MICHELIN Guide Japan
TEMPURA HANAGATAMI
- 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan
- 9,500 - 26,000 JPY • Tempura
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MICHELIN Guide Japan
TEMPURA HANAGATAMI
- 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan
- 9,500 - 26,000 JPY • Tempura
MICHELIN Guide’s Point Of View
Different states of the same ingredient are used in the tempura: those at their first-harvest, in-season and last-harvest. The speciality, deep-fried goma-dofu with raw uni, was inspired by a kaiseki appetiser. In autumn, hamo is in a last-harvest state, accompanied by first-harvest matsutake. Sweet potatoes in grated chestnut, reminiscent of kurikinton, showcase the chef’s creativity. Ingredients are only lightly battered and are fried in safflower oil for a light texture.
- m One MICHELIN Star: High quality cooking, worth a stop!
