Tempura Mokkosu (天ぷら もっこす) Takasaki

■ Visit Situation I traveled alone to Takasaki for two days and visited this restaurant on the second day. I essentially took the train just for this place and another one. On a weekday evening, I was able to make an online reservation and was seated without any wait upon arrival. It’s about a 15-minute drive from Takasaki Station, and approximately 2.7 km from the nearest Kuragano Station, so taking a taxi seems practical. The seating is only at the counter, where you can watch the food being fried right in front of you.■ Order Details I opted for the Omakase course (JPY 24,200) and added Aomori natural loach and myoga. I chose a Guinness beer for my first drink, and for the rest, I requested wine to be selected for me.■ Impressions What surprised me the most was that even though everything was fried, each ingredient was treated completely differently. Some dishes retained a near-raw texture, while others highlighted the fragrance, and some had their sweetness concentrated through long preparation. It felt more like a course meal that continuously provided the optimal solution for each ingredient rather than just tempura. As a result, the flavors remained varied until the end, and despite being a full course, I didn’t feel heavy at all. While it’s not cheap, I believe the price reflects the experience of watching this meticulous preparation right in front of me.■ Details of Each Topping and Ingredient The water eggplant was peeled and lightly fried, the broccoli was given a roasted nuance for a fragrant touch, and the sweet potato was steamed for four hours, then sun-dried for two days before being fried in stages. Even among the "vegetable tempura," each had a different approach. The shrimp was served in two styles: lightly fried and normally fried, including the heads and tails. The sweet sea bream was presented with its scales raised, and the conger eel was accompanied by fresh pepper. The fried abalone and liver cold pasta was an interesting combination that allowed you to enjoy both at the same time. The salts included Amakusa salt, Mangetsu salt, homemade soy sauce salt, and salt and pepper. The finale was a small rice bowl coated with a secret sauce, and dessert was ice cream made from Yatsushiro igusa (rush grass).I think this place is suitable for solo diners, anniversaries, or small group meals. On this day, there were also families dining here.*For detailed reviews and many photos, please visit my blog: https://shamo-rock.com/14365/ Less

For dinner in Takasaki, I visited Tempura Mokkosu. I had heard of the term "Higo Mokkosu," and it made sense knowing that the owner is from Kumamoto.The combination of local vegetables and Kumamoto sake was delightful. The first dish, corn tempura paired with a smooth dipping sauce, showcased the restaurant's originality. The shrimp tempura used the same shrimp, allowing us to enjoy the difference in flavor from the cooking techniques. This place offers a wonderful twist on tempura, and I definitely want to come back! Less

The food was excellent across the board — standout dishes included the manganji peppers, fresh squid, abalone, and anago. Watching the chef at work from the counter seat was a real treat, and both the chef and his wife were warm, friendly, and a pleasure to converse with. It genuinely pains me to give this rating considering how exceptional the food and hospitality were.A couple of personal notes for context, not complaints:First, I have somewhat sensitive eyes when it comes to smoke. The ventilation was generally fine, and I didn’t notice much of a smoke smell, but I did experience a burning sensation in my eyes whenever tempura was being fried, which led to a few trips to the restroom.Second, dojo (loach) isn’t included in the set course but can be ordered separately — someone else at my table ordered it. There were several live loaches swimming in a small tank, and I witnessed the process of them being seasoned and fried alive, which I personally found difficult to watch. I mention this only in case it’s useful for others who might feel the same way, not as a criticism of the restaurant.Overall, the food and the people here are wonderful — the rating simply reflects some personal sensitivities that may not affect everyone the same way. Less

This is a wonderful restaurant that I must revisit.I was captivated by the originality of the seasoning and the depth of the homemade soy sauce. It is one of the top-rated tempura specialty restaurants in Japan.The quality of the dishes is exceptionally high, and here are some highlights:1. Vegetables: The zucchini and broccoli were particularly delicious.2. Shrimp: The flavor was outstanding, even in the carefully fried tails.3. Baby squid: It was exquisite.4. Anago (conger eel)5. The tempura of "Kaku-ni" (braised pork belly) that I ordered additionally.6. Sashimi: It had a very high-quality taste.Moreover, the commitment to homemade soy sauce, prepared in-house, is noteworthy. There are soy sauce barrels at the entrance, and this soy sauce is used not only for seasoning the dishes but also in special salts, ponzu, and many other menu items.They carefully select local ingredients, and when I enjoyed the vegetables with their homemade ponzu, the flavors of the ingredients were elevated to a whole new level, creating an unforgettable taste.The service was also excellent, and I particularly enjoyed the conversations with the head chef, making for a truly fulfilling experience. I left feeling satisfied both in my stomach and heart. If I have the chance, I would definitely want to visit again, even if it means taking a taxi. Less

