Exactly one year ago, I made a reservation and visited Numata-san through OMAKASE. That day was for lunch, but this time I was invited to a private dinner party. Thank you to the organizer for the invitation. I was looking forward to it because I was so impressed by the tempura I had last time. The menu for this time (I copied the organizer's) included sea bream rice steamed with fish roe, white asparagus with grated radish, hairy crab, carabinero prawn, fresh fava beans, grilled sandfish bones, baby sweetfish from Lake Biwa, potato noodles with cherry shrimp, and more. The ingredients were similar to last time due to the season, but this time was even more impressive. The tempura here is different. I want to come back in a different season, so I will do my best with OMAKASE next time!

Regularly visit the shop. From JR Kitashinchi Station, it's about a 5-minute walk to Tempura "Numata". <Today's Menu> Premium Tomatoes (Hokkaido) with Kuzu Somen. Eel and Celery with White Sesame. Carabinero Shrimp Head, Raw Carabinero Shrimp, Rare White Okra, Kisu Shin Ginkgo (Kumamoto), Kisu Bone Senbei, White Corn, Picnic Corn (Hokkaido), Fresh Squid (Kagoshima), Fresh Squid Legs, Sauce made from simmered Tempura Dipping Sauce and Black Seven Spice, Lotus Root (Ibaraki), Beltfish, Long Yam Somen, Purple Shiso, Shiitake Mushroom and Carabinero Shrimp, Raw Palermo, White Rice, Pickles (Cucumber Bran Pickles, Daikon Beer Pickles, Water Eggplant with Spicy Soy Sauce), Red Miso Soup, Yellow Chives, Anago Egg Rice, Meringue, Carabinero Shrimp Peach Sherbet, Ette Syrup. Today, I was happy to eat my favorite corn tempura. I'm really looking forward to the next time, which is planned for a girls' night out.

A friend's friend from Tokyo couldn't make it, so I was invited as a substitute. I happily went and was surprised by how difficult it was to make a reservation at this tempura restaurant in Kansai. The quality of the ingredients was exceptional, as expected, but what really stood out was the perfect frying technique of the owner. For the final rice bowl dish, I ordered two types to indulge myself, and left the restaurant feeling satisfied. Thank you for the feast.

On this day... I went to Numata-san with S-chan... I mean, you know... I tried to make a reservation for OMAKASE multiple times but couldn't get one... Finally, I was able to revisit a year later... So, I enjoyed it with draft beer and sake, along with SANTO 2022 Yamadanishiki... The dishes I had were: 1. Hokkaido's extreme north (tomato) mashed with kudzu somen 2. Amakusa sea eel and celery uzaku 3. Carabiner shrimp head 4. Amakusa's natural carabiner 5. Amakusa's natural carabiner, rare 6. Flower okra, eaten from the thin side 7. Kumamoto's new gin-nan 8. Carabiner shrimp bone senbei 9. Biwa Lake's young ayu 10. Kyoto's pearl corn (white) and Yamagata's golden corn (yellow) 11. The upper part of the new squid 12. The lower part of the new squid with black shichimi and ten tsuyu 13. Renkon from Ibaraki's Noguchi Farm 14. Edo-style standing fish with grated daikon and salt 15. Nagaimo somen for palate cleansing 16. Shiitake mushroom stuffed with carabiner shrimp 17. Yuri ne aged for 10 months from Hokkaido, served raw 18. Yuri ne aged for 10 months from Hokkaido, served as tempura 19. White rice in a clay pot with pesticide-free rice from Okayama's combined duck farming method, pickles: spicy mustard soy sauce pickled water eggplant, beer-pickled daikon, cucumber nukazuke, red miso, Miyazaki's floral hojicha 20. Tempura: conger eel (choose between one or half) with plenty of grated daikon, first half with ten tsuyu, second half with salt and wasabi 21. Rice dishes: tendon, tencha, tenbara, tamagokake gohan, choose from tempura rice balls, the cat chose tendon, S-chan chose tamagokake gohan 22. Dessert: golden raho (yellow watermelon) sherbet, Godiva chocolate monkey made to look like seeds, 47 dry gin and mint sauce That's all... zzz... Thank you for the meal... zzz... After eating, my impression was... so delicious!! So tasty!! So yummy!! I mean, you know, it was delicious!! So tasty!! So yummy!! So delicious!! (;ﾟ∀ﾟ)=3 Haahaa... If you thought the sleeping cat was being too dramatic, please go to the restaurant and check it out... Goro Goro Goronya~ (=^・^=)... By the way, the atmosphere of the restaurant... is very good for cats, or rather, it suits them perfectly... The seriousness of the owner's work, the distance, the staff's service... overall, it might be perfect for cats... By the way, it costs 30,850 yen per person including tax... considering the content, it seems to be cost-effective nowadays... The sleeping cat will continue to desperately try to make a reservation... like... please let the cat make a reservation for OMAKASE... zzz... Goro Goro Nyao~... Goro Goro Goronyao~... (=^・^=)... zzz...

