simple facade and a sophisticated, calm interior. There are 8 counter seats and a private room with a table for 4 people. We were seated in the middle of the counter. We ordered the 16,500 yen course in advance, which is one of the three options priced at 11,000 yen, 14,300 yen, and 16,500 yen. We started the dinner with a toast of draft beer. Here is what we had in order: - Tuna sashimi - Soft-cooked octopus - Smoked bonito - Abalone liver with ponzu sauce - Abalone tempura with lemon and salt - Shrimp leg tempura with salt - Shrimp tempura with salt - Second shrimp tempura with tempura dipping sauce - New ginkgo nuts from Kumamoto with salt - Cutlassfish tempura with tempura dipping sauce - Shimeji mushrooms and edible chrysanthemum - Maitake mushroom tempura with tempura dipping sauce - Red snapper with scales tempura with lemon and salt - Uni (sea urchin) wrapped in shiso leaf tempura with salt - Chestnut tempura with salt - Shiitake mushroom stuffed with shrimp paste tempura with salt and tempura dipping sauce, one piece each - Conger eel tempura with curry powder and tempura dipping sauce, one piece each - Tempura rice bowl with mixed tempura - For dessert, we moved to a private room and had pear. The alcohol consumption was moderate, and the total bill for two people was 38,720 yen. Fukuoka truly offers great value for dining! The second-generation young head chef showed a stable quality and service overall. The cutlassfish and red snapper were particularly delicious. The Yakuin area, where I recently moved to, has an endless number of great restaurants. Tenkura Tenkou is a must-visit restaurant for enjoying tempura in a relaxed setting in Fukuoka. Be sure to check it out!

Located in Yakuin, Chuo-ku, Fukuoka, this restaurant is selected as one of the top 100 tempura restaurants on Tabelog in 2022. It has received one Michelin star in Fukuoka in 2019 and two stars in 2014. Upon entering the restaurant, you will be greeted by a large white wooden counter, creating a luxurious sushi restaurant atmosphere. The current young chef is carrying on the tradition and skills of the previous owner, who is elderly and rarely seen at the restaurant due to health reasons. Both the current and previous owners trained at the famous Ginza Tenichi, and you can truly enjoy authentic Edomae tempura here. The tempura is fried in a blend of Taihaku sesame oil and salad oil, resulting in a thin and crispy batter that locks in flavor and umami. Highly recommended! The menu offers only three omakase courses, with the ingredients varying based on the price. I made a reservation and opted for the 11,000 yen course, which included a variety of dishes such as tuna sashimi, abalone, shrimp, mountain vegetables, and more. The meal ended with a choice between tempura rice bowl or tempura tea, followed by a refreshing Kumamoto watermelon. Additionally, I enjoyed a few beers during the meal. Don't forget to check out my Instagram @hide06_21 for more food adventures. Enjoy!

I usually have sushi or Japanese cuisine for dinner in Hakata, but this time I had tempura. The owner of this restaurant seemed young but trained at Ginza Tenichi. I asked for the chef's choice. - Tuna sashimi: Good quality red meat, raised expectations. - Abalone: The size was small, but tender and delicious. - Prawn: Fragrant and delicious, perfect with beer. - Abalone liver: A delightful treat. - Prawn (2 pieces): Lightly battered with the center still half-raw. Delicious, with a full taste of sweetness. - Edamame, halfbeak, asparagus, wild taro sprout: Juicy and flavorful, with a great texture. - Leeks and firefly squid in vinegar miso: Well-balanced vinegar miso, a good palate cleanser. - Clam: Juicy and well-fried. - Bamboo shoot: Strong umami flavor from Kumamoto. - Sea urchin: Wrapped in shiso leaf, a generous portion. - Shiitake mushroom and prawn: A good balance between Gunma shiitake and prawn. - Wild taro sprout (additional order): Enjoyed with tempura dipping sauce, rich in mountain aroma. - Eel: Crispy texture and fluffy flesh, perfect with tempura dipping sauce. - Cuttlefish (additional order): Wrapped in shiso leaf, lacked a bit in flavor. - Tempura rice bowl: - Dessert: Delicious strawberries. [Drinks]: - Beer: Sapporo Draft S - Nabe-shima Special Junmai (2.5 cups) Overall, the tempura was delicious. There seems to be room for improvement, and I look forward to what's to come.

