Traditional techniques and the best hospitality
Kamigata-style tempura that doesn't taste oily

This Kansai tempura restaurant has its main store in Edobori, Osaka. The tempura is fried in safflower oil, which allows the oil to drain easily and gives it a light texture. The tempura sauce is made with carefully selected bonito, kelp, and water, giving it a unique flavor. You can enjoy piping hot tempura that doesn't even feel oily, while being impressed by the skilled frying techniques performed right in front of you.