[Osaka, Nishitenma] Michelin-listed authentic tempura specialty restaurant "OIMATSU Tempura Suzuki"

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🇯🇵 Nishitenma, Osaka
"OIMATSU Tempura Suzuki"
Authentic tempura specialty restaurant listed in Michelin
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7 minutes walk from Minamimorimachi subway station. Authentic tempura specialty restaurant listed in the Michelin Guide Kyoto/Osaka 2024. You can enjoy tempura made with seasonal ingredients and high-quality ingredients such as Kuroge Wagyu beef fillet.
　　
▼ Luxury plan 20,000 yen
・Summer vegetables with water and vinegar
A refreshing summer dish made with jade eggplant, paprika, tomato, and water shield. You can enjoy the deliciousness of the ingredients. Among them, Junsai, with its smooth and bouncy texture, is in season right now.

-Sukui Tofu
A specialty of the restaurant. It has a rich taste, and you can enjoy the sweetness and flavor of soybeans. It is served with salmon roe, myoga, mitsuba, and wasabi.

-Tempura: Tiger Prawn
It has a fine texture, a bouncy texture, and a rich taste. It is refreshing with seaweed salt and lemon.

-Tempura: White Corn
The sweetness of the white corn in tempura is concentrated and it is juicy. You can fully enjoy the sweetness of the ingredients.

-Tempura: Winged Beans
You can enjoy the rich texture of the crunchy winged beans and the crispy batter.

-Radish Salad
Mix it with plum jelly. A palate cleanser salad that allows you to enjoy the aroma of roasted rice and the texture of salted kelp.

Tempura: Tiger prawns wrapped in shiso leaves
The refreshing aroma and light shiso leaves accentuate the rich flavor of the prawns. The Japanese-style herb shiso enhances the deliciousness of the prawns.

Tempura: Whole okra
Okinawa-grown whole okra is thick, soft, and sticky. When fried, the umami is enhanced, and the exquisite texture of the crisp batter brings out the deliciousness even more.

Tempura: Young sweetfish
Natural young sweetfish from Lake Biwa in Shiga Prefecture have a refreshing bitter taste and a refreshing aroma that fills your mouth. They are crisp on the outside and fluffy inside.　　
・Tempura: Japanese Black Beef Chateaubriand
Chateaubriand tempura topped with raw Hokkaido sea urchin. The buttery, melt-in-your-mouth fat spreads softly in your mouth. The sweetness and creaminess of the sea urchin and the aroma of the seashore add an accent.

・Tempura: Kakiage
The plump, steamed beans and the popping cherry shrimp in the kakiage allow you to enjoy the different textures of the ingredients.

・Tempura: Mizunasu
It has a rich flavor with a subtle sweetness, and you can enjoy the addictive texture of the crispy batter and the creamy texture of the mizunasu.

・Tempura: Asparagus
You can enjoy the juicy texture, flavor, and aroma of asparagus. Of course, you can enjoy the ingredients by dipping them in seaweed salt, but it was also delicious dipped in tempura sauce.

・Tempura: Sweet Snapper
You can enjoy the crispy scales of sweet snapper. The soft, chewy flesh is paired with an elegant sweetness and texture.

・Tempura: Maitake mushrooms
You can enjoy the crispy texture and strong umami and aroma.

・Tenchazuke or Tendon
I chose tempura, which is made by putting kakiage on rice and serving it as ochazuke. The light tempura is light and can be enjoyed with tea broth and wasabi.

・Hojicha warabi mochi and compote
The aroma of hojicha and the soft, chewy warabi mochi are drizzled with brown syrup. The gently sweet compote made with figs and kiwis is the perfect dessert after enjoying the tempura.

I was able to enjoy the tempura, which brought out the original umami and sweetness of the ingredients to the fullest, while feeling the delicate craftsmanship and time and effort of the chef. It is recommended for anniversaries and business entertainment, but you can also enjoy a casual meal on an everyday basis.
　　
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▼ OIMATSU Tempura Suzuki
4-4-2 Nishitenma, Kita-ku, Osaka, Osaka Prefecture
La Douceur Umeda East 1F
Business hours: 17:00-22:00
Closed: Sundays
Access: 7 minutes walk from Minamimorimachi Station on the subway
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