Numata Osaka

For some reason, the tempura makes the drinks go down smoothly—perhaps because the oiliness of the tempura enhances the flavors and sweetness of the ingredients?!Today, I enjoyed white wine paired with the tempura fried by Chef Numata (；゜０゜).Delicious food makes the drinks flow, and flavorful drinks pair well with salty or rich snacks…It’s a wonderful relationship where both food and drink can take center stage.I savored summer ingredients like fresh squid, tentacles, sweet corn from Dake, white okra, myoga, and lotus root!Once again, I ended up drinking too much (＞人＜;)I’m reflecting on my inability to control my desires…It was a great meal! (^^)Today's menu: JPY 48,000Kita-gai (Surf Clam) with young ginger soupUzaku (Eel Salad) with Amakusa Sea Eel and celeryTempura↓↓HeadAmakusa ShrimpRareAmakusa White OkraKisu (Whiting)Ibaraki Lotus RootAbalone LiverTwo types of yellow and white corn from OkayamaKumamoto New GinkgoFresh SquidTentacle TempuraNiigata MyogaKumamoto White SweetfishNagaimo (Japanese Yam) SomenShrimp Paste with ShiitakeTwo-Year-Aged PotatoesPesticide-Free White Rice from Duck Farming with PicklesHamo (Pike Conger)Tempura Rice BallPeach from OkayamaOther drinks. Less

~information~ ☆Tempura by Kazuya Numata, a Michelin two-star chef ☆Second branch "Numata Sou", Shanghai branch "Numata Sou", a la carte restaurant "Tempura nuu nuu" For two people Omakase Course JPY 35,200 Set of three types of tea, Japanese sake from the local area ~memo~ I absolutely love Numata! I just turned 28 last month, and I’ve decided that this is where I want my last supper. So, please live a long life, Numata-san! Haha The course for the day was as follows↓↓↓ ◉Hokkigai (surf clam) with ginger broth ◉Kumamoto eel with celery ◉Kuruma prawn legs ◉Kuruma prawn ◉Rare kuruma prawn Numata-san’s fried kuruma prawn is my favorite. I love the rare second one even more. ◉White okra The more you chew, the more it becomes sticky. The popping texture of the seeds combined with it was delicious. This is the ultimate tempura of okra! ◉Kisu (Japanese whiting) aged for three days, bone crackers ◉Lotus root ◉Abalone (raw and fried) The umami of the abalone with a perfectly crispy coating. A dish that makes you crave alcohol. ◉Abalone liver ◉Two types of corn ◉Kumamoto ginkgo ◉New squid A baby that can only be enjoyed during a limited season. I’m always shocked by how tender it is, as it’s rarely available. Of course, it’s thanks to Numata-san’s frying skills! (If I fried it, it would probably turn tough... crying) ◉Tentacle tempura ◉Niigata natural myoga (Japanese ginger) It has no unpleasant stuffiness at all and has a freshness like mountain vegetables. ◉Sweetfish They say the preparation method has changed, and it has an incredible amount of moisture that makes it hard to believe it’s fried. My appetite doesn’t stop with Numata-san’s continuous evolution!! (So delicious) ◉Nagaimo (Japanese yam) somen ◉Shiitake mushrooms stuffed with shrimp Everyone, have you noticed how amazing Numata-san’s shiitake stuffed with shrimp is?? The moisture of the shiitake and the perfect cooking of the shrimp. It’s a divine skill. It’s surprisingly rare to encounter, but it’s one of my favorite tempura ingredients! ♡ ◉Potato The smooth texture was the best. I think the potato itself is surprised by the incredible transformation it underwent. ◉Tamago-kake-gohan (rice with raw egg) ◉Tempura rice bowl ◉Tempura musubi (stolen) I really wanted to eat three types of rice for the finale, so I snatched the tempura musubi from the person next to me. I regret it, but I don’t have any regrets! ◉Okayama peach sorbet with hojicha syrup Less

