Tempura Sakurabito Ashiya

I finally managed to get a reservation at the much-talked-about Tempura Sakurabito, which has been hard to book lately, and I visited for the first time.I went up to the second floor and sat at the counter table to start my meal.After confirming the deliciousness of the dashi, I enjoyed a luxurious selection of tempura made primarily with fish and shellfish, which was absolutely delightful.I also had the shirasu rice as a finishing touch, and it was a full house.I will definitely come back.It was a great meal. Less

⭐︎ Incredibly Light Tempura ⭐︎ Omakase Course Sudachi Frozen Dashi, Bonito Dashi, Tuna Dashi Grilled Kinmedai (Golden Eye Snapper) Kuruma Ebi (Sweet Shrimp) Legs Kuruma Ebi Rare Kuruma Ebi Tachiuo (Cutlassfish) Dadacha Mame (Edamame) Tuna Aori Ika (Bigfin Reef Squid) Legs, Fried at 100°C for 10 Seconds Awaji Island Numajima Hamo (Pike Conger) with Mie Prefecture's Yuzu Ponzu Turnip Octopus from Akashi, Kochi's Niyodogawa Asakura Sansho Chilled Chawanmushi (Savory Egg Custard) with Yuzu and Summer Vegetables Kumamoto Eggplant Corn Steamed Abalone Tempura Sweetfish Matsukasa Age (Tempura) Summer Shirasu (Whitebait) and Kumamoto New Ginkgo Rice I had 3.5 go of Japanese sake, and the total bill was just over JPY 30,000! Starting with a cold dashi due to the heat, what a stylish beginning to the course! The tempura was light, and the overall portion was just right, leaving me completely satisfied until the end! The tempura had a thin batter and was crispy, with the Tachiuo, Tuna, and Hamo being particularly delicious! I was amazed that the tuna was not dry at all! The chef was friendly, and if you're looking to enjoy tempura in Kansai, this is definitely a place you should visit! Less

Tempura Sakurabito in Hyogo Prefecture@sakurabito_70100513 -————————————— • Price: JPY 20,000 - 30,000 • Tabelog Rating: 4.14 • Address: 10-9 Chayanomachi, Ashiya City, Hyogo, Arburkuuru 2F • Taste: ☆☆☆☆ 4.6 • Service: ☆☆☆☆ 4.7 • Cost Performance: ☆☆☆ 3.9 (Out of 5 points) -————————————— Located about 380 meters from Ashiya Station, Tempura Sakurabito opened in August 2022 and has rapidly grown into a popular and renowned tempura restaurant. I have been visiting regularly since its opening. I was amazed at how the quality improved from my first to second visit, and each time I go, the level continues to rise! This is a testament to Chef Yoshida's dedication to continuous learning and experimentation. The a la carte dishes are incredibly delicious, and the tempura is perfectly crispy without being heavy. Each ingredient is cooked to perfection, showcasing exquisite timing. The clay pot rice to finish off the meal is also delightful, making for a satisfying full-course experience from start to finish. Chef Yoshida's warm personality adds to the pleasant atmosphere of the restaurant. During my visit in July, I enjoyed the omakase course. (A la carte) • Sudachi ice, dashi • Deep-fried ginkgo nuts • Fruit water eggplant with sesame oil and soy sauce • Chilled chawanmushi with yuzu and summer vegetables • Shirasu clay pot rice • Watermelon sorbet (Tempura) • Two shrimp with legs • Two shrimp • Spanish mackerel • Red sea bream • Edamame • Yamanashi chili pepper • Sweetfish • Pike eel • Octopus • Eggplant • Corn (Sunny Chocolat) • Squid and sea urchin • Matsutake mushroom If you think it’s a good restaurant, don’t forget to save it! ☝️ Less

Tempura Sakurabito @sakurabito_70100513 I was recommended this place as the go-to for tempura, and it was my first visit! ♡ Located in Ashiya, the streets and buildings were lovely. ✨ I enjoyed the seasonal offerings, and even the same ingredients were prepared in different ways. The pace was comfortable, making for a delightful experience. ⏳ Everything was delicious, and I was completely satisfied! ♡ It was a great meal! ꒰ঌ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈໒꒱ Hyogo Prefecture, Ashiya City, Chayanomachi 10-9, Albur Cool 2F 0797-90-2731 Closed on Wednesdays ꒰ঌ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈໒꒱ Instagram @yua.gourmet I just started, so please follow me! I love both food and drinks! ⸝⸝⸝.ᐟ.ᐟ #YuaGourmet #HyogoGourmet #TempuraSakurabito #Sakurabito #AshiyaGourmet Less

