I made a net reservation and visited a top-notch restaurant called "Tabelog Tempura Hyakumeiten 2023" at 18:30 on a regular day. Located about a 5-minute walk from JR "Fukushima Station" in the Santobiru building on the 1st floor, this restaurant has been awarded consecutively since 2022. At the time of posting, they have 2 branches (Fukushima and Shinsaibashi). The Fukushima branch, opened in August 2016, is a small store with a total of 12 seats. They had 2 chefs in the frying area and 1 staff member for customer service. The meal I had was the "Chef's Omakase Course for 15,000 yen" at the counter seats, enjoying tempura in a tatami-style setting. Here is the content and evaluation: - Fresh vegetables for munching - Miso-flavored fresh vegetables starter - Three types of miso: Kinzanji miso from Wakayama, Hishio miso from Tokushima, and miso from Yamagata - Salad with plum sauce - Tempura served with three types of salt (seaweed salt, plum salt, kelp salt), dashi, and lemon - Fresh shrimp from the Goto Islands, Nagasaki - Corn from Okinawa fried in high-temperature safflower oil - Okra from Okinawa served hot - Water eggplant from Senshu, with dashi or kelp salt - Young sweetfish from Lake Biwa served with seaweed salt and lemon - Tempura of black beef fillet and raw sea urchin - Soybeans from Kumamoto combined with dried persimmons and butter - Saury from Awaji Island with seaweed salt and vinegar citrus - Sweet potato from Tokushima as the final dish - Hojicha for tea - Kakiage tempura with tea pickles, served with rice cooked in an earthen pot with shrimp, eggplant, and corn - Pickles with daikon, shiba-zuke, and suguki - Shaved ice with Uji gold sweet potatoes and homemade red bean paste - Strawberry dandelion coffee from Hyogo - Sapporo Black Label beer for 1000 yen The atmosphere was classy, with easy-to-drink beer served in thin glasses and jazz music playing in the background. The clientele consisted mainly of adult couples and business groups, with about 40% being women. The restaurant had a full house, and the service was efficient, making it a fantastic dining experience.

I visited a restaurant in Osaka for lunch, and the lunch course cost 7,000 yen. I added seasonal matsutake mushroom tempura, and the total bill came to 12,000 yen per person. The tempura was Kansai-style, and the last tempura rice bowl with vegetables and scallops had a light and satisfying texture. It was a refreshing change from the usual seafood tempura I'm used to in Kanto. The tempura with meat topped with sea urchin and plenty of wasabi on the plate was also delicious. Thank you for the meal.

I obtained information from a gourmet god that this is the best tempura restaurant in Osaka, so I visited. As expected, the tempura was wonderful, just as the god who has conquered the top 100 tempura restaurants nationwide said. The chef originally specialized in Italian and Spanish cuisine, even studying abroad in those countries, before transitioning to tempura. The tempura itself was traditional and delicious, with a great texture on the batter and juicy fillings. They used high-quality ingredients and a variety of salts and miso. The wasabi was also top-notch, with a smooth and pleasant aroma. The tempura with green tea leaves was unbelievably delicious. I added a few more items and enjoyed with wine, almost having three glasses. Next time, I would like to try the course with tempura of spiny lobster. I will definitely visit again. Thank you for the meal.

On weekdays, with a reservation in advance, I tried the Chef's Recommended Course (¥15,000) at Tempura Hyakumeiten, which is located within walking distance from Osaka Station, with Fukushima Station being the nearest. Although tempura is typically enjoyed at a counter, this restaurant has a private room for up to 4 people. The private room is like an extension of the counter, allowing you to enjoy freshly fried tempura just like at the counter. The tempura course offered standard dishes, with no extravagant ingredients aside from the tenderloin and sea urchin tempura. It was delicious, but not necessarily mind-blowing. It's not often you find a place where you can enjoy delicious tempura in a private room, so I would consider coming back when I want to dine in a private setting.

"Located in Fukushima, the tempura restaurant "Osakaya Kusasatoru" is a hidden gem near Fukushima Station. You ring the intercom to enter the cozy restaurant, which has a counter with 6 seats and 4 private rooms. The chef fries the carefully selected ingredients with a light batter, making them crispy. Everything is delicious, but the Wagyu beef and sea urchin tempura were exceptional, melting in your mouth. The tempura rice bowl at the end was also good, with a focus on quality rice. The dessert, a rich matcha shaved ice, was refreshing yet satisfying. The chef's entertaining conversation adds to the dining experience. This is a restaurant worth visiting for a special meal, although it is on the pricier side."

The taste is truly the best! The chef's communication is also pleasant. The anago, corn, fig, and other dishes are all delicious. And now it's the season for watermelon shaved ice. Finished with dandelion coffee. I want to visit this restaurant again to enjoy the changing seasonal menu.