Although it takes over 10 minutes by car from Takasaki Station in Gunma Prefecture, it's easy to understand why there are so many repeat visitors. Tempura Mokkosu is a wonderful restaurant where you can feel the philosophy of the chef in each dish. The name reflects the owner's roots in Kumamoto, symbolizing a commitment to their culinary philosophy.The experience begins with a presentation of the vegetables used that day. The restaurant is meticulous about the ingredients, including their sweetness and frying techniques. It's delightful to see seasonal corn featured as one of the dishes. The slight char on the broccoli adds a wonderful aroma and texture. The Manganji pepper showcases the natural flavors beautifully; it is cut in half to assess its characteristics, with salt recommended for the tip and tempura dipping sauce suggested for the seed-heavy end.The shrimp allows for a comparison between the extremely rare and well-cooked versions. After enjoying the vegetables, the sashimi resets the palate. The local specialty pasta is served with fried clams.The final dish, sweet potato tempura, is unlike anything I've ever had—so creamy and rich. The live frying experience right in front of you, along with the engaging conversation from the chef and his wife, creates a relaxed and enjoyable atmosphere.I look forward to my next visit! Less

Tempura Mokkosu, a tempura restaurant in Takasaki, Gunma, has earned a Tabelog SILVER rating.They offer a variety of high-quality ingredients, prepared with care and creativity.Taste - 4.4Many dishes showcase unique twists and suggestions that you won't find at other tempura places, yet every dish is consistently delicious. You can really feel the chef's passion for exploration in the course offerings.Service - 4.5The explanations of the dishes and wines were thorough, and the service was pleasant and unobtrusive.Atmosphere - 4.6The chef's warm personality and storytelling created a cozy atmosphere, making for an enjoyable dining experience.Cost Performance - 4.2The basic course is reasonably priced. Additional orders for ingredients are possible, and you can choose extra fried items and final menu options. The drink prices are slightly higher.Drinks - 4.3They offer a good selection of wines, champagnes, and Japanese sake, making it enjoyable even when ordering by the glass. Less

Using carefully selected ingredients, this restaurant employs 100% pure Taihaku sesame oil. The vegetables and seafood are sourced seasonally, allowing for a unique tempura experience based on the day's fresh ingredients. Everything from the dipping sauce to the dressing, mayonnaise, and miso soup is homemade, ensuring a flavor profile that does not rely on chemical seasonings.I visited on a Sunday at 6:30 PM, arriving in about 10 minutes by taxi from Takasaki Station. The restaurant is located in a quiet residential area.**Dishes Served:** - Chawanmushi (savory egg custard) with chicken and egg - Sea Urchin Tempura - Water Eggplant - Okra - Shrimp - Sea Bream - Sweet Sea Bream - Flat Green Beans - Broccoli - Megochi (a type of fish) - Zucchini - Lotus Root - Corn - Mahada (a type of fish) - Nodoguro (blackthroat seaperch) - Horse Sashimi - Junzai Somen (thin noodles) - Clams - Anago (conger eel) - Loach - Hairy Crab Sushi Rolls - Silk Sweet Potato - Tempura Mixed Rice **Overall Impression:** The tempura was lightly battered, allowing the natural flavors of the ingredients to shine through. The course primarily featured local produce, making it a delightful way to experience the essence of the region's flavors. Among the dishes, the clam pasta and anago tempura stood out as particularly delicious. The clam pasta used a single clam, filled with tempura scraps and clam meat, creating a wonderfully creamy flavor. The anago was prepared right in front of me, ensuring exceptional freshness, and the special spices used were exquisite, perfectly enhancing the umami of the tempura. Less