Mr. Numata owns three restaurants: "Numata," "Tensei Hanare," and "Tensei." The "Numata" in Kitashinchi has been difficult to reserve even before receiving a Michelin star. When reservations are unavailable, many people opt for "Tensei Hanare." Next month, reservations for "Tensei Hanare" are also becoming challenging. The abundance of ingredients from Kumamoto and Amakusa is due to Mr. Numata's hometown being in Kumamoto. Today, we enjoyed champagne along with dishes such as hairy crab and purple sea urchin, isaki from Oita, mozuku from Amakusa, and more. The meal ended with egg over rice, tempura, and a citrus sherbet dessert. Thank you for the delicious meal, Mr. Numata.

Today, I went to eat at Tempura Numata in Kitashinchi for the tenth time in two months. It's currently my favorite tempura restaurant in western Japan. Getting a reservation here has become quite difficult due to its popularity. The effort put into sourcing seasonal ingredients, preparation, teamwork with staff, and the skill of Mr. Numata himself have all contributed to its current popularity. The tempura here, with its crispy coating that melts in your mouth, is truly delicious. The menu for today included dishes such as snap peas from Hida Takayama, steamed rice with shellfish, and tempura of shrimp heads and shrimp. The tempura here is top-notch and always a delight to eat.

This is the best tempura restaurant in Kansai, or even one of the top in Japan. I was brought here by someone who highly recommended it, and I am grateful for that! It has won two Michelin stars and is ranked as one of the top 100 tempura restaurants in 2023. Getting a reservation is quite difficult, so the only way is to be taken by a regular customer. On my visit on June 27, 2023, I had the omakase course which included snap peas, surf clam with molokhia, zucchini, shrimp heads, shrimp, snap peas from Yoichi, sandfish, sandfish bone senbei, lotus root, young sweetfish, corn, firefly squid, cutlassfish, turnip, nagaimo noodles, shiitake with shrimp, daylily bulb, conger eel, miso soup with ginger, tempura bowl, and egg over rice. Despite the amount of food, I didn't feel heavy or tired at all. The young sweetfish was my favorite, with a perfect balance of bitterness and sweetness. The finale with a choice of five different dishes, the tempura bowl and egg over rice were exceptionally delicious. The quality of the egg over rice was surprisingly high, the best I've ever had. The chef was also handsome! The only downside is the difficulty in getting a reservation. I would love to visit again if I have the chance. Thank you for the wonderful meal!

