Where to have mind-blowing tempura omakase in Osaka: 9 must-visit spots
Osaka’s culinary landscape is renowned for its precision and reverence for ingredients, and tempura omakase stands as one of the city’s most refined expressions of this craft. The origins of tempura in Japan trace back to the 16th century, when Portuguese Catholic missionaries introduced the technique of frying fish and vegetables in batter during Lent.
This method is known as “tempura”, derived from the Latin word “tempora”, meaning “times”, referring to the Ember Days when meat consumption was restricted. Initially popular in Nagasaki, the technique spread across Japan, evolving regionally. In Osaka, the focus shifted toward lighter batters and a preference for vegetables, influenced by the region’s Buddhist traditions that emphasised vegetarianism.
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Over time, tempura evolved from a street food enjoyed at outdoor stalls to a sophisticated dining experience. This transformation was particularly evident in Osaka, where the abundance of fresh seafood and vegetables, coupled with advancements in oil extraction techniques, allowed tempura to flourish. The city’s merchants, known for their appreciation of fine cuisine, played a pivotal role in elevating tempura to an art form.
Today, Osaka boasts a vibrant tempura omakase scene, where chefs meticulously prepare each piece, showcasing seasonal ingredients and refined techniques. These destinations showcase how tempura omakase can transform simple ingredients into a nuanced, memorable meal, with every bite reflecting technique, timing and restraint.
Tempura Numata – Kitashinchi
Chef Kazuya Numata, born in Amakusa, Kumamoto Prefecture, discovered his passion for cooking early while assisting in his family’s kitchen. After graduating from culinary school in Osaka, he trained at a traditional Japanese restaurant before opening his first tempura establishment at the age of 26. At Tempura Numata, he offers a refined tempura omakase experience, focusing on seasonal seafood and vegetables fried to order in freshly pressed sesame oil. The intimate counter setting allows diners to observe the meticulous preparation of each dish.
Numata Sou – Nishitenma
Numata Sou takes the tempura omakase to a relaxed setting, where seasonal ingredients are fried individually under the careful guidance of chef Takahiro Yamagata. (Photo: Pineapplechonx / Instagram)
Opened in January 2024, Numata Sou serves as a new branch of the renowned Tempura Numata. Headed by chef Takahiro Yamagata, who honed his skills as the sous-chef at Numata, the restaurant offers a refined tempura omakase experience in a more relaxed setting. The menu features seasonal ingredients fried individually to emphasise natural flavours, following a deliberate pacing. Expect an explosion of flavour and leave some room for the finale—a rice dish topped with egg yolk tempura and shrimp poppers.
Tempura Hiraishi – Kita-Shinchi
Tempura Hiraishi offers a quiet and intimate tempura omakase experience, where the chef interacts with guests and offers wine pairing recommendations. (Photo: Pineapplechonx / Instagram)
Chef Takayuki Hiraishi, with over 16 years of experience, specialises in crafting tempura that is both light and crisp, allowing guests to savour each course without feeling overwhelmed. The omakase menu begins with seasonal appetisers, followed by more than a dozen tempura courses and concludes with tempura served over rice or noodles. The restaurant also offers an impressive collection of rare vintages to complement the cuisine. The chef offers his personal pairing favourites upon request.
Naniwa Tempura Ishin – Kitashinchi
Naniwa Tempura Ishin offers a mini course featuring seasonal seafood and vegetables in tempura. The course includes eight items, providing a simple yet delightful tempura experience. Accompaniments include tare tempura rice bowl, salt tempura rice bowl and tempura chazuke. The restaurant also offers a signature uni-topped truffle egg rice, showcasing the freshness and texture of the ingredients.
Oimatsu Tempura Suzuki – Umeda
Oimatsu Tempura Suzuki presents creative combinations that highlight seasonal ingredients. Items such as tiger prawn and cod milt wrapped in perilla leaves or lightly grilled wagyu fillet demonstrate a refined frying technique. Each tempura is served immediately to maintain texture, aroma and balance. The restaurant’s awareness of the start and end of each ingredient’s season reflects the chef’s experience in Japanese cuisine.
Tempura Kozaki – Abeno-ku
Tempura Kozaki offers an approachable yet meticulous tempura omakase, typically featuring ten pieces alternating between seafood and vegetables. Unique selections like deboned pike conger and seasonal gluten-based vegetable cakes reflect careful attention to texture, flavour and ingredient integrity. Pieces are lightly deep-fried in cottonseed oil and served with warm tentsuyu, showcasing the chef’s skill in balancing batter thickness and frying time.
Tempura Sakugetsu – Shimanouchi
Tempura Sakugetsu is a modern take on tempura omakase, where a Tsuchiya-trained chef highlights seasonal ingredients with precision frying and a light, balanced touch. (Photo: Pineapplechonx / Instagram)
Opened in September 2024, Tempura Sakugetsu delivers a modern interpretation of traditional tempura. Here, chef Tsuyoshi Kitamura, who trained at the acclaimed two-Michelin-starred restaurant Tsuchiya, emphasises the intrinsic quality of each tempura piece, utilising a blend of cottonseed and sesame oils for frying. The restaurant’s focus is on ingredient quality and timing, making every piece a study in balance.
Osakaya Sotetsu – Osaka City
Osakaya Sotetsu presents seasonal seafood and vegetables in a straightforward counter setting. Sweet shrimp, leafy greens and other local produce are fried to order, maintaining crispness and flavour. The restaurant’s special Goku menu offers an elevated tempura experience, allowing diners to enjoy both the restaurant’s offerings and the seasonal delicacies according to the occasion.
Shunsaiten Tsuchiya – Suita
Chef Yukihiko Tsuchisaka adjusts batter thickness and frying temperature for each ingredient, from abalone to seasonal vegetables. The calm, intimate environment allows diners to focus on subtle flavours and textures, making this omakase an immersive exploration of tempura. The restaurant’s approach reflects a precise and disciplined technique, ensuring each piece is perfectly executed.
For anyone seeking a true taste of Osaka’s culinary artistry, these restaurants demonstrate how tempura omakase can transform simple, seasonal ingredients into an intricate, memorable experience. From delicate seafood to perfectly fried vegetables, each counter offers its own rhythm and perspective, rewarding diners who savour technique, timing and subtlety in every bite. Whether you are a local or a visitor, exploring these spots is the best way to understand why Osaka’s approach to tempura remains unmatched.
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