Shunsai Ten Tsuchiya (旬彩天 つちや) Suita

I visited for lunch and, to put it simply, it was undoubtedly the best tempura experience of my life! The crispy batter showcased meticulous craftsmanship, and the perfect frying brought out the rich flavors of the ingredients, which was truly impressive. Each seasonal dish stood out with its unique taste, and I was enveloped in happiness from the first bite to the last. Experiencing such quality at lunch is a true luxury. I will definitely want to visit again and wholeheartedly recommend this remarkable restaurant. Less

Yuba, grilled scallops with a light sear, egg yolk,Ika (squid), fatty tuna from India, edamame, asparagus.Hassun (seasonal appetizer platter):Reikon (Japanese radish), sawara (Spanish mackerel) wrapped in shiso leaves, shrimp, corn,red eggplant, bell pepper, scallops, hairy crab, young sweetfish, shirasu (whitebait) with shiso.Biseikan (a type of citrus fruit).Sesame tofu, sweet potato, anago (conger eel), okra,Kamo eggplant, junsai (water shield).Somen (thin wheat noodles), unagi (grilled eel) wrapped in bamboo leaves.Apricot ice cream. Less

Atmosphere: 5 Taste: 5 Presentation: 5 Drinks: 5 Cost Performance: 3 Service: 5 Likelihood to Revisit: 5 Overall: 4.7 I have provided taste evaluations for each dish and drink based on the following criteria (these are purely personal indicators): ◎: Extremely delicious ○: Delicious △: Average ×: Not great For ratings of △ and ×, I will include reasons whenever possible. ◾️ Features - Located in a quiet residential area of Esaka, Suita City, Osaka Prefecture (about a 10-15 minute walk from Esaka Station), this restaurant has consistently earned two Michelin stars for many years, representing the pinnacle of tempura and Japanese cuisine. - The restaurant is housed in a renovated traditional Japanese house that has stood for many years, where you can enjoy an exquisite course that fuses top-notch tempura with authentic seasonal Japanese cuisine (kaiseki). - A remarkable fusion of "authentic kaiseki" and "freshly fried tempura": As the name "Shunsai Ten" suggests, this is not just a place that serves tempura in sequence; it features a unique course structure where expertly fried tempura is interspersed with carefully selected seasonal appetizers (hassun), delicate soups, and exquisite sashimi. Each piece of tempura is fried right in front of you by skilled chefs. - Ultimate craftsmanship using two types of oil: The tempura created by the owner, Yukihiko Tsuchisaka, is characterized by a meticulous balance of "Taihaku sesame oil (a neutral raw sesame oil)" and "cottonseed oil," adjusted according to the taste, moisture, and texture of the ingredients. This dedication brings out the flavors of the ingredients to the fullest while keeping the batter surprisingly light, ensuring that you don’t feel weighed down until the end of the course. - Premium seasonal ingredients sourced from across the country: The restaurant uses the freshest seafood and mountain produce, sourced from trusted producers and markets nationwide. Each bite reveals the sweetness and aroma of sweet shrimp, the perfect cooking of seasonal seafood, and the refreshing sweetness of seasonal vegetables, creating a delightful experience. - A space with two distinct atmospheres: Upon entering the charming house nestled at the end of a picturesque alley, you are greeted by a serene space that highlights the beauty of Japanese aesthetics. - Main counter seating (10 seats): Enjoy the pleasant sounds and aromas of tempura frying right in front of you, along with the chef's impressive skills, in this prime spot that offers an exceptional live experience. - Private room (table): A high-quality space that maintains privacy, perfect for business meetings or family gatherings on special occasions. - An extensive selection of Japanese sake and sommelier-selected wines: The restaurant offers a rich variety of rare Japanese sake from across the country, as well as a carefully curated selection of wines and champagnes that pair beautifully with tempura and Japanese cuisine. - This renowned establishment is notoriously difficult to book, but it promises a top-tier dining experience that food enthusiasts from both Japan and abroad agree is worth the trip to Esaka. Less

