Enjoy freshly fried, top-quality tempura around Umeda Station! 20 recommended spots

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Kitashinchi Tenpu is a tempura specialty restaurant with more than 20 years of history. It has counter seats, tables, and a Private room with zashiki (tatami seating), so it works for a wide range of occasions.

The interior has the warm feel of a traditional Japanese space. There is a frying area at the back of the counter, so you can enjoy the live feeling of watching the tempura being fried right in front of you.

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Fresh seafood and seasonal vegetables from each season are made with Special ingredients sourced from all over Japan.

By frying them in cottonseed oil, the coating turns light and crisp and brings out the natural flavors of the ingredients. Depending on the ingredient, the frying time and the thickness of the coating are adjusted.

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You can enjoy the owner's recommended ways of tasting the dishes with salt, curry salt, and tentsuyu (tempura dipping sauce).

The menu features an Omakase course, carefully planned down to the order in which each item is served, and a tempura Rice bowl lunch with a sauce that has been continually added to over time.

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Kitashinchi Tempura Jukko is a restaurant where you can enjoy tempura in a calm, Japanese-modern space, with a skilled chef frying each piece right in front of you.

By frying with Special selected oil, the tempura has a light, clean taste while bringing out the natural flavor of each ingredient.

The counter is designed so you can easily watch the head chef at work, making the time until each dish is served enjoyable to watch as well.

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You can enjoy a luxurious tempura meal made with carefully selected ingredients, including the best picks for that season.

The courses are made up of tempura and other dishes carefully prepared by skilled chefs. According to reviews, they show you the ingredients they will use On-the-Day before they start cooking.

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The tempura at Kitashinchi Tempura Jukou is said to be light, with a clean and delicate mouthfeel.

Among the ingredients selected at the market is kuruma ebi (Japanese tiger prawn) with outstanding freshness. The head, intentionally left with its miso, is said to be fragrant and rich.

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Tenpura to O-Soba Miwa is a restaurant where you can enjoy seasonal tempura from across Japan and handmade soba noodles.

The seating is limited to a white wood counter, and they serve freshly fried tempura one after another right in front of you. A drink picked by the owner, who is certified in wine and Japanese sake, is also recommended.

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The tempura uses seafood caught in the nearby Osaka Bay and vegetables chosen with a sense of the season.

The batter, fried in cottonseed oil, has a light, crisp texture and is said to lock in the good flavor of the ingredients.

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The creative tempura with an extra touch is also popular. The photo shows their signature sukiyaki tempura, where you dip tempura made with rolled thin slices of beef into warishita (sweet-savory sukiyaki broth) jelly and egg yolk before eating.

This dish combines sukiyaki (Japanese Hot Pot with sweet-savory simmered ingredients dipped in beaten egg) with tempura.

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Naniwa Tempura Ishin is a by reservation only restaurant that is popular for tempura made with Osaka ingredients.

The interior, lined with neatly arranged counters, has a refined and chic feel. Separate from the counter, the restaurant also offers a Private room with Sunken kotatsu seating.

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The tempura, fried in cottonseed oil, uses locally sourced ingredients such as Naniwa no dento yasai (traditional Osaka vegetables) and seafood.

The batter coating and frying are said to be just right, giving it a refined taste. The menu includes a simple lunch course and dinner courses with premium ingredients.

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For a more grown-up meal, you can enjoy the pairing of tempura and champagne or wine.

With a wide lineup of labels and a sommelier on staff, you are likely to find something that matches the food and suits your taste.

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"Tempura to Wine Oshio Osaka Ekimae Daisan Biru Ten" is a restaurant built around the concept of pairing piping hot tempura with wine. It also has sister branches such as the Umeda branch and the Tengoyokocho branch.

It is on the second basement floor of Osaka Ekimae Daisan Building, but the open layout lets you see inside from the passageway, so it is easy to drop in.

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You can enjoy creative tempura made with unexpected ingredient combinations and sauces.

One popular item is "Ikura Canapé (1p)," which is tempura nori (seaweed) topped with ikura (salmon roe). Its Fresh Scent of the Ocean and salty taste are said to go well with wine.

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The ingredients sourced at the market every morning are all fresh and in season.

They use their own blend of tempura batter and oil, and fry the tempura lightly with a thin coating. Reviews say you can enjoy it to the very end without it feeling heavy.

