Photograph:pateknautilus40
Hokkaido has a rich food culture, where you can enjoy dishes made with local specialties, from fresh seafood to vegetables and meat. Tempura restaurants in particular often serve freshly fried items that bring out the best of each ingredient, making it easy to find a favorite. This article rounds up recommended tempura restaurants in and around Sapporo, Hokkaido.
Created: July 21, 2026
This article is based on1,210Tabelog reviews.
Table of Contents
Photograph:dadyoshida
Tempura Nari, located near Susukino Station, is a restaurant where you can enjoy tempura that makes the most of Hokkaido ingredients. It has counter seating only.
Because it is by reservation only, you can relax and enjoy carefully prepared tempura.
Photograph:グルメハンター・酔いどれ天使
Many people say the vegetables are surprisingly good. The photo shows piman (green pepper) tempura served as part of a course. They lightly fry seasonal ingredients in a thin batter, with careful adjustments made for each ingredient.
It also goes well with tentsuyu (tempura dipping sauce) generously topped with oni-oroshi (coarsely grated daikon radish), as well as salt from Okhotsuku (Okhotsk).
Photograph:amanekenama
The “uni and nori tempura” is said to be a dish where the rich sweetness of Shakotan-san (from Shakotan) murasaki uni (purple sea urchin) is wrapped in fragrant nori (seaweed).
This pairing is unique to a course that blends tempura and Japanese cuisine, and the crisp batter is said to bring out the flavor. It seems you can really enjoy the quality of the ingredients.
kenzy457
The course let us feel the chef’s hospitality, with tempura that made the most of the ingredients and the other dishes offering tasty food without any pretension. The ana-kyu (conger eel and cucumber roll) was especially delicious, and every drink the chef recommended was also great.
Source:kenzy457's review
おﾁｮ
It was a tempura course that started all at once. An apprentice? prepared everything skillfully right in front of us, and it was really satisfying to watch. The vegetables were delicious, and I was totally Manzoku! Since it was winter, they said I could add matsutake (pine mushroom), so I ended up ordering it. The aroma was great, so I’m glad I got to try it〜.
Source:おﾁｮ's review
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Photograph:ぁ、ゆり
Sapporo Sushi Yokota is conveniently located about a 3-minute walk from Hosui-Susukino Station. The interior, marked by a beautiful white wood counter, has a modern Japanese feel.
There is also a Private room, and as a place where you can enjoy in Sapporo the techniques of Tenfura Yokota, a well-known restaurant in Tokyo’s Azabu-Juban, it is also chosen for business entertainment.
Photograph:Christa。
The photo shows tempura of sawara (Spanish mackerel), shiitake (shiitake mushroom), and Silk Sweet sweet potato from the “Sushi to Tempura Hiru Kaiseki Jo” course.
They adjust the batter and cooking for each ingredient. The mix of seafood from Hokkaido and vegetables from Kanto felt fresh, and some said they were satisfied with the course as a whole.
Photograph:ひな蔵るるっぺ
A defining feature here is that tempura is worked into the course between dishes. The photo shows an extra order of kuruma ebi (Japanese tiger prawn) tempura.
It is said to stand out for its crisp texture and fragrant aroma, bringing out the prawn’s rich flavor. Being able to enjoy both sushi and tempura together is a point unique to this restaurant.
カツカレー8989
It’s apparently sushi from a tempura restaurant, and the value seemed good, so I decided to check it out for the first time. A really young chef was making the sushi! They had a nice range of items, the sushi was solid and tasty, and the value felt pretty good too〜It’s a sushi place, but the ebi tempura (shrimp tempura) was the best thing I had today. It was a great meal〜
Source:カツカレー8989's review
risai05
・Kiwami Kaiseki (ultimate kaiseki course)
What stood out most was the tempura served midway through the meal. The crisp, light batter sealed in the good flavor of the ingredients, with no greasiness at all, and I was surprised by how refined the tempura was for one served at a sushi restaurant. The shrimp had a nice springy bite, and the seasonal vegetables were fragrant and very tasty.