I finally had the chance to visit Shunsai Ten Tsuchiya in Esaka, Osaka, a place I had wanted to go to for a long time. I felt a twinge of guilt thinking, "Is it really okay to enjoy such a delicious meal for lunch?" It was truly the best lunch experience.I chose the "Tsuchiya Lunch" course for JPY 10,000, paired with beer and Japanese sake. This course offers not just a selection of tempura, but also authentic Japanese cuisine (kaiseki) and freshly fried tempura showcasing the chef's skill, making it a unique experience. The tempura had an astonishingly thin batter, and I didn’t feel any heaviness from the oil at all.Since I was in a private room this time, I think I would prefer the counter seats next time. However, considering how popular this restaurant is, I wonder how everyone manages to make reservations. Less

"Is a popular restaurant really that delicious?"I wanted to find out the answer, so I made a reservation by phone about three months ago.On Saturday, only private rooms were available for lunch, but I finally got to visit Shunsai Ten Tsuchiya, a place I had wanted to try.I arrived at 11:30, a bit early, so I waited in my car and entered at 11:55, being seated right at noon.What followed was about 90 minutes of dining that felt like watching a performance.The first dish was a refreshing summer-inspired white corn dish, followed by beautifully arranged seasonal appetizers served in a fan-shaped dish. I was instantly captivated, realizing that this was not just about the food, but also the artistry of the presentation.The sashimi of conger eel and squid was also very much in tune with summer.The flow from the white corn dish to the palate cleanser was incredibly natural, allowing me to feel the essence of the season in each plate.Then came the star of the show: the tempura.Shrimp, sweetfish, corn, and vegetables were all fried to perfection, bringing out the natural sweetness and aroma of the ingredients.The presentation of the young sweetfish before frying was particularly impressive and added a live performance feel.There was no compromise in the final course, dessert, and I enjoyed the entire 90-minute experience without losing interest.What surprised me the most was the lunch price for such a meal.Honestly, the cost performance is incredibly high for this quality.As I was leaving, I asked, "Can I make a reservation for next Saturday?" but...It was fully booked three months in advance.I truly felt the reason for its popularity firsthand (laughs).Overall Rating: ★4.7Not only the food but also:* Seasonal essence* Sense of the tableware* Presentation* Freshly fried live experience* AmbianceThis place allows you to enjoy all of these aspects.Making a reservation is quite challenging, but it’s a restaurant that makes you think, "I would wait another three months to come back." It was a great meal ( ^人^ ) Less

If you're looking for tempura in Esaka, this is definitely the place to go. They serve seasonal ingredients one by one, perfectly timed, and the batter is light and crispy, allowing you to fully appreciate the flavors of the ingredients. The shrimp, in particular, was plump and sweet, leaving a lasting impression. The restaurant has a calm atmosphere, and the service is attentive, making it easy to enjoy your meal at a leisurely pace. While the prices are slightly on the higher side, the satisfaction level is more than worth it. I would highly recommend this place for business meetings, anniversaries, or special meals with loved ones. I felt it deserved a rating of 4.5 stars for the overall satisfaction. Less

Each dish is crafted with care, showcasing a seasonal tempura course.I visited Shunsai Ten Tsuchiya.In a serene Japanese-style setting, I was able to leisurely enjoy dishes made with seasonal ingredients along with the tempura.From the very first dish, the presentation was beautiful, making it a feast for the eyes as well. The sashimi and the colorful hassun were not just side dishes; they were also meticulously prepared.The tempura was served one piece at a time, freshly made, highlighting the quality of the ingredients, especially the shrimp. The batter was light, making it easy to enjoy the entire course without feeling fatigued.Among the highlights was a whole fish fried to perfection, offering a delightful aroma and allowing you to savor it from head to tail.To finish off, there was rice wrapped in bamboo leaves and cold noodles with sudachi, which provided a refreshing end even after a hearty meal, contributing to the smooth flow of the course.Finally, dessert and tea were served.The tableware was lovely for each dish, adding to the excitement with every course. This restaurant offers not just tempura but a chance to savor seasonal Japanese cuisine alongside it.I would love to return on a day when I want to enjoy a meal in a calm atmosphere. Less

My first experience with Michelin-starred tempura.I felt a bit nervous at the counter,but the smiles from the staff helped me relax.The tempura started with shrimp,followed by seasonal fish, vegetables, and meat.We toasted with beer, then moved on to white wine and red wine.Even as someone who isn't used to authentic tempura courses,I could clearly taste the difference in quality and flavor.It's a high-end Michelin restaurant,and while I may not be able to visit often,I definitely want to make this place a regular spot.It was a great meal! Less

