Tenboshi was established from the wish that the experience of enjoying top-class tempura would be more accessible to everyone.

As sister restaurants, Numata and Tenboshi were located adjacent to one another until Numata’s relocation to Kitashinchi in Osaka. The vacancy left by Numata’s departure was filled by “Tenboshi Hanare” and under Chef Yuta Sakata, has inherited Numata’s technique and passion for Tempura.

Tenboshi Hanare is where premium Numata-style Tempura can be enjoyed at reasonable prices.
Tenboshi is where newcomers can leisurely experience Tempura served at a counter for their first time.

It is the owner Chef Numata’s utmost desire that guests find authentic Japanese cuisine Tempura at Tenboshi Hanare and he strives to make this possible by offering truly satisfying dishes at unbelievable prices.

A simple dish at first glance, it takes true discernment and experience to find the best ingredients for Tempura and then skill and technique to bring out their best flavors.
The “tamago-kake-gohan (raw egg on rice)”, served at the very end of a course, is a highly popular dish that never ceases to bring a warm smile on the face of even the most experienced foodie.