Tempura in Fukuoka Prefecture! 19 recommended restaurants by area

Photograph:テツ0822食巡業

Tempura Tanaka, located an 8-minute walk from Yakuin-odori Station, is a by reservation only restaurant that specializes in Omakase courses.

The restaurant carefully selects ingredients from Yanagibashi Market and fries them in a custom blend of taihaku goma-abura (light sesame oil) and taiko goma-abura (dark roasted sesame oil). At the counter seats, you can enjoy the live atmosphere and taste each piece fresh from the fryer.

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The "Lunch Omakase Course" includes two pieces of ebi (shrimp) fried in different ways.

The contrast between the first, fried at a high temperature for a light crisp texture, and the second, cooked at a lower temperature for a moist finish, lets you enjoy the shrimp's natural sweetness and good flavor in both. It is a course where you can really feel the careful, delicate work.

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The “Evening Omakase Course” brings out one seasonal ingredient after another. In autumn, matsutake (pine mushroom) is fragrant, with rich flavor that gently spreads as you bite into it. In winter, soft roe tempura is especially popular.

Every dish is said to show the chef’s wish to serve each ingredient at its most delicious moment.

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Just steps from Yakuin-odori Station in Fukuoka, Tenpura Tenkou has a dignified presence and carries on the techniques of Edomae (old Tokyo-style) cuisine.

The interior is said to be a refined space with a calm atmosphere, centered around a single slab counter. They serve only one Omakase course, and it is by reservation only.

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With the "Seasonal Omakase course," you can enjoy seasonal ingredients one by one, each fried in the way that suits it best.

A light batter made with the restaurant’s own blend of taihaku goma abura (light sesame oil) and corn salad oil is one of its features. The owner suggests the best way to eat each item, using things like tentsuyu (tempura dipping sauce), Kochi tenpi-jio (sun-dried salt), and lemon, so you can enjoy each one at its tastiest.

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The seasonal vegetable tempura is also popular, with reviews saying the snap peas have a bursting texture, the Manganji tōgarashi (Manganji chili peppers) are sweet and fleshy, and the asparagus stands out for its crisp bite.

The frying style brings out the ingredients’ natural qualities in a simple, direct way, and many diners are said to be surprised by just how good the vegetables taste.

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Tempura Takada, about an 8-minute walk from Nishitetsu Tenjin Station, is a tempura restaurant that serves only a by reservation only Omakase course.

The interior has counter seating only. While it has an upscale atmosphere, some say the chef's cheerful personality makes it feel comfortable.

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The Omakase course includes not only tempura but also a few seasonal à la carte dishes. Each one is said to have a careful, refined flavor, and the tempura has a pleasant crisp texture.

The ingredients change daily, and menu items such as a small bowl of otoro (fatty tuna) and uni (sea urchin) may also appear.

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The hotate (scallop) tempura comes in a satisfyingly large size. The tartness of sudachi (Japanese citrus) is said to nicely balance its sweetness.

You can choose your preferred seasoning from dashi salt, shio koji (salted rice malt), or tentsuyu (tempura dipping sauce), and shio koji is popular for its mild richness.

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Just a 2-minute walk from Nakasu-Kawabata Station, Sapporo Kasusoba to Tempura Fudo Hakata Nakasu Ten is a place where you can enjoy Sapporo-style kasu soba (soba with fried beef offal) and tempura in Fukuoka.

Inside, the clean counter seating is the main focus, giving it an atmosphere that makes it easy to stop by even on your own. There are also Private rooms on the second floor.

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The “10-item tempura assortment” is a popular menu item that lets you enjoy the crisp texture only freshly fried tempura can offer.

The kabocha (Japanese pumpkin) is soft and sweet, while the chicken tempura is said to be juicy. Fukuoka’s famous mentaiko (spicy cod roe) has a nicely toasted outside and a moist texture inside. It is also great for sharing.

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The tempura can be ordered from just one piece, with a wide lineup of 40 varieties available at all times. The “shishito ten (tempura shishito pepper)” in the photo is said to have a crisp outside and a soft inside, letting you enjoy the good flavor of the vegetable.

The “uni ten (tempura sea urchin),” topped with fresh nama uni (sea urchin) on nori tempura, is said to have an irresistible contrast between crisp and melty textures.

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Hakata Tempura Nobosemon, a 5-minute walk from Nishijin Station, is a place where you can casually enjoy lightly battered tempura and drinks.

The fish mainly comes from Nagahama Market, and the vegetables are mostly from Kyushu. The bright interior, with wood as the main design element, has counter and table seating, and is said to offer a relaxed atmosphere.

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The photo shows the freshly fried maguro rea-ten (rare tuna tempura). It has a crisp outside and a moist, rare center, and the careful cooking brings out the good flavor of the fresh tuna.

