A hidden gem of a tempura restaurant that serves tempura at the level of nationally famous tempura restaurants. I'm not the only one who feels like they might receive a Michelin star in the future! The omakase course costs ¥14,800 and includes dishes such as corn and edamame tempura, carabinero prawn, uni tempura with various salts, and olive oil for frying. The tempura is light due to the olive oil not penetrating the ingredients. The fillet cutlet sandwich is like a business card, featuring a soft bite-sized piece of olive beef fillet. The broccoli is sweet on its own. There is a comparison of different textures between carabinero prawn and angel prawn. The tempura of gold carrot, young sweetfish, okra flower, natural flatfish, and nagaimo noodles is also served. The miso of angel prawn is so delicious that it's mind-blowing. The buttery butternut squash has a unique texture. The scallop and seaweed from Ariake Sea, and the tempura of conger eel are also served. The sweet potato that has been fried for an hour is sweet and condensed. The tempura of shrimp dumpling, sea bream tea pickles, and dessert tempura of mango sorbet, shine muscat, watermelon, and red bean paste are also included. The tempura is light and has a good melt-in-your-mouth texture, making it a satisfying experience. With a considerable number of dishes included, the price of ¥14,800 is quite cost-effective. I was very satisfied, thank you for the meal! ★

I had been curious about Mr. Ando for a while. I visited with friends for lunch. They only serve lunch on weekends and holidays. We had the chef's choice course for 6600 yen (including tax) along with beer and white wine. I sometimes feel heavy after eating a lot of tempura, but no need to worry here! This tempura is fried in 100% extra virgin olive oil, which is rare for a restaurant. As others have mentioned, it is very light and easy to eat, allowing you to taste the deliciousness of the ingredients. The owner is also a very nice person, and I had a wonderful lunch time. Thank you for the meal. I will visit again.

The chef's omakase tempura course (tax included 14,800 yen) included pear with Japanese-style jelly (crab, salmon roe, cucumber), sweet vinegar pickles, and various tempura dishes such as beef sandwich, broccoli, prawns, scallops, pumpkin, sea eel, and more. The tempura was fried in extra virgin olive oil, giving it a light and crispy texture without feeling greasy. The vegetables and fruits were fresh and unique, making the dining experience enjoyable from start to finish. The cozy and serene atmosphere of the restaurant is perfect for dates or special occasions. Overall, it was a delightful dining experience.

This shop uses the first EXV olive oil 100% frying oil in Japan, which is the only oil that does not penetrate the ingredients among the many oils, resulting in reduced intake, a healthy and overwhelmingly light finish. The normal frying temperature for tempura is 180-185°C, but at Ando-san, they fry at a lower temperature of 165-170°C to retain the umami without letting it escape, allowing you to enjoy tempura that brings out the maximum flavor of the ingredients. Chef's Special Tempura Course (20 items) ¥14,800 The lineup for the day includes: - Japanese pear, salmon roe, and cucumber in Japanese-style jelly (bonito dashi) - Olive beef fillet tempura sandwich - Broccoli - Shrimp - New Caledonia angel shrimp - Okra flowers - Hamo from Ehime Prefecture - Gold beauty carrot - Natural flounder from Miyagi Prefecture - Long yam soba with crab meat and wasabi - Angel shrimp legs - Angel shrimp with miso - New lotus root from Ibaraki Prefecture - Scallops from Kesennuma - Butter nut squash - Ama-nori tempura with Hokkaido sea urchin - Conger eel - Tempura crumbs - Silk sweet - Tempura rice ball - Dashi sea bream tea pickles - Hazama fig After being seated, three types of salt - Awaji Island seaweed salt, Himalayan pink rock salt, and Shodoshima herb salt vinegar pickles (chopstick rest), grated daikon radish, and tempura dipping sauce are prepared. Among the pickles, there was a cucumber melon with a melon flavor? Cucumber flavor melon? It had a mysterious taste. Here are some highlights from the course: - Olive beef fillet tempura sandwich: Tender and juicy with black truffle inside. - Scallop: Thick, tender, and sweet with a great texture. - Angel shrimp with miso: Rich and flavorful. - Conger eel: Crispy outside and fluffy inside, with a great performance of cutting it in front of you. - Various vegetables: Okra flowers, broccoli, gold beauty carrot, butter nut squash, all delicious on their own or with salt or dipping sauce. - Silk sweet: Soft and smooth with a surprising sweetness. The shop has a sophisticated and calming atmosphere with only 8 seats and one rotation starting at 6:00 pm. The L-shaped counter made of a single board allows you to fully enjoy the chef's performance. Perfect for a date or a special occasion! Highly satisfying, thank you for the feast!

