When spring comes, I always look for a tempura restaurant, but before I know it, it's already early summer. This year, I visited a tempura restaurant during this time. It's tucked away behind Uehommachi High High Town (informally called Haitan). The L-shaped counter is a remnant from its days as a sushi restaurant, allowing you to see the cooking process up close. I toasted with an Italian PERONI draft beer. This beer is light and delicious! It must go well with fried food... First, I had a bamboo shoot and squid with nanohana (rapeseed flower) salad. Spring is almost over... The eel boiled in broth is served warm, making it fluffy. And now, onto the tempura. - Kuruma prawn legs... Crispy and delicious. - Kuruma prawns... You get two tails, so you can enjoy both with salt and tempura dipping sauce, it's the best. - Lotus root... Crispy and light. - Edamame... Soft and tasty. Truly in season. - Saury bone senbei (rice cracker)... Crunchy and a great snack. - Saury... Maybe my favorite tempura. So fluffy. - Baby corn... Tender and delicious. - Young sweetfish... Grown-up now, you can taste the bitterness of the innards. - Maitake mushrooms... The aroma is locked in, and it spreads as you chew. - Onion... Sweet, but very hot. - Clams... Not too tough, leaving a gentle texture. - Conger eel... Thick yet fluffy. I want to eat it in a bowl. - Asparagus... Even fried, it's juicy. The vegetable sticks for chopstick rests are cucumber, radish, carrot, and cherry tomatoes. They refresh your palate. For the finale, I had tempura half-cooked egg and sea urchin rice bowl. What a luxurious and gout-killer TKG (tamago kake gohan). The creamy yolk with the sweet sea urchin is irresistible. Devoured in an instant. Oh, I'm so full. The chef seems to enjoy talking, and I had a great time listening to his interesting stories. I'd like to visit again as the seasons change. I also want to have a rematch with the traumatic mountain vegetable tempura.

There is a shop a few minutes from Tamachi 9-chome Station. It is a small shop with only 6 counter seats. The chef runs the shop alone. We made a reservation and visited with two people as usual. We started at 6 o'clock. First, we toasted with a draft beer. It was an Italian beer and very tasty. The first dish was firefly squid with vinegar miso. Next, we had bonito sashimi. It was delicious. Then the tempura started. We began with shrimp legs, which were crispy and tasty. They continued to serve various tempura items like shrimp, butterbur sprouts, sandfish, bamboo shoots, lotus root, maitake mushrooms, asparagus, young sweetfish, sweet potatoes, and conger eel clam, but there are a few items that we forgot to take photos of. Among them, the butterbur sprouts were exceptional. Finally, we had tempura rice bowl and green tea to finish. We were full and satisfied.

The tempura restaurant, Shunten, has relocated near Tamachi 9-chome Station. The seasonal ingredients are cooked in courses at the counter seats. The frying is well done and all the dishes were delicious! The drinks were also reasonably priced and paired well with the tempura.

Visited on 11/11/2022 for dinner Ordered: Omakase draft beer (Peroni) x2 Menu: Mimuro Sugi Yukino Bijin, Makoto Kagami Last night, I went to a Michelin Bib Gourmand tempura restaurant in Tanimachi Kyuchome. I made a reservation for 7:00 pm. The restaurant only had a counter with 6-8 seats. Other than myself, there was only one other group of customers. I opted for the omakase course. The dishes I received were approximately as follows (please forgive any mistakes): Appetizers: Chawanmushi with Hokkaido buri (yellowtail) and Akashi octopus Tempura: Prawn, prawn head, two lotus roots, cutlassfish, black edamame (from Tanba), cod milt with matsutake mushrooms (from Bhutan), swordtip squid, squid with homemade karasumi (bottarga), green beans, conger eel, sweet potato from Naruto, red eggplant (from Kumamoto), chestnut with astringent skin, shrimp tempura, uni (sea urchin) on rice bowl It had been a while since I had tempura, but I enjoyed the variety of vegetables and fish. After the meal, I had a nice conversation with Mr. Hiraoka. The atmosphere was very pleasant. It is relatively easy to make a reservation, and the restaurant is welcoming to solo diners. I plan to visit again next year. The bill came to 16,200 yen. Thank you for the delicious meal.

On this day, I visited Shunten Shin in Tanimachi. Appetizers and sashimi were served first, followed by one tempura dish at a time! I enjoyed various tempura dishes such as seasonal vegetable tempura, young ayu fish, edamame tempura, and conger eel tempura using seasonal ingredients, but there was nothing particularly impressive beyond my expectations! Of course, they were delicious because they were freshly fried, but the tempura was not at a level to be amazed by! The only thing that left an impression was the tempura of live young ayu fish, the bitterness of its internal organs was delicious! As for drinks, there was no menu or much explanation. I had an Italian beer called Peroni in a large glass, followed by a highball served in a small glass. Then I had sake. The prices were also unknown. It was disappointing in terms of service because there was no explanation. It may be unavoidable as it seemed to be operated by just one person, but also, there were vegetable sticks placed before the appetizers arrived without any explanation on how to eat them, so I didn't touch them until the end. I was looking forward to visiting this rare tempura restaurant in Osaka, but I will not be returning.

