Tempura Takeuchi (天ぷら たけうち) Nakagawa

On the last day of my trip to Fukuoka, I visited "Tempura Takeuchi" in Nakagawa City for lunch!This restaurant offers a course that goes beyond the typical tempura experience, featuring seasonal tempura, appetizers, sushi, and chawanmushi. It is a popular spot that is reservation only and has been selected as one of the "Top 100 Tempura Restaurants."The meal began with appetizers of horse mackerel, seaweed mozuku, and red jellyfish, followed by luxurious dishes like sashimi of freshly caught sea bream, sushi, grilled items, and chawanmushi.Among them, I was particularly surprised by the sushi, thinking, "I can't believe sushi can be this delicious at a tempura restaurant!"One standout was the red mullet marinated in kombu. Instead of sushi rice, it was served with spear squid, which added a natural sweetness that paired beautifully with the red mullet. I also enjoyed Ishigaki sea bream and young gizzard shad, leaving me completely satisfied with the sushi alone! For the grilled items, we had saury grilled with saikyo miso, oil-pickled oysters, smoked octopus, and grilled mackerel. The chawanmushi made with Hokkaido lily bulbs and snow crab, along with Ariake seaweed, was packed with umami and delicious.And finally, the tempura! We savored seasonal ingredients like shrimp heads, Japanese whiting, lotus root, Kujukuri clams, Amakusa seaweed, eggplant, okra, and Hokkaido's Queen potato. I was amazed that even after eating so much tempura, I never felt heavy. The batter was light, and hardly any oil clung to the paper. I enjoyed every bite until the end.The tempura made with Hokkaido Queen potatoes was particularly memorable. The outer batter was crispy and light, while the inside was surprisingly fluffy, allowing the natural sweetness of the potato to shine through. Frying it enhanced the sweetness even more, creating a perfect combination of texture and flavor. This simple ingredient truly showcased the deliciousness of the material.To finish, we had mizuna and whelk ohitashi, followed by a bowl of rice with pickled plum. It was an unforgettable and thoroughly satisfying lunch to conclude my trip to Fukuoka! Less

Today, I had dinner here at Tempura Takeuchi, a popular tempura restaurant representing Kyushu. I made a reservation about a month and a half ago by phone.On the day of my visit, I got caught in the rush hour traffic and ended up being significantly late. Fortunately, I managed to arrive just in time for the tempura, and the chef kindly saved all the small plates he had prepared, allowing me to enjoy the meal despite my tardiness. By the way, taking photos is allowed here.Now, here’s the menu for the day:◆ Omakase Course JPY 11,550, tax Included ◯ = Tempura- Assorted Appetizers- Nodoguro Sushi- White Fish with Mozuku Seaweed- Marinated Kanpachi- Nagasaki Prefecture Horse Mackerel Sushi- Bluefin Tuna Sushi- Hokkaido Lily Bulb, Amakusa Seaweed, and Snow Crab Chawanmushi◯ Kuruma Ebi Legs◯ Kuruma Ebi◯ Sawara◯ Freshly Picked Round Okra◯ Chiba Prefecture Clams and Amakusa Seaweed- Surf Clam with Ohitashi◯ Kumamoto Prefecture Eggplant◯ Hamo with Ume Paste◯ Green Asparagus◯ Tsushima Anago◯ Hokkaido Meijin Potatoes, aged for 2 years in snow- Rice with Sea Bream, Hamo, and Boiled Shirasu- Red Miso Soup, Pickles- Seasonal Fruits (Peach, Mango, Shine Muscat)◆ Ordered Drinks- Heartland JPY 700, tax Included- Yamagata Masamune Nazomai 1 go ??? (Mitobe Sake Brewery / Tendo City, Yamagata Prefecture)- Junmai Ginjo Seisoshun SUMMER CARP 1 go ??? (Marusei Sake Brewery / Nakano City, Nagano Prefecture)Total Amount: JPY 32,200, tax and service included*For two people, including ginger ale and green teaDuration: 2 hours and 40 minutes*If seated at the scheduled time of 6 PM------- Details Below ------Before the tempura, there were several exquisite dishes centered around fish, including sushi. All the fish were sourced from Kyushu, making it easy to enjoy some Japanese sake! I particularly appreciated the seasonal Kanpachi and Nagasaki Horse Mackerel.There were a total of 10 tempura dishes. The batter was light and crispy, not the modern fluffy type that melts in your mouth, but rather a classic style with a hint of sesame oil. The cooking was tailored to each ingredient, bringing out distinct flavors and aromas.Personally, I especially enjoyed the Hamo, Green Asparagus, Anago, and Meijin Potatoes. The Hamo was fluffy and boneless, perfectly complemented by the refreshing ume paste, making it a summer delicacy. The asparagus was juicy, tender, and sweet. The Anago had a satisfying texture, and the Meijin Potatoes were so sweet they could be mistaken for sweet potatoes.The rice dish featured Sea Bream, Hamo, and Boiled Shirasu. While many tempura restaurants often serve tempura rice bowls or kakiage bowls, those were not offered here. The rice was reliably delicious, and my companion’s junior colleague even had two servings.It was a great meal. Overall, I felt satisfied for the price! While preferences for the batter may vary, it’s likely to appeal to a wide audience. However, I did notice that the clientele on this particular day wasn’t the best. I’ll refrain from going into details, but there were several situations where I felt the chef could have addressed the atmosphere better. I left feeling satisfied after my meal.*Rating at the time of visit: 4.37 Less