I went to Ando, a tempura restaurant that my customer recommended, for a meal. It was my first time at this restaurant and I was captivated by every dish that came out. The head chef is from Kagawa, which is my hometown, so I felt a sense of closeness and we had a great conversation. The tempura is fried in olive oil, giving it a unique texture and light flavor that allowed me to eat as much as I wanted without feeling heavy. It's truly amazing. I took photos of everything and posted them. If you see this review, please try the food and experience it for yourself. You will surely be satisfied. I will definitely come back when I'm in Namba. They also serve lunch, so I would like to try it during the day next time. Thank you for the wonderful meal today.

The tempura fried in olive oil is very light and you can eat a lot of it. The menu for the day included: - Touro Mokoshi Surinagashi (shrimp, sea urchin, edamame beans) - Olive beef fillet cutlet sandwich - Broccoli - Shrimp, angel shrimp, shrimp miso, shrimp head - Okra - Lotus root - Pike conger eel - Red snapper - Long yam noodles - Scallop - Nori tempura with sea urchin - Conger eel - Sweet potato - Shrimp hand roll - Butter peanut pumpkin - Dessert (fig and peach sorbet) - The olive beef fillet cutlet sandwich had Ando-san's name on it and melted in the mouth - The tempura broccoli and lotus root were sweet and delicious, with the lotus root skin also being sweet - The shrimp tasting allowed for a clear understanding of the different flavors, with the miso having a slightly bitter and juicy adult taste when fried in tempura - The long yam noodles were refreshing, sour, sticky, and just the right amount - The scallop was juicy because it was half-cooked - The dessert's fig was the most delicious I've ever had.

Is this really the place? When you arrive, you'll be amazed ✨ It's truly a hidden gem ☺️ The oil used here is 100% EXV olive oil - light, healthy, and delicious until the last bite. This time, I had the chef's special tempura course for 14,800 yen. The menu for the day included: - Corn surinagashi (shrimp, sea urchin, edamame) - Olive beef fillet cutlet sandwich - Broccoli - Shrimp, angel shrimp, shrimp miso, head - Okra flowers - Lotus root - Pike conger eel - Red snapper - Naga-imo somen - Scallop - Nori tempura with sea urchin - Conger eel - Sweet potato - Shrimp hand roll - Butter peanut squash - Dessert (fig and peach sherbet) The corn surinagashi was a refreshing start, and the olive beef fillet cutlet sandwich melted in my mouth ✨ The sweetness of the broccoli and lotus root surprised me, and the shrimp tempura showcased different flavors of shrimp. The naga-imo somen was a perfect palate cleanser, and the scallop was juicy and thick. The sea urchin on the nori tempura had no fishy taste and melted instantly ❤️ The conger eel was crispy with a firm texture, especially delicious with grated daikon. The butter peanut squash was sweet and moist, while the sweet potato was like a dessert. The fig in the dessert was delicious even with the skin. The delicious food and the friendly chef made for a very enjoyable time. This thoughtful restaurant is a great choice for celebrations or surprises. Thank you for the wonderful meal.

Located on the basement 1st floor of a building, this restaurant exudes a hidden gem vibe. You can enjoy exquisite flavors created by seasonal ingredients and skilled craftsmanship in a course meal format. The appetizer of the day is a corn potage-like dish with uni, shrimp, and scallops, all mixed with corn. The tempura, fried in 100% extra virgin olive oil, is light and easy on the stomach, served with 3 types of salt and tempura dipping sauce. Personal favorites include the "Scallop Rare Tempura" with rich sweetness and the "Ebi Miso" with a burst of flavor. The vegetable tempura highlights the umami, sweetness, and aroma of the ingredients, offering an elegant taste experience. The sweet potato tempura is a masterpiece that is fried for about 1.5 hours and steamed for 1 hour, boasting a rich sweetness and smooth texture. For dessert, enjoy tempura anko, Shine Muscat, watermelon, and mango ice cream. The restaurant offers a selection of rare sake, seasonal limited edition sake, and local sake from Wakayama and Ishikawa prefectures, which pair well with the delicate tempura. In addition to sake, beer, shochu, wine, and other standard drinks are also available. With only 8 counter seats, the intimate ambiance makes it perfect for special occasions or dates. The chef's omakase tempura course is priced at 14,800 yen and includes various dishes like seasonal appetizers, marinated colorful vegetables, A5 Olive beef fillet, two types of shrimp, two types of seafood, three types of seasonal vegetables, and more.

