Tempura around Nagoya Station! 14 recommended restaurants

Photograph:KAT-N

Tempura Kunihisa is a hideaway restaurant located a 5-minute walk from Kamejima Station on the Nagoya Municipal Subway Higashiyama Line. It is known for serving seasonal flavors, with tempura at the center.

The quiet interior is said to have counter seats and a table for 4.

Photograph:職人&食人

There is no fixed menu, and they offer two types of Omakase courses. In the courses, you can enjoy seasonal tempura along with seasonal a la carte dishes.

The tempura uses Special ingredients, including seafood sourced from Ise-wan (Ise Bay) in Mie Prefecture and Mikawa-wan (Mikawa Bay) in Aichi Prefecture.

Photograph:職人&食人

The tempura served in the first half of the course uses a restrained amount of sesame oil, giving it a light taste. They also take care to gradually bring out more of the sesame oil aroma in the second half.

They are also particular about the thickness of the batter, which helps bring out the flavor of the ingredients.

Photograph:スパマキシマム

Tenpura Azabu Yokota Meieki Bettei is a Japanese restaurant on the 5th floor of a building, just a 1-minute walk from Nagoya Station on the JR Chuo Main Line. The restaurant serves courses that combine sushi and tempura.

In addition to counter seating, it also has Private rooms, making it a good fit for use on Special occasions.

Photograph:〆たか〆

With the course menu, you can fully enjoy tempura made with plenty of seasonal ingredients from each of the four seasons.

They are particular not only about the oil and batter, but also about the heat. Along with the fragrant aroma of the batter, you can also enjoy a crisp and light texture.

Photograph:飯時々ライス

The style at this restaurant is to enjoy tempura with house-made salt instead of tentsuyu (tempura dipping sauce).

Among them, the popular “lemon salt” stands out for its fresh aroma and light taste. When served with tempura, it is said to bring out the flavor of the ingredients.

Photograph:トイプードルしろちゃん

Neko ni Matatabi Meieki Ten is an izakaya (Japanese pub) located a 3-minute walk from Nagoya Station on the JR Chuo Main Line.

There are table seats, sofa seats, and counter seats with a view of the kitchen. Small cat-themed decorations are displayed throughout the interior.

Photograph:nyame-ru1669

The tempura is served on skewers. That makes it easy to enjoy casually, almost like bar snacks.

This is the popular "tempura assortment." In addition to shrimp and beni shoga (pickled red ginger), it also includes the recommended yakiimo (roasted sweet potato).

Photograph:鉄道王

The tempura menu also offers plenty of unusual options, such as ikura (salmon roe) and salmon, and mentaiko (spicy cod roe) dashimaki (rolled omelet).

The photo shows “tori-ten (chicken tempura) with plenty of bonito dashi.” The chicken is tender and well seasoned, with the flavor soaked in nicely.

Photograph:COOLTIME

Ishiusu-biki Soba Ishizuki is located a 3-minute walk from Nagoya Station on the JR Chuo Main Line. It serves authentic Edomae soba (Edo-style buckwheat noodles) and seasonal a la carte dishes.

The interior has a spacious layout, and it is so comfortable that you may want to stay for hours.

Photograph:shiho@名古屋グルメパレット

This is a soba restaurant, but the tempura made with seasonal fish and vegetables is also very popular. You can also choose your favorite ingredients and order them A la carte.

The “shirauo (icefish) tempura” is a dish known for its light flavor. It is said to taste even better with salt.

Photograph:Y u c o

They also have a good selection of soba and tempura sets. The tempura lets you enjoy different seasonal ingredients depending on the time of year.

The hot soba comes with yuzu and oba (perilla leaf). Each sip fills your mouth with a fresh aroma.

Photograph:nobushuran

Sushi to Tempura Nihon no Umi Yanagibashi Ten is located inside Yanagibashi Market, a 5-minute walk from Nagoya Station on the JR Chuo Main Line.

In a calm, hideaway-like space, you can enjoy dishes and tempura made with fresh seafood. They also offer a wide selection of Japanese sake that pairs well with the food.

Photograph:jmf_fukui

For both lunch and dinner, courses centered on tempura and sushi are popular.

The tempura is said to offer a well-balanced assortment of seafood and vegetables. They use different ingredients each season, so you can take your time and enjoy the tastes of the season.

Photograph:happymogu.y

The tempura seems to be fried right in front of you, then served on skewers. With a thin batter, the flavors of the ingredients really stand out.

Some people rave that you can enjoy the harmony of the batter’s crisp texture and the rich flavor of the ingredients.