I made a reservation for 6:30 PM on a holiday and found the restaurant fully booked. The unique tempura dishes allowed us to relax while taking off our shoes. We enjoyed a variety of tempura, including fried focaccia topped with sea urchin, tempura of shinko (young fish), and two types of shrimp—one rare and round, and the other cooked a bit more. We also tried chilled turnip, fried clams with shells, and other distinctive tempura, all of which were impressively delicious. Here’s what we had:- Chilled Chawanmushi (savory egg custard)- Fried focaccia with sea urchin- Eggplant- Okra- Shrimp (rare)- Shrimp- Broccoli- Shinko- Amadai (sweetfish)- Zucchini- Lotus root- Corn- Shrimp heads- Sashimi (assorted)- Seared Kinmedai (golden eye snapper) sashimi- Horse Yukke mixed rice- Junsai soba (water shield buckwheat noodles)- Fried clam pasta- Turnip- Anago (conger eel)- Anago bones- Sweet potato- Miso soup- Pickles- Salted egg rice bowl- Strawberry ice creamTo finish, there were various rice options like tempura rice bowl and tempura tea. I was quite indecisive but ultimately chose the salted egg rice bowl. The egg white was whipped into a meringue, while the yolk was fried to a soft-boiled consistency, surrounded by tempura of anago. It was incredibly delicious. The service was prompt with the drinks, and the two-and-a-half-hour course flew by. After the anago, there were options for additional tempura, including loach, crab, and sea urchin, which all looked tempting, but I decided not to add any.I enjoyed beer, Japanese sake, and wine, and the total bill came to around JPY 40,000. The restaurant is located a bit far from Takasaki Station, and I took a bus there and a taxi back, which cost JPY 2,500. Less

I revisited "Tempura Mokkosu," which has been selected for the Tabelog Award 2026 Silver and the Tabelog Top 100 Tempura Restaurants 2025.Located in Takasaki City, Gunma Prefecture, it’s about a 15-minute drive from JR Takasaki Station. The exterior resembles a Western-style restaurant, but upon entering and seeing the counter, it becomes clear that it is a tempura establishment.The dishes I enjoyed this time were as follows:- Chawanmushi with Tomato Sauce and Baby Leaf- Sea Urchin with Focaccia infused with Sesame Oil- Okra from Tsukagoshi- Rare Sweet Shrimp- Sweet Shrimp- Broccoli from Karuizawa- Black Mutsu from Choshi, Chiba- New Lotus Root from Ibaraki- Oysters from Akaho- Young Corn from Wada-san nearby- Shrimp Heads- Mahata Fish- Kinmedai from Choshi- Horse Sashimi Yukke with Quail Egg- Junsei from Akita with Somen- Clams from Kashima- Carrots from Okano-san in Tomioka- Anago with Fresh Pepper from Cambodia and Homemade Ponzu- Hairy Crab with Shiso and Seaweed- Silksweet from Hokota, Ibaraki- Koshihikari Clay Pot Rice- Salted Egg Rice, Miso Soup, and Pickles- Homemade Strawberry Ice CreamThe dishes highlight the natural flavors of the ingredients. Using 100% Taihaku sesame oil results in a light frying that minimizes greasiness, allowing the flavors of the seafood and vegetables to shine through. The taste is simple yet maximizes the essence of each ingredient.The atmosphere was very comfortable, and I thoroughly enjoyed the meal. At the end, the owner kindly came out to see me off at the door.I definitely look forward to visiting again.It was a great meal! Less

I enjoyed tempura that was fried one piece at a time in a calm and relaxing atmosphere.The batter was surprisingly light and crispy, allowing the natural sweetness and umami of the ingredients to shine through. The shrimp had a delightful texture, and the seasonal vegetables were fresh, each cooked to perfection, which was truly impressive.The timing of the dish presentations was impeccable, allowing us to enjoy everything while it was still piping hot. The service was attentive and pleasant, making it a perfect spot for special occasions or meals with loved ones.The satisfaction matched the price, and it was a wonderful restaurant that made me think, "I want to come back again." I look forward to returning to savor seasonal ingredients. Less

From the moment I sat at the counter after making a reservation, my heart was filled with excitement!In front of me were an array of vegetables, seafood, and sea urchin.Each ingredient was truly impressive in its own right.The chef's desire to showcase these ingredients at their best was evident in every dish.While everything was delicious, the standout items for me were:- Young Corn- Clam Pasta- Fried Sweet Sea Bream Scales- Anago (Sea Eel)- Young SweetfishEach dish was cooked to perfection, allowing me to savor the aroma, sweetness, and umami of each ingredient until the very end.The wine was also delightful.I enjoyed both the red and white from Kumamoto's Kikuka, which complemented the tempura beautifully without overpowering it, enhancing each other perfectly.I visited alone, but both the chef and the owner were attentive and made me feel very comfortable, creating a wonderful atmosphere.The experience was a feast not just for the palate but for the spirit of the place.This brief holiday turned into an unforgettable memory.It’s definitely worth the trip to Gunma.Even for a day trip, I would love to sit at this counter again.This is a place that truly makes you feel that way.It was a great meal! Less