Michelin Guide Kyoto-Osaka 2026 Two StarsMichelin Guide Kyoto-Osaka 2025 Two StarsMichelin Guide Kyoto-Osaka 2024 Two StarsMichelin Guide Kyoto-Osaka 2023 Two StarsMichelin Guide Kyoto-Osaka + Wakayama 2022 Two StarsGault & Millau 2021 3 Toques AwardOAD (Opinionated About Dining) Top Restaurants in Japan 2026 (Top 799 Restaurants) Ranking 312 Awarded**Visit on 26.8**Dishes enjoyed:- Broth from surf clam- Sea eel (Amakusa) salad- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- White okra (Upper Amakusa)- Kiss fish (aged 3 days)- Ginkgo nuts- Kiss fish bone chips- Abalone (raw)- Abalone- Abalone liver- Dake corn × white corn (Hokkaido)- True squid (Akashi)- True squid legs (Akashi)- Wild myoga (Niigata)- White sweetfish- Nagaimo somen- Shiitake mushrooms and sweet shrimp- Potatoes (aged 2 years)- Hamo (from Hokkaido) with sansho- Kamadaki rice (Okayama duck farming method)- Pickles- Myoga red miso soup- Tempura tea- Tamakake rice- Miyagi Prefecture Ooyama Oolong Tea- Sorbet- Draft beer- Nakanaka with soda- Grace Koshu- Sanbutsu Yamada Nishiki, 2nd farming- Morishima Junmai Ginjo Yamada Nishiki Modern Classic**Visit on 26.4**Dishes enjoyed:- Steamed clams (Chiba)- Grilled horse mackerel (Tokyo Bay) with low-temperature frying- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Fava beans- Kiss fish- Kiss fish bone chips- Fava bean pulp- Young sweetfish- Asparagus- Asparagus stalks- Tara buds- Kasugo (Akashi)- Koshia- Kue (Amakusa)- Nagaimo somen- Bamboo shoots (Obama) raw- Moonlight lily bulbs- Bamboo shoots (Obama) with salt- Bamboo shoots (Obama) with tempura dipping sauce- Swordfish with green onion- Kamadaki rice (Okayama duck farming method)- Pickles- Yellow garlic chives red miso soup- Tamakake rice- Tempura tea- Tempura rice balls- Strawberry (Koto Ka) gelato- Champagne Chaumont Blanc de Noir Brut- Mimuro Sugi Junmai Daiginjo Yamada Nishiki 50, heat-treated- Kamishin Kunpei Junmai, Chapter 2, Act 1, Avenue Montagne- Gikyo Junmai Genshu Gohyakumangoku**Visit on 2026.3**Dishes enjoyed:- Onion puree- Grilled crab (low-temperature cooking) with crab meat and miso mixed with urui- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Fava beans (Aichi Ichiro's Farm)- Kiss fish- Kiss fish bone chips- Fava bean pulp (Aichi Ichiro's Farm)- Lotus root- Natural scallops- Asparagus (Nagano)- Asparagus stalks (Nagano)- Wrapped with shiso leaves- Butterbur buds (Niigata)- Kasugo (Akashi)- Nagaimo somen- Bamboo shoots (Obama) raw- Kue (Amakusa)- Potatoes (aged 15 months)- Bamboo shoots (Obama) with salt- Bamboo shoots (Obama) with tempura dipping sauce- Anago (conger eel)- Kamadaki rice- Pickles- Seri red miso soup- Tamakake rice- Tempura rice balls- Strawberry gelato- Barley shochu with soda- Fuji Premium Sparkling Water 300ml bottle**Visit on 2025.11**Dishes enjoyed:- Maitake mushroom broth- Grilled mackerel (Tokyo Bay) with low-temperature frying- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Shimasasage (Hida)- Kiss fish- Kiss fish bone chips- Lotus root- Small clams wrapped in seaweed- Fresh Akamanji (Yochi)- Akamanji (Yochi)- Cod soft roe (with sansho salt)- White sweetfish (Amakusa)- Chestnuts (Kumamoto)- Nagaimo somen- Shiitake mushrooms and sweet shrimp- Root chervil- Anago (conger eel)- Kamadaki rice- Pickles- Nameko red miso soup- Tempura rice bowl with egg- Tempura rice balls- Taiaki persimmon (Kumamoto) sorbet- Sweet roasted hojicha tea- Morishima Junmai Ginjo Miyama Nishiki 55- Yokoyama Junmai Ginjo Super Dry 7, raw- Tazaka Tokubetsu Junmai Sake- Nichinichi Aiyama- Sanbutsu 2024 Yamada Nishiki, 7th farming- Sanbutsu 2024 Yamada Nishiki, 2nd farming- Barley shochu with soda**Visit on 2025.5**Dishes enjoyed:- White asparagus (France) puree- Surf clam (Hokkaido) with molokhia- Head of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Snap peas (Hida Takayama)- Kiss fish (aged 3 days)- Kiss fish bone chips- Koshia- Young sweetfish- Asparagus (Yochi)- Small clams wrapped in seaweed- Fava beans (Shimane, freshly picked)- Fava bean pulp (Shimane, freshly picked)- Zucchini flowers stuffed with sweet shrimp- Nagaimo somen- Rice- Red miso soup- Swordfish- Kue (Amakusa)- Red Moon (Shizuoka, aged 22 months)- Tempura rice balls- Tamakake rice- Watermelon (Kumamoto) sorbet- Monkey gin poured on top- Charles Heidsieck Brut Reserve- Barley shochu with soda- Yukinobijin Summer Ginjo Shiboritate Junmai Ginjo Namazake- Hōken Junmai White Label Less

Omakase Course- Grated eggplant soup from Aichi Ichirou Farm- Akashi's rockfish with liver ponzu- Head of shrimp- Natural shrimp from Amakusa- Rare version of natural shrimp from Amakusa- Round okra- Aged sandfish for 3 days- Yamanaka chili with Tosa salt (a mixture of roasted bonito flakes and salt)- Sandfish bone crackers- Young sweetfish from Nagano's Tenryu River- Corn from Okayama's Hiruzen- Salad with sakura shrimp, micro herbs, and negi (Kyoto green onion) in kombu dashi- Rare squid (Aori Ika)- Fresh ginkgo from Kumamoto, currently in season with high moisture content- Natural grouper from Amakusa Bay- Yam noodles- Flower zucchini from Aichi's Ichirou Farm, wrapped with minced shrimp. The chef spent 5 years perfecting this dish.- Completely pesticide-free rice from Okayama's duck farming method- Shizuoka Red Moon, aged for 25 months- Ribbonfish- You can choose from 5 types of rice dishes. The photo shows Tencha. - Tendon (tempura rice bowl) with kakiage and tempura sauce - Tencha with kakiage, wasabi, and mitsuba - Tenbara (tempura rice bowl) with kakiage and salt - Tamago gohan (egg rice) with a yolk tempura - Tenmusu (tempura rice ball)- Dessert: Watermelon bar, with black items resembling seeds made of GODIVA chocolate. For a flavor change, freshly grated mint and Monkey gin sauce are added.Glass of white wineTotal: JPY 39,100Reservations for the omakase are released on the 1st of every month at 3 PM. Any cancellations will randomly free up additional spots.In August, abalone is featured, followed by eel and then matsutake mushrooms.The tempura has a very light batter that enhances the flavors of the ingredients. It's not heavy, so I believe many women can enjoy it. Less

Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Silver.I was invited here for my first visit, and I truly appreciate the invitation.m(_ _)mFor drinks, I had sparkling water.As for the dishes:◯ Broth made from surf clams◯ Maruo Uzaku from Kumamoto Prefecture, with sea eel and kombu broth◯ Two heads of Ama Katsu shrimp◯ Two pieces of Ama Katsu shrimp◯ Yachiyo Okra from Kawanishi City, Hyogo Prefecture◯ Kisu (Japanese whiting) from Awaji Island, aged for three days. It was large and delicious.◯ Fresh ginkgo nuts from Kumamoto Prefecture◯ Black abalone from Chiba Prefecture, served as sashimi◯ Tempura◯ Tempura liver◯ Hiruzen corn from Okayama Prefecture, layered with yellow and white corn◯ Small clams◯ Myoga (Japanese ginger) from Niigata Prefecture◯ Shiro Amadai (white sweetfish) from Amakusa, Kumamoto Prefecture.◯ Shiitake mushrooms and Ama Katsu shrimp, fried together.◯ Make-in potatoes, aged for 24 months. Delicious.◯ Rice from duck farming methods.◯ RiceTempura of conger eel on topFrom Hokkaido, with fresh sansho pepperRed miso soup with myogaFrom Okayama Prefecture, Momotaro tomatoes.◯ Tamago Gohan (egg rice)◯ Tempura bowl.For dessert:Peach sorbet from Okayama Prefecture, topped with hojicha sauceProduced by Mr. Akiyama.Every tempura dish was delicious.The total was JPY 39,700.It was a great meal!♪ Less