Source:risai05's review
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Photograph:rs8jn2
Tempura to Wine Budou no Hana is about a 5-minute walk from Exit 1 of Odori Station.
The interior has a bright wood toned feel. There are counter seats, table seats, and Semi-private room seating, making it a relaxed space to spend time in.
Photograph:maya0620
The photo shows the "Seafood Tempura set meal." It is a highly satisfying spread with plenty of vegetables such as lotus root and enoki mushrooms, along with oysters, squid, shrimp, anago (conger eel), sillago, and more.
The squid is said to be surprisingly tender, while the sillago and anago have a light, flaky finish.
Photograph:AYAchan..
This assortment features a wide range of ingredients, including two shrimp, oysters, and paprika. Many people enjoy the light texture with a side of salt, which seems to bring out the flavor of each ingredient.
There is also a wide selection of wine by the glass, and pairing it with tempura is recommended.
くまだやまみ
The tempura was really delicious. We started with a tempura assortment, and they also had all kinds of creative tempura, which made it fun. The eggplant with Kinzanji miso (chunky fermented soybean paste) is one dish I want to have again. With the All you can drink option, we had beer, red wine, and white wine. They all went perfectly with the tempura.
Source:くまだやまみ's review
penkichi18
I’ve been here several times, and I think it’s a really good restaurant where every dish is delicious. The tempura ranges from classic items to ones you do not see very often, with plenty of variety, and I especially like the kashiwa yuzu kosho (chicken with yuzu pepper). Also, the quiche was even better than expected, so definitely give it a try.
Source:penkichi18's review
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Photograph:best life partner
Tempura Yagi, about a 2-minute walk from Susukino Station, is a tempura specialty restaurant open only for dinner.
The calm interior, designed around a white color scheme, has 15 seats in total, with 7 counter seats and 2 tables. You can enjoy hana-age (a traditional tempura frying technique) right in front of you, making it a great place for a Special dinner.
Photograph:hasshydeshita
The hotate (scallop) tempura is a dish where the fine batter, a signature of Hanaage, spreads out lightly. They use a thin coating and carefully control the cooking, leaving the center slightly rare to bring out the scallop’s sweetness.
Many people also pair it with Japanese sake.
Photograph:book1123
The tempura Rice bowl topped with freshly fried shrimp, white fish, squid, scallops, and vegetables is said to offer a crispy texture and nice toasty flavor.
The chawanmushi (savory egg custard) with the aroma of seafood dashi and the miso soup lightly scented with sansho (Japanese pepper) are also said to be delicious.
HitoshiPygy
The chef’s Special sashimi spreads its flavor through your mouth with every bite, and right from the start it makes you think, as expected, Sapporo is great. The tempura starts with spring vegetables. It begins with tara-no-me (Japanese angelica tree shoots), nira (garlic chives), and asparagus, then finishes with thick scallops and shrimp. Maybe the oil is just that good, because even after finishing everything, it didn’t feel heavy on the stomach at all…
Source:HitoshiPygy's review
kan029930
I love tempura, and the tempura they served was so good that I just kept drinking. I’d like to visit again the next time I go to Sapporo.
Source:kan029930's review
100
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Photograph:なおぷーこむぎ
Tempura Kobashi is just steps from Susukino Station on the subway. The interior has counter seating only, and the restaurant is known for serving freshly fried tempura at its best.
The owner explains the ingredients and recommends the best ways to enjoy them, so it is loved as a place where you can enjoy conversation while you dine.
Photograph:にゃじの幸せな口
The photo shows the oyster yuba (tofu skin) roll tempura served in the "Kaede" course. Fresh oysters shipped direct from the production region are wrapped in yuba, crisp and fragrant on the outside and softly steamed inside.
