Thank you for viewing. I visited the award-winning tempura restaurant "Tempura Kawaharazaki" in the "Tempura Hyakumeiten 2023" list. Congratulations on the award. The restaurant is conveniently located just a 3-minute walk from Naniwabashi Station, 5 minutes from Kitahama Station, and 7 minutes from Minamimachi Station. The exterior of the restaurant has a traditional Japanese style with a prominent entrance made of granite. Inside, there is a counter with 8 seats where you can see the frying area. The owner of this restaurant is said to be from "Ippo Honten". The tempura here is fried in cottonseed oil, different from the red flower oil used at Ippo Honten. The tempura dishes were delicious, especially the miso-marinated shrimp. The tempura was served with various seasonal ingredients such as Moroccan green beans, Kagawa green asparagus, and sweet corn. The service was polite, and the prices were reasonable. Overall, it was a delightful experience, and I look forward to visiting again in the future. Thank you for the wonderful meal.

The atmosphere inside the restaurant is stylish and clean, creating a calm and relaxing environment. The owner and his wife are also very kind and gentle, making you feel at ease. The tempura is incredibly delicious and doesn't leave you feeling heavy the next day! We enjoyed our meal in a cozy setting with a small counter that seats around 6 to 8 people.

[Facility] Exterior: Gives off a Kyoto-like atmosphere Interior: Straight-line counter Toilet: Average Amenity: Average [Taste] Total cost: 75,200 yen (for 4 people) Course: Chef's choice Drink: Black Oolong tea, Ginger Ale, etc... The tempura is delicious with no heavy feeling in the stomach from the oil. Scallops, prawns, and corn are all favorites. [Service] Payment: Credit card accepted Service: Both the head chef and the hostess have great personalities, making it a fun place to be with anyone. [Overall] It's rare to find such high-quality ingredients, service, and atmosphere at this price. The warmth of the head chef makes you want to come back for more.

Located a 5-7 minute walk from Naniwabashi Station, Tempura Kawazaki is a popular, long-standing tempura specialty restaurant where you can enjoy a variety of tempura dishes. The warm and friendly service from the master and the charming atmosphere created by the proprietress make dining here a pleasant experience. The restaurant was selected as one of the top 100 tempura restaurants in 2023. Reservations are flexible as they do not have a fixed start time. I opted for the omakase course, starting with refreshing Awaji Mozuku seaweed that stimulates the stomach with its acidity. The tempura course began with slightly rare and sweet Amaebi shrimp, followed by crispy and plump Tairagai clam tempura. The seafood tempura continued with Kiss fish, a fish with good texture, a plump Anago conger eel, a flavorful Kensaki squid, and a fresh Tako octopus tempura that pairs well with sake. The course also included a plump Anago conger eel, a flavorful Kensaki squid, and a fresh Tako octopus tempura that pairs well with sake. The course also included a plump Anago conger eel, a flavorful Kensaki squid, and a fresh Tako octopus tempura that pairs well with sake. The tempura of white-fleshed high-quality fish Magochi and the creamy oyster tempura were equally delicious. The tempura of corn, with its sweetness enhanced by salt, the unique bitterness of Wakasagi smelt, and the thick and juicy Unagi eel tempura were all highlights. The tempura course ended with hot and crispy duck and eggplant, fluffy Anago eel, and a satisfying tempura donburi bowl with corn and shrimp tempura. From start to finish, the tempura course was full of delicious and satisfying dishes. Be sure to visit and enjoy! Thank you for the delicious meal!

The other day, I made a reservation through Ikyu and went to the restaurant. It was a fun meal listening to the head chef's feelings towards tempura. Every piece of tempura that came out was delicious, and I was very satisfied. Since the ingredients may change depending on the season, I would love to go again.