First visit. Atmosphere ◎ Taste ◎ Handsome shop owner ◎ It's understandable why it's becoming popular. It's difficult to make a reservation. He is young, so I look forward to seeing how he evolves in the future! Instagram 月旅行 tsuki_ryoko

Located a 2-minute walk from Kitashinchi Station, on the 7th floor of Kitashinchi Place in Kita-ku, Osaka, is the tempura specialty restaurant "Numata." It has been about 2 years since my last visit, and Numata is a Michelin two-star restaurant that moved from Tenjinbashi-rokuchome to Kitashinchi in November 2020. The owner, Kazuya Numata, originally from Kumamoto and a former Japanese cuisine chef, has honed his tempura skills through self-study. He is a wonderful craftsman who fries tempura according to his technique and sensibility. The tempura course consisted of a fantastic combination of ingredients such as Amakusa shrimp and horse mackerel, Biwa Lake natural sweetfish, Edo-style sand borer, beltfish, white zucchini, Kumamoto square beans, myoga shoots, Hokkaido moonlight lily roots, and two types of corn - Dolce Dream and White Corn. The tempura was perfectly cooked, allowing you to fully enjoy the flavor, aroma, and natural moisture of the ingredients. The sweetfish from Lake Biwa showcased a gradual increase in sweetness from head to tail, while the sand borer, aged for 3 days, offered a juicy umami flavor. The two-layered corn tempura provided a harmonious sweetness, and the vegetable tempura was of high quality, making it easy to eat without getting tired of the flavors. Numata is undoubtedly a leading tempura restaurant in Kansai, and despite being a reopening, it has significantly powered up. The chef's sense and skills were truly remarkable. It was a delightful dining experience.

I revisited Numata-san, who has relocated and reopened in the gourmet pork district of Kitashinchi for dining out every day. I have been visiting this place since its previous location. It was a great tempura restaurant with excellent cost performance in the Kansai area. You can also make reservations for the omakase course, but currently, it is a busy restaurant with fully booked reservations. The dishes I had (per person) are part of the chef's omakase course, priced at 28,875 yen per person (as of July 2023): - Snap pea rice steamed - North scallop, moroheiya - White zucchini - Horse sashimi from the hidden menu - Tempura dishes: - Shrimp head - Shrimp - Fava beans - Fava bean sprouts - Smelt - Smelt senbei - Asparagus - Sweetfish - Myoga - Firefly squid - Cutlassfish - Corn - Lily bulb - Shiitake and shrimp - Conger eel - Eggplant - Two types of tempura rice balls - Egg and broth - Red miso soup - Watermelon sherbet The bill came to around 40,000 yen per person. Compared to top tempura restaurants in Nagoya and Tokyo, there is no doubt that this place is on par. This quality is not just limited to Kitashinchi but is a nationwide level tempura restaurant! Although it currently has a rating of 3.96 on Tabelog (as of July 2023), it is only a matter of time before it crosses the 4-point mark. The service, ambiance, and taste are all top-notch. The handsome chef from Kumamoto is truly enviable! I highly recommend this tempura restaurant endorsed by Gourmet Buta. I had a great time and enjoyed the delicious food. Thank you for the meal. I look forward to visiting again next time.

On the night before my business trip to Osaka, I happened to see a seat available at a tempura restaurant in Kitashinchi that I had been eyeing on OMAKASE! I quickly made a reservation and decided to arrive early. I arrived at the building 10 minutes before my reservation time. There were many people entering other tenants in the building, so it took some time to get on the elevator. It's best to arrive with some extra time. The restaurant has a lovely Japanese-style space with a counter for 8 seats. There were about 6 staff members serving customers from both the front and back of the counter... maybe a bit too many. Here is a list of the dishes in the order they were served: Drinks: Set of 3 types of tea 1. Steamed rice with sea bream roe 2. White asparagus suri-nagashi with hairy crab 3. Amakusa shrimp head x2 4. Amakusa shrimp 5. Rare amakusa shrimp 6. Tarasunoko (cod fish roe) 7. Kiss fish aged for 3 days 8. Edamame 9. Kiss fish bone senbei 10. Edamame seeds 11. Ayu fish from Lake Biwa 12. Mountain vegetable called Koshiabura 13. Palate cleanser: Cherry shrimp and potato 14. Fresh squid 15. Garlic 16. Spring child sea bream sushi from Akashi 17. Green asparagus tips 18. Green asparagus stems 19. Palate cleanser: Yamaimo (Japanese mountain yam) noodles 20. Bamboo shoots with dipping sauce 21. Bamboo shoots with salt 22. Lily bulb - raw 23. Lily bulb - fried 24. Freshly cooked white rice, pickles, and red ginger miso soup 25. Tachi-uo (Japanese halfbeak) sushi The tempura dishes were unique and delicious, with each one offering a different taste experience. The staff were attentive and the atmosphere was pleasant. Overall, it was a great dining experience.

