This year, we are proud to announce that we have received the Tabelog Award 2026, attracting tempura lovers from all over the country. The Michelin stars are the highest rating in the tempura category, and of course, Numata in Kitashinchi has achieved the prestigious two stars.If you've been here before, you might have seen Kazuya Numata frequently mixing the tempura batter with a distinctive sound before placing it in the refrigerator. He adjusts the batter's consistency depending on the ingredients, which is quite rare among other tempura restaurants. It seems he also changes the oil about three times during a single cooking session.Kazuya Numata operates four locations: "Numata" in Kitashinchi, "Numata Sou" in Nishitenma, "Tensei," and "Tempura nuu nuu" in Tenjinbashi 7. Reservations at "Numata" in Kitashinchi have been difficult even before it received its Michelin star. Many people are now heading to "Numata Sou," which opened in January 2024, due to the difficulty of securing a reservation at Kitashinchi, making it quite hard to book as well. "Tensei" in Tenjinbashi 7 is popular for its affordable prices.Interestingly, Kazuya Numata has also opened a location in Shanghai, where Mr. Sakata is doing a great job at "Tensei Hanare." Additionally, there is an a la carte restaurant called "Tempura nuu nuu."Today, I enjoyed a bottle of "Choki."**Ingredients:** - **Hokkigai** (Surf Clam) with fresh ginger - **Ayu** (Sweetfish) from Amakusa with celery - **Kuruma Ebi** (Japanese Tiger Prawn) heads from Amakusa - One Kuruma Ebi fried normally - Another Kuruma Ebi fried rare - **Shiro Okra** from Amakusa - **Kisu** (Japanese Whiting) aged for three days - **Renkon** (Lotus Root) from Noguchi Farm - **Kisu Bone Senbei** (Cracker) - **Abalone** served raw - **Abalone Liver** - **Corn** with two varieties: Dakekimi Corn and White Corn - **Ginkgo Nuts** from Kumamoto - **Shinika** (Newly Caught Squid) - **Shinika's Tentacles** - **Myoga** (Japanese Ginger) - **Shiro Amadai** (White Tilefish) from Amakusa - **Nagaimo Somen** (Yam Noodles) - **Shiitake Mushrooms** with shrimp - **Potatoes** aged for two years - **Ginjari** (Rice) from Okayama, using duck farming methods - **Anago** (Conger Eel) - **Final Rice Dish**: Choose from Tamago Kake Gohan (Egg Rice), Tendon (Tempura Rice Bowl), Tencha (Tempura Tea), or Tenmusu (Tempura Rice Ball). Today, I chose **Tamago Kake Gohan** with three stages of enjoyment: first, crack the egg and eat it as is, then add meringue and top it with tempura shrimp.**Dessert:** Peach Sorbet Thank you, Kazuya Numata, for another wonderful meal!
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