Photograph:naoki_1959

Sake Sakana Tempura Sushikado is a popular izakaya where you can enjoy crisp tempura and nigiri sushi in a modern setting. It also offers a wide selection of drinks that pair well with the food, including matcha beer.

Along with table seating, it also has counter seats where you can watch the chefs' skilled work right in front of you.

Photograph:ずんのすけ1988

This restaurant serves tempura fried in a water fryer. By using not only oil but also water, they create a simple yet memorable flavor.

The “tempura assortment” is a menu item that lets you enjoy a total of 5 different ingredients, including shrimp, eggplant, and nori (seaweed).

Photograph:パステルベリー

The authentic sushi, hand-formed by skilled chefs, is also a must-try. They use fresh seafood, including Ise Maguro (Ise tuna).

For the shari (sushi rice), they use akazu (red vinegar) aged for 3 years. Its mellow acidity is said to bring out the flavor of the toppings even more.

Photograph:フードメニューください

Kuchiguchi is a popular izakaya located a 5-minute walk from Nagoya Station on the JR Chuo Main Line, where you can casually enjoy seasonal fish and tempura.

The stylish counter seats are said to be lined with colorful obanzai (Kyoto-style small side dishes). The Semi-private room with a private feel is available for groups of 5 or more.

Photograph:Marru

You can casually order tempura A la carte. In addition to standard menu items like shrimp and renkon (lotus root), they also offer a wide variety of seasonal ingredients.

Because the batter is light, you can really take your time enjoying the full flavor of each ingredient.

Photograph:にくのくに29092

The menu is also packed with seafood dishes made with very fresh fish, including otsukuri (sliced sashimi), grilled items, and simmered fish. They source seasonal selections from Nagoya's Central Wholesale Market.

The otsukuri uses only wild caught fish, and each one is said to have a nice bite and great flavor.

Photograph:kksonoda

Sengyo Tempura Sushitsuma Nagoya Hirokoji Ten is a seafood izakaya located along Hirokoji-dori, about an 8-minute walk from Nagoya Station on the JR Chuo Main Line.

The brightly lit interior has a casual feel. The restaurant offers a range of seating options, including counter seats, Sunken kotatsu seating, and Private room spaces for 2 guests.

Photograph:mi-0404

For the tempura, they use a large fryer. One of the main draws is that you can always enjoy it freshly fried.

The “tempura assortment” is a popular menu item that many people order. Every ingredient is fried nice and light, bringing out the rich flavor of each one and a crisp, crunchy texture.

Photograph:taka1973

They also offer plenty of dishes made with seasonal seafood such as fugu (pufferfish), kan-buri (winter yellowtail), and cod.

The "fugu no tessa" is made with fresh fugu delivered directly from Toyohama Fishing Port. Its springy texture is said to be addictive.

Photograph:T.T.T.T.T

Uogashi Honpo Pichiten is an izakaya (Japanese pub) popular for tempura and seafood, located a 2-minute walk from Nagoya Station on the JR Chuo Main Line.

Inside the open and airy space, tables are laid out throughout. The seats are spaced well apart, so you can enjoy your time without worrying about the people around you.

Photograph:ゆち1222

The "tempura assortment" is a popular menu item that lets you simply enjoy the natural flavors of the ingredients.

The batter is said to be light rather than greasy, with a refined finish. You can change up the flavor with tentsuyu (tempura dipping sauce) or salt, and enjoy it to the very end without getting tired of it.

Photograph:がぅ1029

The “hon-maguro (Pacific bluefin tuna) thick roll (toro-taku)” is a menu item known for its eye catching look. It wraps different cuts of hon-maguro and takuan (pickled daikon radish) in nori (seaweed).

As soon as you take a bite, the rich flavor of the tuna fat spreads through your mouth.

Photograph:にゃんぱす。

This tempura izakaya run by a fish wholesaler is located on the basement level 1 of Nagoya Cross Court Tower.

The inside has a lively atmosphere. A unique chandelier made with tempura food samples serves as a landmark.

Photograph:激おこﾌﾟﾝﾌﾟﾝ丸٩(๑`^´๑)۶

For the tempura, they use highly fresh seasonal ingredients, including items sourced from Yanagibashi Chuo Ichiba (Yanagibashi Central Market). They fry everything in high quality tahaku goma abura (light sesame oil), which gives it a clean finish.

If you want to enjoy a variety of ingredients, the assortment is recommended.