Hidden gem with a quiet sign in Osaka Soemon-cho, Ando's Tempura offers authentic and light tempura along with recommended sake for a blissful time. The cozy interior has about 8 counter seats where you can chat with the friendly master while enjoying the fragrant tempura. Starting with a toast of bottled beer, we tried the following dishes: - Corn soup with Uni, shrimp, and scallop - Pickled colorful vegetables - A5 Wagyu beef fillet tempura sandwich - Various salts and tempura sauce - Broccoli - Tempura shrimp - Tempura angel shrimp - Turnip - Young ayu fish - Okra flower - Red snapper - Yamaimo yam noodles - Shrimp head - Tempura angel shrimp miso - Water eggplant - Scallop - Baby corn - Nori seaweed and sea urchin tempura - Conger eel - Sweet potato - Shrimp tempura hand roll - Sea bream rice tea pickles - Dessert: tempura red bean paste, shine muscat grape, watermelon, mango ice cream All dishes were delicious and satisfying, leaving only satisfaction at the end of the night. I want more people to know about this incredible taste experience! They also have a selection of limited edition and seasonal sake.

The tempura fried in 100% extra virgin olive oil is incredibly light, with a delicate coating that disappears in your mouth like a snowflake. The omakase course for 14,800 yen included corn soup, edamame, shrimp, uni, and a variety of other dishes. The tempura was fried in olive oil, which is quite rare. The standout dish was the scallop, perfectly cooked and bursting with flavor. Overall, a delicious and memorable dining experience.

Located in the basement of the TM-33 Building, southeast of Shinsaibashi Station in Chuo-ku, Osaka. This authentic tempura restaurant opened on June 4, 2021, using 100% extra virgin olive oil for frying. The head chef, originally from Kagawa Prefecture, incorporates local blessings such as Olive Beef, seasonal seafood, and locally sourced vegetables delivered directly from producers. With the highest technique of temperature and time control, as well as the challenging low-temperature cooking method, he fries to maximize the deliciousness of the ingredients. The tempura has a crispy and light texture, as well as a new sensation of melting in the mouth. The restaurant has a clean and calm Japanese-style interior with an 8-seat counter made of hinoki cypress. The recommended dinner course includes a variety of tempura dishes and side items, along with olive tea from Shodoshima and Japanese soda made with wasanbon sugar. Each tempura dish is carefully prepared and presented, showcasing the chef's passion for tempura. The course ends with a dessert consisting of tempura anko, mango sorbet, and Shine Muscat grapes. Overall, the tempura was surprisingly light and delicious, with standout items like sweet potatoes, golden carrots, and more. The ultimate tempura course was both satisfying in portion and taste, allowing guests to savor each bite slowly. The friendly conversation with the chef added to the enjoyable dining experience, making it a memorable meal of exquisite tempura.

Located about a 5-minute walk from Shinsaibashi, this hidden gem of a restaurant is nestled in the basement of a mixed-use building at the very back. I was so impressed by the comfort and deliciousness on my previous visit that I decided to come back. Once again, I experienced the owner's love for tempura and the motto engraved on the business card, "Always evolving" and "Further deepening." The atmosphere is upscale and luxurious, providing a quality escape from the hustle and bustle of the city. The menu consists of omakase courses only, with the option to add more dishes. The tempura is served with a choice of 3 salts and tempura dipping sauce: tempura dipping sauce with grated daikon, seaweed-infused salt, Himalayan pink rock salt, and herb salt from Shodoshima. The dishes included: - Corn Tempura with shrimp, scallop, and sea urchin inside, giving a refreshing summer vibe. - Pickled Sweet and Sour Vegetables as a palate cleanser. - Olive Beef Sandwich with black truffle salt for a delicious touch. - Broccoli that is best savored slowly. - Sweet Shrimp with a satisfyingly crunchy texture. - Angel Shrimp with a thick and pleasantly elastic texture, bursting with sweetness. - Flower Okra offering a unique texture that is a delight. - Kawaranoko Tempura with a popping texture that is irresistibly delicious. - Kinmeijin Carrot with a sweet and rich taste. - Flounder Tempura with soy sauce for a crispy and fluffy experience. - Sweet Vinegar Dashi Nagaimo with plenty of ikura for a delightful palate cleanser. - Shrimp Head Tempura, a crispy and irresistible treat. - Angel Shrimp Miso, a luxurious dish with a flood of shrimp miso flavor. - Spring Water Eggplant from Senshu with a gooey and delicious texture. - Kesennuma Scallop with a juicy and slightly pink rare finish. - Turnip with a hot and delicious texture. - Ariake Nori Tempura with high-quality sea urchin and flavorful seaweed. - Anago with a perfect fried-steamed texture, served with plenty of grated daikon and tempura dipping sauce. - Sweet Potato Tempura as the main dish, meticulously fried and steamed for a flavorful and rich sweetness. - Ebi Tempura Sushi Roll with shiso leaf and a secret sauce that is a perfect accent. - Sea Bream Tempura Tea Pickles in a gentle dashi broth for a soothing experience. - Dessert Plate featuring a richly sweet red bean tempura, a light and refreshing mango sorbet, and juicy Shine Muscat grapes with a delightful contrast of sweetness and acidity. - Finally, unwind with Kagoshima Chiran tea to conclude the course. On this day, I savored top-tier tempura made with seasonal ingredients and the owner's skillful techniques. The 14800 yen course offered a satisfaction level of over 1000%. To put it simply, it is highly recommended and now is the perfect time to visit before it becomes well-known. Thank you for the wonderful meal!