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Sakaba Liberi episode2 Umeda Ten has sister restaurants around the Umeda area, and this one is a casual tempura (Japanese battered and fried food) and wine izakaya (Japanese pub) with a Western style.

There are counter seats, tables that can be used depending on the size of your group, and Semi-private room seating that offers a nice sense of privacy.

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The dishes use Domestic ingredients, including vegetables and fruits delivered directly from contracted farmers and seafood shipped in from fishing ports.

The tempura batter is said to be fried to a crisp, light finish that brings out the full flavor of the ingredients.

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The tempura lineup includes more than 30 kinds in total, from the classic “shrimp” to “Wagyu” served with truffle salt and creative options like “eggplant bolognese.”

For drinks, they offer assorted varieties available of alcohol such as wine and Japanese sake, so you can pair them with the tempura and Western-style dishes.

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Kitashinchi Sushi Tempura Iwai is an Edomae-zushi (Tokyo-style sushi) and tempura restaurant that branched off from a well-known establishment founded in Ashiya, Hyogo Prefecture.

The restaurant has counter seats where you can watch the chefs at work, as well as Private rooms available for groups of 2 or more.

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Starting with ingredients that let you feel the changing seasons, blessings from the sea and mountains are served as tempura.

The batter and frying are said to be just right, bringing out each ingredient’s appeal and spreading its flavor. Three kinds of salt and tentsuyu (tempura dipping sauce) are provided, so you can enjoy it without getting tired of it.

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The courses let you fully enjoy Japanese cuisine, with both tempura and authentic sushi. Reviews also said they were happy with the wide selection of Japanese sake.

For both lunch and dinner, there are Omakase courses with different price ranges and numbers of dishes.

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Teuchi Soba Ishizuki Grand Front Osaka Ten is located on the 7th floor of Grand Front Osaka, home to a wide range of shops for fashion, gourmet food, and more.

It is a popular restaurant for Edomae soba (traditional Japanese buckwheat noodles) and tempura, both loved for generations.

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The photo shows tempura corn. The menu features the recommended tempura of the season.

In addition to the "Tempura Assortment of Shrimp and Seasonal Vegetables," you can order from just one piece, so it seems great as a snack to go with drinks.

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The tempura is served freshly fried. Instead of the usual tempura dipping sauce, you eat it with a sweet and savory dipping sauce with the flavor of kombu kelp and bonito stock.

The combination of tempura and soba is also recommended. The handmade soba is richly aromatic, made with buckwheat flour ground on a stone mill every morning.

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Osakanaya Okapi is a seafood izakaya (Japanese-style pub) run by a wholesaler from Osaka City Central Market, just a 1-minute walk from Higashi-Umeda Station on the Osaka Metro.

The interior is lively, with counter seats that are easy to use even when dining alone and tables for four.

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Seasonal tempura and fresh fish delivered every morning are popular here. Some menu items change depending on what comes in that day, so it seems like a good spot for regular visits.

The tempura is said to have a freshly fried, crispy coating, and it goes well with shochu and Japanese sake. The flavor varies by label, so try enjoying different pairings.

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For tempura, they have served seasonal ingredients such as surume (dried squid) and corn.

Some reviews said that every dish was delicious. It might be fun to try some creative options, including ingredients that are unusual for tempura.

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Osaka Izumisano Ko Katsuzushi Osaka Fukkoku Seimei Building Ten is a popular sushi restaurant from Kyoto that often draws lines, and it has opened a location in the Umeda area.

The interior has a stylish design, highlighted by wooden counters and tables.
The high ceilings add to the open feel, and the space is said to be very comfortable.

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These tempura skewers come in bright, carefully arranged assortment that looks great too. The batter is light, and the freshly fried tempura is crisp and airy.

They also offer unique pieces topped with different ingredients, so you can enjoy tempura with a twist.

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In addition to the “Omakase tempura skewers assortment 《5 varieties》,” you can order assorted varieties available of vegetable and seafood tempura from the A la carte menu.

This restaurant offers a wide selection of Japanese sake, from fruity styles to aged cups.

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Tenfura Ginza Yokota Umeda Bettei is a tempura specialty restaurant in Umeda that carries on the flavors of a famous restaurant in Azabu-Juban, Tokyo. It is said to have a refined Japanese look that creates a grown-up atmosphere.

The restaurant has counter seats where the tempura is served at just the right timing, as well as Private rooms where you can relax and unwind.