Photograph:なべちゃん1204

"Awa to Tamanegi no Tempura" is a dish of onion tempura topped with dashi (Japanese soup stock) foam. Its light, airy mouthfeel gives it a new kind of tasty appeal.

The crisp texture of the onion is pleasantly satisfying, and its sweetness really stands out.

Photograph:野原ひろし(35)

Sakana no Hachibee Meieki 4-chome Ten, about a 5-minute walk from Nagoya Station on the Nagoya Municipal Subway Sakura-dori Line, is an izakaya (Japanese gastropub) known for its tempura and seafood dishes.

The spacious interior is fully equipped with table and counter seating. It is said to be a relaxed place where you can take your time without feeling formal.

Photograph:鉄道王

The tempura at this restaurant is served on skewers.

The original tentsuyu (tempura dipping sauce) is made by slowly extracting stock from amaebi (sweet shrimp) over a long time, then blending it with fish powder. It has a slightly thick texture, and the sweet shrimp flavor pairs well with the tempura.

Photograph:野原ひろし(35)

The tempura menu has a wide selection of vegetables and seafood. Unusual options like the "Camembert Cheese Ten" and "kabu (turnip) pork belly wrapped tempura" are also popular.

The "madai (Sea Bream) isobe tempura" in the photo is said to get its key flavor from the fragrant Ariake nori (seaweed).

Photograph:STRONG ZERO

Tempura Shinjuku Tsunahachi Nagoya Gate Tower Ten is a tempura specialty restaurant founded in 1924, built on the concept of serving great tempura at reasonable prices.

Starting in Shinjuku, where it was founded, the brand now has more than 20 branches across Japan, including here in Nagoya as well as Osaka and Sapporo.

At the counter seats, you can enjoy the sights, sounds, and aromas of tempura being fried. Away from the bustle of the city, this restaurant offers a relaxing moment.

Photograph:仕上げ

They use 100% goma-abura (sesame oil) for the tempura.

They mainly use taihaku-yu (light sesame oil) pressed from raw sesame seeds, blended with sesame oils refined in different ways. Dipping it in the tentsuyu brings out the rich, toasty aroma of the sesame.

Photograph:独り飯 探索

The lunch-only tempura set meal also seems to be popular.

The "Osusume Zen" comes with seafood and vegetable tempura, plus shiitake mushroom stuffed with shrimp and kakiage (mixed tempura fritter). It is said to feel light while still being highly satisfying.

Photograph:TOMIT

"Ginza Tenichi Nagoya Meitetsu Ten" is a tempura specialty restaurant founded in 1930, located on the 9th floor of Meitetsu Department Store Honten, a 7-minute walk from Nagoya Station on the JR Chuo Main Line.

In addition to counter seats where you can enjoy tempura finished right in front of you, the restaurant also has many casual red table seats.

Photograph:Yukino Nara

They offer a wide selection of Gozen sets and Rice bowls centered on tempura.

The "Tenichi Gozen set" is a menu that comes with 8 kinds of tempura, from vegetables to seafood. It is said to let you fully enjoy the natural flavor and aroma of the ingredients.

Photograph:Toru808

The lunch-only "Lunch Tempura Rice bowl" comes as a set with tempura rice bowl, aka-dashi (red miso soup), and oshinko (pickles).

The tempura rice bowl is topped with tempura such as shrimp, maitake mushrooms, and shimeji mushrooms. The sweet and savory sauce soaks well into the crispy batter, making it a great match for the rice.

Photograph:for1841

"Zenseki Koshitsu Jibundoki Nagoya Taikodoriguchi Ten" is an all-Private room izakaya located a 2-minute walk from Nagoya Station on the JR Chuo Main Line. They serve creative dishes that combine Japanese cuisine with Western ingredients.

It works well for a wide range of occasions, from casual gatherings to business meetings.

Photograph:切込隊長

The tempura is said to be fried to a crisp with artisan skill while locking in the ingredients' flavor. Every piece of tempura is also said to pair well with Japanese sake and wine.

You can enjoy it with carefully selected seasonings such as matcha salt, kuro-goma shichimi shio (black sesame seven-spice salt), and Okinawan salt called Shima Māsu.

Photograph:今日も快晴☀

The selection goes beyond vegetables and seafood, with plenty of creative tempura as well. Every item shows some ingenuity, including the “Hokkaido cream cheese, prosciutto, and oba (perilla leaf) wrap” and the “vanilla ice cream.”

The “Agedashi Dashimaki Tamago” in the photo is a tempura dish enjoyed with grated daikon radish and green onion for a light, refreshing taste.