☆彡Among Japanese cuisine, sushi, tempura, and grilled eel require experience and craftsmanship. Each restaurant has its own unique features, but tempura specialty restaurants that captivate gourmet enthusiasts with their skills are particularly popular. Each of these restaurants has its own strengths, and there are many regular customers who visit repeatedly, so my first visit was very exciting. On this day, I had to resist my favorite sake until the evening. The tempura was served promptly, right after being fried, and I immediately fell in love ❤️ - Omakase course for 14,000 yen (tax included 16,200 yen) - Awaji Island natural mozuku - Tempura - Sweet shrimp - Car shrimp - Shrimp with shrimp miso - Man'yoji pepper - Awaji Island kiss mongou ika - Octopus - Eel - Biwako natural ayu - Water eggplant - Clam - Corn - Conger eel - Anago - New onion - Rice - Corn and shrimp salt tempura rice bowl - Miso soup - Sake: - Tanosake Junmai Daiginjo - Naekaya Summer Junmai - SAKU MONADO Yamadanishiki 2022 - Kachikoma Junmai - JIKOMI Junmai Ginjo Omachi 2022 Tempura usually starts with shrimp, but the restaurant owner, Mr. Kawazaki, wanted to change that tradition. So, the course starts with sweet shrimp tempura. The tempura has a delicate difference in texture and cooking, but it has a rare feel like it was boiled and fried, with a crispy coating. This first dish sparked my imagination and excitement right from the start. The course consists of 17 pieces of tempura and a satisfying rice bowl. The master's skillful handling, from coating the ingredients to frying them, is so fast and mesmerizing. I may not know much about the technical aspects, but I wonder if this speed is also a secret to the deliciousness. From the fatty eel to the thick and crispy coating of golden eye snapper, each tempura showcases the excellence of the ingredients in different ways. The tempura is always enjoyable with its varied frying methods. The rice bowl with corn and shrimp salt tempura was a highlight. The seasonal corn and fresh shrimp had a wonderful texture. I hesitated a bit with other rice bowl options, but once I tasted it, it was so delicious that I forgot about the other menu items. I also had high-quality Japanese sake, and the total bill was 26,300 yen. It's natural for sake to go well with such delicious food, and it was very satisfying. Tempura and Japanese sake are the best combination, right? (^ω^*)

There is a tempura restaurant in Osaka that the owner is very particular about! It is close to my home, and I want to visit again before the end of the year. The restaurant is famous for its tempura, and it is still easy to make a reservation. I look forward to the next visit as you can enjoy the change of ingredients according to the season.

A tempura specialty restaurant in Nishi-Temma. It has a high rating of 3.77 on Tabelog (as of July 9, 2023). The course is omakase (including tax 16,170 yen) only, but it doesn't start all at once so you can visit at your preferred time. The dishes we had that day included an appetizer (mozuku) and salad (radish leaves, etc.). The tempura included sweet shrimp, two tiger prawns (the second one with miso), shishito pepper, kisu fish, squid, tiger fish, water eggplant, fresh octopus, horse mackerel, corn, scallop, young sweetfish, gizzard shad, sea urchin, conger eel, onion. For the finishing touch, we had tempura with shrimp and lotus root, and for dessert, cherry tempura. The first dish was sweet shrimp wrapped in perilla leaves. The oil wasn't quite there, but the sweetness was good and it was quite tasty. The fresh octopus had poor oil control, but the flavor was good. The young sweetfish was good. The kisu fish was okay, but the squid was overcooked. The tiger fish, horse mackerel, gizzard shad, etc., didn't seem suitable for tempura. The sea urchin was mediocre in quality and frying. The conger eel had a strangely chewy texture and didn't seem to be fried well. The tempura pieces were on the smaller side, and the overall result was neither good nor bad. They use only cottonseed oil for frying, so there's no particular flavor. However, the oil doesn't have much power, and tempura that needs to be fried crispy didn't quite achieve that. The oil seemed to deteriorate even from the beginning of the business hours. The portion size for each dish is small, but the number of pieces is decent, and the value for money is reasonable. The owner is quiet but provides attentive service, and the atmosphere is pleasant. They use a deep fryer with a high oil level, so it seems like they don't change the oil often. It's better to visit at the start of their business hours.

There are many hidden gem-like restaurants in the area around Minami-Morimachi, a little away from Kitashinchi, and this is one of them. The omakase course consisted of about 15 pieces of tempura, offering a lively experience that allowed us to leisurely enjoy each dish. For the finale, we had the option of either tempura donburi or tempura tea, and we chose the tempura donburi, which was delicious without being too heavy.

I wanted to have some good tempura, so I tried to make a reservation at a tempura restaurant in Osaka, but it was difficult to secure a booking. After a significant delay from my planned date, I managed to secure a seat for the last time slot. This was a Kansai-style tempura restaurant that I had never tried before. They had a good selection of wine, champagne, and Japanese sake. I enjoyed a half glass of champagne and a glass of wine with my meal. Since it was the season, there were plenty of my favorite mountain vegetables, which made me happy. They also skillfully incorporated seasonal seafood. I found that Kansai-style tempura is extremely light and you can keep eating without feeling heavy. I finished off with some tempura tea. The atmosphere at the counter-only restaurant was sophisticated and I enjoyed delicious tempura in a relaxed setting.