Numata is a renowned tempura restaurant that needs no introduction. Although the prices are high, it’s a place you’ll want to return to, making reservations quite difficult. Each dish is a true work of art, showcasing the ingredients beautifully. Despite being tempura, it’s light and leaves you eager for the next bite. The flavors keep building on each other, creating an unforgettable experience.The ability of Numata to evoke such emotions through tempura is what truly sets it apart.If I can secure a reservation, I would love to visit four times a year, in spring, summer, autumn, and winter. The tempura here transcends the genre; it has become a category of its own—Numata. Less

I was invited by a friend to visit this restaurant, and it exceeded all my expectations of tempura. The flavors of the ingredients hidden beneath the delicate batter were all delicious and beautifully presented. The young sweetfish was adorable. The whiting was elegant. I enjoyed a shrimp tasting. The ginkgo nuts were top-notch. The squid was stunning. I could feel the warmth from the flower zucchini and corn. Starting with the grilled eggplant, everything was exceptional. The egg over rice was a delightful surprise, making for a wonderful finish with a twist. The tempura rice bowl was also fantastic. I look forward to enjoying different seasonal offerings. Less

This year, we are proud to announce that we have received the Tabelog Award 2026, attracting tempura lovers from all over the country. The Michelin stars are the highest rating in the tempura category, and of course, Numata in Kitashinchi has achieved the prestigious two stars.If you've been here before, you might have seen Kazuya Numata frequently mixing the tempura batter with a distinctive sound before placing it in the refrigerator. He adjusts the batter's consistency depending on the ingredients, which is quite rare among other tempura restaurants. It seems he also changes the oil about three times during a single cooking session.Kazuya Numata operates four locations: "Numata" in Kitashinchi, "Numata Sou" in Nishitenma, "Tensei," and "Tempura nuu nuu" in Tenjinbashi 7. Reservations at "Numata" in Kitashinchi have been difficult even before it received its Michelin star. Many people are now heading to "Numata Sou," which opened in January 2024, due to the difficulty of securing a reservation at Kitashinchi, making it quite hard to book as well. "Tensei" in Tenjinbashi 7 is popular for its affordable prices.Interestingly, Kazuya Numata has also opened a location in Shanghai, where Mr. Sakata is doing a great job at "Tensei Hanare." Additionally, there is an a la carte restaurant called "Tempura nuu nuu."Today, I enjoyed a bottle of "Choki."**Ingredients:** - **Hokkigai** (Surf Clam) with fresh ginger - **Ayu** (Sweetfish) from Amakusa with celery - **Kuruma Ebi** (Japanese Tiger Prawn) heads from Amakusa - One Kuruma Ebi fried normally - Another Kuruma Ebi fried rare - **Shiro Okra** from Amakusa - **Kisu** (Japanese Whiting) aged for three days - **Renkon** (Lotus Root) from Noguchi Farm - **Kisu Bone Senbei** (Cracker) - **Abalone** served raw - **Abalone Liver** - **Corn** with two varieties: Dakekimi Corn and White Corn - **Ginkgo Nuts** from Kumamoto - **Shinika** (Newly Caught Squid) - **Shinika's Tentacles** - **Myoga** (Japanese Ginger) - **Shiro Amadai** (White Tilefish) from Amakusa - **Nagaimo Somen** (Yam Noodles) - **Shiitake Mushrooms** with shrimp - **Potatoes** aged for two years - **Ginjari** (Rice) from Okayama, using duck farming methods - **Anago** (Conger Eel) - **Final Rice Dish**: Choose from Tamago Kake Gohan (Egg Rice), Tendon (Tempura Rice Bowl), Tencha (Tempura Tea), or Tenmusu (Tempura Rice Ball). Today, I chose **Tamago Kake Gohan** with three stages of enjoyment: first, crack the egg and eat it as is, then add meringue and top it with tempura shrimp.**Dessert:** Peach Sorbet Thank you, Kazuya Numata, for another wonderful meal! Less

This was my first visit to the restaurant, and I was fortunate to secure a reservation.I felt a bit nervous since I had hardly ever tried a tempura course before.The atmosphere was quite calm, with a few solo diners scattered around.The staff, including the apprentices, provided attentive service, which I appreciated.Overall, the food was delicious.I was satisfied with the appetizers and other dishes beyond just the tempura.I enjoyed some unique ingredients like blue ginkgo nuts and fava bean fluff, which were fresh and delightful.I was surprised by the wide variety of drinks available. While many places offer a selection of Japanese sake, this restaurant also had an impressive range of glass wines, which was a pleasant surprise.If I have the chance, I will definitely visit again. Less