The tempura changes with the season, so you can fully enjoy ingredients at their seasonal best.
Photograph:腹ぺこ しまちゃん
The photo shows anno-imo (sweet potato) tempura and ice cream served at the end of the course. By frying it slowly over a long time, the potato’s sweetness really stands out, and the thin skin gets a crisp texture.
When eaten together with vanilla ice cream, it seems you can enjoy it as a dessert with a whole new feel.
タケゾ～
You can really tell how fresh each topping is. The frying is also spot on and brings out the best in the ingredients. I also had uni (sea urchin) tempura, and they used plenty of uni. The chef said this is a kind of service they can offer because the restaurant is by reservation only.
Source:タケゾ～'s review
カリダカールラリー
This was my third visit. This time, I came for the sakura ebi (small cherry shrimp) kakiage fritter. I enjoyed everything from the shrimp at the start to the last bite. The takenoko (bamboo shoot) and sakura ebi kakiage were especially good. The kakiage came in three ways—salt, tendon (tempura rice bowl), and tencha (tempura over rice with tea broth)—which was a great idea that let me enjoy a little of each.
Source:カリダカールラリー's review
115
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Photograph:柊山
Tempura Zen, located near Susukino Station on the subway, is a Japanese modern space with the warmth of wood and calm colors that create a comfortable feel.
Inside, there are many spacious counter seats. The ingredients include Edomae (Tokyo-style) fresh seafood and Hokkaido organic vegetables. You can enjoy tempura built around the theme of "tradition and innovation."
Photograph:俺の背油
The photo shows the sea urchin tempura that is popular on the "Zen" course.
It uses uni (sea urchin) from Hokkaido, wrapped in shiso leaf and yuba (tofu skin), with a crisp outside and a melting texture inside. Its rich umami is said to spread across your palate.
Photograph:Taro Sho
For the finishing dish, you can choose from options like tencha (rice with tempura and tea broth), tendon (tempura Rice bowl), or soba, and the soba comes with kakiage (mixed vegetable tempura fritter).
The crisp texture and the layered mix of slight bitterness and sweetness are said to make the whole course even more Manzoku. Some guests also say the head chef’s light and easy talk is part of the appeal.
俺の背油
I reserved the Zen Course in advance and enjoyed it at the counter while watching the food being prepared. The shrimp, fish, vegetables, and meat tempura were all delicious, and I chose tencha (rice with tempura and tea) for the meal, which was also excellent! KENZO wine paired well with every dish, and the time flew by.
Source:俺の背油's review
Taro Sho
The beer shows the restaurant name in the foam, a nice touch that reflects the fine attention to detail. The tempura was of course delicious, and the soba at the end, served with kakiage (mixed vegetable and seafood fritter), was very tasty. They also have a sommelier, so this is a good place for people who enjoy alcohol.
Source:Taro Sho's review
70
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Photograph:ハムちゃん55
Daia no 55 is located near Susukino Station on the subway. The small interior, with 20 seats, is said to feel homey and comfortable.
There are counter and table seats. The tempura is known for its light batter, and they also serve creative varieties, which has made it a beloved casual tempura spot among locals.
Photograph:あーちゃんの彼女❤
The maitake mushroom tempura and corn tempura are known for their light fry that really brings out the natural flavors of the ingredients.
The sweetness of the corn and the toasty aroma of the maitake mushroom stand out, and they also pair well with Japanese sake. It seems many people also add an All you can drink course.
Photograph:HIMAWARI✾❃
The photo shows today’s recommended tempura assortment. It comes with a wide variety of items, including shiitake mushroom tempura, squid rolled with shiso tempura, and rare nama-hotate (fresh scallop) tempura, and they say every piece is crisp and light.
They also offer plenty of unusual varieties, so people say you can enjoy it no matter how many times you visit.
