Headed by Chef Kawaharasaki who earned his stripes at the famed Ippoh in both Osaka and Hong Kong branches, Tempura Kawaharasaki offers an unique style of Tempura known as “Kamigata Tempura” which is famous for using cottonseed oil instead of the usual sesame oil, which results in less-oily and fluffier offerings. Needless to say, seasonal ingredients can be enjoyed all throughout the year, with summer especially plentiful with fish specialities such as Ayu sweetfish from Lake Biwa and Hamo (conger eel) and Unagi from Awaji island. In the winter, wild-caught Fugu (pufferfish), crab and grouper is sourced from Shimonoseki and cooked to golden perfection.
The beauty of Kawaharasaki’s Tempura is that it leaves your stomach feeling light and satisfied, even after fully enjoying the umami of all the fresh vegetables and seafood.
Tempura Kawaharasaki is constantly filled with returning patrons and the chef makes sure to uphold every standard so his captivated guests always leave feeling satisfied though the aroma and sounds of the tempura being cooked, his lively performance behind the counter, and the flavors of the best Tempura that can be found in Osaka and Kansai.