Numata. Kitashinchi. Osaka. One of Japan's top tempura restaurants.Chef Kazuya Numata, born in Kumamoto in 1985, is a self-taught culinary genius. In 2014, he opened "Tensei" (now renamed Tempura Nuu Nuu) and "Numata," with plans for two new branches in 2024: "Numata Sōsai Tenmatsu" and "Numata Sō Shanghai." He operates multiple tempura restaurants and personally works in the kitchen at the Kitashinchi location. (Michelin two stars, Tabelog score 4.39.)I had been wanting to try Chef Numata's dishes for a long time, and I finally made it here. The tempura here is focused on maximizing the appeal of the ingredients. They select only the finest ingredients, primarily fresh seafood from Kumamoto and Amakusa, as well as seasonal vegetables. Using a light and delicate batter made with high-quality oil (Taihaku sesame oil), they fry the tempura to a crisp perfection, creating a feather-light texture.The dishes are seasoned simply, allowing for a deep and rich flavor that is truly captivating. The vegetable tempura is particularly renowned, with fava beans (which retain moisture) and chili peppers (I’m not a fan of the typical Manganji peppers, but here they are perfectly integrated, with a great balance of texture and moisture), and eggplants that transform into something surprisingly delicious. The sakura shrimp tempura salad, mixed with various vegetables and herbs, offers an exceptional taste.The seafood is also outstanding. The fried fish bone crackers are impressively delicious, and the young sweetfish are cooked to perfection. The natural Kue from Amakusa is the king of the sea, selected for its excellent fat content. Frying it locks in the umami, bringing out the fish's flavor to the fullest. The quality was overwhelming.The zucchini shrimp wrap is an exquisite dish! The final three-tiered TKG (Tamago Kake Gohan) and tempura rice balls are must-try recommendations. The dessert, a watermelon sorbet with GODIVA chocolate and gin, feels like an adult cocktail. Even though it was lunch, the course was so well-crafted that it was incredibly enjoyable!As expected from a top-tier, renowned tempura restaurant, Chef Numata quietly yet intensely fries the tempura with a masterful technique that embodies the art of subtraction. Occasionally, he shares a gentle smile with the guests, radiating warmth as a craftsman. The flavors are light yet profound. This is the essence of true tempura, a crystallization of Japanese culinary culture that Chef Numata continues to uphold and evolve. The service from his apprentices and staff was also exceptional. It was a great meal.Lunch Menu:1. Hida Takayama Snap Pea Porridge2. Hokkaido Kitakuri Clam, Molokhia, New Ginger3. Natural Sweet Shrimp from Amakusa (head)4. Natural Sweet Shrimp from Amakusa (body, fully cooked, rare)5. Hokkaido Yoichi Fresh Fava Beans6. Fava Bean Pods7. Kiss (aged for 3 days), Kiss Bone Crackers8. Yamashina Chili Peppers, Bonito Flakes9. Young Sweetfish from Tenryugawa10. Corn (yellow from Shizuoka, white from Kyoto)11. Sakura Shrimp Tempura Salad (from Susue Maeda, Suruga Bay, Shizuoka) with red shiso, red mustard greens, green mustard greens, and Kujo green onion sprouts, sprayed with kombu vinegar12. Aori Squid13. Osaka Torikai's Phantom Eggplant14. Natural Kue from Amakusa15. Nagaimo Somen16. Zucchini Shrimp Wrap17. Ehime White Sweetfish, White Rice (Momotaro from Okayama, duck farming method), simmered vegetables, red miso soup18. Red Moon (Shizuoka, aged 18 months)19. TKG / Meringue / Small Shrimp20. Tempura Rice Balls21. Kumamoto Watermelon Sorbet, Chocolate, Monkey Gin (premium gin from Germany) Less

If my memory serves me right, Numata used to be located around Tenroku. Since moving to Kitashinchi, it has quickly become a superstar. This place is situated in a new building in Eiraku-cho, which houses many restaurants run by the now-famous star chefs. As expected from Numata. Numata is handsome and refreshing. His movements are graceful, and his work is impeccable. He skillfully fries the tempura. It's so popular that I can only visit a few times a year, but I look forward to each visit. Hiropon particularly loves the shrimp. I can't wait for my next visit! Thank you, as always! Less

Private reservationIt was my first visit in a while. The quality of the ingredients was as impressive as ever, and the frying technique never fails to amaze me, no matter how many times I come. Each dish was perfectly calculated in terms of the thinness of the batter, the oil temperature, and the timing.What I particularly want to highlight is the service from the staff. From the first greeting to the final farewell, they maintained a natural demeanor while providing thoughtful attention, making the dining experience even more enriching.I’m already looking forward to my next visit. Less

