This is a tempura restaurant located in Esaka, Osaka. It has been around for quite some time and now holds two Michelin stars, with a reputation for being very popular and difficult to book. I called on the reservation day to inquire about available Saturday lunch slots and successfully made a reservation. The restaurant is situated in a quiet area about a 10-minute walk from Esaka Station. There is parking available, so those who are not drinking can come by car.Upon arrival, the restaurant was understandably full. I opted for the Tsuchiya lunch course. As someone who has never been to a high-end tempura restaurant before, I appreciated that they offer a lunch course at a lower price than dinner.Here’s what the course included:- Water eggplant and scallops with sesame dressing- Fatty bluefin tuna from Miyagi and sea bream from Akashi- Assorted appetizers: Omi konjac, sea bream roe, baby octopus, fava beans, mini tomatoes, Awaji mozuku, and a unique sushi with bonito and rice sauceThis was followed by the tempura:- Kuruma shrimp from Amakusa- Sweetfish- Snap peas from Onomichi, Hiroshima- Scallops- Gold Rush corn from Miyazaki- Sandfish and crispy fish bones from Awaji Island- Asparagus from Tsuyama, Okayama- Kasumi crab- Sesame tofu with fried tofu and broth- Biyoukan citrus from Ehime, served as a palate cleanser- Young corn- Young sweetfish from Lake Biwa, which they even showed swimming- Italian peppers from Gifu, Palermo style- Conger eel from Osaka Bay, Senshu- Silk Sweet sweet potatoes from Chiba- Fresh yuba and wild watercress in vinegar- Steamed rice with eel wrapped in bamboo leavesFinally, there was dessert. The total was just over JPY 10,000. Given the quality, it felt like a great deal, and I hesitate to even mention cost-performance because the quality was so high, both for the tempura and the other dishes. The ingredients and preparation were exceptional, making for a highly refined course. If reservations were easier to secure, I would love to visit this restaurant about once a month.
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