I dined at a table seat.The course was JPY 24,000, with drinks charged separately.The sashimi and a la carte dishes were all meticulously prepared and delicious.However, the tempura was served in a style where several pieces were presented on a single plate, likely due to the table seating. As a result, I couldn't fully enjoy the fresh aroma, texture, and lightness of the oil that tempura is known for, which was a bit disappointing.I believe that tempura is best enjoyed right after it’s fried, so to truly appreciate what this restaurant has to offer, I would recommend sitting at the counter where you can watch the chef's craftsmanship and have each piece served individually.I definitely want to return and experience the counter seating next time. Less

I was invited to a private event at my favorite tempura restaurant in Osaka, Shunsai Ten Tsuchiya.I visit a few times a year, and no matter the season, I always feel a sense of satisfaction and high quality that exceeds the price, enjoying tempura that suits my taste.The head chef has experience in Japanese cuisine, and I appreciate the attention to detail in the dishes served before the tempura.As usual, we headed to Esaka Station to start at noon with everyone.On this day, we were joined by a special guest! Let’s savor the delights of Tsuchiya!◯ Carbonated Lemon☆ Itaya Clam, Okra, Soy Milk Kuzu Tofu, Warm Egg, Fresh Yuba, Soy Sauce JellyThe rich and sweet, thick kuzu tofu is enhanced by the creamy egg yolk, perfectly balanced by the umami and salty soy sauce jelly (made with dark soy sauce).The refreshing taste of okra and yuzu adds a pleasant aftertaste, making this a delightful and cool start to the meal!☆ Fukushima Hamo, Oita Mongou Squid, Dried Plum, Pea Tendril, Asparagus, Purple ShisoThe tender hamo paired with the chewy mongou squid is complemented by two types of acidity from the sour plum jelly and crushed dried plum, creating a harmonious sashimi.The fresh aroma of the pea tendril and the crunchy asparagus helped reset the palate.☆ Hassun◯ Uzaku (Cucumber and Myoga in Sesame Dressing)◯ Simmered Octopus from Akashi with Mustard◯ Thick Omelet◯ Smoked Salmon with Yellow Chives◯ Yomogi Fu Dengaku◯ Carol Seven Sweet Vinegar◯ Isaki Sushi with Shari SauceThe arrangement of green maple leaves evokes early summer, and the blue plate enhances the refreshing feel!While the hassun is great as a side dish for sake, the standout item is definitely the sushi with shari sauce, which is creamy and sweet, perfectly complementing the seasonal ingredients.The smoked salmon and yellow chives roll was also delightful! I love yellow chives, but I usually only encounter them in Chinese cuisine, so it was a nice surprise.The colorful seasonal hassun truly brightens the mood before the tempura.Then, the tempura set was prepared, and we moved on to the tempura.With grated daikon, sea salt, and tempura dipping sauce.☆ Kuruma Ebi (Sweet Shrimp)The crunchy texture and direct sweetness of the shrimp are delightful, while the head is incredibly fragrant, reminiscent of high-end shrimp chips—delicious!Enjoy it as is or with salt!☆ Shiro Amadai (Sweetfish)The batter is crispy, and the fish melts in your mouth with a sweet finish—excellent with salt!☆ Snap PeasCrunchy and slightly sweet, perfect for enjoying the fresh flavor.With salt and tempura dipping sauce.☆ Masu (Trout) with ShisoCrisp and refreshing, the shiso aroma pairs beautifully with the moist sweetness of the trout in this tempura!Salt enhances it nicely.☆ Gold RushCrisp, juicy, and fragrant—simply the best!Enjoy it as is or with salt!☆ Kasumi CrabThis tempura specialty delivers the sweet umami of the crab directly to your palate!Truly a remarkable level of perfection.With salt and tempura dipping sauce.☆ Tokushima Kokumitsu CarrotThe Maillard reaction gives the batter a sweet potato-like aroma, while the sweetness and fragrance of the carrot come through afterward.With salt and tempura dipping sauce.☆ Specialty Sesame TofuThe hot, thick texture is irresistible, and the sweet and savory ankake sauce beautifully complements the crispy batter and creamy sesame tofu, creating a harmonious experience!I love it every time!☆ Biseikan (Citrus)A refreshing palate cleanser.