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. Less

NumataWhen it comes to tempura, there’s no doubt that "Numata" reigns supreme in Osaka, or even in the Kansai region! The head chef, Mr. Numata, is not only a skilled chef but also a savvy businessman who has expanded to other locations, including Shanghai. He truly embodies the leading position of the Numata group. I was invited to "Numata" by the organizer, who has always been very kind to me, and I was thrilled to join this culinary adventure. Thank you so much as always!On the day of the visit, I arrived a bit early and spent time chatting with the organizer and other guests until the reservation time. Finally, it was time to head to "Numata"!The interior of the restaurant is stunning and filled with a sense of cleanliness. The beautiful white wooden counter and the dignified Chef Numata set the stage for the sparkling ingredients of the day.Now, let’s dive into the world of tempura that Chef Numata aims to create, where the charm of the ingredients is maximized. He carefully prepares the ingredients without any unnecessary seasoning, frying them lightly in exquisite sesame oil. I can’t wait to savor the deliciousness of the freshly fried tempura!For drinks, we started with a glass of Grands Champagne, followed by a selection of sake.◉ Dishes ◎ Tempura ⭐︎ Drinks⭐︎ Charles Heidsieck Brut Réserve → Let’s raise a toast together!◉ French White Asparagus Purée → This dish features carefully extracted insides of French white asparagus, blended with a bit of water and a pinch of salt. The smokiness comes from the charcoal grilling, and it’s served cold, allowing us to enjoy the pure flavor of the white asparagus. It was a wonderful presentation!◉ Ehime Isaki, Low-Temperature Fried and Charcoal Grilled, with Salt and Wasabi → Next up is Isaki! The cooking method emphasizes the gelatinous texture between the skin and the flesh, achieved by low-temperature frying followed by charcoal grilling. This level of cooking is a first for me! Delicious!⭐︎ Kumamoto Yamada Nishiki Junmai Sake → You can feel the chef's connection to his hometown with this sake.Now, we enter the world of frying that Chef Numata excels at! The tempura oil is a blend of Taihaku (raw sesame extraction) and Daikan (roasted sesame extraction). The salt is a mix of rock salt from Bolivia and sea salt from Kumamoto. Along with a light tempura dipping sauce and plenty of grated daikon, the excitement is high!◎ Amakusa Kuruma Ebi, Deep-Fried Heads x2 → We start with the heads of kuruma ebi, fried to perfection! This is a guaranteed delicacy and a prelude to the tempura to come.◎ Amakusa Kuruma Ebi, Served as is ◎ Amakusa Kuruma Ebi, Rare with Salt → Normally, we would start with the rare version and then move to a more cooked one, but Chef Numata does the opposite! This is because the rare version brings out more sweetness. It’s quite a unique sensation, and you can feel the love Chef Numata puts into each piece of tempura, with a wonderfully airy batter! Amazing!⭐︎ Ibaraki Morishima Miyama Nishiki Junmai Sake → It’s so delicious that the drinks keep flowing!◎ Tomita Bay Kawachi Beans → The beans were perfectly fried, allowing us to enjoy the wonderful cooking technique!◎ Awaji Island Kisu, Aged for 3 Days, Skin Side Medium Fried → The kisu was surprisingly not opened, so I asked the chef about it. He explained that it was fried with the backbone side facing out and the skin side in, which allowed us to enjoy the fluffy texture of the fish. Delicious!◎ Tanba Kizami → This dish truly deserves to be called the king! Its aroma and flavor were both outstanding, and I was genuinely delighted to have eaten kizami!◎ Awaji Island Kisu, Bone Crackers → Next, we had kisu bone crackers! I’m so grateful to be served these delightful snacks that I could eat forever!◎ Lake Biwa Young Sweetfish → Here comes the lively young sweetfish! The liver was prepared in a way that emphasized sweetness rather than bitterness. Delicious!⭐︎ Shimane Orokuyama 2024, Fishing for Mountain Trout → I was thrilled to see this!◉ Suruga Bay Sakura Ebi Tempura on a Salad of Kujo Green Onion Sprouts & Red Mustard Greens → The sparkling sakura ebi was served on top of a salad with unique vegetables and kombu vinegar! The crispy sakura ebi was a perfect touch!◎ Hokkaido Aoyagi Small Clams on Hiroshima Nori → Next, we had small clams from Aoyagi! They are a classic choice for tempura. After frying them to a crisp, they were topped on thick Hiroshima nori, enhancing the fresh ocean flavor!◎ Hyogo Tanba Kizami → Here comes the queen! I’m so happy! Kizami is truly the king of wild vegetable tempura, pairing perfectly with oil!⭐︎ Aichi Gikyō Gohyakuman Stone Special Junmai, Toyama Agricultural Cooperative → Another delightful sake!◎ Amakusa Kue, 22 kg, Caught the Day Before → Next is the thickly sliced kue I’ve been curious about! It weighs an impressive 22 kg! I was surprised to learn it was caught the same day. The rare preparation, using residual heat, was incredibly delicious! The cooking method was different from that of a hot pot, and I was mesmerized.◎ Amakusa Kuruma Ebi, Aichi Zucchini, Female Flower Tempura → I’ve been looking forward to the zucchini flower! It was generously filled with large pieces of kuruma ebi and fried to a crisp, handed to me by the chef. The combination of the zucchini batter and the kuruma ebi was spectacular!⭐︎ Shiga Matsuno Tsukasa Junmai Daiginjo Ryuo Yamada Nishiki, Soil-Specific Brew → Matsuno Tsukasa never disappoints!◉ Nagaimo Somen with Bonito-Kombu Dashi and Purple Shiso Flowers → Here comes a refreshing nagaimo somen! I’ve never had somen this thin before! The dashi was perfect, providing a lovely reset before the climax of the meal.◉ Kizami White Bamboo Shoots, Sashimi → I was excited to try the Kizami white bamboo shoots! First, they were served as sashimi without cooking. They had a wonderful pear-like flavor!◎ Kizami White Bamboo Shoots, Simmered in Tempura Sauce with Kinome Leaves → The white bamboo shoots were prepared differently from the charcoal grilling, simmered in a sauce made from tempura broth and topped with kinome leaves. They had a delightful texture!◎ Koshiba Spanish Mackerel, Generously Topped with Grated Daikon → I was also looking forward to the dragon Spanish mackerel! It was fluffy and crispy, topped generously with grated daikon. Wonderful!◉ Okayama Aigamo Farm Momotaro, Simmered ◉ Yellow Chives Miso Soup ◉ Pickles → First, we had the meal set!◎ Akita Satsuma Sweet Potato, Beni Haruka → Beni Haruka was sweet and delicious!For the final dish, we could choose from tempura rice bowl, tempura tea, tempura bara, or tempura musubi. I chose my favorites, tempura bara and tempura musubi!◉ Amakusa Kuruma Ebi, Hokkaido Small Clams, and Mitsuba Tempura Bara with Wasabi and Dried Nanko Plum → The tempura bara was served with tempura bara-style fritters on top of white rice, allowing us to create our own tempura bara! This made the tempura even crispier! The dried Nanko plum and wasabi added a fun twist. I couldn’t stop eating!◉ Amakusa Kuruma Ebi Tempura Musubi, White Rice Version and Tempura Sauce with Grated Ginger and Mitsuba Mixed Rice Version → I enjoyed both the normal white rice version and the mixed rice version with tempura sauce, grated ginger, and mitsuba! I preferred the latter!◉ Nara Koto Hana Strawberry Gelato with Elderflower Syrup → The final sweet treat was a strawberry gelato bursting with Koto Hana flavor! I’ve never had such a strong strawberry flavor in gelato before. The lightness of the elderflower syrup was a wonderful accent! Amazing!⭐︎ Sweet Roasted Tea Thus, the exquisite tempura experience crafted by the dignified Chef Numata came to an end. From the carefully considered cooking of Isaki to the meticulous frying of kuruma ebi, the remarkable rare cooking that brought out sweetness, the exquisite preparation of kisu, and the delightful flow of dishes, I was completely captivated. The experience felt fleeting, yet I thoroughly enjoyed the light and delicate cooking! It was truly wonderful! I would like to express my gratitude to the organizer for the invitation and to the secretary for sharing the menu! It was a great meal! Less