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This tempura features top quality ingredients sourced by the owner. The course also includes seasonal vegetables and seafood at their best, so you can enjoy tempura that brings out the appeal of each ingredient.

The kaiseki (traditional multi-course meal) course also offers a plan that includes tempura along with sakana (small dishes served with alcohol).

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For tempura, they adjust the heat and lift it from the oil at just the right moment, when the batter turns crisp and fragrant.

The ebi (shrimp) tenmaki is the restaurant's signature dish and is available in some courses. The photo shows rice, shrimp tempura, and ikura (salmon roe) on top of nori (seaweed).

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Kaisen Izakaya Tetsutaro Umeda Nakazakicho Ten, a restaurant located under the JR railway tracks, is an izakaya where you can enjoy very fresh sashimi and a wide variety of tempura.

The interior is spacious, with a casual, down to earth atmosphere that even locals stop by for. There are counter and table seats, as well as zashiki (tatami seating) where you take off your shoes and Sunken kotatsu seating.

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The restaurant offers a wide variety of menu items, including its specialty Omakase tempura assortment, sashimi shipped directly from the fishing grounds, and creative dishes.

The tempura assortment comes in a lineup of 5 or 7 kinds.

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The tempura is said to be fried up light and crisp, with a crunchy batter that tastes great. You can enjoy it with grated daikon radish for a refreshing finish.

The A la carte menu also includes unusual items such as the famous Awajishima (Awaji Island) onions and “ice tempura.”

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Kyotenpura Gion Yasaka Endo Hankyu Prime is a sister restaurant of Tempura Yasaka Endo, which was founded in 1885 in Gion, Kyoto. It is conveniently close to Umeda Station and located inside Hankyu Umeda Honten, making it easy to stop by.

Inside, there are counter seats in front of the kitchen and one-side sofa seating.

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You can enjoy tempura from a long-loved famous restaurant. Using the finest cottonseed oil, they fry Special ingredients from around Japan such as Kyo-yasai (Kyoto vegetables) and live kuruma ebi (Japanese tiger prawns).

The batter is light and thin, so the flavors and textures of the ingredients come through even more.

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For a special occasion, the tempura kaiseki (traditional multi-course meal) course is also recommended, and includes several dishes such as Kyo no Ippin (Kyoto specialty dish) and sashimi.

At lunch, they also offer a set that comes with a tempura assortment and various small side dishes, as well as a Tempura Rice bowl fried by skilled chefs, so you can enjoy authentic tempura in a casual way.

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Sakaba Ribery is a casual Japanese izakaya where you can enjoy about 25 kinds of creative tempura.

Even though it is tucked away in a back alley in Umeda, the restaurant is often full, so reservations are especially recommended on weekends and holidays.

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The menu features creative, unexpected tempura items such as "oden daikon radish."

Oden (a Japanese Hot Pot dish made by simmering ingredients in dashi with seasonings) is a Japanese Hot Pot dish. The tempura daikon radish, soaked with the good flavor of the dashi, is said to be excellent.

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They also serve simple classic tempura made with seafood and vegetables. Here, you eat it with the restaurant's house-blended salt made from kombu kelp and iriko (dried small fish, mainly boiled and dried anchovies).

The tempura uses fresh ingredients sourced from the market, coated in a thin batter and fried until crisp.

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Sushi to Tempura Tsurumatsu Shin ARATA, located on the basement first floor of Grand Green Osaka, home to a vast urban park and commercial facilities, is a next-generation sushi and tempura specialty restaurant from New Tsurumatsu, a company that mainly operates izakaya chain restaurants.

Inside, there are as many as 105 seats in total, with counter and table seating, making it easy to visit whether alone or with a group.

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The tempura menu is wide ranging, from classics to creative options. The tempura of beni shoga (pickled red ginger), made by pickling ginger rhizomes in plum vinegar and other seasonings, is said to be one of Osaka's soul foods.

Another recommended item is the tempura of mentaiko (pollock roe), made from Alaska pollock ovaries marinated in a chili seasoned sauce.

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For vegetable tempura, they say Hokkaido's “Namara Shio (Namara Salt)” is a great match, while for seafood tempura, Niigata's “Tamamo Shio (Tamamo Salt)” goes well.

Along with tempura served piping hot, they are also popular for very fresh sashimi and sushi shaped to order after each request comes in.