Thank you for always visiting my blog! If you find it helpful, I would greatly appreciate it if you could bookmark the restaurant using the 【Save】 button.This was my second reservation on the first day of my trip to Fukuoka! I visited Tempura Takeuchi, ranked No. 2 on Tabelog's list of top tempura restaurants in the West and No. 1 in Kyushu!Tempura Takeuchi is located at 6-64-1 Imako, Nakagawa City, Fukuoka Prefecture, just an 11-minute walk from JR "Hakata Minami" Station. Opened in 2001, Chef Takayuki Takeuchi has established a unique style that incorporates tempura, Japanese cuisine, and sushi into a generous course. Both tempura and sushi are self-taught, and even after 20 years since opening, this Tabelog SILVER restaurant continues to pursue its ideal form.When I discussed my Fukuoka trip with a close friend, they recommended Tempura Takeuchi, leading to some adjustments in my plans.I made the reservation by phone this time. There were no openings on the weekend, but luckily, there was availability for lunch on this weekday!The reservation-only course has three options! One course features only tempura, while the other two include sushi and seasonal dishes. The same menu is available for both lunch and dinner. This time, I opted for the middle course, which includes seasonal ingredients, sushi, and about 10 dishes of tempura for JPY 9,350.The start times vary by course (dishes are served in the order of one dish, sushi, and tempura; the highest course starts at 12:00), and the middle course gathers at 12:30.As I was considering how to fit this into my original schedule, my friend suggested, "The Shinkansen approach is the best," which fit perfectly! I am truly grateful to my friend.On the day of the visit, I arrived at Hakata Station.I usually don’t use the Shinkansen for food trips unless necessary, but the fare from Hakata to Hakata Minami is only JPY 330!Originally, this was a return line to the "Hakata General Rolling Stock Depot," but it was converted to passenger service due to requests from local residents. It connects Hakata Station and Hakata Minami Station (8.5 km) in about 8 minutes, making it a popular spot for commuters and train enthusiasts.The Shinkansen to Hakata Minami runs only once an hour. If you plan to visit Tempura Takeuchi, the highest course departs at 11:09, while the second and third courses leave at 12:09. The second course would arrive just in time at 12:30. If you are running late, it’s necessary to contact the restaurant in advance. Tempura Takeuchi is aware of the Shinkansen schedule, so if you mention you’re using it, the conversation will go smoothly.I arrived at Hakata Minami Station. The sight of the lined-up Shinkansen is impressive.With limited time, I hurriedly walked to the restaurant and arrived at 12:30. It’s a hidden gem with a garage piloti! The sign for Tempura Takeuchi welcomes you at the back of the piloti.Closed on Mondays, Open from 12:00 to 14:00 and 18:00 to 22:00.Upon entering, I informed them of my reservation and received permission to take photos while seated at the counter. The entire restaurant is non-smoking, featuring an L-shaped counter with 8 seats and a serene atmosphere.Since I had already reserved the course, the menu was limited to drinks. They offer bottled beer, Japanese sake, champagne, highballs, soft drinks, white wine, and shochu. The wine cellar is well-stocked with bottled wines.I ordered the Shodoshima Olive Cider, which is a local cider that won the Governor's Award at the Kagawa Prefecture Product Competition. It’s a lightly sweet cider made with olive juice from Shodoshima, Kagawa Prefecture.The restaurant is operated by the chef and his wife. The chef is quiet while cooking, only sharing the types and origins of the dishes, fully focused on the food. The wife manages the dining area, maintaining an appropriate distance while being attentive.This unique experience features the second course for everyone. The chef prepares each dish and serves them to the guests.Let’s start the course!Here we go!◆ Choshi Sardines, Iwa Mozuku, Jellyfish Fresh and fatty sardines caught in Choshi City, Chiba Prefecture, paired with flavorful Iwa Mozuku and crunchy jellyfish in a vinegar dressing. The seasoning is excellent, making it a fitting start to this course.◆ Natural Shima Aji Sashimi, Fresh Kazunoko This is the summer season's natural Shima Aji! Marinated for three days, it’s paired with the rich flavor of fresh kazunoko from the spawning season of the Tachiuo. Fresh wasabi is grated just before serving, adding fragrance and freshness.◆ Akamutsu with Kombu, Water Squid It looks like sushi, but the rice is finely shredded water squid combined with Akamutsu. The water squid is known as Aori Ika in Japan, one of the three delicious squids found in Japanese waters (the other two are the swordtip squid and spear squid). The lightly grilled Akamutsu has a refined fat that pairs beautifully with the sticky water squid.◆ Rock Oyster in Oil, Dried Mehikari from Fukushima, Smoked Octopus A combination of unique marinated, grilled, and smoked dishes. The rock oyster is concentrated in flavor, the Mehikari is well-prepared and perfectly dried, and the smoked octopus is aromatic and wonderfully chewy.Now, we move on to the sushi.The sushi is handed directly from the chef.◆ Nagasaki Aji Sushi Summer is the season for Nagasaki Aji! The rice is cooked firm, allowing each grain to melt in your mouth, while the beautifully cut Aji flavor spreads directly in your mouth.