JR Loop Line 5 minutes walk from Fukushima Station, 10 minutes walk from JR Tokaido Main Line Osaka Station. It was my first visit after hearing how delicious it is! I am looking forward to it from the appearance alone! When I arrived at the restaurant and tried to find the entrance, I couldn't find it. A sign saying "Please use the intercom to call for entry" caught my attention. I was excited! Now, about the taste... The batter is thin, bringing out the flavor of the ingredients! It seems like they carefully select their ingredients. It all starts with the shrimp. It's plump and the perfect balance of the goodness of the ingredients and the frying. The vegetables include a thick banana pepper, providing a satisfying crunch. The restaurant's specialty meat, in collaboration with sea urchin, has an exquisite taste. Because the batter is thin, the quality of the ingredients and the frying are what stand out. Additionally, I felt a sense of healing in the space. Please go and try it for yourself. Thank you for the meal.

I couldn't revisit this place for a while, but honestly, the last time was a bit disappointing. However, this time's lunch was perfect. The way they fry the food has changed, and the service was excellent. The lunch price was also very reasonable. It was truly a wonderful time. The young sweetfish was especially outstanding. They also serve shaved ice for dessert all year round, which was a nice touch. I truly felt that I want to visit again for dinner next time. Thank you for the meal. I will come back again.

Fukushima Station is a 5-minute walk away. A hidden gem of a tempura restaurant nestled in a residential area. It's my first time at a high-end tempura restaurant, so I'm feeling excited. Today, I opted for the omakase course priced at 15,000 yen. The price determines the ingredients used for the tempura. Let's go in~ When you think of a tempura restaurant, you imagine those copper kettles. There are 8 counter seats and one private room (for about 4 people). I wonder what the menu will be like today. First, seasonal vegetables are served. You can enjoy them with 3 types of miso. Then, they bring out the ingredients for today's tempura. The tempura batter is really light, making it easy to eat. Each ingredient is fresh and well-balanced with the batter. The first tempura is shrimp. You can really taste the umami of the shrimp. You can eat it with salt or dip it in a refined light sauce. Radish salad. You can choose between a dressing made from orange or plum. It's a nice palate cleanser between tempura dishes. Shrimp wrapped in perilla leaves. You can enjoy the aroma of the shiso leaves. Round okra. A flavorful okra with a nice bitterness. A sophisticated taste. Squid with uni. A luxurious tempura dish. Looks and tastes amazing! Sweet corn. So delicious... I want to keep eating it... Eggplant is juicy. Classic yellowtail. Perfectly fried. Thick and juicy shiitake mushrooms. Sweet and rich red sweet potato. For the finale, you can choose between tempura tea rice bowl or tempura rice bowl. The tempura rice bowl has a generous amount of mixed tempura with various vegetables. You pour sauce over it and enjoy. It's amazing~ The tempura tea rice bowl is a light tea poured over a mixed tempura rice bowl. Japanese cuisine at its best~ The last dessert is shaved ice. It's topped with white dumplings and red beans. Finish off with dandelion coffee! It was an exquisite tempura course! Thank you for the meal~ Check out the Osaka-centered restaurants on my website - https://higachannpoko.com. Also, follow me on Instagram! (@channpoko_channpoko) https://www.instagram.com/channpoko_channpoko/

I used it for my boyfriend's birthday! It was a high-class restaurant, so I was nervous when I entered, but the head chef and the chefs were very friendly and talked to us a lot, so we had a fun meal! Every dish was delicious, but personally, the kiss and conger eel tempura was the best♪ The texture was firm and satisfying to eat, it was so delicious that I was tempted to order it again♪ I ate too much and my stomach was sticking out, so they mistook me for a pregnant woman and showed me various considerations haha. I was too embarrassed to tell them that I wasn't pregnant. There were many people who could show a lot of consideration! I had a good experience, so I would like to use it again for our wedding anniversary after getting married!

