5-minutes walk from Kitahama Station in Osaka, “Tempura Kawaharasaki” is located in Nishitenman. Chef Toshiaki Kawaharasaki serves Kamigata tempura made with the finest ingredients.
Chef Kawaharasaki was born and raised in Osaka where he had 20 years of training at a well-known tempura restaurant. He gained a lot of experience overseas in Shanghai, and other parts of China, and then came back to Japan and worked in Ginza, Tokyo, before going independent in 2012. He opened “Tempura Kawaharasaki”, named after himself. In January 2019, the restaurant was moved to a new location to fulfill his long-cherished dream of opening a restaurant near Osaka Tenman-gu Shrine, and the restaurant is becoming more and more popular.
Chef Kawaharasaki's tempura is "Kamigata Tempura" from the Kansai region, which does not use sesame oil. The light tempura is made with 100% cottonseed oil with a soft aroma to fry the high-quality white meat fish mainly from Setouchi. One of the charms of this dish is that it brings out the flavor of the fish and that it does not fill your stomach. You can also enjoy various rare tempura. In the summer, rare fish such as ayu (sweetfish) from Lake Biwa, pike conger and eel from Awaji are served. In the winter, natural blowfish from Yamaguchi in Shimonoseki, tagged crabs from Hyogo in Kasumi, and grouper from Wakayama are served. Chef Kawaharasaki adjusts the crispiness of the batter depending on the fish to provide the best possible tempura for his guests. Abalone, one of the most popular dishes, is prepared for 3 hours to make it fragrant and soft.
The restaurant also has a variety of drinks on the menu. They have 12 ~ 13 kinds of sake, mainly rare varieties such as Toyama "Kachikoma”. Besides that, champagne and white wine are also available. Domestic white beer "ROCOCO Tokyo WHITE" and draft Sapporo beer "Edelpils", which go well with tempura, are also served.
The interior is Sukiya-zukuri (built in the style of a tea-ceremony house) by a famous craftsman in Kyoto, and is a luxurious space with an emphasis on wood and stone. The counter with 8 seats uses rare "domestic chestnut trees". At the counter, where you can take in the sound and smell of tempura frying and the craftsmanship of chef Kawaharasaki up close, you can enjoy a special meal with your date, colleagues, friends and family.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Kitahama Station, Exit 26（Keihan Main Line）