Tempura Urakami
天ぷら うらかみ

After honing his skills at the prestigious Osaka tempura restaurant Ippoh, Chef Urakami went on to serve as head tempura chef at The Ritz-Carlton Osaka’s Hanagatami. In 2016, he opened his own place, Tempura Urakami in Osaka’s Fukushima area.

Regulars, including those who travel from Tokyo, praise the restaurant for its light, crispy batter made with 100% safflower oil, giving it a clean finish. The delicate appetizers are refined and traditional, while the sashimi features top-quality fish sourced from Osaka’s best wholesaler. “I highly recommended Urakami to anyone who simply wants to enjoy delicious food” says one frequent guest.

The use of safflower oil enhances the natural freshness and aroma of the ingredients. Chef Urakami is warm and conversational with guests, yet his focus never wavers—he expertly times and prepares each tempura piece with precision. His hotel training clearly shines through in his technique and poise.

His wife, who also manages the floor, provides warm and attentive hospitality, making the experience even more inviting. A colorful painting of Mount Fuji on the wall symbolizes the chef’s ambition and adds vibrancy to the space.

A Taiwanese apprentice also works behind the counter (Mandarin Chinese-speaking), and watching him train alongside a Japanese chef reflects the growing global appeal of tempura. With few dedicated tempura restaurants in Osaka, Chef Urakami stands out as someone helping to bring this culinary art to a wider audience.

Excellent value, exceptional lightness, and the true flavor of seasonal ingredients—Tempura Urakami is a must-visit for lovers of fine Japanese cuisine.