If you look at the scores for each item, you can get an idea of the impression I received. For more gourmet information, please check out my Instagram account: @fukuokagourmet_walker. I travel to Fukuoka and various other places in Japan in search of truly delicious and carefully selected restaurants where I would like to return again and again. The number of restaurants is not important, but I visit around 500 restaurants a year. Prices are listed including tax. Rating Criteria: - 3 stars or below: So-so - 3.2 stars: Average (nothing special) - 3.5 stars: Decent recommendation (it was good) - 4 stars: Recommended (might revisit) - 4.5 stars: Highly recommended (definitely want to revisit) - 5 stars: Absolutely recommended (100% will revisit) I revisited this restaurant and tried a course menu priced at 11,000 yen. Meal Contents: - Appetizer: 3 slices of red tuna sashimi, abalone - Tempura: Abalone, shrimp legs, dance shrimp, shiitake mushroom, scallop, maitake mushroom, swordfish from Kumamoto, renkon (lotus root), oysters from Hiroshima, shrimp paste, anago (conger eel), curry, grated daikon (radish), lemon - Rice Dish: Kakiage (mixed tempura) tendon, red miso soup, pickles - Dessert: Strawberry, green tea, hojicha (roasted green tea)

There is a tempura restaurant in Yakuin. The omakase course starts at 11,000 yen, with increments of 1,000 yen. The ingredients used change depending on the price, so I opted for the top course. The omakase included matsutake mushrooms and a selection of seasonal ingredients. The tempura of abalone, scallops, and shirako was particularly delicious. Overall, the quality of the ingredients and the frying technique left a lasting impression. The chef, who appears to be young, served generous portions, including whole makomodake mushrooms. In a city where cheap tempura is common, this restaurant offers a rare opportunity to enjoy high-quality tempura.

On Sunday around 11:20, there was already a line. They said they were only accepting up to 18 people today, and I just made it in. After waiting outside for a little over an hour, we were finally seated inside. I was lucky to be seated right in front of the chef frying tempura at the counter. The ¥1000 tempura bowl had 2 shrimp, squid, onion, shiitake mushrooms, and okra. It was garnished with citrus peel in the center, giving it an elegant appearance and fragrance. The tempura was dipped in sauce, which was not too strong but had a distinct flavor that was just right. I particularly enjoyed the shiitake mushrooms, and the onion was surprisingly sweet. The wait was worth it, although it may have been closer to 1.2 times longer than expected. Around 11:30, they were already cutting off the number of people they could serve, so I thought maybe they should consider reservation-only for lunch. I was very satisfied with the taste!

You can get an idea of my impressions by looking at the scores for each item. For more gourmet information, please refer to my Instagram account @fukuokagourmet_walker. I visit various places in Fukuoka and nationwide to explore truly delicious and carefully selected restaurants where I would love to go back. The number of places visited is not important, but I visit around 500 restaurants a year. Prices are listed including tax. ⭐️ Rating Criteria ⭐️ - 3 or below: Not great - 3.2: Average (nothing special) - 3.5: Decent recommendation (it was good) - 4: Recommended (might revisit) - 4.5: Highly recommended (definitely revisit) - 5: Highly, highly recommended (100% will revisit) Visited a Michelin 2-star tempura restaurant for a tendon lunch (1000 yen or 2500 yen tendon). It's a rare opportunity to eat at a Michelin 2-star tempura restaurant. ■ Menu ■ (Special items that I particularly liked are marked with ●, items I loved are marked with ●●) Special Tendon 2500 yen - Appetizer: Snow crab small dish ● - Red miso soup (with clams) ●● - Pickles ●● - Tendon with Oita conger eel ●●, 2 prawns, small shrimp tempura ●●, shiitake mushroom ●●, lotus root ●, shiitake mushroom ● ■ Impression ■ - Undoubtedly the most delicious and luxurious tendon I've ever had in my life (also the most expensive, haha) - The ingredients were luxurious and delicious, especially the conger eel, small shrimp tempura, and shiitake mushrooms were exquisite. The sauce was fragrant and special. - The appetizer of red miso soup with clams was exceptionally delicious, and the pickles were perfectly pickled. - Completely satisfied, so I will definitely visit for dinner. - I had been trying to visit for over a year, but due to closures and restrictions such as no reservations for solo diners, I couldn't visit until now, so it was a long-awaited visit. - The 1000 yen tendon and the content other than the tempura were exactly the same, with different grades of vegetables and fish. The 2 prawns were the same grade. The special tendon comes with a snow crab small dish. - Yesterday, when I tried to visit again, there was a line, so I gave up, but I heard that today was the last day, so I hurried back for a revisit. ■ Memo ■ (Additional information) - The chef's nephew trained at Tenichi in Ginza, Tokyo, and returned to Fukuoka, where he started serving tendon lunches. - The nephew is very sociable, and I would love to meet him again. - The chef's policy is to use the ingredients purchased in the morning on the same day. - I was very happy to find out that there was a follower sitting at the next table. - Perhaps because it was a weekday, about 90% of the customers were women, and about half of them ordered the special tendon. - Although I was completely satisfied with the tendon, I believe that the real pleasure of tempura lies in eating each ingredient with the appropriate condiment (such as salt), so I definitely want to go for dinner.

