Tempura around Sakae Station in Nagoya! 15 recommended restaurants

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Tokishirazu is an izakaya right near Nagoya Sakae Station along Nishiki-dori. It is known for creative Japanese dishes full of originality, including seafood, tororo Hot Pot, and kamameshi (rice cooked in an iron pot).

It has fully private rooms and a comfortable atmosphere, making it easy to drop in and enjoy.

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Reviews say the tempura menu comes highly recommended at this restaurant.

Among them, the ebi (shrimp) is said to have a nice springy texture the moment you bite into it. The tomorokoshi no tempura (corn tempura) is said to pair its fragrant batter nicely with the sweetness of the kernels.

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The "Salmon Oyako Rea Katsu (rare-cut salmon and salmon roe cutlet)" is the restaurant's top recommended menu item. This dish features salmon fried crisp on the outside and topped with a generous assortment of ikura (salmon roe).

The salmon is said to have a nice sweetness. The saltiness of the ikura and the tang of the tartar sauce are said to match it perfectly.

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Hoshigaoka Seimenjo Hisayaodori Ten is a popular spot that serves carefully made kishimen (flat wheat noodles) udon and tempura, with a stylish atmosphere that feels like a cafe.

At night, it shifts to an izakaya-style setup with Quick Drink as the concept, so you can also enjoy alcohol and small dishes. The restaurant is in a great location right by Nagoya Hisayaodori Station, making it easy to enjoy whether you are alone or with a group.

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One of the highlights of the tempura is the wide variety you can enjoy. They say you can savor the freshly fried, crispy texture.

The photo shows the unusual beni shoga-ten (pickled ginger tempura) and abokado-ten (avocado tempura). The abokado-ten is said to have a rich, creamy texture that pairs well with Japanese sake. They also recommend the classic tempura staple, shrimp tempura.

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Kishimen (flat udon noodles) are a Nagoya specialty loved by locals as well. This recommended dish, "Tamon," is made with a focus on ingredients from Aichi Prefecture.

Reviews also said the refreshing citrus sudachi (Japanese green citrus), the broth made with white soy sauce, and the smooth, chewy noodles go perfectly together.

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Yamacho Iyasaka Honmachi Dori is a restaurant in Naka Ward, Nagoya, where you can enjoy udon and tempura. With a focus on local ingredients and seasonality, it offers a new food culture for Nagoya.

The interior, built around a chic wood-grain design, has an upscale feel and is said to be a calm space where you can relax.

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The tempura items are said to be large and very satisfying. The chicken tempura is said to be about the size of a fist. It is well seasoned and has a reputation for being very tasty.

The “kinoko-ten (mushroom tempura)” lets you enjoy three kinds: eringi (king oyster mushroom), enoki, and maitake (hen-of-the-woods mushroom).

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The "Tori-ten Udon" comes with a large piece of chicken thigh tempura. The chicken thigh tempura is said to be juicy, plump, and tender.

There are also reviews saying that the dashi made from katsuobushi (bonito flakes) and kombu kelp fills your mouth with rich flavor, and that you can enjoy the pleasantly chewy, springy medium-thick noodles.

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Tenpura Hisago Rashikku Ten is the Nagoya branch of a long established tempura specialty restaurant founded in Tokyo in 1918.

The interior is modern and full of Japanese charm. From the counter seats, you can watch the cooking, and there are also table seats and Semi-private room seating.

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This is the tempura in the "Otanoshimi Tempura set meal." You can enjoy tempura such as shrimp, fish, and vegetables with your choice of salt or tentsuyu (tempura dipping sauce) with lemon and grated daikon radish.

This filling set meal comes with rice, aka-dashi miso soup, salad, and even dessert.

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The kakiage-don (mixed tempura Rice bowl), made with plenty of vegetables and shrimp, is a striking menu item with its large kakiage.

It is said to be a filling dish packed with ingredients and known for its satisfying feel. The crisp texture of the tempura is also said to be very good.

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Tempura Shunwashoku Hayashida is a tempura restaurant in Marunouchi, Naka Ward, in the heart of Nagoya. This calm and relaxed restaurant also has Private rooms.

The friendly service from the owner is also part of its appeal.

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The "Soba and Mini Shrimp Tempura Rice bowl Gozen set" is a menu option that lets you enjoy soba together with a shrimp tempura Rice bowl. It also comes with a small side dish and pickles, making it a good choice when you want a filling meal.