A tempura restaurant opened in 2021 in Osaka, Shinsaibashi. It is located at the back of a narrow alley, full of hidden gems. First-time visitors may find it confusing. The dishes are by reservation only. I enjoyed the omakase course (14,800 yen). There are over 10 varieties of tempura using plenty of seasonal ingredients. Seafood and meat are delicious, but the vegetables are exceptional. I was especially surprised by the deliciousness of the sweet potato and carrot. The course includes tempura rice balls, dashi tea pickles, and dessert, making it a very generous full course meal for this price.

I went to a popular tempura restaurant! The interior was very luxurious. The tempura was made with extra virgin olive oil, so it was light and crispy without feeling heavy. The chef's dedication was evident in the amazing course menu. The omakase course was 14,800 yen and included seasonal appetizers, steamed abalone with winter melon in sweet vinegar, and a selection of tempura items like A5 wagyu fillet (olive beef), two types of shrimp (kuruma shrimp, angel shrimp), two types of seafood (Biwa Lake ayu, Ehime red snapper), and three types of seasonal vegetables (broccoli, gold beauty carrots, young corn). There was also a palate-cleansing dish of grated nagaimo yam. The second half of the tempura course included shrimp legs and shrimp miso, three types of seafood (Kesennuma scallops, conger eel, nori tempura uni), Rishiri abalone uni, and three types of seasonal vegetables (eggplant, Sanuki Mezame asparagus, sweet potato Silk Sweet). The meal also included two types of tempura hand rolls, a seasonal dessert of sherbet and fruits. It was truly a magical experience with tempura made by the "tempura magician" with a delicate and light batter. Every tempura was delicious and highlighted the natural flavors of the ingredients. I was impressed by the unique textures and flavors I encountered. Definitely worth a visit! Check out my Instagram for more gourmet information: @misa_stagram_osaka. Don't forget to follow!

[Received Menu] Chef's course (¥14,800) tax included - Abalone and winter melon soup - Olive beef bifteki - Broccoli from Kagawa Prefecture - Okinawa Prefecture live shrimp - New Caledonia angel shrimp - Aomori Prefecture horse mackerel - Young ayu from Lake Biwa - Butternut squash - Red sea bream from Ehime Prefecture - Long yam noodles in sweet vinegar dashi - Shrimp legs - Angel shrimp miso - Izumi eggplant - Hotate scallops from Miyagi Kesennuma - Sanuki no Mezame rice - Nori from Ariake Sea and uni from Hokkaido Rishiri - Anago - Silk sweet potato - Shrimp tempura - Red sea bream tempura - Mango sherbet and Sato Nishiki cherry [Impressions] Tempura fried in 100% extra virgin olive oil that is very light. The batter disappears in your mouth like a light snow, it's amazing! To be honest, this is my favorite restaurant recently. The broccoli tempura at the beginning was my personal MVP menu. I had never eaten broccoli tempura before, but it was surprisingly sweet and delicious! I wanted to have seconds of the broccoli, which was a first for me. The scallop in the top photo was also amazing. The perfect cooking that stops just before it gets tough brings out the delicate sweetness of the scallop, so delicious! The Silk Sweet potato, which is fried slowly for 60 minutes and steamed for 30 minutes, is said to be the main dish by the owner, but it's so fluffy that you might think it was steamed! The texture of the skin is also incredibly delicious. The couple who run the restaurant are very friendly and warm, and I really like their atmosphere. They are so close and it's heartwarming. The food was so delicious that I already made a reservation for my next visit. I highly recommend you to go and try it out!

