Tempura Fukana
天ぷら ふか名

Opened in August 2024 near JR Osaka Station and Subway Nishi-Umeda Station, Tempura Fukana showcases the skill of Chef Fukana, a seasoned tempura master.
He trained in Japanese cuisine before serving as the fifth head chef of Hanagatami, the tempura restaurant at The Ritz-Carlton Osaka, where he earned a Michelin star.

After opening his own restaurant, he was selected for the Michelin Guide in 2025, affirming his reputation as one of Osaka’s rising talents.

Drawing on his background in Japanese cuisine, Chef Fukana creates tempura that is astonishingly light, never heavy, and crafted to highlight the natural flavors of seafood and vegetables. He uses first-press cottonseed oil from Osaka, chosen for its purity and ability to bring out subtle aromas and textures. Now independent, he sources ingredients directly from trusted producers and markets, selecting only what truly fits his vision of tempura.

The course is structured not as small dishes followed by tempura, but as a rhythm where 2 to 3 side dishes are interwoven between tempura offerings. Premium ingredients such as fish, meat, shark fin, and sea urchin appear alongside seasonal vegetables, creating a balanced flow from start to finish.

Guests are seated at a single-plank counter made of natural Kishu cedar from Wakayama, whose warmth and elegance enhance the dining experience.

With its refined approach and commitment to Japan’s culinary traditions, Tempura Fukana adds a distinguished new voice to Osaka’s food scene.