This is a shop that combines the advantages of tempura from all major Japanese genres. Unlike other old shops, they are very particular about martial art and heritage. Although each has its own characteristics, tourists can only eat one flavor at a time. In this shop, you can eat a variety of flavors at once, and it is highly recommended for tourists.
｛天ぷら ひらいし｝▹Kitashinchi Tempura▹1 Michelin star Osaka ▹In my mind, the strongest tempura in Osaka, Master Heishi was born in Ehime Prefecture and graduated from the famous cooking school Tsuji in Osaka (where countless Michelin chefs have been trained). In addition to working hard at his tempura restaurant, Master Hiraishi also works as a lecturer at Tsuji School. It is also for this reason that the introduction of each dish by Master Hiraishi is both profound and professional and easy to understand.ひらいし has been awarded Michelin stars for 9 consecutive years since its opening in 2007. In the introduction of the awards at the beginning of the review, I deliberately added my own ranking. It is amazing that I can lose myself because of a tempura meal. Master Hiraishi incorporates two different types of tempura, "Edo-mae" and "Kansai style" into his own style. The aroma is strong but it can be indifferent and not greasy. I have tried shark fin tempura in Kobe's two-star tempura やまなか before. It was amazing. At that time, General やまなか recommended ひらいし. This time I was also fortunate to taste the Hiraishi version of tempura shark fin, which has a richer taste and a thicker texture than Kobe Nishishi. I was curious why this extremely rare material appeared in two stores at the same time. After asking about it, I realized that it was created by two good friends. Sure enough, celebrity chefs and celebrity chefs can have such a resonance. In addition, we recommend the seasonal fish, sea urchin, and sweet potato sticks with brandy.