☆ Red EggplantCrispy on the outside, meltingly tender and juicy on the inside—simply the best!With tempura dipping sauce!☆ Young SweetfishThe strong bitterness of the liver was to my liking, leaving a pleasant aftertaste of umami bitterness.☆ Kagoshima Okura KingCrispy and gooey, this tempura pairs well with the dipping sauce.☆ Tachiuo (Ribbonfish) with Aojiso (Green Shiso)The refreshing aroma of green shiso and the delicate texture of the tachiuo create a delightful tempura experience.Salt is perfect for this!☆ Silk Sweet PotatoSilky and finely textured, this tempura has a sweet aroma reminiscent of baked sweet potatoes—like a dessert!☆ Omi Konnyaku, Long Eggplant, Vinegar, SesameA refreshing reset before the meal, thanks to the vinegar.☆ Meal◯ Anago Tamaten Don (Eel Tempura Rice Bowl)◯ Red Miso Soup◯ PicklesThe sweet and spicy flavor of the dipping sauce and the seasoning on the rice were perfect, and the eel tempura was wonderfully soaked in flavor!The richness of the egg yolk tempura added depth to the final rice bowl, leaving me satisfied.However, I always feel that when Tsuchiya serves the tempura rice bowl, it’s not freshly fried but rather pre-fried and then plated, which makes it lukewarm by the time it’s served, which is quite disappointing.The red miso soup was only half full, which might be why it was lukewarm.I understand there might be a timing intention behind the serving, but personally, I would prefer it to be served hot.☆ Apricot Ice Cream with Coconut Sauce, Strawberries, Kiwi, and BananaThe coconut milk adds a slight Asian touch, making this a deliciously refreshing dessert.This was my first visit to Tsuchiya this year, and I always appreciate the seasonal tempura and the light feeling after the meal.Tempura relies heavily on the ingredients, and the frying technique, batter, and oil used all influence my impressions.Tsuchiya’s use of 100% cottonseed oil gives me a light feeling after the meal, and I feel the tempura truly highlights the ingredients’ natural flavors.I am grateful to the organizer who always invites me.Thank you for the wonderful meal.I look forward to my next visit! 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This is a tempura restaurant located in Esaka, Osaka. It has been around for quite some time and now holds two Michelin stars, with a reputation for being very popular and difficult to book. I called on the reservation day to inquire about available Saturday lunch slots and successfully made a reservation. The restaurant is situated in a quiet area about a 10-minute walk from Esaka Station. There is parking available, so those who are not drinking can come by car.Upon arrival, the restaurant was understandably full. I opted for the Tsuchiya lunch course. As someone who has never been to a high-end tempura restaurant before, I appreciated that they offer a lunch course at a lower price than dinner.Here’s what the course included:- Water eggplant and scallops with sesame dressing- Fatty bluefin tuna from Miyagi and sea bream from Akashi- Assorted appetizers: Omi konjac, sea bream roe, baby octopus, fava beans, mini tomatoes, Awaji mozuku, and a unique sushi with bonito and rice sauceThis was followed by the tempura:- Kuruma shrimp from Amakusa- Sweetfish- Snap peas from Onomichi, Hiroshima- Scallops- Gold Rush corn from Miyazaki- Sandfish and crispy fish bones from Awaji Island- Asparagus from Tsuyama, Okayama- Kasumi crab- Sesame tofu with fried tofu and broth- Biyoukan citrus from Ehime, served as a palate cleanser- Young corn- Young sweetfish from Lake Biwa, which they even showed swimming- Italian peppers from Gifu, Palermo style- Conger eel from Osaka Bay, Senshu- Silk Sweet sweet potatoes from Chiba- Fresh yuba and wild watercress in vinegar- Steamed rice with eel wrapped in bamboo leavesFinally, there was dessert. The total was just over JPY 10,000. Given the quality, it felt like a great deal, and I hesitate to even mention cost-performance because the quality was so high, both for the tempura and the other dishes. The ingredients and preparation were exceptional, making for a highly refined course. If reservations were easier to secure, I would love to visit this restaurant about once a month. Less