◆ Otoro with Negitoro The aromatic seaweed is lightly grilled just before serving, along with the freshly chopped Otoro! The seaweed's aroma and texture are followed by the Otoro melting in your mouth. I am in awe of the chef's skill.◆ Snow Crab, Chawanmushi with Amakusa Nori A beautiful dish of fragrant and exquisite chawanmushi! The warm sauce enhances the aroma of the Amakusa nori, and when you take a bite, the soft egg, refined dashi, and the flavor of the snow crab come together beautifully. The hidden flavor of yuzu peel brings out a different character from the nori.Now, we move on to the tempura.Tempura dipping sauce, shio-koji, salt, and grated daikon are provided on the side. The grated daikon is prepared in two ways: one side is grated, while the other is chopped, allowing you to enjoy both the bitterness and texture.◆ Prawn Legs The first tempura is the legs of the prawn! Fried in light oil with skillful technique! The thin batter allows you to enjoy the texture of the legs and shell.◆ Prawn The star of the tempura, the prawn! As the cooking progresses over time, it’s recommended to eat it right away. This one is served with salt. The prawn, which has been left for a while after being prepared, has a perfect cooking level and a unique batter! The texture and sweetness of the prawn stand out beautifully.The tempura is fried right in front of you, but the details are hard to see due to the food. They use unique cooking tools, and the batter is tailored for each ingredient.◆ Hamo and Ume Katsu Before starting the tempura, the hamo is cut into bones. Currently in season, the hamo is plump and concentrated in flavor, and the acidity of the ume katsu makes for a delightful hamo tempura.◆ Manjyu Chili Pepper from Maruoka Town The first vegetable tempura of the day is the Manjyu chili pepper. The chef carefully selects the best seasonal ingredients from across the country. This one has an extremely thin batter that enhances the ingredient's natural flavor, and while it’s cooked, it remains light and juicy.◆ Scallops from Miyagi Prefecture Thick and large scallops from Miyagi Prefecture. Even when eaten raw, they are delicious, and the center is fried to a warm rare state. This one is served with shio-koji. The batter is slightly firm, allowing for a delightful comparison between the rare first half and the well-cooked second half! With each bite, you can savor the fresh flavor and sweetness of the scallops.◆ Mizuna, Nankai Fried Tofu, Fruit Tomato, and Stewed Turban Shell A stewed dish served midway through the tempura, acting as a palate cleanser. The traditional fried tofu from Nankai Town in Kumamoto Prefecture absorbs the refined dashi beautifully.◆ Water Eggplant The water eggplant is in season in early summer. This one has a thick batter. The water-rich and juicy eggplant is elevated beautifully in tempura.◆ Manna Bonito and Nori Handed over wrapped in nori like sushi. The Manna bonito is seasoned, and the batter is slightly brown and crispy, with the delicate flavor and fluffiness of the white fish, along with the crispy nori, creating a perfect and memorable tempura.◆ Freshly Harvested Asparagus Top-quality freshly harvested asparagus from nearby prefectures. It’s fried standing up at the end, allowing you to fully enjoy the texture and flavor of both the tips and the base.◆ Anago from Fukushima Prefecture An exquisite product from Fukushima, the live anago is filleted on the cutting board and fried as tempura. The rough batter texture complements the fluffy and elastic flesh of the anago, making it the main fish in the latter half of the tempura.◆ New Potatoes and 2-Year-Aged Mako Potato The last tempura features a comparison. The fluffy texture of the new potatoes contrasts with the sweetness and stickiness of the 2-year-aged Mako potatoes! I’m glad I came to Takeuchi during this season for tempura. The washi paper on the tempura tray, which I was curious about halfway through, remained almost free of oil until the end, finishing close to its original state. I never expected to find a tempura restaurant that manages oil so beautifully.◆ Sweetfish, Kamaboko Rice with Boiled Shirasu, Red Miso Soup, and Pickles. The final rice dish. The scorched rice from the kamaboko is thoroughly mixed before serving. The rice is cooked firm, allowing you to enjoy the inherent flavor of the rice with each bite. Both the red miso soup and pickles are homemade. I am grateful for the chef's meticulous work.For a second helping, I had ochazuke. The Amakusa nori absorbs the dashi, allowing for a different flavor experience.◆ Dessert (Peach, Mango) These are the top two seasonal fruits! With high sugar content at their peak ripeness, each fruit enhances the lingering taste of the course.I finished the meal deliciously.The quality and quantity of dishes at this price is unbelievable—such high cost performance! I am thankful to my friend for the recommendation.After the meal, I had a brief conversation with the couple. The chef, who was quiet while cooking, showed a gentle smile and engaged in conversation, touching my heart.I definitely want to come back in winter! I hope we have another chance to meet.After settling the bill, I thanked the couple and left Tempura Takeuchi.Thank you for the wonderful meal! I’ll be back!P.S. The Shinkansen back to Hakata is a One Piece collaboration train! At this point, I had no idea I would be riding the Shinkansen again on this trip.I highly recommend visiting my personal blog as well! Less

