Numata

1. Multi-Sensory Tempura Experience with Precise Temperature Control
Numata offers a unique dining experience where meticulously selected ingredients are cooked at expertly precise temperatures, with each type of ingredient receiving a different treatment and temperature tailored to its nature. This precision brings out nuanced tastes in their tempura, which diners can observe as part of a multi-sensory experience.

2. Use of Freshly Pressed Sesame Oil for Cooking
Unlike many tempura restaurants that use standard oils, Numata uses freshly pressed sesame oil as the cooking medium. This choice enhances the flavor of the tempura, adding a distinctive aromatic quality informed by other Japanese culinary disciplines.

3. Iconic Status Despite a Humble Appearance
Numata’s exterior is deceptively simple—a wooden door and small wooden sign—yet it is an iconic culinary landmark in Osaka. Its unassuming facade contrasts sharply with the high quality and prestige of its food, earning it two Michelin stars and a reputation as one of Osaka’s finest tempura restaurants.

The most honored or signature ingredients at the Michelin-starred restaurant Numata in Osaka reflect a deep respect for seasonality and ingredient quality, particularly in their tempura dishes. Key ingredients include:

• Seasonal Seafood: Scallops and kasugo (young sea bream) in spring, abalone and sweetfish in summer, grouper in autumn, and cod milt in winter. Kuruma prawns, white tilefish, and grouper are sourced directly from the chef's hometown of Amakusa, emphasizing freshness and regional specialty.

• Mountain Vegetables: Koshiabura and bamboo shoots in spring, corn and asparagus in summer, matsutake and morel mushrooms in autumn, and root vegetables like lotus root and lily bulb in winter. These vegetables are delivered untrimmed to preserve freshness and are sliced just before frying to maintain natural flavors and moisture.

• Kuruma Prawns: A prized ingredient often prepared by frying the head and body separately to maximize texture and flavor, showcasing the chef's meticulous technique.

• Ginkgo Nuts and White Okra: Used in creative pairings with seafood like prawns and sweetfish, adding unique textures and seasonal variety to the tempura courses.

• Shrimp (including mantis shrimp "Shako"): Featured in signature dishes such as tempura with yuzu, where the citrus complements the shrimp's umami, enhancing the overall taste experience.

These ingredients are carefully prepared with precise frying temperatures and batter thickness tailored to each item, highlighting their natural umami and textures in the restaurant’s celebrated tempura omakase courses.

Numata

• Course fee: ¥30,800 (tax included)

Numata So

• Course fee: ¥22,000 (tax included)

Tenboshi

• Course meal with horse meat sashimi: ¥8,580 (tax included)
• Course fee: ¥7,150 (tax included)

Tenpura nuu nuu

• a la carte only

Numata

• Tempura course meals prepared with top-quality ingredients: ¥25,000 JPY