I was invited by a regular friend to go to "Tenkomura Tenshu" near Hakata Riverain and Hakataza in Fukuoka City on Sunday at 6:00 pm with 4 people. It is a restaurant that was featured in the Michelin Guide Fukuoka, Saga, Nagasaki 2019, and I had been wanting to go there. It is located about a 5-minute walk from Nakasu Kawabata Station on the Fukuoka City Subway. The restaurant has a beautiful and elegant appearance, with a garden featuring maple trees, and the interior is decorated with paintings, art, and large vases, creating a high-quality and lovely atmosphere. There are two L-shaped counter seats for 10 people and two 4-person box seats, allowing a total of 18 people to dine. This time, we chose the following Yuki course for 9,400 yen including tax: - Tempura: 2 shrimp, 4 fish, 4 vegetables, 4 shiitake mushrooms, 4 shrimp balls - Rice - Red miso soup - Japanese-style salad - Small dish - Pickles - Japanese confectionery We started with Asahi Premium Draft Beer for 700 yen including tax and made a toast. We enjoyed the Japanese-style salad and the mozuku seaweed from a small dish. Then, the tempura started with shrimp heads, followed by the shrimp bodies. The tempura was perfectly crispy, and we enjoyed it with salt, lemon, grated daikon with ponzu sauce, curry salt, and more. The tempura dishes that followed were all delicious and exquisite, with a special mention to the tender and tasty shirasu (whitebait) tempura and the Hokkaido bafun uni (sea urchin) tempura, which was exceptional. For the rice dish, we chose tempura bowl, which was served with hot clam miso soup, high-quality pickles, and mentaiko (spicy cod roe). We ended the meal with a moist mini dorayaki from Suzukake nearby and hot green tea. Overall, it was a very satisfying experience. The tempura at "Tenkomura Tenshu" was all high-quality and delicious, and we could feel the young owner's dedication. I highly recommend this Michelin-featured restaurant! For more details, please check out the blog link provided.

The combination of shrimp, asparagus, swordfish, lotus root, shrimp, shiitake mushrooms, and fried fish paste, all served with pufferfish marinated in kelp, sea urchin, bamboo shoots, and conger eel, was delicious and satisfying. Thank you for the meal.

The customer service is also excellent.

Celebrating the 11th anniversary at Nakasu Kawabata. The restaurant looks brand new and doesn't seem like it's been around for 11 years. The atmosphere is great, and the attention to detail is top-notch. Of course, the food is fantastic. You can tell that they really care about the ingredients. The chef even goes out on days off to find the best ingredients, and you can feel his passion throughout the restaurant. It's a hidden gem for me, but there are many regular customers who the chef knows well. This restaurant could easily receive a higher score on Tabelog, it's that good.

Located right next to Hakataza, I was taken to a tempura restaurant called Tenshu by my aunt. The chef trained at Ginza Tenichi and his dedication is evident in every dish. Upon entering the restaurant, I was struck by how shiny and clean everything was, almost like it had just opened. The bright red counter table catches your eye. The meal is omakase style, with freshly fried tempura served at your pace. The variety of drinks available is also impressive. The chef's dedication is so strong that he even visits farms on the restaurant's day off on Mondays. Amazing. I definitely want to go back before the end of the year.