ととさま04
Tempura is the main draw at this restaurant, but the otoshi (small appetizer) was buri (yellowtail) sashimi, and it was so fresh that it really showed this is Hokkaido. It was more than the usual kind of appetizer, and the portion was quite substantial too. The tempura also included some unusual items, and my absolute favorite was the potato tempura with ham and cheese. The shiitake mushrooms were large and tasty, with no off notes.
Source:ととさま04's review
なしの極み乙女
A great pairing of tempura and Japanese sake. This restaurant specializes in Japanese food, with Japanese sake, tempura, and other very fresh sashimi. It is unusual to find All you can drink Japanese sake here, so it is hard to resist for sake lovers♪
Source:なしの極み乙女's review
52
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Photograph:グルメハンター・酔いどれ天使
Tempura Shinjuku Tsunahachi Sapporo Ten is located in Daimaru Sapporo, directly connected to JR Sapporo Station.
There are 46 seats in total, including Sunken kotatsu seating, table seating, and counter seating, so the space feels roomy. In this calm setting, you can take your time enjoying tempura made to bring out the natural flavor of the ingredients. The careful service is also well regarded.
Photograph:★★★もんじろう★★★
The "Osusume Zen (recommended set meal)" includes 2 shrimp tempura, baby corn tempura, and onion tempura. Another nice touch is that the tempura comes out in two rounds, so you can enjoy it freshly fried.
The shrimp tempura has a light batter, and the onion tempura is said to really bring out its sweetness.
Photograph:グルメハンター・酔いどれ天使
Tsunahachi’s original “hamaguri (hard clam) no Sugata-age” is a dish made with a unique technique: shiitake mushroom is placed inside the shell, then sealed with batter and steamed-fried.
The rich flavor of the hamaguri and the aroma of the shiitake come together, and you can enjoy its plump texture. Reviews say it is a tempura dish that leaves a lasting impression once you try it.
NAOーMAHALO
I kept the order simple with a tendon (tempura rice bowl)! It’s a little luxury for everyday people. When it arrived, it came with scallops and lots of shrimp! The frying really brought out the good flavor of the ingredients. The refined interior matched the elegant taste of the food. Even after getting home, the lingering aftertaste of the tempura was still with me.
Source:NAOーMAHALO's review
chococococococo
・Winter Taste Set
It was crisp and light, and didn’t feel heavy at all. I especially liked the sweetness of the meltingly soft Shimonita negi (Welsh onion) and the tasty small shrimp kakiage (mixed tempura fritter)! Besides the tentsuyu (tempura dipping sauce) and grated daikon radish, they also had things like wasabi salt on the table. The staff were nice too, and I was glad I could relax in the calm dining room while still having a quick meal. I ate too much, but it was great!
Source:chococococococo's review
99
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Photograph:筋肉とおにく
Zenseki Koshitsu Jibundoki Sapporo Ekimae Ten is about a 4-minute walk from Sapporo Station and serves authentic Japanese food and tempura.
The interior, done in natural colors, has an atmosphere reminiscent of Kyoto. Since all seats are in Private rooms, you can enjoy your meal at a relaxed pace.
Photograph:辰年のうさぎ
The photo shows an Omakase assortment of 8 kinds of tempura. Popular ingredients like oysters, scallops, and soft-boiled egg are included. Another nice point is that you can enjoy them with 3 kinds of salt.
The light and crispy finish goes well with alcohol. Many people also pair it with a Japanese sake tasting flight.
Photograph:komkom1
The photo shows the "crab and ikura (salmon roe) Clay Pot rice." Since they cook Aomori-grown rice "Seiten no Hekireki" after you order, you can enjoy its plump grains and nice aroma.
They also offer a wide variety of Clay Pot rice, and it seems to be highly satisfying as a finishing dish after tempura or drinks.
あおすけ77
With a focus on seafood and meat as the main draw, every dish is high quality. The tachi (soft roe) tempura was delicious. The fact that all rooms are Private rooms also makes it calm and comfortable, and the atmosphere of the restaurant is nice too.
