Tempura Takeuchi
2025.04 dinner
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有明産あさりと玄海のそうめんもずく
Ariake Clams and Genkai Somen Mozuku

ズワイガニと天草海苔の茶碗蒸し
Chawanmushi with snow crab and Amakusa seaweed

大分産石鯛
Oita Ishidai

五島列島産鰆の西京焼き
糸島産コウイカのオイル焼き
富山産ホタルイカのタレ焼き
対馬産しめ鯖・広島産かき
Saikyo-style grilled sawara from the Goto Islands
Oil-grilled koika from Itoshima
Sauce-grilled hotaruika from Toyama
Cured Saba from Tsushima, Oysters from Hiroshima
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In Nakagawa near central Fukuoka,「Tempura Takeuchi (天ぷら たけうち)」is a destination tempura counter that draws diners beyond central Fukuoka. The restaurant has earned repeated national recognition, including a 2026 Tabelog Silver award.
At the center is Takayuki Takeuchi (竹内 貴之), a Kumamoto-born, Fukuoka-raised chef who trained in Japanese cuisine in Tokyo before opening his own restaurant at just 26. His style is personal and quietly inventive, with tempura as the foundation.
What makes「Tempura Takeuchi (天ぷら たけうち)」special is the way the meal flows beyond tempura alone. Light, delicate fried pieces are woven together with seasonal washoku, seafood, and sushi, creating an experience that feels refined, intimate, and distinctly his own.
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#vinfox_takeuchi #tempura #天ぷら #omakase #japanesefood Less