The appetizers made by the master who specializes in Japanese cuisine are delicious. The tempura is cooked in clean oil that is changed multiple times during the process. The ingredients are sourced not only from the market but also from unique routes. Some ingredients are hard to come by, so it's a result of their effort. The tempura is so good that you'll want to eat it again the next day without any aftereffects. I hope this excellent restaurant continues to thrive.

I visited "Tempura Hiraishi," located in Osaka, known as a city of gourmet food. This restaurant has been selected as one of the Top 100 Tempura Restaurants by Tabelog in 2023 and also received one Michelin star in 2023. It was opened in 2007 and is conveniently located a 5-minute walk from JR Tozai Line Kitashinchi Station Exit 11-43. It is also within walking distance from Subway Tanimachi Line Higashi-Umeda Station and Subway Midosuji Line Umeda Station. The restaurant is on the 3rd floor of the Hishitomi Building facing Eirakucho Kitadori Street. Upon entering through the lattice door, guests are required to take off their shoes. The tatami-floored interior features a wooden L-shaped counter with seating for 10 guests, surrounding the chefs. The counter seats are sunken with zabuton cushions placed in front, providing comfortable back support. Chef Takayuki Hiraishi, formerly from a renowned Japanese cuisine restaurant, serves freshly fried tempura. The course menu I had included various items such as jun-sai, bonito tataki, shrimp legs, prawns, corn, young sweetfish, fava beans, sardine, baby carrot, shark fin, scallop, asparagus from Nagano, abalone, awabi mushroom, conger eel, sweet potato, tempura tea, and mango tempura. The sound of the oil frying the tempura is like a pleasant background music to the ears. They use a blend oil mainly consisting of sesame oil and diligently change the oil frequently, showcasing their strong commitment to quality. The tempura dipping sauce is delicately flavored with bonito and kelp, reflecting the refined taste cultivated in Japanese cuisine. Thank you for the feast.

Thank you for viewing. I would appreciate it if you could give me a 'like', 'follow', or save the store. I visited "Tempura Hiraishi," a Michelin one-star restaurant and one of the top 100 tempura restaurants in the 2023 Tabelog Awards. Congratulations on being one of the top 100! This restaurant has been consistently earning Michelin stars for over 10 years. The owner, Takiyuki Hiraiishi, trained for 16 years at "Kagaman" before opening this restaurant in 2007. The restaurant is located a 3-minute walk from Kitashinchi Station on the 3rd floor of the Hishitomi Building. This area is a bustling district with many dining establishments. It is also about a 15-minute walk from Osaka Station. Upon entering the restaurant, you must take off your shoes. The interior features a tatami mat floor with a sunken kotatsu-style L-shaped counter seating for 10 people. The tempura is fried in a blend of sesame oil as the main oil. The batter is of normal thickness, not too thick or too thin. One particularly memorable dish was the "Fukahire," which I tried with both salt and tempura sauce. The crispy yet chewy texture was delightful. This is said to be their specialty. The "Princess Carrot" and "Nagano Asparagus" were juicy and delicious, and the first-of-the-season "corn" was incredibly sweet. The "sweet potato" was made with brandy and was a delicious combination of crispy batter, soft sweet potato, and sweetness. Here is the menu I had that day: tempura served with matcha salt, salt, truffle salt, tempura sauce, and grated daikon radish, "Bonito Tataki," "Seaweed," "Salad with Shio-kombu," "Two Shrimp Legs," "Shrimp," "Shrimp Wrapped in Perilla Leaves," "Corn," "Young Sweetfish," "Fava Beans," "Kisu Fish," "Princess Carrot," "Fukahire," "Scallop," "Nagano Asparagus," "Abalone," "Shirakami Abalone Mushroom," "Eel," "Sweet Potato," "Pickles," "Tempura Rice Bowl," "Red Miso Soup," "Mango." I had a great time and look forward to visiting again in a different season. Thank you for the delicious meal.

A wonderful tempura restaurant in Kitashinchi. The interior is based on Japanese style, creating a cozy and calming atmosphere. The dishes include firefly squid and rapeseed flowers, sea urchin, prawn heads, prawns, purple shiso-wrapped prawns, bamboo shoots, tilefish, taro sprouts, young sweetfish, shark fin, carrots, scallops, geoduck clams, flavorful goose feet, squid, asparagus, conger eel, sweet potatoes, and finally, a satisfying tempura bowl for dessert. I enjoyed a high level of satisfaction from the delicious tempura.