Once again, after a long time, I had tempura. I tried a rare ingredient from Hokkaido. Currently, there are only 6 farms cultivating moonlight lily roots. It tasted like overripe sweet potatoes, with an extremely sweet flavor. It was a completely new taste for me.

This is my first visit since moving from Tenroku to Kitashinchi. It's a corner of Kitashinchi Place Building where all the delicious restaurants are gathered. The interior is filled with a luxurious atmosphere. Everything is delicious! The best seasonal ingredients... outstanding frying techniques... superb sake to accompany the meal... handsome head chef... There's nothing more to say.

〜Information〜 ☆Michelin two-star tempura by Chef Kazuya Numata☆ Reservations available through OMAKSE☆ Visited the restaurant "Tenboshi" before its relocation, with a group of 8 people, enjoying the chef's choice course and a set of 3 types of tea (total payment was 32,400 yen). 〜Memo〜 One of the restaurants I want to keep visiting for the rest of my life. However, it's not easy to get a reservation for the chef's choice course due to intense competition. But thanks to a kind gourmet friend, I was able to experience Chef Numata's tempura for the third time! It was truly an amazing experience dining with wonderful companions. Chef Numata prepares the ingredients right in front of you, so even dining alone is enjoyable, but it's even more fun and delicious with lively friends. The tempura here, which I consider the best in Japan, tasted even better in the company of such fantastic people! This is what I had on that day: (Favorites ⸜❤︎⸝‍) - Steamed rice with sea bream roe and wood sorrel - Saga white asparagus puree with hairy crab - Two servings of prawn heads, two prawns - Fava beans and fava bean sprouts - Tilefish aged for three days, tilefish bone senbei - Young yellowtail - Cherry shrimp and potato somen - Young yellowtail (kasko, young sea bream) - Monkfish liver - Baby sardines, seaweed, and salt - Hokkaido asparagus with tips and stems - Noodles made from Chinese yam - Bamboo shoots from Osaka - Moonlight lily bulbs from Hokkaido - Clay pot rice, pickles, red miso soup, roasted green tea - Beltfish with grated daikon served by Chef Numata - Choice of tempura bowl with egg - Choice of tempura assortment (with tempura tea) - Kumamoto Amakusa pearl citrus sorbet with black honey drizzle No matter how many times I visit, I am always impressed by Chef Numata. I love watching him prepare the ingredients, the variety of choices for the finish, the chef, the apprentices, the atmosphere, the stacking of tempura papers, and everything else. But I just can't get a reservation. I will keep fighting in the chef's choice war. ===========

Today, I visited Numata-san, a tempura restaurant in Kitashinchi, for the ninth time in two months. Numata-san is one of my favorite tempura restaurants, along with Soba No Ji in the east. In my opinion, these two are the best in terms of taste, hospitality, and overall experience. Today, I enjoyed a course menu featuring spring ingredients such as sea bream roe, fava beans, asparagus, young sweetfish, cherry shrimp, monkfish liver, bamboo shoots, and lily bulbs. The food was refreshing and satisfying, leaving everyone at the private party impressed. People are already looking forward to the next visit and wondering what ingredients Numata-san will use next. The total cost for today's meal was 46,500 yen, and the course menu was 23,500 yen.