I was turned away because the reservation was full, so I made a reservation and revisited. At that time, I was asked if the lunch option "Shingetsu 7000 yen" was okay, even though the information on Tabelog showed a price increase from 5600 yen. I was a bit taken aback, but there aren't any cheap tempura restaurants for lunch in the Kansai region. If I go to Nagoya, there are plenty of options, but I might be able to use the Seishun 18 ticket soon, and these types of restaurants tend to disappear after updates. I thought about it and made a reservation (sorry for the long story without eating). I arrived around 11:25 for the 11:30 reservation and was the first one there. I was asked to sit wherever I liked and chose the counter seat closest to the entrance. I felt pressured to order a drink even though I was already over budget, so I reluctantly ordered grated apple. It was quickly prepared, and the taste was okay. They introduced the ingredients of the day, and even though there were some I didn't like, I said it was okay. A salad was served with a choice of plum or grapefruit flavor, and I chose the latter. It was supposed to be cabbage, but it looked like daikon. The taste was bitter and not great. The meal started around 9 minutes later with a unique shrimp head tempura. It tasted like shrimp-flavored snacks and was quite delicious. Next was shrimp meat with tails, which were washed, so I tried the tails as well. The meat was sweet and delicious, but the tails were unnecessary. Then came shiso leaf tempura, which I'm not a fan of, but it wasn't too strong in flavor. The shrimp was delicious. There was a vegetable from Okinawa that I can't remember the name of, and it was slimy and not great. There was also bamboo shoot, which was also not great. It was my first time trying corn tempura, and it was sweet and delicious. The crispy kiss tempura was tasty. They brought out some kind of meat, but it was accompanied by various other items, making the taste mediocre. I'm not a fan of raw food, so I didn't enjoy the sea urchin. The meat itself was soft but lacked flavor. The water eggplant tempura was not sweet at all. The sweet potato tempura was my preference. Then came the tempura bowl and tempura tea pickles. I ordered the tempura tea pickles, which were tasty but had a condiment I didn't like. The shaved ice with milk and mango was sweet and delicious. Finally, I had dandelion root tea, which was bitter and okay when mixed with the shaved ice. This restaurant felt like a proper high-end establishment, and the tempura was top-notch, but the unique ingredients made it difficult for a commoner like me. If they served more common ingredients, it would be better. I paid 7500 yen with my card and decided to look for some sweets. I achieved the goal of receiving the 2023 Tempura Top 100 Medal with 3 reviews posted!

I don't think you can find this quality at this price in Tokyo. I wanted to talk more with the chef, it was that kind of place. I don't want it to get crowded, but I definitely recommend going and enjoying it. By the way, for the last dish, I think it's fine to order the tempura without saying anything!

At the famous tempura restaurant in Fukushima, Osaka, lunch service starts at 11:30. Sitting next to me at the counter are two elegant ladies from Hong Kong, adding three extra dishes to their lunch course. The head chef used to work at The Ritz Osaka, and the second chef is a former apprentice of Aoyama Motoyoshi. Later, another family from Hong Kong, who evacuated to Vancouver, also came in. I was the only Japanese customer, but the international guests seemed to enjoy various aspects of the experience. (๑˃̵ᴗ˂̵)

First visit. I made a reservation because I wanted to eat delicious tempura. We arrived at 19:00 for the start. The interior of the restaurant has about 8 counter seats and a semi-private room for 4 people. They mentioned that they only have one seating and no second seating. We were the last customers on that day, as others had started earlier and it ended up being like a private booking. The menu for the day included: - Assorted raw vegetables and 3 types of miso - Daikon salad with plum sauce (choice of plum sauce or seaweed sauce) - Tempura: shrimp heads, shrimp, shrimp wrapped in perilla leaves, asparagus, snow peas, corn, young ayu fish, raw sea urchin with beef fillet, palate cleanser of wood ear mushrooms and lotus root pickles, abalone with caviar and abalone liver, buttered fava beans and dried persimmons, kisu fish, spiny lobster, water eggplant, sweet potato tempura with tea pickles, ikura rice, spiny lobster miso soup, Uji sweet potato shaved ice, dandelion coffee. The tempura was cooked in safflower oil at a high temperature of 190 degrees, resulting in a crispy coating and fluffy interior. The chef and staff were pleasant to talk to, creating a lovely atmosphere. For the finale, we had the option of tempura rice bowl, tempura tea pickles, or ikura rice, with the possibility of choosing two mini options. The dessert of shaved ice was delicious, and there was even a girl who came to the restaurant just for the shaved ice. The menu changes frequently based on seasonal ingredients, so it seems like you wouldn't get bored even if you visited often. The chef even escorted us outside the restaurant, leaving us completely satisfied both in our hearts and stomachs. It was incredibly delicious, and I will definitely visit again! Thank you for the wonderful meal!