A friend suggested going to a nearby tempura restaurant, Tempura Kawasakisan, which I had been curious about. The restaurant is run by a friendly chef and his wife, and reservations are a must on Fridays. The atmosphere was very cozy and welcoming. The tempura had a light batter and was served with either tempura sauce or salt. We had the chef's choice course which included rare saury, shrimp with miso, shrimp, tonguefish, yuba roll with celery, squid, shrimp heads, mego taranomita, wild black rockfish, shiso roll, crab, and conger eel. For dessert, we had a choice of tempura tea or tempura rice bowl. We ended the meal with blood orange and asami. They also offer a monthly limited selection of sake. Even though fried food can be heavy, I was able to enjoy the meal without feeling too full. Thank you for the delicious meal! (•́✧•̀)

In the western part of Temma, there is a tempura restaurant with a beautiful traditional Japanese architecture that stands out. The interior of the restaurant is sophisticated and elegant. They actively use seafood from the Seto Inland Sea and delicately express the flavors. From sea eel to scallops, each dish is bursting with freshness and umami. The shrimp is firm and flavorful, while the second serving comes with miso for added richness. The fiddlehead fern has a subtle bitterness that adds to its beauty. The flounder is moist and sweet, melting in your mouth. The pufferfish milt is creamy and rich in flavor. The whitefish has a tender texture and a hint of bitterness. The cuttlefish has a chewy and powerful texture, with a surprising sweetness. The aroma of the shrimp head is enticing. The golden threadfin bream has an intense umami flavor. The bracken fern has a refreshing bitterness. The scallop has a strong sweetness that fills your mouth. The sweet potato is rich in flavor. The tiger pufferfish has an explosive aroma. The sea urchin and perilla roll is aromatic. The goby liver is creamy and rich in umami. The conger eel has a crispy exterior and a moist, flavorful interior. The tempura rice bowl is packed with umami.

I heard good reviews about this restaurant with an 8-seat counter made of one large wooden slab. The chef, working alone, is efficient. The omakase course included oyster appetizer, salad with pickles, rare botan shrimp, miso-marinated shrimp tempura, rare Spanish mackerel, sea bream, bridge carrots, bigfin reef squid, shrimp legs, scallop, roasted sweet potato, Japanese bluefish, blowfish milt, steamed abalone, white croaker, conger eel, and green onion rice. You could choose between tempura rice bowl or tempura rice tea for the main dish, and dessert was fruit (strawberry). The shrimp was fried rare, giving it a sweet taste. The sweet potato was deliciously soft and sweet after being roasted before being tempura-fried. The meal was finished quickly and left me feeling full. It felt a bit heavy for me, perhaps due to my age. The chef pays attention to the oil used, and the texture of the tempura batter varies depending on the seasonal ingredients. On this day, the batter was "chewy and fluffy."

I had heard rumors about this place, and finally made my first visit. The food was incredibly light and crispy, almost like tempura. The cooking was delicate, with the inside being close to rare. The total cost for two people was around 14,000 yen before service tax, and we ended up spending around 32,000 yen for two people after enjoying some good sake as well. The sake went down quickly, possibly because the food was so delicious, and we ended up having around 5 cups each. Thank you for the wonderful meal. Here is the list of dishes we had: appetizer, kelp with fish roe, sea urchin, salmon roe, tempura of saury, shrimp, shrimp miso, tempura of Japanese Spanish mackerel, monkfish liver, pufferfish milt, firefly squid, Kyoto carrot, shrimp head, red sea bream, wild shiitake mushroom, natural scallop, grilled sweet potato, crab from Shibayama, crab and shiso leaf roll, river crab liver, golden threadfin bream, conger eel, shrimp and lotus root tempura, tempura rice bowl, miso soup.

Second time at Kawasakizaki-san. I was able to taste the original taste of tempura at Ippei Tokyo-ten (my original is Yaesu-guchi telephone, but the head chef has been frying at the Ginza store for a long time). Due to the cold weather, we started with hot sake, followed by enjoying cold sake in order. The selection of sake was also wonderful. The first small dish was delicious, but afterwards we thoroughly enjoyed the tempura course. The photos show only a small part, as we had an endless loop of salt → tempura sauce → salt → tempura sauce. There were many types of fish, each one carefully prepared and truly exquisite. While discussing serious matters with the client's president, we still managed to enjoy until the last cup of tempura tea...