Their Japanese sake selection focuses on labels from Kyushu and pairs perfectly with the tempura. It is also a great pick for daytime drinking in Fukuoka.

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The A la carte tempura lineup includes slightly unusual options such as nori-maki natto (seaweed-wrapped fermented soybeans) and seasonal goya (bitter melon). There are two types of tentsuyu (tempura dipping sauce), and you can also choose from two kinds of salt: curry salt and Guerande salt.

The combo of goya’s pleasant bitterness with the mild saltiness and faint sweetness of Guerande salt is said to be perfect.

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Tenyasu, a tempura restaurant with a calm atmosphere, is a 3-minute walk from Akasaka Station.

It is known for tempura fried Edo-mae style with sesame oil blended into the cooking oil. Jazz plays in the background inside, and you can enjoy a relaxed meal in an atmosphere with a touch of nostalgia.

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The Tempura Set Meal "Matsu" is a luxurious assortment that includes shrimp, vegetables, and pork.

The freshly fried crisp texture and the juicy flavor of the ingredients are said to be especially good. The mild taste of the aka-dashi (red miso soup) gently brings the whole meal together.

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You can order tempura one piece at a time. The corn is said to be sweet and juicy. They serve seafood and seasonal vegetables freshly fried, and they pair especially well with Japanese sake.

Besides tempura, they also offer many small dishes that fans of alcohol will appreciate. It is also a great place when you want to relax and enjoy a drink.

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Just a short walk from Tenjin Subway Station, Tempura to Sakana Umino is located in the basement of Tenjin Big Bang Ichigokan.

You can enjoy tempura made with Itoshima (Fukuoka) vegetables and seafood from Nagahama Fishing Port. Since it is inside Food Stadium, the space feels very open. At the counter seats, you can watch the tempura being fried.

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The photo shows the “Umi no tempura set meal.” It is served in two rounds, so items like shrimp, chicken, and seasonal vegetables arrive freshly fried, letting you enjoy them piping hot with the full flavor of the ingredients.

Along with the special tempura dipping sauce, there is also a wide range of seasonings including salt, ichimi (Japanese chili pepper), curry salt, and sansho (Japanese pepper). Refills of rice are free.

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The oden daikon radish tempura is a popular menu item, with dashi broth spreading out in a juicy burst from inside the batter.

The avocado tempura has a soft, fluffy texture that goes well with curry salt, and some say it is nice to enjoy like a snack. They also offer a la carte dishes such as salads, so the menu has a wide variety.

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Tempura Kakuuchi Shirasu Kujira, just steps from Hakata Station in Fukuoka, is a handy spot where you can casually enjoy tempura and drinks.

The playful space, with features like stools made from oil cans, feels bright and open. Another plus is that you can sit down instead of standing to drink.

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The photo shows the “Today’s tempura assortment” with 6 kinds. They also offer 9-kind and 12-kind assortments, and A la carte orders are available too. The batter is said to be slightly firm, with a light, crunchy texture.

They also have plenty of creative options, such as tomato and cheese caprese tempura, ikura (salmon roe) tempura, and chikuwapoteto (chikuwa fish cake stuffed with potato), a specialty of Hinagu, Kumamoto, so you can enjoy comparing different bites.

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The "tempura set meal" is a well-balanced assortment of shiso leaf, eggplant, fish, shrimp, pork, and more. The fish and shrimp are said to be tender and full of flavor.

It is also quite filling, making it a great choice when you want a solid meal. This is an easy set meal menu option to enjoy casually.

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Ten is a specialty restaurant right near Nishijin Station that serves tempura made with 100% Yano Kuni Junshin Komeko (pure rice flour) from Yamaguchi Prefecture.

Inside, there is a well-balanced mix of counter and table seating. They also offer a wide range of creative tempura, and the atmosphere makes it easy to stop by even on your own.

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All tempura is served freshly fried, with a light rice flour batter that gives it a fragrant finish. The tentsuyu (tempura dipping sauce) has a mild savory depth, and some say it is so good they want to enjoy it on its own as a snack.

The tomato kushiage (deep-fried skewer), in particular, is cooked through to the center, and they say it tastes like a full dish of its own, with sweetness and richness coming together.

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The photo shows the "super luxurious tempura set meal." It comes with two tenshi no ebi (angel prawns), white fish, anago (conger eel), creative tempura, scallops, seasonal vegetables, and other deluxe items.

The rice flour batter is thin and crisp, and the scallops are said to have a plump texture and gentle sweetness. You can also enjoy different seasonings such as sakuranbo shio (cherry salt).

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Tempura nasubi near Watanabe-dori Station. This is a place where you can enjoy Omakase tempura, from standard ingredients to more unusual picks, centered on seasonal ingredients from Kyushu.