A Tempura Restaurant for Sake LoversLocated in Hakata Minami, Fukuoka, I visited this tempura restaurant for lunch on a holiday.The main access to Hakata Minami Station is limited to infrequent express trains or buses, so I took a taxi from Hakata Station, arriving smoothly with a fare of exactly JPY 4,000.There is a swallow's nest at the entrance of the restaurant. This year, the swallows raised their young twice, and it seems both times they successfully fledged.The interior is exceptionally simple, without any extravagant decorations, reflecting the personality of the chef.There are 9 counter seats and additional table seating.The atmosphere is quiet, with no background music.The restaurant is run by a chef and a hostess. The chef is taciturn, primarily explaining the dishes, and speaks softly. He doesn’t seem difficult to approach, but has a craftsman-like demeanor. As the last customer enjoying my drinks, he opened up and chatted with me. The hostess is attentive and creates a warm atmosphere.If you wish to take photos, you need to ask for permission in advance.Lunch starts at 12:00. Those who arrived later at 12:30 received different ingredients, suggesting that the course content may vary depending on the start time.The clientele is 100% Japanese, as they do not accommodate English speakers and only accept cash payments to prevent any issues.【Course】 (JPY 13,000)The course combines tempura with appetizers and sushi, perfectly paired with sake.We began with the appetizers and sushi:■ Ishidai (Stone Bream) and Iwa Mozuku (Seaweed)Enhanced with kombu.■ Natural Fugu (Pufferfish)A 1.8 kg fugu, with a crunchy texture and jelly-like consistency.■ Akamutsu (Red Sea Bream) with Kombu and Yariika (Spear Squid)Sushi.A melt-in-your-mouth combination of akamutsu and yariika, so tender you hardly need teeth.■ Takiawase (Simmered Dishes)- Tokishirazu (Young Sea Bream) Pickled in sake lees, with excellent fat content.- Natural Shima Aji (Striped Jack) Aged for depth of flavor.- Smoked Mehikari from Fukushima Flaky and tender, even the bones are soft.- Smoked Octopus from Shimane- Spinach■ Nagasaki Aji (Horse Mackerel)Sushi, served by hand.The rice is well-prepared, with a good balance of acidity, blended from three types of vinegar.■ Iki Natural Hon Maguro (Bluefin Tuna) NegitoroHand roll, served by hand.140 kg of bluefin tuna.■ Zuwai Crab Chawanmushi (Savory Egg Custard)Now, the tempura begins.Served with tentsuyu (tempura dipping sauce), grated daikon, salt, and rice malt, which can be used freely. You can even pair it with sake. There are no specific recommendations for what to pair with the tempura, allowing for a free style.The tempura batter is extremely thin, not adhering to the ingredients, creating a light and crispy texture.■ Kuruma Ebi (Tiger Prawn) Legs■ Kuruma EbiCooked rare.■ Amadai (Sweetfish)The batter is incredibly light!The flesh is fluffy.■ Freshly Caught Okra from Nakagawa■ Hamaguri (Clam) from KujukuriThick and meaty.■ IntermissionSimmered Mizuna and Tsubugai (Whelk).Mini tomatoes.■ Osaka Mizunasu (Water Eggplant)Super hot.A taste of summer with water eggplant.■ Isaki (Grunt)Hand roll, served by hand.Tempura styled like isobe.■ Nakagawa AsparagusThick and large.Crispy and tender.■ Tsushima Anago (Conger Eel)A large conger eel, making a light crunch sound.■ Nakagawa Brown Petika (New Potatoes)Sticky and tender.■ Hokkaido Beniharuka (Sweet Potato)Aged for two years in a snow room.Incredibly sweet!Meltingly soft.■ Isaki, Amadai, and Boiled Shirasu (Whitebait) Takikomi Gohan (Seasoned Rice)Fluffy with the essence of the fish.A few small bones present.■ Ochazuke (Rice with Tea)If you request a refill of the seasoned rice, they will prepare it as ochazuke.■ Akadashi (Red Miso Soup)■ Oshinoko (Pickles)Cucumber and kombu.■ Tea■ Palate CleanserDessert.White peach and mango.【Drinks】■ Gakki Masamune Bizen Omachi (Fukushima)Umami and sweetness.■ Gakki Masamune Banshu Yamada Nishiki (Fukushima)Acidity and umami.My stay lasted for two and a half hours.I was incredibly full.On the way back, I walked about 15 minutes to Hakata Minami Station and took the express train back to Hakata. Less