The shrimp tempura gets good reviews for its pleasant springy texture, and the light batter is said to make it easy to eat.

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The "Anago Tendon Gozen set" lets you enjoy freshly fried anago (conger eel). It comes topped not only with anago but also vegetable tempura, making it a dish that lets you fully enjoy tempura.

The sweet and savory seasoning goes well with the rice, and adding grated daikon radish gives it a refreshing finish.

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Located about a 3-minute walk from Sakae Station, Kurasa has been serving hand-cut soba, Japanese sake, and tempura for about 70 years in Nishiki Sanchome, an area lined with high-end ryotei (traditional Japanese restaurants).

You can enjoy fragrant ishiiusubiki (stone-milled) soba and tempura, and the interior, filled with classical music, has a chic and calm atmosphere.

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Kurasa is also known for serving great tempura. Like the soba, it pairs well with Special Japanese sake from various production regions.

As shown in the photo, you can enjoy it with a tempura soba topped with a wide variety of tempura, and they also offer a "tempura assortment."

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The "kakiage tempura soba" is a menu item featuring kakiage (mixed tempura fritter) made with sakura ebi (tiny pink shrimp) and vegetables.

The crispy kakiage is said to be well seasoned and tasty. It is served with nihachi soba, made with 80% buckwheat flour, and is popular for its smooth texture.

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Ishiusubiki Nihachi Soba Sobashiki Chunichi Biru Ten is a conveniently located soba restaurant on the 3rd floor of a building directly connected to Sakaemachi Station. Along with smooth-throated Edo-style nihachi soba (80/20 buckwheat soba) carefully hand-made by skilled artisans, you can also enjoy tempura.

The interior is said to be a comfortable Japanese-modern space.

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The "Tempura assortment of ebi (shrimp) and seasonal vegetables" is a menu item that lets you enjoy tempura made with seasonal vegetables and ebi. It is said to have a light, crispy batter, with large pieces and plenty of volume.

You will definitely want to try the tempura ebi too, which is said to have a plump, springy texture.

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The nihachi soba (80% buckwheat soba) is well known for its thin noodles, great texture, and the fresh aroma of just-ground buckwheat.

The kamo nanban soba (soba in broth with duck and scallions) has a rich flavor, with the sweetness of duck fat melting into the broth. It uses Kyoto’s branded duck, Kyo-gamo (Kyoto duck), which is said to get even tastier the more you chew.

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Tomatsu is a Japanese restaurant on the north side of Sakae, where you can enjoy tempura and seasonal dishes.

The interior has a calm feel that makes you forget the noise of the city. Reviews say you can spend a luxurious time here. The gentle service is also part of its appeal.

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For the tempura, they use rapeseed oil and a house blend of flour. They pay close attention to how the batter mixes and the temperature of the oil, and cook each piece with care.

The batter is extremely light and thin, bringing out the full flavor of the ingredients. Kuruma ebi (Japanese tiger prawn), anago (conger eel), and the other items are all said to fill your mouth with a light, fragrant aroma.

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A popular item on the lunch menu is the "Jo Tempura (premium tempura)." It includes not only shrimp and vegetables, but also anago (conger eel).

It comes with dipping sauce, which people like because you can also enjoy it as a tempura Rice bowl. The light, tender texture of the anago is said to be irresistible.

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Nagoya Nadaman Nagoya Tokyu Hotel Ten is a long-established restaurant that carries on the traditions of Japanese cuisine. In an easy-to-visit area about a 7-minute walk from Sakae Station, you can enjoy authentic kaiseki (traditional multi-course Japanese meal).

The restaurant offers open table seating and counter seating, along with Private rooms. It looks like a place you can use for any occasion.

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At lunch, you can enjoy a course centered on tempura.

The unusual cauliflower tempura is said to have a nice sweetness and taste great. The soft roe is wrapped in nori, making it a tasty dish with a creative twist.

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The kaiseki ryori (traditional multi-course Japanese cuisine) served in the course meals is well liked for its gorgeous and beautiful presentation. People say you can tell that every dish is prepared with great care.

Reviews say the grilled dish in particular leaves a strong impression. The Wagyu is cooked just right, bringing out its flavor to the fullest.