In early winter of 2014, I immediately accepted an invitation from a business partner and headed out (lol). I was told that taking photos was not allowed, so there are no pictures... Feeling a little disappointed (-_-;), I entered the restaurant and took my seat. It's a new place for me, but my business partner is a regular customer here! Well, when it comes to tempura, the authentic ones like Hirao in Fukuoka are a thing of the past... Fukuoka people just head to Hirao Honten for tempura (lol). I chose the "Tsuki Course" (5800 yen), a lighter course since I'm not a big eater. Here are the dishes: [Appetizer] - Tsubugai (whelk): The tail is hard to remove... I like the tail the most, but oh well (-_-;) [Salad] - Japanese-style salad: Pretty tasty! Light dressing with a refreshing taste. [Tempura] * The order might be slightly different. - Shrimp head: This crunchy crustacean head is my favorite! I enjoy it with a light sprinkle of salt. - Kuruma shrimp: Quite bold to start with shrimp (lol). It has a nice firm texture and a light sesame oil aroma. I tried it with curry salt, which was delicious. - Asparagus: This dish always catches my attention! I wish there was some mayonnaise (lol). The thin asparagus has a great texture. - Kisu (sillago fish): A classic tempura dish. I eat the whole fish, including the tail. - Hotate (scallop) sashimi: The lightly fried scallop is beautiful and delicious. I decided to pair it with "Kunko Ichi" sake. - Renkon (lotus root): A large piece of lotus root with a crunchy texture. I try it with the sauce, which complements the slight sweetness. - Shiitake mushroom stuffed with shrimp paste: The combination of shrimp paste and meaty shiitake mushroom is delightful. I enjoy the aroma of the shiitake mushroom. - Fugu (blowfish) fin: Lightly kombu-marinated fugu. It has a subtle kombu aroma, but I think it would have been good as plain fugu as well. - Ginnan (ginkgo nut): I forgot the specific place it was from... It has a pleasant taste without any bitterness. - Anago (sea eel): My favorite dish! It's delicious as always. After enjoying the tempura, the young owner attentively serves the dishes based on our pace, which is nice. He seems to be well-versed in various food genres and shares interesting stories. For the rice dish: - Tempura chazuke: A small tempura rice bowl with a handful of rice. The tempura complements the chazuke nicely. I couldn't help but add some tempura salt (lol). Before I knew it, we had easily drunk five cups of sake between the two of us. We chatted and laughed, and then we headed out to the neon-lit streets of Nakasu, where the night was just beginning. Thank you for this year, and my food blog will also take a break. Please continue to support me next year. Have a great New Year! ===========

I don't often have tempura in Fukuoka, but once in a while, I decided to try it out here. The restaurant is located right next to the Hakata-za theater, so the location is convenient. The atmosphere is lovely. The owner is still young. There are three course options for dinner: Hana (4800 yen) - tempura, salad, small dishes, pickles, rice, red miso soup, and Japanese sweets; Tsuki (5800 yen) - same as Hana course; Yuki (7800 yen) - same as Hana course. This time, I tried the Yuki course (7800 yen). The restaurant has about 10 counter seats and 2 table seats. I was not allowed to take photos of the food, so I don't have any pictures. The dishes I remember are as follows: vegetable salad, Okyuuto small dish, tempura including shrimp heads, 2 small shrimp, blowfish, conger eel, sand borer fish, asparagus, eggplant, lotus root, shrimp-stuffed shiitake mushroom, and bamboo shoot from Kagoshima. The shiitake mushroom and bamboo shoot were particularly delicious. The tempura batter was on the thicker side. Personally, I prefer a thinner, crispier batter. The tempura was served with rice and you could choose between tempura rice bowl or tempura with tea. The portion size was a bit small. Finally, we moved to the table seat for Japanese sweets and tea. The Japanese sweet was "Suzukake". Overall, the tempura was decent, but some dishes were a bit oily. The owner seemed a bit rushed, but the service was efficient. It seemed like there were many regular customers due to the location.