Heading south from Fukuoka City, as you descend a gentle slope towards the outskirts of Nakagawa, you will find the renowned Tempura Takeuchi, a restaurant often listed among Japan's top ten tempura establishments, quietly nestled in a neighborhood far removed from the hustle and bustle. With no prominent sign, upon opening the wooden sliding door, you are greeted by the chef, Takayuki Takeuchi, who looks up from preparing the day’s ingredients and gives a slight nod, indicating a seat at the counter without any unnecessary pleasantries. His natural gesture feels like an invitation to regulars.Born in Kumamoto Prefecture in 1975 and raised in Fukuoka, he trained at a traditional Japanese restaurant in Tokyo before opening this small establishment in the suburbs of Fukuoka at the age of 26. He studied tempura and sushi on his own, creating a menu that breaks free from the conventional notions of traditional tempura restaurants. Despite being recognized as one of the top 100 tempura restaurants in Japan and winning a silver award on a Japanese food review site, the atmosphere inside is devoid of the tension often found in famous eateries, instead filled with a warm, relaxed vibe reminiscent of visiting a neighbor's home.Seated at the counter, you can observe the entire cooking process. From the preparation of ingredients to the mixing of batter, temperature control of the oil, and timing of frying, he handles every step himself, while his wife specializes in serving and wine. The rhythm of the restaurant flows gently in sync with his movements. First, sashimi is served, followed by sushi, and as you finally reach the tempura course, the light batter feels as delicate as silk. With each bite, there is no heaviness from excess oil; instead, the aroma of the oil lightly wafts, allowing the natural juices of the ingredients to spread across your palate.His meticulous attention to oil temperature is extraordinary, using completely different temperatures for each ingredient. The richness of the anago (conger eel) is perfectly sealed within the light batter, while the lotus root retains its crisp freshness, and the sweetness of the sweet potato is more pronounced than that of steamed ones, with no hint of bitterness.What is most remarkable is that he does not confine himself to the label of a "tempura specialist." The entire course seamlessly blends the tranquility of Japanese cuisine with the vibrancy of sushi. Transitioning smoothly from a refreshing small dish to a rich main course, it concludes with warm kamameshi (rice cooked in a pot) and miso soup, leaving your stomach feeling calm without the heavy discomfort often associated with tempura.Many regulars express that each visit feels like attending a familiar private gathering. There is no stiffness associated with famous restaurants, and his cooking does not adhere to rigid standards. It feels as if he has wrapped the pleasant breeze and the inherent freshness of the ingredients he has experienced since childhood in the suburbs of Fukuoka within each delicate layer of batter.Unlike other renowned chefs, Takayuki Takeuchi tends to remain quiet while cooking. The tempura he creates is like a quiet whisper exchanged between time, temperature, and ingredients. Each crisp bite is a crystallization of the silent language he has learned through over 20 years in the kitchen, observing, listening, and feeling. Over the years of maintaining this restaurant, those precious silent words have evolved into his unique style. The tempura here is not a distant culinary art of luxury but rather the essence of daily life infused with the passion of a chef who has dedicated half his life to perfecting each fragrant frying sound. The moment you take a bite, you will surely understand why so many food enthusiasts make the trek to the suburbs. Exceptional cuisine resides in the heartfelt dedication of a singular craftsman. Less