Source:あおすけ77's review
かもめのまゆげ
The kama-meshi (rice cooked in an iron pot) I had at the end was really delicious! The chawanmushi (savory egg custard) served as the otoshi (small appetizer) was so good it made me think, “Is this really okay for an otoshi!?” I personally liked that the ginger came through nicely! As you’d expect from a place known for kama-meshi and tempura, they had a wide variety of tempura, and it was hard to choose!
Source:かもめのまゆげ's review
56
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Photograph:かず4295
Tempura Ryori Sakura, about a 15-minute walk from Kushiro Station, is a tempura specialty restaurant by reservation only. You can enjoy tempura made with local seasonal ingredients, fried in top-grade Taihaku gomayu (light sesame oil).
There are 10 counter seats in total, along with 3 Private rooms. It is also said to be a convenient choice for special occasions and other celebrations.
Photograph:氷川参道
The “Kiwami Tempura Course” features seafood landed that morning at Kushiro-ko (Kushiro Port). Uni (sea urchin), kinki (channel rockfish), and kurosoi (black rockfish) are fried in a light, thin batter, so you can fully enjoy their rich flavor.
Because the contents change depending on what is available that day, people say you can enjoy local seasonal ingredients.
Photograph:catwings
The photo shows a dish of nori (seaweed) tempura topped with plenty of fresh uni (sea urchin).
The sweetness of the uni goes very well with the aroma of the nori, making it a flavor that stays in visitors' memories. They also serve tempura that lets you really appreciate the quality of the ingredients, including locally grown vegetables.
ponyo2014
The tempura at this restaurant goes beyond tempura. It is art in the form of tempura. The taste is the ultimate. I did not know there was something even higher than the mountaintop.. It is just too amazing. I was so moved that I ended up taking only one photo. It really was an incredible restaurant.
Source:ponyo2014's review
氷川参道
This is tempura served in front of Kushiro and Hokkaido ingredients. I got to enjoy tempura made with many ingredients that you do not usually eat as tempura. I think the focus on local production for local consumption, turning local ingredients into tempura, is wonderful. Another feature is that some items are served with sauce brushed on beforehand, while others come already seasoned.
Source:氷川参道's review
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Photograph:熱々星人
Tempura Tenkatsu is located in a corner of Obihiro where you can still feel the charm of the old townscape. The restaurant has counter seating only, creating a quiet space where you can enjoy tempura.
The ingredients used are mainly from Hokkaido. You can enjoy the simple and warm atmosphere.
Photograph:☆バッカス☆
For the lily bulb tempura, they use "Gekko" from Tokachi, a rare variety of yuri-ne (lily bulb). It has a nice bite and natural sweetness, and some say it lets you discover a new kind of good flavor unlike any yuri-ne they have had before.
It is recommended to enjoy it while chatting with the owner.
Photograph:keipon0414
The photo shows tempura made with cod soft roe called tachi. Wrapped in a light batter, the rich soft roe is full of flavor and said to be so good you will want to eat it again and again.
A review said it pairs well with Japanese sake, letting you fully enjoy a luxurious taste unique to Obihiro.
まくみ
They had not only good Japanese sake from Hokkaido but also good Japanese sake from many other regions, and I ended up drinking a lot. I did not take a photo of it, but the hokkigai (surf clam) was great. It was delicious whether I had it as sashimi or tempura！！！I had only ever eaten it as sushi before, so it was Surprising to see how much cooking techniques could change it.
Source:まくみ's review
sin27181037
I tried a bit of everything, but this place clearly puts a lot of care into its tempura, so it is a must order. They mainly use seafood and vegetables from Hokkaido, and at this time of year, the tempura of oysters and uni (sea urchin) was especially good. For the final dish, I recommend Shintoku soba (buckwheat noodles).
Source:sin27181037's review
81