I visited this restaurant after seeing it on Instagram, for a special occasion. It is located in Nishi-Temma, which is a bit hard to find but within walking distance from Kitahama. It is on the first floor of a building and has a cozy, hidden atmosphere. The only option is the omakase course, priced at 17,000 yen. Starting from December 2022, the price has increased. The dishes included: oysters, mackerel, 2 prawns, ginkgo nuts, cutlassfish, shiso-wrapped taro with shirako, Tennoji turnip, Mongolian octopus, shrimp heads, beltfish, shiitake mushrooms, scallops, grilled sweet potato, white sea bream, crab from Shibayama with shiso and sea urchin, conger eel, and a choice of tencha or tempura rice bowl as the finishing dish, followed by dessert – Red Madonna. Until November, it was priced below 15,000 yen, which is unbelievable considering the quality of the meal. Everything was incredibly delicious! The tempura was light, not greasy, and easy to eat without feeling heavy. The chef was friendly and the atmosphere was welcoming, with many regular customers. Overall, a great dining experience with a good customer base and a cozy atmosphere.

Today, I visited Kawasakisan, who uses hard-to-oxidize cottonseed oil to fry tempura, for a dinner in Osaka Nishi-Temma and tried their chef's choice course. Kawasakisan is particular about using high-quality cottonseed oil that is resistant to oxidation and ingredients such as seafood caught in the Seto Inland Sea. The batter is thin and easy to eat, but lacks a distinctive flavor, relying on salt or tempura dipping sauce. The overall atmosphere of the restaurant was lacking in excitement, perhaps because it was quiet with only the chef working diligently. The taste was not bad, but it was a bit too ordinary and boring. The chef's choice course for two people was 40,500 yen, and the additional tempura rice bowl was 13,860 yen. The menu included dishes such as jelly of creamy eggplant with sea urchin, shrimp wrapped in shiso leaves, fresh octopus, vegetable salad, sweet shrimp, Kyoto Fushimi chili pepper, sand borer, two shrimp, Kyoto pike conger, new squid, Hokkaido oysters, corn, golden eye snapper, fig, barracuda, and an additional domestic matsutake mushroom tempura rice bowl. The meal ended with Shine Muscat grapes from Nagano and purple sweet potato.

Located on a main street, this restaurant has a calm and pleasant exterior. It was my first visit to Kawaharazaki-san's restaurant, which had previously been operating in a different location. I heard from a friend in Osaka that it was a delicious place, so I decided to visit the new location. I took a seat at the counter in front of the chef, where I could see his skilled work. Watching a chef in action is always enjoyable and adds to the excitement of the meal. Now, let's talk about the chef's omakase course: 1. Mozuku with lotus root 2. Pickled radish 3. Sweet shrimp wrapped in perilla leaves 4. Raw octopus 5. Kuruma prawn 6. Kuruma prawn with miso 7. Yellow beauty carrot 8. Kisu (from Awaji) 9. Torikai eggplant 10. Swordtip squid 11. Kuruma prawn head x2 12. Conger eel 13. Fushimi chili pepper 14. Grilled saurel 15. Okra flower 16. Oysters (from Hokkaido) 17. Natural young sweetfish (from Lake Biwa) 18. Eel 19. Corn 20. Blackthroat seaperch 21. Uni wrapped in shiso leaves 22. Conger eel Tempura rice bowl for me Tempura rice bowl for my wife Watermelon juice The dishes just kept coming and coming! This restaurant will leave you stuffed if you're not careful. With so many different options, it was a truly enjoyable tempura course. The chef explained each dish meticulously, which was also a great learning experience. One thing did catch my attention - the tempura was served without draining excess oil. Some pieces were a bit greasy on the surface. I wondered why they didn't drain the oil properly for all the tempura. Other than that, everything was perfect. The chef's hospitality was warm and welcoming, and the variety of tempura was impressive. And the best part is that it's affordable and delicious. I've already decided to make regular visits. I look forward to coming back in autumn when the fish is at its best. I heard reservations are difficult, so I'll make sure to book early. I'm glad I found this wonderful restaurant, and I'm already looking forward to my next visit. Thank you for the wonderful meal!

All the ingredients used are quite high quality. The chestnuts from Kumamoto in autumn were excellent. This time, I had Juyondai sake. The fresh vegetables and fish were fried just right, maintaining the original flavors of the ingredients while providing a crispy texture, making it incredibly delicious. They use seasonal ingredients, so I look forward to visiting again. I'm sure bamboo shoots will be a delight in spring.

Outstanding service. The head chef and staff are very polite and attentive. They use a variety of seasonal and local ingredients for their tempura, making it delicious. The selection of Japanese sake is also excellent. They have solid COVID-19 measures in place.

"I have never felt a restaurant that makes tempura feel like steamed cuisine so clearly. I was pleasantly surprised by how I forgot I was eating tempura while enjoying it. The quality of the ingredients, the atmosphere of the restaurant, and the friendly service all contributed to making this place the number one tempura spot in my book. Although I live in Tokyo and cannot visit frequently, I definitely want to come back when I visit Osaka again."