TEMPURA HANAGATAMI
- 5F, The Ritz-Carlton, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Different states of the same ingredient are used in the tempura: those at their first-harvest, in-season and last-harvest. The speciality, deep-fried goma-dofu with raw uni, was inspired by a kaiseki appetiser. In autumn, hamo is in a last-harvest state, accompanied by first-harvest matsutake. Sweet potatoes in grated chestnut, reminiscent of kurikinton, showcase the chef’s creativity. Ingredients are only lightly battered and are fried in safflower oil for a light texture.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 6-6343-7020
Hiraishi
- 3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- ¥¥¥ · Tempura
MICHELIN Guide’s Point Of View
Takayuki Hiraishi says his style is to lightly deep-fry the tempura, but in thick oil. Through trial and error, he arrived at a blend of oil consisting mostly of sesame oil. He is careful to change the oil frequently so as to let the flavours of the ingredients speak. Anago is coated in thick batter for fragrance, while vegetables are coated in light batter for texture. The speciality is sweet potato garnished with brandy and refined sugar.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Shoes must be removed
- Visa credit card
+81 6-6341-7172
Shintaro
- 2-5-5 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- ¥¥ · Tempura
MICHELIN Guide’s Point Of View
Hiroshi Yamashita, the second-generation owner-chef, inherited the shop’s approach to tempura from his father. He coats his tempura in a silky-light veil of batter and fries it in a sparingly seasoned mixture of oils. He prefers serving his tempura with salt alone, the better to convey the honest goodness of the ingredients. Fresh ingredients in season include saimaki ebi, wild herbs, young ayu and ebi-imo. The simple tencha that concludes the meal is a clientele favourite.
Facilities & Services
- Air conditioning
- Counter dining
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
+81 6-6361-5293