It had been a while since my last visit to Takeuchi, and it was just as wonderful as I remembered.The experience was enjoyable from the start.And the food was delicious.I love how Takeuchi focuses on seafood appetizers.Even before diving into the tempura, I was already satisfied.The selection feels like it was made just for enjoying Japanese sake.I was tipsy.I loved it.As I moved on to the tempura, my affection grew even more.Even when familiar appetizers were served, each time they had a unique flavor, and the tempura always brought delightful surprises.As always, the shrimp, sea bream, oysters, and vegetables were fantastic...Even though I had tried them before, I found myself loving the tempura even more.The potato tempura, which I had never had before, was comforting.I can't get enough of the Takeuchi experience.I absolutely love it. Less

Tempura Takeuchi, a renowned tempura restaurant in Fukuoka, is definitely worth the visit, even though it's about a 20-minute walk from the station.The tempura is impressively cooked to perfection for each ingredient. The sweet shrimp, in particular, was slightly rare, showcasing a delightful texture and sweetness.The sea bream was also outstanding, with moist flesh and crispy skin. The contrast in textures was pleasing and left a lasting impression.The umami of the ingredients was fully extracted, resulting in a highly satisfying experience.Additionally, the side dishes were exceptionally delicious, with the monkfish liver and octopus being particularly memorable. The quality was remarkable and truly impressive.Not only is the tempura exceptional, but the side dishes are also top-notch, leaving me thoroughly satisfied! This is a favorite spot I would love to revisit when I’m in Fukuoka. Less