Takasaki is the most accessible city in northern Kanto compared to Mito and Utsunomiya.Both the Joetsu and Hokuriku Shinkansen lines run through here, with trains arriving every 15 minutes, and it takes just an hour from Tokyo. For those from western Japan planning a trip to Tokyo, a night in Gunma is a great option, especially since hotel prices are reasonable.Tempura Mokkosu is a very famous restaurant for tempura lovers, and it's wonderful to have such a place in the local area.They source delicious ingredients not only from Gunma but also from other regions, serving them in creative ways.On this day, the carefully fried broccoli was exceptional.If this place were in my hometown, I would definitely visit frequently.It was delicious. Thank you for the meal! Less

Visited with three people.Pickled Japanese RadishChilled Chawanmushi (Savory Egg Custard)Today's Ingredients: - Seafood - Vegetables - Young Sweetfish - Purple Sea Urchin Focaccia - Mixed with mustard and wasabi - Homemade focaccia made with locally sourced flour - Topped with purple sea urchin Okra Water Eggplant Sweet Shrimp Sweet Shrimp Green Beans Broccoli Zucchini Sweetfish Young Sweetfish (from the Tenryu River, farmed) Young Corn Shrimp Heads Ala Managatsuo (Mackerel) Horse Meat Junsai (Water Shield) and Tororo (Grated Yam) Hozuki (Chinese Lantern Plant) Clam Carbonara Turnip Anago (Conger Eel) Sweet Potato Additional Ingredients - Extra Hairy Crab Rice cooked in a pot Tempura Rice Bowl with Anago and Vegetables Pickles Ice Cream made with Yayoi Hime Strawberries. Less

Tempura MokkosuThis restaurant offers a tempura course that is highly satisfying. Rather than just serving fried tempura, they creatively utilize ingredients and present a variety of dishes, giving it a unique impression compared to typical tempura restaurants. The batter is light and doesn’t leave a heavy aftertaste, and I appreciated how they served the freshly fried tempura at a good pace.In addition to tempura, you can enjoy dishes like horse sashimi rice and various appetizers, which adds to the overall satisfaction of the meal.The atmosphere created by the chef and the owner is pleasant, making it a cozy place to relax at the counter.While it might be a bit difficult to access without a car, I believe it’s worth the trip.The prices are not cheap, but considering the quality of the food, service, and ambiance, it feels justified. Less

My first visit to Tempura Mokkosu!The experience was filled with surprises and emotions, showcasing the charm of seasonal ingredients to the fullest!I started with a delicate chawanmushi (steamed egg custard) featuring scallops and water shield, gently warming my stomach.The combination of sea urchin and focaccia was truly innovative, with the crispy focaccia perfectly melding with the rich, creamy sea urchin in my mouth!The vegetable tempura, including juicy water eggplant and sweet green beans and broccoli, was cooked to perfection, locking in all the moisture!The fried ribbonfish was fluffy and tender, almost melting in my mouth!I was continuously stimulated by the array of freshly fried delights, including refreshing flower zucchini, the unique aroma and slight bitterness of sweetfish, irresistible young corn, and crispy shrimp heads!The beautifully presented sashimi of kinmedai (red snapper) and hon-aka (true flounder) showcased the exceptional fat and umami of each fish!Additionally, the rich flavor of horse meat yukhoe (raw meat dish) and the refreshing acidity of physalis provided a wonderful contrast in the flow of dishes!Towards the end, a superb clam pasta arrived, rich in seafood umami!Once again, I enjoyed tempura made with fresh turnips, crispy and sweet cuttlefish, and medium-rare scallops!Finally, I concluded with the silk sweet potato, which was fried slowly to achieve a sweet, sticky texture reminiscent of exquisite desserts!I am truly grateful to have encountered such a luxurious dining experience in Takasaki!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's featured menu item is flower zucchini!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 426-7 Nakadairicho, Takasaki, Gunma Nearest Station: Takasaki Station Hours: Monday, Tuesday, Thursday, Friday, Saturday, Sunday 17:30 - 22:30 Closed: Wednesday Budget: JPY 40,000 - 49,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─【Rating Criteria】 4.6-5.0 points: A place I want to visit for a lifetime 4.0-4.5 points: I want to return 3.6-3.9 points: Yummy 3.5 points: Average 3.0-3.4 points: No comment Less