I visited #Tempura Ando in Minami, Osaka in June and became a fan of Ando-san's tempura. I visited again as a repeat customer. The biggest feature here is that they fry everything in 100% extra virgin olive oil. Frying in 100% EV olive oil is unique to this place, not just in Japan but possibly in the world. Surprisingly light and no feeling of heaviness in the stomach. The EV olive oil does not penetrate the ingredients, allowing you to taste the true flavor of the ingredients. Bringing out the maximum flavor of the ingredients. Truly the essence of tempura. The head chef is from Kagawa Prefecture, so Kagawa ingredients are also used. Tempura is served with herb salt, pink rock salt, seaweed salt, and tempura sauce according to the ingredients. Omakase course ¥14,800 includes: - Pickled vegetables with sweet vinegar - Simmered abalone and winter melon - Olive beef Chateaubriand with black truffle salt - Kagawa broccoli - Okinawa live shrimp - New Caledonia angel shrimp - Aomori kabura turnip - Ayu from Lake Biwa - Butternut squash - Ehime sea bream with special soy sauce - Sweet vinegar dashi nagaimo somen with crab meat - Shrimp leg - Angel shrimp miso - Izumi eggplant - Scallops from Kesennuma - Sanuki Mezame asparagus - Ariake seaweed tempura with Rishiri sea urchin - Anago - Silk Sweet - Mexican brand shrimp "Amber" - Freshly made tempura rice ball - Red sea bream tempura tea - Mango ice cream, Satonishiki cherries, tempura tea. The owner couple, Ando-san and his wife, are lovely, and I highly recommend this restaurant for a visit.

Hidden gem in a lively downtown area✨ Tempura made with olive oil is light and elegant, a delicious tempura that is not often found in Osaka, as praised by a certain person. I visited the restaurant right away! As soon as you enter, you can smell the olive oil in the restaurant, and the hinoki counter gives an elegant touch to the place✨ The owner, Mr. Ando, used to work at Udon Boso. I wonder if they also handle Olive Wagyu in that line of work☺️ The course is omakase for 14,800 yen, with appetizers such as seafood and Japanese-style jellied Kanpachi, red shrimp, scallops, and salmon in a refreshing and summery chilled dish with bonito broth jelly that is delicious♩ Tempura includes Kagawa Olive Wagyu fillet sandwich, broccoli (from Tokushima), Okinawa prawn, angel prawn, Aomori turnip, Ayu fish with a good balance of bitterness from the innards and sweetness of the flesh, buttercup squash, red sea bream from Ehime, special soy sauce with yuzu peel for a chopstick rest, long yam noodle tempura, shrimp head tempura with some meat left for sweetness, angel prawn miso with a rich filling, Minami Osaka water eggplant with no greasiness, Kesennuma scallop shellfish, rare with lingering aroma and texture, Kagawa's awakening, Ariake seaweed and Hokkaido Bafun sea urchin, conger eel steamed and fried, sweet potato rice dish, shrimp tempura roll, sea bream tempura tea pickles, and for dessert, mango sorbet and tempura with gold edge (tentsuba). The restaurant smells of olive oil, but when you eat, it doesn't smell at all, which is strange! The three types of salt are each recommended☺️ The vegetables, especially the turnip and pumpkin-like ones that are difficult to cook, are fried for over 10 minutes each without any sogginess and are crispy! The scallop is outstanding, with a rare inside and exquisite cooking. The asparagus shows Mr. Ando's commitment☺️ Fried differently at the top and bottom, so you can enjoy both! Please try and taste the difference~ The specialty sweet potato is fried carefully for over an hour and steamed for about 30 minutes. The inner sweetness and outer crispy texture of the skin make it a special tempura that is hard to find in other restaurants. The ending was also very delicious... The tempura of red sea bream was the best. I will definitely come back to eat it again! A restaurant I want to bring my family to. Thank you for the meal.