Today, I visited after a long time! The ingredients were top-notch, with fresh ayu fish swimming around. The classic beef dish was melt-in-your-mouth delicious, especially with the uni (sea urchin) topping. The size and juiciness of the hamaguri (clam) was truly impressive. The natural flavors of the vegetables were a delight to savor. The shaved ice dessert and dandelion coffee sealed the deal for me as a repeat customer. Today, I tried the shaved ice with biwa (loquat) syrup, and it was a great choice. Some photos from the meal attached! I'll definitely be going back again soon! ( ˘ω˘ ) ✌️

The best tempura, the best chef, and the best apprentice at Kusatei! I first visited about a year ago when my husband made a reservation for my birthday. The location is about a 10-minute walk from JR Fukushima Station, with nearby coin parking for easy access by car. The exterior looks like a hidden gem, and inside the restaurant, the atmosphere is elegant and sophisticated. I was nervous at first, but as the meal progressed, the chef and apprentice were very friendly and made me feel relaxed until the end. Their attention to detail in the water and ingredients is amazing, and once you taste their tempura, you won't be able to eat any other tempura! It's so good that you can keep eating endlessly without feeling greasy. At the time, I was pregnant, and I thought I wouldn't be able to come back once the baby was born. However, they allow newborns to enter, so it's a relief to know that I can still visit with my child. It's rare to find such a welcoming atmosphere in a restaurant with children, and I'm delighted. Now, we visit regularly with our child, and the tempura never gets old! The chef always surprises us with what he serves, making each visit exciting.

It was very delicious. The ingredients were all high quality, and I felt very satisfied even with the 15,000 yen course. The atmosphere inside the restaurant was quiet and relaxing. The staff explained the ingredients to us in detail across the counter, which made the experience even more enjoyable. I will definitely go back.

Visited on March 26, 2023, Sunday, for lunch with my mother and wife. We enjoyed Lake Biwa's young ayu, the famous meat and sea urchin, seasonal butterbur sprouts and taranome, all three of us had the tempura rice bowl. The dessert shaved ice was refreshing. Most importantly, the attentive service across the counter was very meticulous, and even my elderly mother was satisfied. Thank you very much.

[Facility] Parking: Times The Symphony Hall Exterior: Has a dignified appearance that seems fitting for Kyoto Interior: Intricate wooden craftsmanship even in the toilets Toilet: Attention to detail, impressive gold fixtures in the sink Amenity: Original [Taste] Total cost 31,800 yen (for 2 people) Course: 15,000 yen Drinks: Mango Juice, 2 Apple Juices The closing ikura (salmon roe) is delightfully popping, and the tempura leading up to it offers a variety of enjoyable seasonings. [Service] Payment: Credit card accepted Customer service: Appropriate and friendly [Overall] The interior exudes luxury beyond its price, with a course menu priced at 25,000 yen. The restaurant shines with its stunning interior design, making it a great choice for those looking to indulge in a high-class dining experience.

This is my first visit. The interior of the restaurant is lovely. The gold leaf decorations create an elegant and calming atmosphere. The single flower vases also add to the beautiful harmony. The background music is Western, but it is soothing and fitting. Everything in the restaurant is tastefully done. The dishes are all carefully crafted with a focus on seasonal ingredients, making it a wonderful place to visit each season. Every dish from start to finish is delicious. Even the shrimp is prepared so you can eat it all the way to the tail. The finale of tempura rice in tea is luxurious, with a rich broth poured over a luxurious tempura on top of rice cooked in an earthenware pot. It could easily be a main dish for lunch. The dessert shaved ice was also fresh. It wasn't just ice or fruit, but a combination of all elements in the shaved ice. It was a fantastic restaurant that made me want to go back right away.

I went on a day trip to Osaka and was wondering where to have dinner. I couldn't resist the classic flour-based dishes like okonomiyaki and takoyaki. But then I came across Kusatesu, which offers tempura made with luxurious ingredients and colorful vegetables. So, I decided to have dinner at Kusatesu! The nearest station is JR Fukushima Station, and being directionally challenged, I took a taxi to avoid being late for my reservation. The restaurant is located in a building, and it's easy to spot with a sign on the first floor. Upon entering, the staff will take your coat and guide you to your seat after you sanitize your hands. The atmosphere inside is cozy, with a beautiful display of colorful ingredients in front of the counter where tempura is freshly fried. The walls are shiny gold, giving off a stylish Osaka vibe. For dinner, I booked the 15,000 yen dinner course. The first half of the evening felt like a private dining experience since there were no other customers until around 6 pm. The course included a variety of dishes such as whole vegetables, three types of miso, daikon salad with plum and apple dressing, lotus root vinegar, tempura with prawn, sea urchin, black wagyu beef, seasonal vegetables, and two types of seafood, tempura rice bowl with salmon roe, dessert (shaved ice), corn coffee drink, draft beer, highball, and four types of sake. At first, I thought the course might not be enough, but as I savored each dish, I felt more satisfied. The flavors of the ingredients were rich and robust, making each dish highly enjoyable. The tempura batter was thin, delicate, and crispy, showcasing the skill of the chef. It was a great choice to dine at this restaurant during my Osaka trip. Thank you for the wonderful meal!