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A tempura counter in Nishitemma built around an older Osaka tradition: Kamigata-style, which means pale batter, cottonseed oil with a light scent, and white-fleshed fish pulled from Osaka Bay and the Seto Inland Sea rather than the usual shrimp parade. Vegetables come from around Kansai. The meal ends with the house tendon, seasoned with salt instead of the sweet sauce you'd expect, a quiet regional argument made in a single bowl.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Salt-seasoned tendon
“The meal finishes with the restaurant’s original salt-seasoned tendon, inspired by tenbara, rice topped with bite-sized tempura.”
Michelin Guide -
Salt-seasoned kakiage
“Its salt-seasoned kakiage combines shrimp with seasonal vegetables, bringing a sense of the season to the dish.”
Michelin Guide
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The neighbors closest first
- La Kanro French Eat · 82
- Gessen Chinese Eat · 76
- Ramen Hayato Japanese Noodle Shop Eat · 74
- épa Contemporary French Eat · 69
- Washoku Iikura Japanese Eat · 69
- Sushi Hoshiyama Sushi Eat · 89
- xiang hua Chinese Eat · 69
- L'angolo Eat · 69
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