A two-day trip to Osaka. This week, I had six Shinkansen rides planned, and at first, I hesitated. However, I received an invitation from the organizer I always rely on, and it was for the platinum seat at the best tempura restaurant in Kansai. I thought I had to go, so I booked a hotel right next to the restaurant and headed over. After enjoying the large public bath and open-air bath, I had a little drink before coming here.Upon entering the restaurant, I was greeted by a beautiful wooden counter. I wondered if it was brought in by a crane. The lighting and counter blend together, creating a warm atmosphere.Once seated, an apprentice handed me a wooden box. I hold a kimono instructor certification, but I hesitated to untie the cord, thinking it was the same as at another restaurant (laughs).When I opened the wooden box, I found an original embroidered hand towel inside. It was adorable.Now, this place has two Michelin stars and a silver rating on Tabelog, showcasing its impressive skills. During this season, I've been trying a lot of tempura, and I was looking forward to the tempura from Chef Numata, who hails from Kumamoto.I am captivated by the charm of tempura, where the same ingredients can taste completely different depending on the chef's skill.Chef Numata's tempura is crispy and light. It brings out the best in the ingredients, allowing me to enjoy the texture. I mostly enjoyed it with just salt.Moreover, he truly maximizes the use of the ingredients. Grilled white asparagus was served as a puree. While many places serve a new onion puree at this time of year, I was surprised to see white asparagus used instead... all the fibers were removed. I was impressed right from the start.The white bamboo shoot is nearing the end of the season, but it seems I just made it in time. I thought it would be served at the beginning, but it was presented towards the end of the course. The sauce was fragrant and crispy, yet the juiciness was irresistible.The combination of sakura shrimp, mizuna, and kombu vinegar was wonderful.To finish off, the yam somen with bonito flakes and kombu dashi was excellent.For the rice dish, I chose tempura sushi. I had never had tempura sushi at a tempura restaurant in Tokyo. There were two types of tempura sushi.The course was structured in a way that kept it interesting until the end. I thoroughly enjoyed the tempura of Osaka.And thank you for the notes.Course: JPY 35,200 + service charge - White asparagus puree (from the Loire region), topped with sansho young leaves. Seasoned with salt, the fibers and skin were removed, showing great care in preparation.- Low-temperature fried and then charcoal-grilled Isaki (from Ehime Prefecture). The skin was fragrant, and the flesh was rare and translucent. I was curious about how it was cooked. Served with salt and wasabi.- Comparison of the heads of Kuruma shrimp (from Amakusa, Kumamoto Prefecture). When eaten as is, it was fragrant, and with salt, it tightened up but had a hint of sweetness.- Kuruma shrimp (from Kumamoto Prefecture, Amakusa).- Rare Kuruma shrimp (from Kumamoto Prefecture, Amakusa). When enjoyed with salt, the sweetness doubled.- Kawachi Issun Sora Mame (from Tomioka, Osaka Prefecture). It seems that only two beans grow in a single pod.- White fish (from Awaji Island, Hyogo Prefecture, aged for 3 days) with the skin folded in. In Tokyo, you would typically find the Megochi from Tokyo Bay, but in Kansai, they serve aged white fish. Since it is aged, the flavor of the fish, which can be bland, spreads in the mouth when fried.- Tara no Me (from Hyogo Prefecture). This seasonal delicacy was crispy and crunchy.- White fish bone crackers (from Awaji Island, Hyogo Prefecture). In Tokyo, you would find anago bone crackers, but perhaps in Kansai, it's white fish. It pairs well with Japanese sake.- Young sweetfish (from Lake Biwa, Shiga Prefecture). The young sweetfish had just been swimming energetically until a moment ago. It truly is from Lake Biwa.- Sakura shrimp (from Suruga Bay, Shizuoka Prefecture), with red shiso & red mustard mizuna & green mustard mizuna & Kujo green onion sprouts, sprayed with kombu vinegar. I love this combination. The structure of the course also provided excellent palate cleansers.- Aoyagi (from Hokkaido), served on a bed of nori. Instead of being handed to me, I had to wrap it in nori myself.- Rape blossom (from Hyogo Prefecture). This seasonal delicacy was crispy and crunchy.- Kue (from Amakusa, Kumamoto Prefecture, belly, 22kg, aged for 1 day). I was surprised to see Kue served at this time of year. The rare Kue melted in my mouth with its umami. The cooking was superb.- Zucchini pistil (from Aichi Prefecture) & Kuruma shrimp (from Amakusa, Kumamoto Prefecture).- Yam somen, with tuna flakes & Rishiri kombu & true kombu dashi, topped with shiso flowers. I had heard rumors about this, but the texture was irresistible.- Fresh white bamboo shoot (from Kizumi, Osaka Prefecture).- White bamboo shoot (from Kizumi, Osaka Prefecture), served with a reduced tempura sauce and topped with sansho young leaves.- White rice (from Okayama Prefecture, Momotaro, using duck farming methods), with neba na.- Tachiuo (from Kozu, Kanagawa Prefecture).- Red miso soup with yellow chives.- Sweet potato (variety: Beni Haruka, from Akita Prefecture). Sweet and comforting, it was a dessert.- Tempura sushi (with pickled ginger & mitsuba & tempura sauce).- Pickles (turnip, asparagus stalks, cucumber).- Strawberries (variety: Koto Ka, from Nara Prefecture) & gelato, drizzled with elderflower syrup.**Drinks** - White wine (Koshu) - Ubuzuna Yamada Nishiki 2, unpasteurized sake - Morishima Miyama Nishiki Junmai Sake - Toyonokuni Junmai Ginjo Toyonokuni Rice - Firmin Dezat Pouilly Fumé 2024Total: JPY 44,000. Less