"The special tempura bowl is available for a limited time, so I went to have it for lunch. I sat at the counter and watched as the tempura was being fried. The shrimp, freshly fried in front of me, arrived soaked in sauce. It was a hearty portion. By the time I reached the kakiage at the end, my stomach was full. Tempura bowls at this restaurant are the best. It was a wonderful lunch. My stomach was completely satisfied."

I want to eat delicious tempura. I went to Fukuoka to visit Tenkoh, which has two Michelin stars, thinking that it would be a sure bet. Starting with abalone fried alive, these tempura dishes were so luxurious and delicious. I was impressed by how traditional tempura can be so delicious when perfected. From the service to the head chef's stories, it was the best dinner. ainosuke's rating scale meaning: 5 - Excellent! 4 - Definitely recommend to others 3 - Makes you want to visit again and again 2 - Not a top recommendation, but still delicious 1 - Just okay 0 - Never going back

This time, it is located at 2-4-26 Yakuin, Chuo-ku, Fukuoka City, on the 1st floor of Lions Mansion. To Tenkou. When you arrive in front of the store, you feel a strong and sophisticated atmosphere despite the simple facade. Upon entering, the atmosphere is "simple is best". The beautiful white wooden counter is (*‘ω‘ *) First, cheers with draft beer (Ebisu). The counter is so polished that you hesitate to place the glass on it. The course starts. First, sashimi. Bluefin tuna. There is no decoration at all, which makes it look like a work of art. The quality is also good. Abalone, cooked rare and tender. Abalone liver with ponzu sauce, shrimp head, shrimp. The head is crispy, and the shrimp is firm and juicy. Thick asparagus, ginkgo nuts. The crunchy texture of the asparagus is nice. The thickness makes a difference. Red snapper, the flesh is fluffy and the scales are crispy! Lotus root, squid and shiso roll. The aroma of the squid and shiso is nice, and the lotus root is large and crunchy. Conger eel, fried longer than other tempura. The flesh is hot and juicy, and the fat is rich. Maitake mushroom, the king of seasonal mushrooms. The scent is lovely. Shrimp and shiitake mushroom tempura, large and juicy. Tempura tea, light and refreshing. Large sweet potato, quite large in size. Fully ripe and incredibly sweet! The tempura oil brings out the umami of the ingredients. Lightly battered and delicious. There are two types of salt, curry salt and regular salt. Tempura dipping sauce is also available. As mentioned at the beginning, the counter is incredibly well-maintained. Not a single stain in a tempura restaurant. It has been over 10 years, so it's amazing. Truly deserving of a Michelin star, thank you for the feast.

I don't usually go to tempura restaurants, but I felt like having some tempura, so I decided to try Tenkoh. This place currently has one Michelin star. The clean interior of the restaurant is filled with well-dressed customers, which makes you sit up straight without even realizing it. I started with tuna tempura, followed by matsutake mushrooms, abalone, shrimp, ginkgo nuts, asparagus, sea urchin, cod, shirako, red snapper, sweet potato, bamboo shoots, shiitake mushrooms, and conger eel. The tempura batter was thin, allowing the ingredients to shine. Each piece of tempura was large and satisfying. You can enjoy it with salt, tempura dipping sauce, or curry powder, but I prefer the simple style with salt. I would love to visit again to try their seasonal offerings. Thank you for the delicious meal!