<Atmosphere> The appearance of the restaurant is very good. The entrance is decorated with autumn leaves, taking up space for one car, creating a charming atmosphere. Inside the restaurant, the predominant color is red, with three paintings by famous artists catching the eye. The seating consists of a counter with 10 seats and two 4-person tables, making it a cozy space. With only one chef, the service is quite hard as it takes time due to the limited seating and course menu, resulting in slow turnover. By 7 pm, the restaurant was fully booked, mostly with reservations. It is recommended to make a reservation in advance, especially because the shrimp for tempura is soaked in cold water for 1-2 hours to enhance its sweetness before being fried. The atmosphere is great, but the service is lacking compared to a hotel. The female staff had hair clips that seemed more suitable for home use rather than in a restaurant setting. They were not very responsive or clear in their responses when spoken to. In contrast, the chef seemed more experienced and engaged in conversation. <Cuisine> I ordered the most expensive Snow course for 7000 yen. The prices range from around 4000 yen to 7000 yen (Snow course) with three options available. Soft drinks cost 300 yen, etc. - - - - - This day's menu included: - - - - - Salad Whelk Prawn Aspara Kiss fish Shiitake mushrooms from Nakatsu Fugu Saga lotus root Sea urchin wrapped in perilla leaves Kagoshima's first bamboo shoots Oyster Conger eel Ginkgo nuts Tempura rice bowl or Tempura rice with tea Red miso soup Suzumonoseki's Suzunomochi (sticky rice cake with red bean paste) Salad dressing was homemade sesame sauce with a hint of ginger, which was delicious. The tempura items like prawn were quite oily and greasy, which made me feel full quickly. The overall greasiness was a bit of a concern, perhaps due to inadequate oil draining during frying. The Kagoshima bamboo shoots were particularly delicious, and I wished they had served more of it throughout the meal. It was disappointing that the dessert was Suzunomochi. While I like it, I would have preferred a lighter option like ice cream. Considering the taste, portion size, and atmosphere for 7000 yen, I believe the value for money is good. I would consider revisiting this restaurant at this level of quality!

Next to Hakataza, there is a refined tempura restaurant with a beautiful storefront. The interior, including a glimpse into the kitchen, is polished and welcoming. The happiness of having fresh ingredients fried right in front of you is truly unique to specialty shops. The taste of the dashi in the tempura tea rice bowl is also excellent. I would like to visit this restaurant at night next time.

The owner of the restaurant is young and seems busy as they are frying alone. They carefully prepare the ingredients before frying and use good quality ingredients and oil, resulting in delicious food. The cleanliness of the restaurant is well maintained, earning high points. The course meal takes about an hour and costs 2,500 yen, including various tempura dishes and a mini tendon or tempura rice bowl. The portion size may be small for men but suitable for women. The tempura batter is thin and crispy, and the dipping sauces are tasty. The menu may vary, so it would be helpful to have a more detailed description of the dishes. Overall, it is considered a high-end tempura restaurant. The reviewer also mentions the expensive parking fee nearby and the decent crowd during lunchtime on weekdays.

I visited this restaurant three times in the evening and ordered the 5500 yen course. The shrimp, taken out of the tank, cleaned, and fried, was cooked well. The sea bream and horse mackerel were also good, but the horse mackerel had some parts where the batter was coming off. The young ayu had a bitter taste, and the green pepper was fried well. The lotus root was juicy, and the asparagus was cooked decently and tasted good. The conger eel was crispy and delicious. The tempura lacked thickness but was neatly shaped. I added taro sprouts and fiddleheads, both of which were tasty. The additional charge was only 500 yen, which is quite cheap for tempura. The oil used was from the Tenichi chain. The restaurant had a nice atmosphere. Overall, it's a great traditional tempura place in Fukuoka, which is not known for tempura. For lunch, they offer courses for 2000-2500 yen, and for dinner, it's 4000 yen or more. I went with a friend and chose the 2500 yen course, but the shrimp lacked sweetness, and the overall quality of the ingredients was not as good as in the evening. I think it's better to go for a course priced at 5000 yen or more at this place.

I love tempura, especially tempura rice bowls, but when I went for lunch, they didn't have tempura rice bowls on the menu... Instead, they had a course meal. The atmosphere is nice, perfect for a leisurely meal. The customers who come here for lunch seem to be from the refined side of Hakata, creating a calm dining experience. The tempura specialty restaurant is great, the salad was a bit ordinary, but the quality of the food overall was high. The tempura could have been a bit crispier, but the ingredients were fresh and delicious. The kakiage rice bowl at the end was delicious. It's a great restaurant.