Recently, Tempura Sakurabito has become the main dish of my Kobe tour. On this day, I enjoyed delicious food and engaging conversations! (^^)!If I were to express it in modern terms, I would say it’s my "recommended" tempura restaurant (*^▽^*).The new words of the Reiwa era can be quite challenging for someone from the Showa era like me (;'∀').Among them, the term "pervert"?In Reiwa, it seems to have a positive connotation, right?!In the past, it was a negative expression meaning "strange person"...It’s truly a strange feeling (~_~;)Now, about Tempura Sakurabito.They are a modern-day "pervert" in a good way.What do I mean?Their dedication and research into food is incredible!They seem to study a lot of different things.During our conversation this time, we discussed "food fatigue"...Why does it happen?!That was the theme!Delicious food can lead to "food fatigue."Why is that???They have thought deeply about it.Truly a culinary researcher... (*^。^*)So, the dishes at Sakurabito are delicious, yet they don’t cause food fatigue!I always leave feeling completely satisfied.It’s a "satisfaction" that goes beyond just being "delicious."I guess that makes them a "pervert" in the best sense (~_~;)Once again, I enjoyed seasonal dishes that were full of satisfaction.Here’s what I had:■ Cold Dashi■ Kinmedai (Golden Eye Snapper) Sear■ Sweet Shrimp and Heads, Sweet Shrimp prepared in 2 ways■ Spanish Mackerel■ Specialty Farmer's Fava Beans■ Managatsuo (Japanese Mackerel)■ Premium Water Eggplant■ Biwa Lake Chia-yu (Sweetfish)■ Amadai (Tilefish)■ Shiso-infused Ponzu with Hamo (Pike Conger)■ Nanko Plum Chawanmushi (Savory Egg Custard) with Yoshino Kudzu■ Fruit Hōzuki (Chinese Lantern Plant) Sorbet■ Red Eggplant■ Sweet Corn■ Sea Urchin, Purple Urchin, Aori Ika (Bigfin Reef Squid), Tempura■ Salmon Rice, with a second serving as Dashi Chazuke (Rice in Broth)Gentle on the stomach tempura.And, a Japanese-style meal that you won’t find at other restaurants.This time, the rice was exceptionally delicious! (^^♪)"Perverted Chef Sakurabito!"Am I using that term correctly? ('◇')ゞWell, putting that aside,For those who are not fond of fried foods,I highly recommend you try it at least once.It’s tempura that causes zero stomach discomfort!!Please, please give it a try!It was a great meal. Less

If you're looking to enjoy tempura in Ashiya, this is a place you must visit at least once.The course flows seamlessly from start to finish, with each freshly fried dish served one by one, allowing you to savor everything at its best. The batter is surprisingly light, enhancing the flavors of the ingredients without overwhelming your palate, and it never feels heavy on the stomach.The sweet shrimp can be enjoyed from head to tail, with the toasted head being particularly memorable. The young sweetfish has a pleasantly bitter note, making it a perfect dish for early summer. The ribbonfish is plump with a refined sweetness, while the corn is astonishingly sweet, and the young corn stands out for its juiciness. The eggplant has a melt-in-your-mouth texture, and the pike eel is fluffy and tender, showcasing the chef's skill in cooking each ingredient to perfection.The final dish, tempura rice with broth, is gentle and satisfying, rounding off a highly fulfilling course.Watching the chef at work from the counter adds to the pleasant experience, and the relaxed atmosphere is also a charm of this place. This tempura specialty restaurant truly allows you to appreciate the quality of the ingredients and the frying techniques. I look forward to returning in a different season. Less