I went to Shunten Shin in Tani 9 for Ai-chan's birthday. I had always wanted to go there, so I was happy to be invited. I really like the chef's personality. I also liked the atmosphere inside the restaurant. The chef made a katsu sandwich with the meat I brought, and he even chilled and served the wine I brought. He was incredibly kind. Thanks to him, I had a great time drinking after a long time. I had no problem finishing the tempura, and the sea urchin rice was amazing. I want to go back when they have different ingredients.

I went to a restaurant that someone I follow had visited and wanted to try out!! I visited the shop that has relocated to Tanimachi Kyuchome. There is no menu, so when you order a drink, they will make it for you. They have various beers and Japanese sake. The only option for food is the omakase course. The dishes included bamboo shoots from Kishiwada, firefly squid and tree buds from Toyama, bluefin tuna sashimi, carabinero prawns, carabinero prawn renkon, koshiabura, taranome, young sweetfish, bamboo shoots, clams, onions from Awaji Island, conger eel, asparagus, and uni rice bowl as a substitution. We also had green plum wine soda and black oolong tea. The stories from the owner from Awaji Island were interesting, the dishes were fresh and delicious, and the two hours passed by quickly. I think it's a good place to go for a little luxury or for a special occasion like a birthday celebration. We used it for a birthday celebration this time. Thank you for the meal!

I was craving tempura and did some research to find a good restaurant nearby. The interior of the restaurant is quite small but has a nice traditional Japanese design. We were served appetizers and sashimi first, followed by tempura. The price was incredibly reasonable, even though I didn't check beforehand. I ended up adding a few extra items, but it was still under 10,000 yen. The tempura included classic ingredients as well as seasonal ones like young ayu, which really added to the experience. Spring vegetables are so delicious! The owner was running the restaurant alone, so things were a bit hectic at times, but considering the price, it was all part of the charm. I would definitely like to visit again.

★★★ Shunten Shin ★★★ <03.03.25> Today's lunch was the strongest tempura course in Tanigu. The volume is substantial, and the fresh ingredients are fried to perfection, captivating with the timing and temperature. While the restaurant mainly operates at night, they accept anyone for lunch, but it seems that reservations are currently made by regular customers over the phone. Thanks to this, I was able to enjoy a leisurely private dining experience with the chef today. It seems like there is a baby on the way for them... For me, it's a blessing to always have access to delicious tempura, but I can't help but worry that they could be a bit more business-minded. I can see the chef's determination to always provide the best. Today's course included two appetizers, bonito tataki, miso and kumquat sauce, and Kumamoto strawberries with sweet tofu. The tempura lineup consisted of shrimp, sandfish, conger eel, and four types of vegetables. The meal also included rice, miso soup, and pickles for 3,000 yen plus tax. Despite not being able to eat much these days, when faced with delicious food, I can't help but finish it all. It's a luxurious dilemma to endure the discomfort of a full stomach for 2-3 hours until it's digested. Right now, I'm lying in a warm futon at home, writing this review after recovering. Address: 3-8-10 Kamishio, Tennoji-ku, Osaka City, Osaka Prefecture, Yoshida Building Grace Court 1F Phone: 080-2471-3998 Closed on irregular days Official Account: https://instagram.com/syuntenshin?igshid=wosn1i2vwdm Tabelog: https://tabelog.com/osaka/A2701/A270205/27118815/

"Shunten Shin" relocated from Tamatsukuri to Tanimachi Kyuchome in August 2020. It is a small tempura restaurant with only 8 counter seats, managed by Shinichi Hiraoka alone. Enjoying favorite tempura dishes on a relaxing holiday afternoon. Here are some of the highlights: - Fried taro with white miso: The gentle richness of white miso blends perfectly with the smooth and dense taro. - K20FY_DD (Kyoeido, Sanyo Brewery): A new wine produced by Takashi Kobayashi, previously known for his work at Yoen Brewery. Made from 100% Koshu grapes, it has a refreshing taste with a hint of citrus bitterness and a long-lasting umami finish. - Crab and fruit tomato mille-feuille: The concentrated sweetness of crab and fruit tomato resonates beautifully, with a hint of citrus adding a nice touch. The tempura lunch course includes 4 seasonal vegetable dishes and 4 seafood dishes, starting with a crispy and sweet shrimp head. Each tempura dish is skillfully prepared, such as the succulent shrimp and crispy lotus root. The tempura is fried in a blend of sesame oil and corn oil, enhancing the flavors. The meal is accompanied by a bottle of FUSION weiss trocken 2016 from Jurgen Leiner, a German biodynamic wine with a sweet aroma and a fresh taste with balanced acidity and bitterness. The meal continues with delicious tempura dishes like sweet potato and conger eel, followed by a refreshing asparagus tempura. The meal ends with a satisfying miso soup with clams and seaweed. Overall, the lunch course is priced at 3500 yen (excluding tax), offering exceptional value for the quality of food and service. The reviewer expresses their gratitude for the delightful tempura dishes, natural wine, and the hospitality of Shin, the owner. They promise to visit again for dinner to experience more of Shin's culinary skills and warm hospitality.