Across the U-shaped counter, there is an open kitchen where you can take in the sounds and aromas of tempura fresh from the fryer. You can enjoy the lively atmosphere.

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The Omakase "Hasshu (eight kinds)" is a recommended course for first time visitors as well. Freshly fried seasonal seafood and vegetables are served.

The whiting tempura is said to have a light, crisp texture, while vegetables such as renkon (lotus root) and nasu (eggplant) are said to keep their full flavor.

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The "Tenmusu" arranges tenshi no ebi (angel shrimp) in a shape like a thin sushi roll.

Along with rock salt and curry salt, the slightly sweet tentsuyu (tempura dipping sauce) typical of Kyushu is also popular. Since the recommended seasoning changes depending on the ingredient, the owner carefully tells you which pairing works best.

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Located on Basement Level 2 of Solaria Stage in Tenjin, Fukuoka, Shokudo Maruni Tenjin Honten is a tempura diner built around the concept of a “casual diner and tavern.”

The tempura is said to be fried crisp in rapeseed oil, giving it a light feel that is easy on the stomach. There are 30 seats in total, with 14 counter seats and 16 table seats.

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The photo shows the "teishin tempura 5-kind assortment." It brings together the standard lineup of nasu (eggplant), kabocha (Japanese pumpkin), shrimp, long squid, and chicken, and lets you enjoy the crisp texture of freshly fried tempura.

The batter is light, so it is easy to eat, and many people seem to enjoy drinking with tempura as a snack. You can also order A la carte.

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The "mentai tartar chicken nanban" is a dish of chicken coated in sweet vinegar and topped generously with rich tartar sauce packed with mentaiko (spicy cod roe), a very Fukuoka-style touch.

The rich tartar even lets you taste the egg whites, and it is said to pair very well with alcohol.

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Tempura Ginza Okawa, a 7-minute walk from Tenjin-Minami Station, serves tempura fried in taihaku gomaabura (light sesame oil) through a seasonal Omakase course.

The counter features a single slab of white wood, giving the space a quiet and calm feel. The ingredients are Special selected seasonal items, mainly from Kyushu.

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The tempura in the photo is done in Ginza style, prepared by a chef who trained at a famous restaurant in Tokyo. The batter is crisp and light, made to bring out the aroma of the ingredients.

Using seasonal ingredients from Kyushu and salt sourced from Kumamoto and Amakusa, each piece seems to have a clear, distinct flavor.

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The course includes luxe dishes such as a tsukidashi (small appetizer) featuring seasonal flavors and chawanmushi (savory egg custard) topped with sea urchin.

The pairing wines are a carefully chosen selection picked by the owner, with a lineup focused on how well they go with tempura.

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"Ginza Tenichi Hakata Ten" on the 9th floor of JR Hakata City is a long-established tempura restaurant founded in 1930.

Using Special ingredients mainly from Kyushu as well as from Tokyo's Tsukiji, the restaurant has an elegant atmosphere. At the large 12-seat counter, you can enjoy watching each item being prepared one by one.

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The photo shows tempura from the seasonal Omakase course, made with seasonal ingredients such as ginnan (ginkgo nuts). The batter, fried in top grade sesame oil, is said to be crisp and light, letting the aroma of the ingredients gently spread.

The time spent enjoying it while listening to the sound of frying from across the counter also feels Special, and it apparently pairs well with wine and beer.

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The "Tenichi-zen" is a luxurious lunch set centered on seven kinds of tempura, along with sashimi, kobachi (small side dishes), and a small kakiage (mixed vegetable and seafood fritter) tempura Rice bowl.

The freshly fried tempura is served in two rounds, so you can enjoy its light texture to the very end. It is popular as a lunch where you can casually enjoy the taste of a long-established restaurant.

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Tempura Zen to Umaimon Ho is in the Kurosaki area of Kitakyushu, a 3-minute walk from Sankaku Koen (Triangle Park). It sits down a back alley near the Sakaemachi Arcade.

The clean interior has a calm feel, with counter seating and raised tatami seating.

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The "Tempura Set" starts with Appetizers of five kinds and agedashi dofu (deep-fried tofu in broth), followed by kama-daki ginshari (pot-cooked glossy white rice), miso soup, freshly fried tempura, and To finish, dessert.

Though the cooking is home-style, people say you can really taste the rich dashi flavor, and that each dish is finished to a high standard. The ginshari also pairs perfectly with the tempura.

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The tempura set meals come in a wide variety, including the Yasai Zen (vegetable set meal) centered on vegetables and the Okonomi Zen (chef’s choice set meal), where you can enjoy shrimp, chicken tenderloin, and vegetables.

The frying time is kept fairly short, so the batter turns out thin and light. The vegetables also change with the season, which is why the restaurant has many repeat customers.

