Opened in 2007 in Kitashinchi, Osaka, “Tempura Hiraishi” has received a Michelin Star for seven consecutive years for its counter-seating restaurant specializing in tempura. Specialty items are sourced from around Japan, with Tempura Hiraishi’s chef highly skilled at taking advantage of the individual characteristics and distinctive natural flavors of each ingredient, by cooking them in a thin and fine tempura batter just long enough to enhance the innate flavors of the ingredients nestled within. The owner & chef Mr. Hiraishi utilizes innovative combinations for his tempura, with the tempura tasting as exquisite as it looks. Gourmands from around the world sing praises about their experience at Hiraishi, with the restaurant’s concept being “first-rate chefs are also first-rate gourmets.”

Unlike some other restaurants, one of the appealing charms at Hiraishi is the distinct marriage of tempura and wine, as Mr. Hiraishi is a wine connoisseur and admirer of French cuisine.

Tempura is a food that appears quite simple in nature. Seasonal ingredients are deep-fried in oil and served with salt. However, it is imperative that careful discernment is taken to choose the right ingredients to use, as well as the techniques used to cook them. Guests at Tempura Hiraishi can savor the tastes and beauty of each season and indulge in each morsel of Tempura Hiraishi’s light, crisp, flavors of tempura.