Located just a 2-minute walk from Kitashinchi Station on the JR Tozai Line, the upscale restaurant "Tempura Numata" is situated on the 7th floor of a high-end dining building.I was fortunate enough to receive an invitation from the organizer for a reservation at the exclusive platinum seats, allowing me to revisit this wonderful place. Thank you very much.m(_ _)mOpened in 2020 after relocating, Tempura Numata is operated by Numata Co., Ltd. (founded in 2011, established in 2023, CEO: Kazuya Numata, headquartered in Osaka).The company operates six establishments:1. Tempura Numata2. Numata Sou3. Tensho4. Tempura nuu nuu5. Numata Sou ~Shanghai~6. Samgyeopsal HobReturning to "Tempura Numata," the exterior reflects its upscale location on the 7th floor, featuring sandy-colored earthen walls, a red cedar (from Yoshino, Wakayama) sliding door, and a red cedar sign, creating a serene atmosphere.Inside, the ceiling is adorned with wooden panels, and the walls are a warm ochre color decorated with red cedar, complemented by dark gray tiled flooring, all contributing to a refined Japanese aesthetic. However, the gentle smile of Chef Numata fills the space with a warm and inviting ambiance.The restaurant has no background music, allowing guests to hear the sounds of frying.There are only 8 seats at the white wooden counter.The operation consists of Chef Numata, four male staff members, and one female staff member, totaling five.The meal (excluding tax at JPY 32,000) along with drinks, service charge, and consumption tax totaled JPY 44,400.Guests can observe the frying process through a glass partition, which seems to be a thoughtful touch to appreciate the skill involved.The tempura is lightly fried, not overly greasy, making it a delight to enjoy without feeling heavy even after finishing the meal.While many renowned restaurants can leave you feeling stuffed, the tempura at "Tempura Numata" leaves your stomach feeling light, reminiscent of the satisfaction after a kaiseki meal. I truly enjoyed the tempura after a long time.Indeed, while rich flavors are delicious, I realized that a lightness is an absolute necessity for enjoying high-quality ingredients.I have included explanations with the photos.It was a great meal.Dishes:1. White asparagus with skin removed, served with a sansho young sprout puree2. Low-temperature fried skin, then charcoal-grilled Isaki3. Head of shrimp 1【as is】4. Head of shrimp 2【salted】5. Shrimp 16. Shrimp 2《rare》【salted】7. Kawachi Ichin-sora bean8. White fish with skin folded inside9. Tarano-me (wild vegetable)10. White fish bone crackers11. Young sweetfish12. Sakura shrimp, red shiso & red mustard greens & green mustard greens & Kujo green onion sprouts, sprayed with kombu vinegar13. Aoyagi clam, served on seaweed14. Koshi-abura (fish)15. Ku-e (rare)16. Zucchini flower & shrimp17. Nagaimo (Japanese yam) noodles, with tuna flakes & Rishiri kombu & ma-kombu broth, topped with shiso flowers18. Fresh white bamboo shoots19. White bamboo shoots, simmered in tempura sauce, topped with sansho young sprouts20. White rice (variety: Momotaro from Okayama), with edible flowers21. Ribbonfish, topped with grated daikon22. Red miso soup with yellow chives23. Sweet potato (variety: Beni Haruka)24. Tempura scraps, Nanko plum salt & wasabi25. Tempura rice ball (white rice)【additional】26. Tempura rice ball (with pickled ginger & mitsuba & tempura sauce)【additional】27. Pickles (turnip, asparagus stalks, cucumber)28. Strawberries (variety: Koto-ka) & gelato, drizzled with elderflower syrupTempura oil: a blend of Taihaku (unrefined sesame oil) and Daikan (roasted sesame oil).Salt: a blend of rock salt (from the Andes, Bolivia) and sea salt (from Amakusa, Kumamoto). Less

In Osaka's Kitashinchi district, known for its fierce culinary competition and a gathering place for food enthusiasts from across the country, lies a tempura restaurant. "Tempura Numata" is a Michelin two-star establishment. What supports this high rating is not extravagant presentation, but rather, meticulously honed technique. The chef focuses on the freshest seasonal ingredients of the day. By discerning the unique qualities of seafood and vegetables, each dish is crafted with precise batter and cooking adjustments. What stands out is the lightness of the tempura. The batter is astonishingly thin. The moment it touches your palate, the essence of the ingredient takes center stage, while the presence of oil recedes to the background. Despite being fried food, it does not feel heavy. This delicate balance seems to be the true essence of Tempura Numata. Tempura may appear to be a simple dish, but within that fleeting moment of frying lies the concentration of the chef's experience and intuition. While drawing out the power of the ingredients, nothing unnecessary is added. Here, you can witness the craftsmanship of a chef who has mastered the art of subtraction. Less