I was very curious about the tempura fried in "100% extra virgin olive oil," so I made a reservation and visited the restaurant. The upscale interior and friendly owners greeted me. The gentle aroma of olive oil and the sizzling sound of frying served as the perfect background music. I enjoyed a glass of white wine and savored dishes such as seafood jelly, olive beef fillet sandwich with black truffle salt, and various other delicacies. The tempura had a light and crispy coating, enhancing the flavors of the ingredients. The meal ended with a delicious dessert of mango ice cream with red bean paste. Overall, it was a satisfying dining experience.

The owner's love for tempura and the impression left by the words "Always evolving" and "Further deepening" engraved on the business card make this restaurant stand out. You can experience not only the taste but also the depth of tempura, making it a valuable and enjoyable time. The ambiance and customer service at the restaurant are excellent, making it a highly anticipated spot for the future. Tempura Ando is a hidden gem located at the back of a building, giving off an exclusive and secretive vibe. The oil used for tempura is 100% extra virgin olive oil. You can enjoy the tempura with your choice of dipping sauce (tempura sauce, seaweed salt, pink rock salt, herb salt), which enhances the lightness of the dish and allows you to enjoy it until the last bite without feeling overwhelmed. The menu is available in course meals only, with the option to add extra dishes, but the portions are quite generous. The dishes include beautifully carved pickled vegetables, a refreshing seafood jelly with angel prawns, yellowtail, scallops, and salmon, and an olive beef fillet sandwich with black truffle salt. Each dish is described with enthusiasm and delight, highlighting the unique flavors and textures of the ingredients. The review concludes by praising the quality of the ingredients, the owner's passion for tempura, and the skilled techniques used in preparing the dishes, recommending the restaurant as a must-visit spot for a satisfying dining experience.

Located on the basement floor of a mixed-use building in Nihonbashi, "Tempura Ando" is a restaurant that many people may still not know about. The restaurant exudes a sense of luxury and cleanliness, yet has a warm atmosphere thanks to the friendly owner. The highlight of this place is their tempura! The only course available is the "Tempura Chef's Special Course," which includes: - Appetizers: Seafood jelly, pickled vegetables, fillet meat sandwich, broccoli, Okinawa live prawn, New Caledonia angel shrimp, 10-minute fried kabra, young sweetfish, Izumi water eggplant, Ehime red snapper, Nagaimo soba noodles with crab meat and broth, prawn legs, angel shrimp miso, Kesennuma scallop, carrots, two types of asparagus tempura, Ariake seaweed tempura and Hokkaido sea urchin, conger eel, sweet potato, prawn tempura hand roll, sea bream tea, mango sorbet with red bean tempura. The tempura is fried in extra virgin olive oil, resulting in a surprisingly light and crispy texture. It is served with three types of salt: seaweed salt, Himalayan salt, and olive salt. The course includes 6 types of seasonal vegetables, 5 types of seafood, 2 types of shrimp, and 1 type of meat. The fillet meat tempura sandwich was incredibly tender and melted in my mouth. The angel shrimp miso was a standout, with its rich flavor that instantly captivated my taste buds. Tempura Ando's chef is truly a master of tempura, turning even vegetables into main attractions. The sweet potato, steamed for 30 minutes after being fried for an hour, was so delicious that even the president of a baked sweet potato chain admitted defeat. The meal ends with a satisfying portion of prawn tempura hand roll and sea bream tea, ensuring everyone leaves happy and content. The owner, a devoted tempura enthusiast, continues to evolve and improve his craft, even frying tempura on his days off. I can't wait to visit this restaurant again and I highly recommend that you do too!

Only true food connoisseurs know about this top-notch tempura restaurant. Using 100% EXV olive oil, they fry their tempura with a thin coating that is incredibly light, allowing the flavors of the ingredients to shine through without being overpowered by oil. The way they fry meat, seafood, and vegetables creates a magical experience where the aroma, texture, and taste can vary greatly. The scent, sweetness, and tenderness of the scallops were particularly impressive. The luxurious ingredients, generous portions, flavorful execution, and the magician-like skills of Ando-san all contribute to a truly satisfying dining experience. Located in the basement of a building in Soemon-cho, this hidden gem is a must-visit. The menu includes seafood jelly, olive beef sandwich, broccoli, live shrimp, angel shrimp comparison, turnip, young ayu fish, golden beauty carrot, red snapper, nagaimo noodles (palate cleanser), shrimp legs with miso, eggplant in Izumi water, scallops, sea urchin with seaweed, conger eel, silk sweet, tempura rice ball, sea bream tempura tea rice, mango ice cream, and tempura with sweet bean paste.