Located near Hanshin Ashiya Station, this tempura restaurant offers only an omakase course.The sweet shrimp is served in three different parts and frying styles.With a light batter, the shrimp's umami is beautifully enveloped, creating a refined and gentle flavor.You can directly savor the taste of the shrimp head, which has a delightful roasted aroma.The swordfish is tender and flakes apart in your mouth.The bamboo shoots have a crisp texture and unique flavor, evoking the essence of spring.The firefly squid is plump and soft, a beloved spring ingredient that fills your mouth with rich umami. The aroma of shiso adds a touch of elegance.Every time I saw the ingredients used for the tempura, I eagerly anticipated what would come next, making the dining experience truly enjoyable.This is a wonderful place for gatherings, surprises, or to bring family and loved ones, who will surely appreciate it.Omakase CourseJPY 25,000Sweet Shrimp HeadSweet ShrimpRare Sweet ShrimpSwordfishBamboo ShootsFirefly SquidRed Sea BreamTuna BrainOctopusChawanmushi (Firefly Squid and Butterbur)Lily Bulb (Moonlight)Bamboo Shoot and Firefly Squid (Takikomi Gohan)Strawberry Gelato Less

Sliced Swordfish and Tuna Dashi with a hint of ginger.Grilled Mackerel from Miyazu Bay.Prawn heads and legs.Two Prawns seasoned with kombu salt and homemade blended salt.Swordfish.Tuna with a thicker batter, paired with homemade ponzu sauce.Lightly cured Horse Mackerel with green onions and shiso leaves.Turnip.Wakasa Sweetfish seasoned with kombu salt.Young Sweetfish from Lake Biwa with sweetfish soy sauce.Boiled Octopus from Akashi with boiled sansho pepper soy sauce.Steamed Hotaru Ika (firefly squid) with butterbur paste.Kumamoto Red Eggplant.Make Queen Potatoes.Miyazu Mud Squid topped with Oma Purple Sea Urchin.Rice cooked in Sakura Shrimp dashi, with Sakura Shrimp served as tempura.The second serving was a tempura rice porridge.The owner, who comes from a Japanese culinary background, has pursued tempura through self-study.Using light oil, the batter is delicate and not heavy, with a fragrant aroma.The oil is changed regularly.The batter, cooking technique, and heat control all have purpose, fully bringing out the ingredients' flavors.Especially the Swordfish, Tuna, Turnip, Young Sweetfish, and Eggplant were incredibly delicious.The restaurant name "Sakurabito" is derived from the names of the owner's mother and the owner himself.The chopstick rests, staff uniforms, and hair accessories are all themed with cherry blossoms, adding a touch of elegance.The tableware and decor feature works from renowned artisans, showcasing the owner's excellent taste.I enjoyed a course that can be described as a tempura kaiseki, infused with elements of Japanese cuisine.The owner and regular customers were very friendly and engaging, creating a pleasant atmosphere.Thank you for a wonderful experience. Less

Visited in May 2026.This tempura restaurant in Ashiya has been gaining popularity recently.The batter is incredibly light, and every piece of tempura is delicious.Personally, I love the tempura made with larger cuts of fish like swordfish and red sea bream.The squid tempura topped with a piece of squid is also a fun and creative touch.It might be unexpected to say, but the strawberry dessert was surprisingly delicious as well.I believe this is one of the top tempura restaurants in the Kansai region. Less

I believe this is the best tempura restaurant in Kansai! ✋️Overall, the experience was exceptional. You can truly feel the crispiness of the tempura while savoring the exquisite flavors and sweetness of the ingredients, showcasing impressive culinary skills.I enjoyed white wine and rosé by the glass throughout the meal. My favorite was the Kimura wine, made by the Kimura couple in New Zealand.As a beginner in wine, I found it refreshing and easy to drink!I had a great time eating and drinking, all for under JPY 40,000! Less

The course featured carefully selected ingredients, expertly prepared to create a light and delightful experience. The quality of dishes beyond just tempura was impressive as well. The chef was easy to talk to and made the experience enjoyable. It was a great meal.What we had:Tempura:Shrimp, Spanish mackerel, red sea bream, Hida Takayama turnip, asparagus from Hokkaido, Mae Queen potato, and eggplant.Side dishes:Dashi broth, grilled Spanish mackerel, firefly squid, sweet vinegar pickles, and rice with sakura shrimp and peas. Less