Thank you to the organizer for the heavenly voice and to the secretary for their assistance.In the bustling district of Kitashinchi, I visited for lunch.It was an exciting first visit!The building was a bit hard to find, and the entrance was a mystery.When the time came, the sliding door opened, and I entered.In the center of the restaurant was a spacious counter, with the tempura fryer prominently placed, protected by glass to keep the oil from splattering.It seemed like a great view of the frying process.Today’s menu featured freshly picked wild vegetables, including the king of edible plants, Tarano-me, and the queen, Koshia-bura, along with bamboo shoots.It was the perfect season for tempura ingredients!You could feel the chef’s intense focus as he quietly prepared the dishes.The dishes served were:1. Grilled White Asparagus (from France) with a smooth soup made from its inner fibers, topped with young sansho leaves. The asparagus was roasted to perfection, and the soup had a delightful aroma of sansho, leaving a sweet aftertaste reminiscent of corn.2. Low-temperature fried and charcoal-grilled Isaki (from Ehime Prefecture). The skin was lightly fried at a low temperature and then grilled to remove excess oil, resulting in a beautifully tender fish with a sweet flavor.3. Fried heads of Kuruma Ebi (from Kumamoto Prefecture) served plain.4. Fried heads of Kuruma Ebi (from Kumamoto Prefecture) with salt. These were deep-fried, allowing the delicate flavors of the legs to shine through. They were delicious on their own, but the salt brought out even more flavor.A plate of grated daikon and tempura dipping sauce was prepared, with the shrimp tempura pattern on the sauce looking adorable. The grated daikon was served in a beautiful blue dish, and it was a non-spicy version that you could refill as much as you wanted. The attention to detail in the tableware and presentation was evident. The tempura dipping sauce had a rich flavor and was incredibly delicious!5. Kuruma Ebi (from Kumamoto Prefecture) ①.6. Kuruma Ebi (from Kumamoto Prefecture) ② (rare) with salt. Finally, the tempura with batter began. The shrimp was lightly battered and gently placed in the oil. The cooked shrimp was firm and sweet, while the rare version was even smoother and sweeter.7. Kawachi Issun Sora Mame (from Tomioka, Osaka). The thin batter was visible on the beans, which were steamed to a fluffy texture.8. White Shirasu (from Awaji Island, Hyogo Prefecture, aged for 3 days). The fish was opened and folded with the skin inside, lightly battered and gently fried. The skin was perfectly cooked, and the flesh was fluffy, while the skin was steamed to perfection.9. Tarano-me (from Hyogo Prefecture). The wild vegetable had a wonderful aroma, and being fresh, it had no bitterness.10. Shirasu Bone Senbei (from Awaji Island, Hyogo Prefecture). The bone senbei was rich in flavor and had a delightful crunch.11. Young Ayu (from Lake Biwa, Shiga Prefecture). The innards had no bitterness!12. Sakura Ebi (from Suruga Bay, Shizuoka Prefecture) with red shiso, red mustard greens, green mustard greens, and Kujo green onions, sprayed with kombu vinegar. The kombu and vinegar dressing was sprayed over everything, and the fried sakura ebi added a delightful crunch.13. Aoyagi Kobashira (from Hokkaido) served on nori (from Hiroshima). The warm kobashira combined beautifully with the nori, enhancing its flavor.14. Koshia-bura (from Hyogo Prefecture). Crispy and fragrant, it truly lived up to its title as the queen of vegetables!As each dish was served, the paper napkins increased, but there were hardly any oil stains, showcasing the chef's high frying skills.15. Kue (from Kumamoto Prefecture, belly, 22kg, aged for 1 day) (rare). Thickly sliced, the center was warm, and the combination of raw and cooked textures was delightful.16. Zucchini flowers (from Aichi Prefecture) & Kuruma Ebi (from Kumamoto Prefecture). The flowers were kept upright to retain the shrimp's flavor, creating a delicious combination.17. Nagaimo Somen with tuna flakes, Rishiri kombu, and true kombu broth, topped with shiso flowers. The nagaimo was finely sliced by hand to preserve its texture, resulting in a smooth somen that surpassed machine-made versions.18. Raw white bamboo shoots (from Kizumi, Osaka). They had a faint bitterness and were incredibly fresh.19. White bamboo shoots (from Kizumi, Osaka) with a thickened tempura sauce and topped with young sansho leaves. The delicious tempura sauce became even richer, enhancing the flavor of the bamboo shoots.20. White rice (from Okayama, Momotaro, raised with duck farming) with neba-na. Delicious! The fragrant aroma and moisture were perfectly balanced, leaving a long sweet aftertaste.21. Sawara (from Kozu, Kanagawa). Topped generously with grated daikon, the dragon-sized sawara was fluffy and delightful!22. Red miso soup with yellow chives. Easy to eat with small cuts and fragrant.23. Satsuma Imo (variety: Beni Haruka, from Akita Prefecture). It felt like something other than a sweet potato, with a smooth texture reminiscent of freshly baked bread.You could choose your final rice dish:25. Tempura Musubi (white rice).26. Tempura Musubi (with pickled ginger, mitsuba, and tempura sauce). The slightly smaller tempura musubi was easy to eat, and the white rice showcased its quality, while the mixed rice highlighted the overall harmony of the dishes.27. Pickles (turnip, asparagus stalks, cucumber). Perfect for cleansing the palate.28. Strawberries (variety: Koto-Ka, from Nara Prefecture) & gelato, drizzled with elderflower syrup. The aroma of Koto-Ka was abundant, and the gelato was refreshingly delicious.About the oil:Tempura oil: a blend of Taibai (raw sesame oil) and Daikou (roasted sesame oil).As for seasonings:Salt: a blend of rock salt (from the Andes, Bolivia) and sea salt (from Kumamoto, Amakusa).Beverages:1. Sweet roasted tea. This tea has a sweet aftertaste that complements the oil without any bitterness.Alcohol options included:- Sparkling wine: Charles Heidsieck Brut Réserve.- Japanese sake: Kumamoto-produced Yamada Nishiki, Ninojo.- Ibaraki-produced Morishima Miyama Nishiki Junmai Nama.- Shimane-produced Orokuro Keiseki 2024, a beautiful sake.- Aichi-produced Gikyō Gohyakumangoku Tokubetsu Junmai, from the Toyama Agricultural Cooperative.- Shiga-produced Matsuno Tsukasa Junmai Daiginjo, Ryuo Yamada Nishiki, soil-specific brewing.It felt like the delicious food made me drink more sake!Thank you for the wonderful meal. It was delicious! Less

I was invited to a private lunch gathering at Numata, a place I've been eager to visit. I was excited to see the handsome chef! Here’s what we enjoyed that day:- Steamed rice with clams- Blue crab with urchin and konowata- Head of sweet shrimp: the first one served as is, the second with salt- Sweet shrimp- The second sweet shrimp was slightly rare with urchin and salt- Fava beans from Ichiro Farm- Fava bean pulp (forgot to take a picture)- Aged whiting- Fuki (butterbur shoots)- Whiting bone crackers- Young sweetfish from Lake Biwa- Asparagus tips from Hokkaido- Lower part of asparagus- Spring child (young fish)- Koshiabura (Japanese wild vegetables) - crispy!- Grouper- Wild garlic- Bamboo shoots- Bamboo shoots- Moonlight lily bulbs - raw- Moonlight lily bulbs- Kujo green onions- Ribbonfish- Rice from Okayama's duck farming method- Yellow chives with red miso soup- Choose your closing dish: tempura rice ball- Strawberry sorbet with elderflower sauceWhat stood out the most was the fava bean pulp! The sweetness spread in my mouth, and I was pleasantly surprised. The crispy koshiabura, the incredibly delicious wild garlic, and the asparagus were all fantastic. The tempura showcased spring ingredients cooked to perfection! In a serene atmosphere, I savored the carefully fried tempura, enjoying a luxurious moment. Each dish prepared right in front of me had a thin, light batter that was beautiful, and with the first bite, the natural sweetness and aroma of the ingredients gently spread. Perfectly cooked with a light batter, I could eat as much as I wanted without feeling heavy at all. The harmony of the chef's skill and the quality of the ingredients resulted in truly exquisite tempura. Thank you for the invitation! Less

I finally managed to visit the Tabelog 2026 Silva branch after struggling to find the right timing.I was fortunate enough to snag a reservation just in time.It felt like a training session for the apprentices.Since it’s spring, there were plenty of seasonal vegetables like wild plants and bamboo shoots.People from the city don’t often get to see wild plants, so it feels special to me. Personally, I receive some from friends across the country from time to time, so it’s not entirely new to me.This place seems like one I’d want to visit throughout the four seasons.The highlight of this visit was definitely the clay pot rice with garlic chives and sakura shrimp. Less