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Wayu, located in Nishiki near Sakae, is a Japanese restaurant on the second floor of a building in Nagoya’s downtown area. You can enjoy fresh seafood shipped directly from ama-san (female free divers) in Ise-Shima, Mie Prefecture, in a calm space with counter seating only.

Open from the evening until 2:00 a.m. every day except Sunday, it seems like a handy place to remember when you want a second stop later at night.

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At this restaurant, you can enjoy fresh seafood prepared in many different ways, including grilled dishes and simmered dishes.

They also serve tempura made with the seafood and vegetables they source that day. You can enjoy a luxurious lineup that includes soft roe tempura and uni (sea urchin) with vegetable tempura.

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In addition to courses, you can also order your favorite items à la carte, and the restaurant is known for serving carefully prepared dishes across the menu.

For the “makimono (rolled dishes),” they offer creative dishes wrapped in beef. The juicy meat pairs well with the fresh, crisp vegetables.

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Hachimato is an izakaya (Japanese-style pub) centered on tempura, run by an owner with a background in traditional Japanese fine dining. In addition to tempura, you can also enjoy seafood dishes and more in a relaxed setting.

The stylish and calm interior has counter and table seating, which makes it easy to stop by even on your own.

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The tempura, fried in healthy oil, is said to be very good.

The “tempura set” comes with 10 kinds of tempura and 2 kinds of kobachi (small side dishes). Along with standard items like shrimp and eggplant, you can also try unusual ingredients such as kujira (whale).

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It is well reviewed not only for tempura but also for tasty sashimi (sliced raw fish) and nigiri (hand formed sushi).

They say everything tastes great, including chutoro (medium fatty tuna) and sawara (Spanish mackerel). Reviews also say that the shrimp and hotate (scallop) nigiri left a strong impression.

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Sakana no Hachibee Sakae 3-chome Ten is conveniently located just a 5-minute walk from Sakae Station. You can enjoy seafood, oden, and tempura.

The interior, with the warmth of wood, has a lively yet comfortable feel and an approachable atmosphere. It is said to be a place where you can enjoy your meal at a relaxed pace.

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The "kushi tempura (tempura on skewers)" is served on skewers, so you can enjoy it much like kushiyaki (grilled skewers). The light, crisp texture of the batter is said to be a hit.

Along with assorted tempura, the menu also offers unique items you can only find at this restaurant, including "Yokubari Sansai Ten," "Hon Maguro Chutoro Ten," and "Fushimi Togarashi Ten."

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The "7-kind sashimi assortment" stands out for its eye-catching presentation. This is a luxurious dish that includes chutoro (medium fatty tuna).

It is said to deliver the freshness and volume you would hope for. Each piece is thick-cut, firm, and tasty.

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Tachinomi Uotsubaki Nishikidori Ten, about a 5-minute walk from Sakae Station, is a popular izakaya known for its wide selection of seafood snacks, including freshly fried piping hot tempura and very fresh sashimi.

Although the name says “tachinomi (standing bar),” the restaurant has not only a standing drinking area but also table seating, so even groups can stop by with ease.

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"Aji no Renkon Hasami to Maitake Tempura" features aji (horse mackerel) tataki. It lets you fully enjoy the rich aroma of aji.

The tempura comes in a wide variety and uses seasonal ingredients. They also offer dishes you can only try here.

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You can enjoy Special fresh seasonal fish sashimi sourced that day.

Reviews say the “Sashimi Three-Item Assortment” and “Sashimi Five-Item Assortment” are highly satisfying. They also offer a good selection of hon-maguro (bluefin tuna) sashimi. Another appeal of this restaurant is how well it pairs with tempura and alcohol.

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Kaisen Izakaya Tairyo Sakae Ten is a seafood izakaya where you can enjoy tempura and fresh fish. It is in a great location, just a 2-minute walk from Sakae Station.

The restaurant has relaxing Sunken kotatsu seating and also fully equipped Private rooms. People say it is comfortable and easy to spend time here at a relaxed pace.

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The photo shows the "Tempura Five-Item Assortment."

They prepare the tempura using a simple cooking method that brings out the natural flavors of the Special ingredients, and reviews also said the eggplant tempura in particular is excellent!

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For seafood dishes, you can enjoy items like ebi (shrimp) and hotate (scallop) as tempura, and the sashimi menu also features carefully selected fresh fish chosen by the head chef.

Each piece is cut thick, has plenty of rich fat, and is said to be highly satisfying.