Tsuru Hachi (鶴八) Kumamoto

I was filled with anticipation for some tempura after a long time, so I ordered the course meal. I started with a beer, and for the first dish, I had grilled grouper, followed by unagi-zaku for the second dish, which meant I was already on my second beer by this point. The grouper was light and delicate, with a wonderful smoky aroma from the grilling—an excellent first dish. The unagi-zaku was bursting with the deliciousness of eel. The outside was crispy while the inside was fluffy, leaving me completely satisfied.Next came the main event: the tempura. First up was shrimp, which had a concentrated flavor from both the body and the legs. The legs tasted like rich shrimp chips, making it utterly irresistible. Every piece of tempura was incredibly delicious.Although I'm not a fan of horse mackerel, the tempura here had a fluffy and crispy texture that was truly delightful. I also enjoyed the hato-shi and renkon, both of which are some of my favorite ingredients, and they tasted fantastic. The renkon was served after being allowed to rest a bit to ensure it was cooked through. Following the restaurant's recommendation, I tried the first bite without any dipping sauce, and the sweetness and flavor were outstanding.I also ordered additional onion and sea urchin, along with a kakiage rice bowl, and it was a feast that left me thoroughly satisfied. I look forward to enjoying more delicious indulgences in the future. Less

Date: July 2026Kumamoto City, Kumamoto PrefectureRestaurant: Tempura Tsuru HachiTabelog Rating: 3.77Tabelog Award: BronzeTabelog's Top 100 RestaurantsDuring my trip to Kyushu, I visited Tempura Tsuru Hachi, one of only four restaurants selected for the Tabelog Award in Kumamoto City.The menu featured a recommended course of 12 dishes starting with appetizers.The first dish, tender octopus simmered to perfection, was incredibly soft, and the accompanying myoga (Japanese ginger) added a refreshing summer touch, making it a perfect start to the course and a delightful escape from the summer heat.Next, I enjoyed lightly seared sashimi of the premium fish, Kue. The light searing brought out a wonderful aroma and the rich flavor of the fish's fat, making it truly delicious.Then, the tempura began with the classic shrimp. The shrimp was flavorful, perfectly fried, and cooked just right, resulting in an exquisite taste and texture.The shrimp heads were crispy and fragrant, leaving a lingering taste of shrimp that was delightful.Next came the tempura of Haze fish, which was crispy on the outside and fluffy on the inside, allowing me to savor the natural flavor of the fish.After enjoying seasonal vegetables like Kamo eggplant and okra, I was served Aori squid, green beans, and Managatsuo, which paired perfectly with the drinks.A dish of shrimp paste sandwiched between bread and fried offered a wonderful harmony of the crispy bread and the texture of the shrimp.In a mid-course reset, I enjoyed a small bowl of Junsai (water shield), followed by tempura of Takahime chili and red eggplant stuffed with mustard, finishing with tempura of conger eel.The restaurant cleverly provided options for dipping sauces: tempura sauce, salt, and yuzu pepper, allowing for a variety of flavors with each ingredient, which was a delightful experience.The staff were very attentive, and I was extremely satisfied with my visit.I enjoyed quite a bit of alcohol, but it was reasonably priced, and despite being a weekday, the restaurant was full, which speaks to its popularity among locals.It was a great meal! Less

Located just a 2-minute walk from Karashima-cho Station, this restaurant offers a serene atmosphere where you can leisurely enjoy freshly fried tempura.The unique style features a skilled chef preparing each dish at the counter, allowing you to savor the aromas and textures of each ingredient.Here’s what I had on the menu:Tempura Course* Kuruma Ebi (Japanese tiger prawn), Hatoshi (shrimp toast)* Haze (sandfish), Tachiuo (beltfish), Anago (conger eel)* Aori Ika (bigfin reef squid)* Corn* Kamo Eggplant* Manganji Pepper* Red Eggplant* Okra* 2 Small DishesAdditional:* Murasaki Uni (purple sea urchin)* Tencha (small)The Kuruma Ebi was lightly battered, allowing me to fully enjoy the natural sweetness and firm texture of the shrimp.The Hatoshi was impressive with its combination of shrimp flavor and crispy coating, offering a different taste experience from traditional tempura.Each fish tempura was perfectly fried to highlight the quality of the ingredients: the Haze was fluffy and tender, the Tachiuo had a refined richness, and the Anago was pleasantly soft, making it enjoyable until the last bite.The Aori Ika was both chewy and tender, with a sweetness that intensified with each bite.The vegetable tempura also reflected the season, with the corn providing natural sweetness, the Kamo Eggplant having a melt-in-your-mouth texture, and the Manganji Pepper, red eggplant, and okra each offering distinct flavors.The additional Murasaki Uni was rich in umami, and when enjoyed as tempura, it combined a delightful nuttiness with the sweetness of the uni.The Tencha served at the end was small yet satisfying, leaving a gentle taste of dashi and the aroma of tempura lingering pleasantly.This course reflects meticulous attention to detail from ingredient selection to frying technique, making it the perfect place to thoroughly enjoy seasonal tempura in Kumamoto. Less