I went there on the recommendation of an acquaintance! The place is located on a street next to Hakataza theater. It's on the first floor of a building, and the luxurious exterior makes you feel like you're entering a different world. I wouldn't have gone in without prior research (it looked expensive haha), but I checked online beforehand. Inside, the decor is mostly red and black, with a counter and table seating. I chose the counter and ordered the 2500 yen lunch set (there was also a 2000 yen option and tempura rice bowl). The tempura, fried right in front of you, was amazing! The batter was crispy and the flavors of the ingredients really shone through. While dining at the counter and chatting with the owner, I heard that some big-name celebrities also visit incognito - it's right next to Hakataza after all. Impressive! The taste, atmosphere, and service are all perfect for entertaining guests. Very useful!

It's a bit hard to find, just a 5-minute walk from the Nakasu Kawabata Station on the subway, down a narrow alley next to the Hakataza theater. The interior of the restaurant, with 10 counter seats and 3 tables, gives a simple impression, but it's easy to enjoy the tempura made by the chef. You can see plenty of prawns swimming in the large tank behind the counter, ready to be fried. The chef, who trained in the tempura capital of Tokyo, serves up simple yet delicious tempura. Let the kushikatsu places handle the unusual fried foods – tempura is all about the quality of the ingredients! The sesame oil used for frying is appetizing, and it's easy to overeat because the tempura is so good, but surprisingly, it doesn't cause indigestion. There are lunch courses and tendon bowls during the day, but I recommend the evening course at this place. Also worth noting, the cleanliness of the restaurant is exceptional, even for a tempura place – the place is spotless. It's no wonder there are many female customers.

This is a small shop next to Hakata-za. The exterior has a calm atmosphere and is suitable for entertaining guests. The interior has around 10 counter seats and 2 tables, and the owner and female staff were friendly, making the dining experience pleasant. The sushi was fresh, and the freshly fried tempura was served at the right timing, leaving a good impression. I once tried to make a weekend reservation but it was fully booked. It seems better to make a reservation early on weekends. I definitely want to visit this restaurant again.

I was taken to this restaurant for a reception. I sat at the counter and the female staff were very considerate. The owner also took care of us and we had a great time. The tempura ingredients were fresh, especially the thick and delicious shiitake mushrooms. They explained various ingredients and their origins to us, but I forgot... They seem to not compromise on the quality of ingredients they source. I would like to go back to the restaurant and ask more about it when I have the chance. It's a place that can be used for receptions or dates. I would like to go there privately next time.

Tenshu is a wonderful tempura restaurant with a calm atmosphere despite being located amidst the office buildings in Nakasu, Kyushu Hakata. The small restaurant has a counter with 10 seats and 2 tables. The friendly female staff and approachable head chef create a welcoming environment. The highlight of the restaurant is the large display case showcasing fresh vegetables and fish. Although the tempura made with ingredients like swordfish, sea bream, and ayu fish was good, it lacked a standout element that left a lasting impression.

The tempura at Tempura Tenshu was really good. They serve rare items like swordfish, thick asparagus, and even zucchini. Watching the chef work at the counter while enjoying tempura is the way to go. It was truly delicious. It's the closest thing to Ginza in Fukuoka. They even provided a steamed bun and tea as a final treat, which was a nice touch.

I ordered the 2500 yen tempura course which included 2 prawns, swordfish from Bungo Channel, sandfish, asparagus, lotus root from Saga, and cod sprouts. The portion seemed small to me. The restaurant was clean and the owner was young. The taste of the tempura depends on how it's fried and the dipping sauce. I let it sit for a while before eating. The result was just okay, not particularly delicious. Overall, it's a safe choice for entertaining clients, but nothing special.

This is a small shop next to Hakataza, but I think the tempura is solid. The appearance of the shop looks like it could exceed a customer spending of 10,000 yen, but they offer lunch courses for around 2,000 yen and dinner courses starting at around 4,000 yen, where you can enjoy tempura that makes good use of the ingredients at a relatively reasonable price. My usual way of using the shop is to order the cheapest course and then add 2 or 3 recommended or favorite items of the day. I don't drink much at tempura shops, so when I go with another person, it often costs just over 10,000 yen. For the finish, you can choose between tempura rice bowl or tempura tea, which gives a satisfying feeling of fullness. Although I wouldn't say it's the most delicious in Fukuoka city, I think it has the highest cost performance among ingredient-based restaurants.