I was invited by a regular customer to visit this restaurant, Shunsai Ten Tsuchiya, for lunch for the first time! It’s a renovated traditional house located in a quiet residential area. The interior features 10 counter seats and private table seating.*Location: 41-4 Toyotsu-cho, Suita City, Osaka Prefecture *Access: 15-minute walk from Esaka Station on the Midosuji Line and Kita-Osaka Kyuko Line ■Awarded The Tabelog Award 2026 Bronze ■Selected as one of the Top 100 Tempura Restaurants on Tabelog 2025 ■Received 2 Stars in the Michelin Guide Osaka 2026 ■Tabelog visit score: 4.12 What I had (● Dishes ◎ Tempura): ● Water Eggplant with Sesame from Senshu ● Sayori from Awaji and Squid from Oita ● Hassun (seasonal appetizer) - Omi Konnyaku - Simmered Sea Bream Roe - Octopus, Fava Beans, and Carol Seven - Taiami Seaweed - Katsuo Sushi Tempura: ◎ Kuruma Ebi from Amakusa ◎ Sweetfish ◎ Snap Peas from Onomichi, Hiroshima ◎ Shiso-wrapped from Hokkaido ◎ Gold Rush from Miyazaki ◎ Hotaru Ika (Firefly Squid) ◎ Palermo Italian Pepper ◎ Sakura Ebi ◎ Crab from Hamasaka ◎ Sesame Tofu with Crispy Rice ● Biseikan from Ehime ◎ Young Corn Silks ◎ Baby Ayu from Lake Biwa ◎ Green Asparagus ◎ Anago (Conger Eel) ◎ Silk Sweet Sweet Potato ● Natural Watercress with Yuba ● Unagi Rice Wrapped in Kashiwa Leaves - Pickles - Red Miso Soup ● Apricot Ice Cream with Three Types of Fruits After finishing my meal, I was shocked by the bill! I can’t believe we ate all this for just JPY 10,000! The ingredients were excellent, and everything was seasonal and delicious—truly surprising! Since it was lunch, I had no alcohol, but I noticed a wine cellar with some great selections, so I plan to visit again in the evening to enjoy tempura with some drinks! Total time spent: 2 hours ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it! If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future! Thank you for your encouragement! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Lunch at Shunsai Ten Tsuchiya.The restaurant has a calm Japanese atmosphere, and from the moment I walked in, I felt like I could truly enjoy a leisurely meal.The tempura had a light and crispy batter.It wasn't greasy at all, allowing the flavors of the ingredients to shine through. The vegetables were sweet, and the seafood was perfectly fried and delicious.They serve the freshly fried tempura at just the right timing, so everything stays hot until the end, which was a nice touch. Even though it was lunch, the attention to detail was evident, with no shortcuts taken on the rice, miso soup, or side dishes.Rather than being flashy, it felt like "properly delicious Japanese cuisine," and I left feeling very satisfied.The interior was quiet and comfortable, making it perfect for a slightly luxurious lunch.The service was attentive, allowing me to enjoy my meal at a relaxed pace.It felt more like a "refined and fulfilling lunch" rather than a heavy meal.As expected from Tsuchiya, I definitely want to visit again.Here’s what I had:Tempura TsuchiyaSesame salad with water eggplant from Senshu and scallopsCashew nutsSea bream from Akashi and Mongolian squidYoshino soy sauceOkahijiki, spicy Japanese radish, and purple shiso flowersMay's assorted dishesTempuraAma-ebi (sweet shrimp)Amanatsu (sweetfish)Snap peasCornAsparagusRed snow crabSawara (Spanish mackerel)Young sweetfishScallopsSesame tofuSilk sweet potatoSakura shrimp tempuraPalermoPalate cleanserRed hassaku (a type of citrus)Palate cleanserNatural watercress and yuba (tofu skin) in vinegarRed miso soupGrilled eel riceApricot ice cream with lemon jelly made from kiwi, strawberries, and bananas. Less

Shunsai Ten Tsuchiya is a reservation-only restaurant that's hard to get into, but if you try hard enough to call, you can make it. When it comes to tempura in Osaka, this is my favorite place. I don't know many others, and once I've been here, I feel like I don't need to go anywhere else. The tempura here is incredibly light, and I never feel heavy afterwards. Every bite is delicious from start to finish. It's a place I want to visit at least once a month. No wonder it has two Michelin stars. It was a great meal! Less