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A tempura counter in Nishitemma where the batter is thin enough to feel like a suggestion. The chef fries in safflower oil, which lets each ingredient argue for itself rather than hiding behind crust. The kakiage arrives with a hit of red pickled ginger, a move that reads as distinctly Osaka once you encounter it. Wagyu fillet comes grilled alongside, rosy and unhurried. The kitchen tracks the calendar closely, so what you eat depends on when you show up.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wagyu fillet
“Wagyu fillet is grilled to a rosy pink with consummate skill.”
Michelin Guide -
Kakiage
“Red pickled ginger added to kakiage (all-in-one seafood and vegetable tempura blend) is a unique touch that is pure Osaka.”
Michelin Guide
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