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Tempura Kaisen Gofuku Ohatsu Tenjin Ten stands in the Sonezaki Ohatsu Tenjin-dori Shopping Street, near Tsuyunoten Jinja (Tsuyunoten Shrine), which is famous for blessings for finding love.

There is seating up to the second floor, making it great for solo dining at the counter or meals with groups.

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They use high quality rice oil, which is said to be gentle on the body, for frying the tempura.

Reviews say the tempura is crisp and fragrant, and every item tastes great. The Homemade tentsuyu (tempura dipping sauce) made fresh every day has a nice aroma and brings out the flavors of the ingredients.

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Tempura made with daily specials, seasonal items, and standard popular ingredients. Among them, the "Ippon Marugoto Anago-ten (whole conger eel tempura)" is very filling, and its tender flesh is said to be excellent.

You can enjoy light tempura, fresh fish shipped directly from the Sanin-oki (off the Sanin coast), and carefully selected Japanese sake.

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Aji Kandagawa is a restaurant in the Kandagawa Group, founded by a famous Japanese chef who appeared in the media and became popular with households across Japan.

At Aji Kandagawa, you can enjoy kaiseki (traditional multi-course Japanese cuisine) courses with tempura and seasonal dishes, as well as suppon (soft-shelled turtle) kaiseki courses.

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Served at the counter is tempura, fried right in front of you by skilled chefs.

With heat adjusted to suit the character of each ingredient, you can fully enjoy its flavor and texture. The batter is crisp, while the inside comes out light and tender.

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Fresh ingredients such as seasonal fish and vegetables are fried in the restaurant's carefully chosen oil.

From carefully fried tempura to a range of Japanese dishes served on tasteful tableware, these are delicate dishes you will want to savor one by one.

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Naniwa Hyoten Umeda Sky Building Ten is on the first basement floor of Umeda Sky Building, a skyscraper with the Kuchu Teien Tenbodai (Floating Garden Observatory). It is a tempura specialty restaurant known for its crispy fried tempura.

From the large windows, you can look out on green scenery, and if the timing is right, you can also catch the sight of a waterfall flowing.

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The tempura prepared by the head chef is said to have a light finish with a thin batter.

With expertly controlled heat, the good flavor of the ingredients fills your mouth with each bite. In the course meal, the tempura is served in several rounds so guests can enjoy it freshly fried.

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In addition to courses featuring a variety of ingredients, you can also casually enjoy tempura with set meals and sets.

There is also a nighttime-only Japanese dining experience set with tempura and sushi, plus a choice of Japanese sake. For lunch only, there is a set with udon (Japanese wheat noodles), a Japanese noodle dish made by kneading flour with water and other ingredients into noodles, and a tempura Rice bowl.

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Tempura Morii serves tempura fried right in front of you, giving it a Special feel, in a calm and comfortable atmosphere.

In addition to counter seating, there are table seats for small groups, and Private reservation is available for parties of 15 or more.

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The restaurant recommended "pan-ebi (fried bread sandwich with minced shrimp filling)" is a fried item made by sandwiching minced shrimp paste between bread. Enjoy it with fragrant curry salt.

Ordering A la carte is of course a good option, but today's recommended course, which includes seasonal tempura, also seems to be highly rated.

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They use a blend of shiroshibori-abura (light refined oil) and shiro-goma-abura (white sesame oil) as the frying oil. They are so thorough that they regularly replace it with fresh oil.

In addition to tempura, they offer seasonal Japanese sake and shochu that is not widely available. It is said to have many repeat customers as a place where you can enjoy both food and drinks.

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Ginza Tenichi Osaka Ten is a tempura restaurant on the 5th floor of Herbis PLAZA ENT, a complex with luxury shops and theaters where you can enjoy shopping, dining, and entertainment.

The stylish Japanese modern space features an open kitchen counter with views of Osaka and table seating that makes conversation easy.

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You can also enjoy the taste of an Edomae tempura restaurant that has been serving Tokyo and Ginza since 1930 at Ginza Tenichi Osaka Ten in Umeda.

The tempura, fried by skilled chefs while carefully watching the temperature and timing, is said to be a high quality dish with a light batter that locks in the full flavor of the ingredients.

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For lunch and dinner, you can enjoy courses with tempura made from fresh seafood and seasonal vegetables. At lunch, the table seating menu also includes the “Tempura Set” and “Ebi Ten Rice bowl.”

For drinks, the recommended choice is Tenichi Junmai Daiginjo, an original Japanese sake made to pair well with tempura.