I want to visit regularly. At Osaka Kita-Shinchi Tempura "Numata", I had a delicious and enjoyable dinner! Today's menu: Drink pairing with tea, East Beauty carbonated honey-scented green tea (Taiwan), Ossetra caviar steamed rice with wood buds, White asparagus with grated hairy crab, Carabinero head, Carabinero, Carabinero rare, Fava beans (Kagoshima), Fava bean sprouts, Young ayu fish bones, Tarano buds, Monkfish liver, Garlic, Potato and cherry shrimp, Small dried sardines, Nori, Koshiabura, Kue (Amakusa), Asparagus sprouts, Asparagus stems, Nagaimo noodles, Hanaho shiso, Bamboo shoots, Wood buds, Bamboo shoots, Moonlight lily root, Aromatic seasoning, Fresh ginger red dashi, Tempura bowl with grated radish, Egg over rice, Pearl kumquat sherbet, Black honey. It was very delicious! I'm looking forward to enjoying the tempura I received as a souvenir tomorrow morning.

You can enjoy freshly fried seasonal ingredients, carefully selected from local sources, right in front of you. The dishes are served hot and crispy, usually with salt but you can also try them with tempura dipping sauce. The batter is light, made with a blend of two types of sesame oil, so you can eat plenty without feeling too heavy. The course lasts 2.5 hours and costs 25,300 yen, but it can be difficult to reserve as there are only 8 seats available. If you have the budget and time, why not give it a try?

I was invited by a friend to go to Tempura "Numata", about a 5-minute walk from JR Kitashinchi Station. Today's Menu: Tea Pairing - Jasmine Tea (Fujian Province) - Raw Pu'er Tea (Yunnan Province) - Goishi Tea (Kochi) Dried Scallop and Shiitake Mushroom Soup Wood Sorrel Hairy Crab and Urui Prawn Head Snap Peas (Kumamoto) Grilled Tilefish Bones Butterbur Shoots Shirauo with Large Perilla Leaf Roll (Lake Shinji) Lotus Root (Ibaraki) Small Dried Fish and Seaweed Roll Asparagus Long Yam Noodles Flowering Fern Shoots Purple Shiso Kue (Amakusa) Wasabi Spring Onion Mountain Angelica Red Miso Soup Eel with Wasabi White Rice (Aigamo Farming Method) Tempura Rice Bowl Wasabi Carrot Pickles Strawberry Sorbet Elderflower Honey Takeout Tempura I was very satisfied again today! I tried Tempura to go for the first time and ate it as soon as I got home. There were two types of Tempura, one with white rice and the other with mixed rice, and both were delicious! I definitely want to get takeout again.

I was finally able to go to Numata, a place I had been wanting to visit. It was difficult to make a new reservation, so I asked a regular customer friend to help me, but it still took quite some time. The service was polite and wonderful, and when I listened to the stories, I could see that everything was made with a reason. I really want to go back again somehow.

Today was a private party, and we got to enjoy dishes that are not typically available on the regular menu. We had dried scallop, fresh shiitake mushrooms, steamed egg custard from Amakusa, horsehair crab, carabinero prawn tempura, tempura prawn heads, asparagus with prawns, white asparagus, aged sandfish, sandfish bone senbei, flying squid tempura, sakura shrimp and scallop seaweed rolls, lotus root chips from Ibaraki, pesticide-free duck rice from Okayama, red miso tempura rice balls, tempura rice bowl, tempura tea, and delicious berries with strawberry sorbet. We also enjoyed elderflower beer, highballs, champagne, white wine, and always delicious tempura. The tempura at Numata was incredibly satisfying!

The dishes we had were dried scallop, fresh shiitake mushrooms, chawanmushi made with Amakusa, snow crab, deep-fried shrimp heads, shrimp and asparagus tempura, asparagus tips, aged horse mackerel, fukinotou with fish bones, dried squid, garlic, pork tempura, Tenryu noodles, sakura shrimp, nori rolls, lotus root chips, red miso soup, rice with raw egg, tempura rice bowl, tempura tea, delicious berries, and strawberry sorbet.