Located on the second floor of a building in Shinshigai, Kumamoto, "Tsuru Hachi" is a long-established tempura restaurant that has been cherished by locals for 60 years. The interior exudes a calming atmosphere with warm wooden accents. The third-generation chef, Hirotoshi Niihara, skillfully prepares each tempura dish using the bounties of Kumamoto's land and sea. He expertly adjusts the cooking time and resting periods for each ingredient, maximizing their flavors while achieving an astonishingly light batter that allows the natural taste of the ingredients to shine through. The Ama-kusa shrimp stands out with its sweetness and firmness, while the local fish such as the gizzard shad and sand lance are tender and succulent. The red eggplant from Ueki is refreshing, complemented by a pleasant kick from the mustard, and the tempura flakes made from "Tenpi Urume" sardines add depth to the aroma when paired with the Man-gaji peppers and red eggplant. The red sea urchin from Ama-kusa was the highlight of the day. The light, crispy texture of the fried oboro kombu sheet combined with the rich, sweet red sea urchin and hand-rolled aonori from Yatsushiro created a delightful burst of ocean flavor in my mouth. Using locally sourced ingredients such as Kumamoto wheat flour, eggs, salt, and powdered sansho pepper, along with changing the oil during cooking, showcases the chef's meticulous attention to detail. His earnest work ethic is evident as he stands at the frying station, and the thoughtful service, tailored to each customer's pace rather than a simultaneous serving, reflects his sincere approach. The warm hospitality from the proprietress made for a comfortable and relaxed dining experience. This is a renowned establishment where you can appreciate Kumamoto's rich ingredients and the craftsmanship that supports them, and I look forward to visiting again. ◾️ Tabelog (Bronze, Top 100 Restaurants) ◾️ Michelin (Plate) 【Today's Tempura Course】 - Tender Octopus with Myoga (Ama-kusa) - Sashimi: Isaki (grilled skin), Horse Mackerel (Ama-kusa) * Ama-kusa Shrimp * Ama-kusa Shrimp Legs * Gizzard Shad (Kumamoto) * Kamo Eggplant with Soy Sauce (Kyoto) * Round Okra (Kumamoto) * Aori Squid (Ama-kusa) * Sand Lance (Yatsushiro) * Man-gaji Peppers (Kyoto) "Tenpi Urume" Sardine Flakes (Ama-kusa) * Hatoshi (Ama-kusa) Shrimp Paste - Shredded Nagaimo (Kumamoto), Water Shield (Akita) * Red Eggplant (Ueki) With or without mustard, "Tenpi Urume" * Corn (Kumamoto) * Anago (Nagasaki, Tsushima) * Dessert - Sweet Potato (Aso), organic, with optional brandy - Watermelon (Ueki) 【Add-ons】 * Red Sea Urchin (Ama-kusa) Fried oboro kombu sheet, aonori (Yatsushiro) * Small Tempura Chazuke / Small Kakiage Rice Bowl with Pickles * Drinks: Oolong Tea, Beer (Asahi Zero) #TsuruHachi #TempuraTsuruHachi #Tempura #KumamotoGourmet Less

A Popular Tempura Restaurant in KumamotoEach dish is carefully prepared with attention to temperature and cooking time, providing a light batter that still delivers a satisfying experience.The course features seafood and vegetables that highlight the natural flavors of the ingredients, ensuring that you can enjoy it without getting bored until the very end.Personally, I found the "Shaku" (a type of fish) particularly impressive, with its fluffy texture and concentrated umami that left a lasting impression on me.While the restaurant offers recommendations on how to enjoy the tempura, it’s also great that you can savor it with dipping sauces like tentsuyu or rock salt according to your preference.As I continued to eat, I felt the depth of the tempura, and before I knew it, I had reached the end of the meal.The experience of enjoying freshly fried tempura over the counter was delightful, and I find myself wanting to return to savor seasonal ingredients.I was thoroughly satisfied with the tempura rice and kakiage to finish off the meal, yet somehow felt light afterward.This is a renowned tempura restaurant representing Kumamoto, and it truly lived up to its reputation.【Menu】Anago (Conger eel) with jelly, broad beansShiro Amadai (White sweetfish) with purple sea urchinKuruma Ebi (Tiger prawn)OkraTachiuo (Cutlassfish)Round zucchiniShakuManganji pepperKisu (Whiting)Hatoshi (a type of fried dish)Palate cleanser: TomatoNew potatoes with squid's salted guts and butterRed eggplantFinish: Tempura rice and kakiageDessert: Sweet potato, watermelon Less