I visited "Tempura Takeuchi," located along a main road, a 15-minute walk from Hakata Minami Station.The owner, Takayuki Takeuchi, learned the fundamentals of Japanese cuisine at a long-established restaurant in Tokyo before becoming independent at the age of 26. He has a unique background, having mastered the techniques of tempura and sushi entirely through self-study.The restaurant features a distinctive course structure that incorporates high-precision Japanese dishes and sushi in the first half, followed by tempura in the latter half.♦︎ Atmosphere ── The interior is free of any oil smells, maintaining a clean space reminiscent of a high-end sushi restaurant.The owner perfectly controls every aspect of the operation—from sourcing to cooking and customer service—showcasing an impressive functional beauty without any waste.The gentle hospitality is pleasant, creating a comfortable atmosphere that allows for relaxation while maintaining a sense of appropriate tension throughout the meal.♦︎ Menu Highlights ── 【Natural Tuna and Somen Sea Urchin】 【Appetizers】 ・Freshly caught Sea Bream and Nagasaki Purple Sea Urchin ・Grilled Isaki (Japanese grunt) ・Tender Octopus with Smoked Flavor ・Ankimo (Monkfish Liver) from Yoichi 【Nagasaki Horse Mackerel Sushi】 【Steamed Egg Custard with Snow Crab and Amakusa Seaweed】 【Prawn Legs】 【Prawns】 【Hamo (Pike Conger Eel)】 【Stir-fried Eggplant from Kumamoto】 【Oysters from Ofunato】 【Braised Whelk】 【Fresh Okra】 【Swordfish】 【Fresh Asparagus】 【Conger Eel from Tsushima】 【Potatoes】 【Rice with Isaki, Sweetfish, and Boiled Shirasu】 【Peach and Mango】♦︎ Overall Impression ── The freshness management is thorough, with live ingredients being prepared just before frying.The batter is incredibly thin and light. Thanks to precise dehydration control and exquisite cooking, the natural sweetness and moisture of the ingredients are fully brought out.The cost performance is outstanding given the exceptional quality. I will definitely return. Less

I took a taxi from Hakata Station to Tempura Takeuchi.This time, I enjoyed the JPY 11,550 course.The course consisted of appetizers in the first half, sushi in the middle, and tempura in the latter half. It was not just a continuous serving of tempura; it allowed me to appreciate the skills of a traditional Japanese restaurant.The appetizers featured top-quality seafood prepared using various techniques such as grilling and kombu kelp curing, tailored to each ingredient. Every dish was meticulously crafted, naturally raising my expectations for the course.The sushi served in between was also impressive. The mackerel nigiri, hand-formed fatty tuna, and hand-formed tempura of swordfish each had their own unique character, and the combination of tempura with the swordfish was particularly interesting.Finally, we reached the main event: the tempura.What surprised me first was its lightness. The tempura paper had almost no oil on it, and I didn’t feel like I was eating fried food at all. The quality of each ingredient was clearly conveyed, allowing me to enjoy it without feeling heavy until the end.Among them, the sweet shrimp left a lasting impression. This was my first time trying rare-style sweet shrimp tempura, and it was fried just before it was fully cooked. When I bit into it, the center was indeed not completely cooked, highlighting the natural sweetness and texture of the shrimp. It was a truly memorable dish.I felt really fortunate to have made a reservation, and I believe the ingredients will change significantly with the seasons. This was a wonderful restaurant that I would love to revisit in a different season! Less

Every visit to Tempura Takeuchi leaves me amazed. This time, I went in May. Here’s the course menu from my visit:◯ Somen Mozuku and Ishidai The delightful texture of the mozuku seaweed combined with the umami of the Ishidai is irresistible.◯ Ishikawa's Hon-Ara and Amakusa's Murasaki Uni The creamy texture and richness of the Murasaki uni paired perfectly with the umami of the Hon-Ara, making it exquisite.◯ Akamutsu with Kombu and Mizuika Somen The rich flavor of the Akamutsu and the melt-in-your-mouth texture of the Mizuika create a fantastic combination.◯ Octopus, Isaki Roe, and Isaki Grilled with Straw The pairing of Isaki roe and Japanese sake was exceptional.◯ Nagasaki's Aji Sushi ◯ Okinawa's Tuna Nori Roll ◯ Zuwai Crab Chawanmushi ~Tempura~ ● Fava Beans and Head of Shrimp ● Shrimp ● Sweetfish ● Shiraishi Lotus Root ● Oysters from Ofunato ● Corn ● Stir-fried Melting Eggplant ● Swordfish Nori Roll ● Freshly Harvested Asparagus ● Anago ◯ Isaki, Sweetfish, and Shirasu Takikomi Gohan ◯ Peach and Mango It was the best tempura I’ve ever had. The hot temperature, the juiciness of the ingredients, and the variety of items make me want to eat here every time. I’m already looking forward to my next visit! Less