<20.12.22> It is a beloved restaurant that I haven't visited due to poor health. This was my first visit since the store relocated. The atmosphere of the restaurant has changed from its previous nostalgic feel to a luxurious and spacious setting. The quality of the food seems to have improved as well. The tempura, fried to perfection with a generous amount of toppings, is truly exceptional. You can sense the skill of the chef in his casual movements. Today, I had the opportunity to observe his hands closely from the side of the counter seat. The meal consisted of two appetizers: turnip with minced chicken and avocado with snow crab and lime-flavored tempura with red snapper, prawn, cod milt, conger eel, and four types of vegetables including prawn, lotus root, red snapper, shiitake mushroom, cod milt, conger eel, sweet potato, and asparagus. It was priced at 3,500 yen plus tax, including rice, miso soup, and pickles. Truly impressive. The dishes perfectly matched the elegance of the restaurant. I left satisfied.

This was my first visit since they relocated!! The restaurant has a small number of seats and operates mainly by reservation only! Therefore, you can enjoy a wonderful tempura course with the best ingredients available at that time! The head chef is friendly and the conversation flows easily across the counter! It seems that many families with children also visit the restaurant due to its location! This place has become the go-to spot for tempura! Thank you for the delicious meal ^_^

I visited a restaurant that I had been curious about for a while. They serve delicious tempura made with seasonal ingredients. Here are the top 3 dishes that I particularly enjoyed: 1st place: Anago (conger eel)! The meat was fluffy and the batter was crispy, creating a perfect texture. It was incredibly delicious! 2nd place: Hotate (scallop)! The rare cooking style was irresistible. The crispy batter led to a tender and tasty scallop. 3rd place: Sweet potato! It was sweet and fluffy, simply delicious. To finish off, I ordered the Tempura Uni Donburi. It was a luxurious dish with generous servings of sea urchin and tempura made with dragon's eggs. Despite eating all of this delicious tempura, I didn't feel bloated at all. Thank you for the wonderful meal!

I had been wanting to visit this place since it was in Tamatsukuri, but couldn't make it there. Last month, I heard that they moved to the former location of "Sushi Genmasa" in Tanimachi 9-chome, so I made a reservation and visited. I had the omakase course, which included: - Appetizers: Berry A and Shine Muscat salad, conger eel with plum and corn, vegetable sticks - Tempura: Shrimp head, shrimp body, lotus root, golden eye snapper, long eggplant, smelt fish, white fish, matsutake mushroom, sweet potato, clam, conger eel, long green pepper - Rice dish: Sea urchin on top of tempura rice bowl, tempura rice tea - Drinks: Draft beer, Japanese sake from various regions The tempura made with seasonal seafood and vegetables was delicious and crispy, with ingredients that were well showcased. The smelt fish and clam tempura were particularly delicious. The tempura paired perfectly with the Japanese sake, and I couldn't help but drink a little too much. The rice bowl and tempura rice tea were the perfect ending to the meal. I definitely want to visit this delicious tempura restaurant regularly.

I was curious about this restaurant that renovated a long-standing house in Tamatsukuri, so I made a reservation and visited for the first time after they relocated to Tanimachi 9-chome on August 15, 2020. The owner manages the restaurant alone, so they prefer reservations before coming. They provide hand sanitizer at the entrance and leave one seat empty between customers for COVID-19 prevention, which is reassuring. They offer only a 5000 yen tempura course, starting with prawn tempura and then seasonal vegetables. The prawn and eel tempura were excellent, and you can feel their dedication to preparation. Considering the quality, the 5000 yen price seems quite reasonable. They also offer a variety of alcoholic beverages, including beer, wine, and sake. Despite running the restaurant alone, the owner manages everything calmly and with a smile, engaging in pleasant conversations. They are child-friendly and even accommodate young children by preparing a la carte tempura if requested in advance. The bright and gentle atmosphere inside the restaurant is calming, with only 8 counter seats available. They are open to private bookings for around 7 people. During my visit, card payments were not accepted, but they mentioned they are working on it. As they are newly opened, I would like to show my support and give them a high rating. I definitely want to visit this restaurant again.

I was lucky to be able to visit Shuntenshin, a restaurant I had been wanting to try since the beginning of the year. The sea urchin and egg rice that I wanted to try was incredibly delicious and surprisingly cost-effective. I made sure to secure a reservation for my next visit as well.