Temmabashi Fujikawa （天満橋 藤かわ）

Chef Fujikawa wished to incorporate dishes cooked right in front of the guests from his experiences working at "Senba Kitcho," "Ichijunisai Ueno," and "Yodoyabashi HANA" which are known as well-established restaurants.

Thus, he set up a frying station at the center of the counter and individually fries each tempura piece, just like in specialized restaurants. Using cottonseed oil is also a characteristic of Osaka, and the tempura batter being egg-free is another distinct feature.

To complete the meal, you can enjoy a seasonal takikomi gohan (rice cooked with various ingredients), and for the second serving, you can also relish okoge(the scorched rice).