When it comes to tempura in Shinjuku, I recommend Hirai Shi. The food is consistently delicious and the chef is always smiling. They also have a great selection of wine. The shark fin tempura is seasoned and cooked beforehand, giving it a rich flavor. The large scallops with truffle salt are absolutely amazing! And I love the tempura tea at the end. I personally prefer it without rice.

Chilled draft beer with appetizers, including young beef with burdock and kelp topping, vegetable salad, tempura, rolled omelet with shrimp, purple shiso, bamboo shoots, young ayu fish, green asparagus, highball, shark fin, kiss shellfish, fuki (butterbur) sprouts, baby carrots, whitefish, taranome (angelica shoots), squid, sweet potato, Inaniwa udon noodles, pickles, dessert of strawberries and oranges.

It's been a while since I was taken to Tempura Hiraishi, but the ingredients at this place are amazing ☺️ The sweet potato and the crunchy bamboo shoot were incredibly delicious! #Michelin #TempuraHiraishi #Tempura #Hiraishi #Kitashinchi #KitashinchiDinner #KitashinchiGourmet #Sonezaki #SonezakiGourmet #SonezakiShinchi #Foodie #WantToConnectWithFoodies #LoveEating #FoodPorn #Foodstagram #Osaka #OsakaGourmet #GourmetGirls #WantToConnectWithFoodies #KansaiGourmet #Foodstagram #Gourmetstagram #FoodieGirls #WantToConnectWithFoodies #HappinessIsDeliciousFood #BosuLog

Michelin-starred Tempura Hirai Shi in Kitashinchi is the place to go when you want to enjoy high-quality tempura. The atmosphere is great and you can relax while savoring your tempura, unlike at other popular restaurants where reservations are hard to come by. The meal starts with a starter of mozuku seaweed and softshell turtle chawanmushi, followed by tempura dishes like saimaki shrimp, shiso-wrapped eggplant, Biwa Lake smelt with a baby ayu fish, maiko mushrooms, and fugu fins. The fugu fin tempura is a personal favorite, with its thick, well-cooked meat. Other tempura items include Moroccan green beans, asparagus, scallops, Iwate matsutake mushrooms, and sandfish. For the finish, you can choose between tempura rice bowl, tempura tea, or Inaniwa udon. This time, I went with the tempura rice bowl with shrimp. The omakase course costs around 22,000 yen.

I was recommended to try the famous fukahire tempura by an acquaintance, so I visited for the first time. The tempura came out hot and crispy, and it was so delicious that I quickly finished it and may have rushed the chef a bit (^ ^) I was in a hurry and had them pack the rest quickly, which I felt bad about, but the staff were all very kind. Even though I was in a rush and ate too much, I made sure to finish everything properly, haha. Next time, I will go eat slowly!! Thank you for the meal.

In a good way, is this what you call tempura? Each piece of tempura is presented as a work of art. It's not just ordinary tempura. The delicate and meticulous presentation captivates the eyes and the heart. Until now, eating to your heart's content at "Hirao" was the norm for tempura, but that concept has changed.

The owner of the shop is very kind, and the tempura is delicious. The sweet potato tempura was served as a dessert tempura with brandy and sugar. The shark fin tempura was also large and tasty. For the finale, you can choose between tempura rice bowl, tempura tea, or soba. Last time I had soba, so this time I chose tempura tea. The tempura tea was quite light.

Location: Kitashinchi Price range: 20,000~ Genre: Tempura To Hiraishi-san! This Michelin one-star restaurant had such a cozy and welcoming atmosphere that you might not find in Tokyo. I was happy that you talked to us a lot ☺ The crispy tempura was amazing! It was my first time trying fugu tempura, and it was also incredibly delicious. For dessert, we couldn't decide, so we had both tempura tea and Inaniwa udon. Next time, if we let them know in advance, they will serve us a portion for two people, haha (because I eat a lot) [Menu] Abalone vinegar dish, simmered octopus, salad, shrimp, shrimp wrapped in shiso, corn, sweetfish, white abalone, mushroom, kisu, asparagus, fugu tempura, scallop, lotus root, red snapper, green pepper, conger eel, sweet potato tempura, tempura tea, Inaniwa udon, watermelon #TempuraHiraishi #Hiraishi #Tempura #Tenpura #Kitashinchi #KitashinchiGourmet #Michelin #HardToBookRestaurant #DeliciousRestaurant #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTrip #TokyoGourmetTour #GourmetInTokyo #WantToConnectWithPeopleWhoLoveDeliciousFood #LoveDeliciousFood #LoveEating #WantToConnectWithPeopleWhoLoveEating #LoveEating #GourmetLovers #GourmetGirls #GourmetInstagram #GourmetTrip #TimeDifferencePost #TimeDifferencePostSeries

