Located in Osaka's Kitashinchi, the renowned tempura restaurant "Numata" is led by the young chef Numata. This establishment serves high-quality seafood and seasonal vegetables from Kumamoto and Amakusa, all wrapped in a light batter made primarily from Taihaku sesame oil, presented at the "most delicious moment." You can enjoy some of the finest tempura in the Kansai region here.With only 8 counter seats, securing a reservation is quite challenging. After months of pursuing an open spot, I finally had the opportunity to visit my long-awaited destination.The restaurant is conveniently located just a short walk from Kitashinchi Station, on the 7th floor of a building. Upon entering, you are greeted by a serene atmosphere that makes you stand up straight. The presence of international guests in the restaurant also indicates its high global reputation.The course begins with a greeting from Chef Numata.I have marked my favorite dishes with a star.■Omakase Course (JPY 35,200) - Surinashi - Salad - Kuruma Ebi: Head - Kuruma Ebi (2 pieces) ★ - Snap Peas ★ - Kisu ★ - Fuki no Tō - Scallop ★ - Lotus Root - Shirasu - Horikawa Burdock - Kue ★ - Nagaimo Somen - Shiitake ★ - Potato - Anago ★ - White Rice - Tempura Rice Bowl: Tempura Sushi - Dessert●1. Surinashi The first dish is Surinashi. This dish is made from onions sourced from Miura Farm in Osaka, roasted for an hour and thinned with just salt and water. The flavor, composed solely of the natural sweetness of the onion, is surprisingly elegant and deep.●2. Salad Next is a salad featuring blue crab. The inner crab roe is powdered and combined with urui, creating a dish where the light texture of the urui complements the richness of the crab meat and roe, resulting in a gentle yet flavorful experience.●3. Kuruma Ebi Head Now we move on to tempura, starting with the head of the kuruma ebi. It is fried to a crisp, fragrant perfection, with concentrated umami that is delightful.●4. Kuruma Ebi (2 pieces) The next kuruma ebi comes in two varieties. The first is perfectly cooked, fluffy, and has a classic finish. The ultra-thin batter crisps up beautifully, highlighting the sweetness of the shrimp. The second is prepared slightly rare, showcasing a wonderful contrast between its bouncy texture and moist quality. The richness of the inner roe adds to the dish's complexity.●5. Snap Peas The snap peas are a dish where the roasted flavor is complemented by a fresh green taste and gentle sweetness.●6. Kisu The kisu has been aged for three days. Its fluffy texture is surprisingly delicate, and the contrast with the light batter is exceptional.●7. Fuki no Tō The fuki no tō from Niigata is harvested just after the snow melts. Its subtle bitterness and the light texture of the batter evoke the feeling of spring.●8. Scallop The scallops from Hokkaido are cut against the grain to achieve a unique melt-in-your-mouth texture. The center is cooked rare, allowing for an unprecedented textural delight.●9. Lotus Root The lotus root from Noguchi Farm in Ibaraki is cooked to perfection, maintaining its texture while being tender.●10. Shirasu The shirasu is served with perilla leaves. Its fluffy texture and refreshing aroma are impressive.●11. Horikawa Burdock The Horikawa burdock is harvested early and aged for six months. Its sweetness and tender fibers are brought out, coexisting with earthy nuances and depth of flavor.●12. Kue The kue from Amakusa is a well-fed specimen raised in the bay. When fried, it locks in its umami, and when enjoyed with wasabi, its potential is further enhanced.●13. Nagaimo Somen The palate cleanser is nagaimo somen, garnished with shiso flowers, creating a refreshing dish.●14. Shiitake The dish of shiitake and kuruma ebi features the juiciness of the shiitake complemented by the umami of the shrimp, resulting in a highly satisfying combination.●15. Potato The aged potatoes from Shizuoka have been aged for 14 months. They are crispy on the outside and have a sweet, sticky texture reminiscent of sweet potatoes on the inside.●16. Anago The final dish is anago. Its fluffy flesh is rich in fat, pairing perfectly with the light batter.●17. White Rice Next, we have rice dishes. The organic rice from Okayama, grown using duck farming methods, is glossy and moist while maintaining excellent grain separation.●18. Conclusion For the conclusion, you can choose from tempura rice bowl, tempura tea, tempura bara, egg over rice, or tempura sushi (multiple orders can be made for an additional fee). This time, I chose the tempura rice bowl and tempura sushi. The tempura rice bowl features kuruma ebi, scallops, and a tempura of mitsuba. The lightly sweet sauce enhances the umami of the ingredients, pairing excellently with wasabi. The tempura sushi is a simple yet high-quality dish made with white rice, tempura sauce, mitsuba, and pickled ginger.●19. Dessert The dessert is a sorbet made from "Kotoka" strawberries from Nara Prefecture. A drop of elderflower syrup adds a touch of elegance, concluding the course with a flourish.The dishes were of high quality, maximizing the appeal of the ingredients with a light batter and precise cooking techniques.It was a great meal.
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