I visited Tempura Takeuchi in Nakagawa City, Fukuoka.This restaurant is listed among Tabelog's top 100 and has won numerous Tabelog awards.Due to its popularity, reservations are a must.Not only does it serve tempura, but you can also enjoy exquisite seasonal seafood dishes.The interior features a calm atmosphere with counter and table seating.Both lunch and dinner start at the same time.This time, I ordered the JPY 13,000 course.The first half included exquisite dishes made with fresh seafood, such as sushi. ✨️Each dish was so delicious that I almost forgot I was at a tempura restaurant.At this point, I was already captivated.The second half featured the much-anticipated tempura. ✨️It was absolutely divine!!All the ingredients were seasonal.The batter was light and not greasy, making it surprisingly refreshing for fried food!!Especially, the tempura of sweet shrimp and asparagus was personally a winner!!The sweet shrimp was rare in the middle but served hot and was incredibly delicious. ✨️The final dish, hotaru ika clay pot rice, was also superb, and of course, I had a second helping!!This is definitely the best in Kyushu!!Moreover, for such an amazing course, the price of JPY 13,000 is quite reasonable. ✨️I think other places would charge around JPY 20,000 for this.I definitely want to go again! ✨️It was a great meal. Less

I had a lunch course at this hard-to-reserve tempura restaurant.The chef has a true artisan spirit.After enjoying appetizers like sashimi and sushi, the tempura began! The appetizers were delicious, but the tempura was definitely the highlight. The quality of the tempura was outstanding, although the sushi rice felt a bit firm.**Appetizers** Tuna with somen and mozuku Sea urchin and white fish Grilled isaki Sushi of horse mackerel Hand-rolled tuna negitoro, etc.**Now, onto the tempura** Shrimp - the heads were crispy and impressive. Kisu (whiting) Fava beans - my personal favorite, absolutely delicious. Oysters Lotus root - also tasty, with a wonderful texture and aroma. Sweetfish - the skin was crispy, and the flesh was rare. Simply the best. Asparagus - fluffy and exquisite. Anago (conger eel) - prepared right in front of us. So fluffy! A fantastic finish. The final dish was a mini kakiage rice bowl, which was also easy to eat.All the tempura was crispy and fluffy, and incredibly delicious.It was quite a substantial meal, and I ended up feeling very full. The portion was a bit too much for me, so I recommend going with an empty stomach.Please note that it seems to be cash-only.There is limited parking available right in front of the restaurant.Since the restaurant starts serving all at once, be careful not to be late. Less

I made a reservation over a month ago and was really looking forward to it. All the dishes were prepared right in front of me, creating an exciting atmosphere from the start. Surprisingly, the first half was filled with seafood, which was more than satisfying on its own. Then came a whirlwind of tempura in the second half. Every ingredient was incredibly sweet and fresh... The meal concluded with a tempura rice bowl, leaving me completely satisfied. Both the food and the ambiance were truly impressive, making for a captivating experience. Less

Tempura Takeuchi
2025.04 dinner
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天然のタラの芽
Wild taranome

朝採れアスパラガス
Fresh picked asparagus

熊本赤なす
Kumamoto aka-nasu

トマトとおひたし
Tomato ohitashi

筍、甘鯛、タチウオ、桜海老のご飯
茶漬け
Rice with bamboo shoots, amadai, tachiuo, and cherry shrimp
Chazuke
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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

Tempura Takeuchi
2025.04 dinner
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キス
Kisu

大船渡の牡蠣
Ofunato oyster

筍とふきのとう味噌
Bamboo shoots and fukinoto miso
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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

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