"Michelin Guide ★" A rare counter-style tempura specialty in Osaka that has won Michelin stars for 7 consecutive years. We enjoyed beautifully presented and delicious tempura that reflects the owner's dedication. The specialty fukahire was exquisite, and the kakiage chazuke was light and perfect for finishing the meal.

I arrived at the building where the tempura restaurant is located in Kitashinchi 10 minutes early, but there were so many buildings that it was hard to find the place and ended up being late! (laughs) The tempura served by the very dedicated head chef, Mr. Hiraiishi, was incredibly delicious!! The blowfish tempura was shockingly tasty, and I easily finished off the tempura tea at the end.

Reservation → Difficult start → Each dish → Enter the course entrance, take off your shoes and climb up to the raised seating area, then go to the counter with a sunken hearth. There are not many places where you can enjoy such delicious tempura. Everything is just delicious. The chef is friendly and talkative. The chef's kind consideration is evident in the gentle dishes. The commitment to ingredients. Each ingredient is utilized by the chef and turned into an outstanding dish. Crispy. Delicious. This is tempura at its best. This is one of the restaurants of bliss. I don't think any further explanation is needed. First and foremost, I want you to come and taste it.

In a new area, on the 3rd floor of a food and drink exclusive building, there is a tempura restaurant. The restaurant has an L-shaped counter with tatami flooring, and when I arrived right after opening, there were two lively couples sitting at the counter. They were enjoying truffle salt and sake in Zalt glasses. Nowadays in Shinchi, many places serve sake in stylish wine glasses. The tempura was quite delicious, with high-quality ingredients that didn't even need extra salt. It was my first time trying tempura made with shark fin, but it didn't feel out of place at all. The portion size was generous. One of the customers at the counter was opening a magnum bottle of SALON, which costs 330,000 yen at a major wine shop. Can you believe it? (°▽°)

I visited a restaurant that was awarded one star ★ in the Michelin Guide Osaka 2022 edition. Located right in the heart of Kita-Shinchi, I was told by acquaintances in Osaka that if you want Kita-Shinchi's tempura, you should go to Tempura Hirai. The delicate tempura was not heavy and I was able to finish it in no time. I felt that the level of tempura in Osaka is very high. I would like to use it again for entertaining guests.

【One Dish】: Vinegared crab and ankimo 【Tempura】: Shrimp heads, shrimp, shrimp wrapped in shiso leaves, ginkgo nuts, young ayu fish with roe, asparagus, oysters, chestnuts, shark fin, green peas, matsutake mushrooms, squid, sweet potatoes (sugar + brandy), tempura rice bowl 【Dessert】: Muscat grapes, pears This time, we had a private party for 10 people at a counter seat. It was a rare setup with a sunken kotatsu table at the counter, which is unusual for a tempura restaurant. As for the tempura, the "chestnut tempura" that I tried for the first time this time was delicious. I was surprised at how sweet chestnuts can be - the sweetness was maximized. The oyster tempura used large oysters from Hokkaido Senhoshi, and they had a satisfying texture. Overall, it was a well-balanced tempura meal. Thank you for the feast.

Kitashinchi - Tempura Hiraishi, a Michelin-acclaimed restaurant in Osaka. The head chef is approachable and friendly. The tempura is delicious with light and clean oil, making it easy to eat without feeling heavy. I want to visit this place again. #TempuraHiraishi #KitashinchiGourmet #MichelinOneStar

I had always been curious about Kansai tempura during my business trip to Osaka, so I looked up online and found this place with high ratings. The fugu tempura was indeed a first for me, but I couldn't see the point of turning it into tempura... The other dishes were just average or even below that. Unfortunately, I don't think I'll be visiting again. Thank you for the meal.