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Engi no Ebichan, a 3-minute walk from Kokura Station in Kitakyushu, is a casual izakaya popular for tempura made with kuruma ebi (Japanese tiger prawns) fresh from the fish tank.

The homey interior has a local neighborhood feel that makes it easy to drop in. The menu is also extensive, with a focus on seafood such as tempura and sashimi.

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The photo shows the freshly fried tempura assortment. The light, crispy batter makes it easy to enjoy, and the shrimp is an especially popular item.

Local regulars also like this place because they can enjoy tempura in a casual setting.

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The photo shows “iki kuruma ebi no odori (live kuruma ebi dancing style).” The kuruma ebi (Japanese tiger prawn) is taken straight from the fish tank and can be enjoyed as sashimi. They may also serve the head deep-fried until crisp.

You can choose from a wide range of preparations, including raw, salt-grilled, and tempura, making this an irresistible menu item for shrimp lovers.

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Near Kokura Station in Kitakyushu stands Tenpura Yukimura. Inside, the restaurant has just a 9-seat counter, where you can take your time enjoying a reservation-only tempura course.

The careful frying style, tailored to the seasons and each ingredient, is one of its standout features, and each visit is said to bring new discoveries.

Photograph:New3000world（Sad）

On the Omakase course, they serve tempura made with seasonal seafood and vegetables, lightly finished with a thin batter.

For kuruma ebi (Japanese tiger prawn), they offer two preparations: the head fried until crisp and the body cooked gently to stay moist, and both are said to keep plenty of umami. Some people also said they were impressed by the careful craftsmanship.

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The course ends with "unagi (eel) tempura Rice bowl." The soft unagi pairs well with the light tempura batter, making this small Rice bowl a satisfying dish.

After eating half, pour in the dashi and enjoy it as ochazuke (rice with tea or broth). This gives you two ways to enjoy it. The dashi blends into the batter, letting you enjoy a completely different side of the dish.

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Tempura & Sumiyaki Muramaru in Kitakyushu is a restaurant where you can enjoy a wide range of creative dishes centered on tempura and sumiyaki (charcoal grilling). It is a 7-minute walk from Noke Station.

The interior is a refined wood-toned space highlighted by indirect lighting. In the center, there is an irori-style charcoal grill, and the atmosphere is excellent.

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The photo shows a tempura assortment, with options ranging from classics to creative takes. They offer dishes unique to this place, including oden daikon radish and mentaiko (spicy cod roe) wrapped in shiso leaf.

Freshly fried, the tempura is said to be crisp and light, and eating it with tentsuyu (tempura dipping sauce) or salt brings out the natural sweetness of the ingredients even more. They also seem to put care into serving it on artist made tableware.

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The photo shows "tempura Yukimi Daifuku" that is perfect To finish.

The outside is crisp, while the inside is cool and melty, making it an addictive texture. People say the fresh-from-the-fryer contrast in temperature is part of the fun, and this popular menu item lets you fully enjoy tempura all the way through dessert.

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Tempura Utagawa, about a 10-minute walk from JR Kurume Station, is a hidden gem with a chic and calm Japanese-style interior.

The quiet dining space has 17 seats in total, with counter, table, and zashiki (tatami seating). In the relaxed atmosphere, you can take your time enjoying carefully prepared tempura.

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The Omakase course lets you enjoy seasonal tempura and sashimi. The seasonal sweet corn tempura is said to be fragrant, with a clear natural sweetness.

The mozzarella cheese is quickly deep fried, giving it a melty texture inside that stretches when you bite into it.

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The photo shows the “Tempura set meal A.” It comes with shrimp, whiting, squid, white fish, and three kinds of vegetables, and the tempura is served in two rounds.

The shrimp is cooked just right and has a plump texture, while the squid is said to be tender. This set meal can be enjoyed with different flavors using Himalayan salt and olive spice.

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Tempura Egashira is located near Hanabatake-eki (Hanabatake Station). The warm Japanese-style interior has counter seats, table seating, and Semi-private room.

This cozy spot lets you casually enjoy authentic tempura in Kurume. The calm atmosphere also makes it easy to use for families and group meals.

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The recommended Tsuki Course features tempura along with seasonal nimono (simmered dishes) and kobachi (small side dishes), with comforting Japanese flavors as its hallmark.

The frying on the shrimp and vegetables is said to be spot on, with a crisp coating and a moist inside. Along with tentsuyu (tempura dipping sauce) and Himalayan rock salt, there is also a wide range of seasonings such as matcha salt and curry powder.

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The "tempura set meal" in the photo is a highly satisfying lunch that comes with tempura along with small side dishes, chawanmushi (savory egg custard), and akadashi (red miso soup).

Because the tempura is served in separate rounds, you can enjoy its light texture fresh from the fryer. It also lets you taste the natural sweetness and good flavor of the vegetables.