Tempura Sakugetsu
天ぷら 朔月

Tempura Sakugestu opened in September 2024 in Osaka’s Shimanouchi area, just beyond the bustling Dotonbori district.

The restaurant is already creating a buzz among food enthusiasts as a potential leader in Osaka’s tempura scene.
The reason for this excitement? Chef Tsuyoshi Kitamura, who trained for 10 years at the Michelin two-star tempura restaurant Shunsaiten Tsuchiya in North Osaka, is behind the counter. Known for its difficulty in securing a reservation, Tsuchiya has long been celebrated for its exquisite tempura, and Chef Kitamura’s skills are widely recognized by its loyal patrons.

Since its opening, Tempura Sakugestu has quickly gained attention, even being considered for the Michelin Selected list. It’s no surprise—the restaurant carries on Tsuchiya’s tradition of Japanese culinary artistry, showcasing tempura that highlights the essence of each ingredient. The batter, frying technique, and ingredient preparation are handled with the utmost delicacy. Chef Tsuchisaka, the owner of Tsuchiya, continues to oversee the restaurant’s development, ensuring its high standards.

The restaurant can accommodate vegetarian and vegan guests if they are able to eat vegetable tempura cooked in the same oil used to prepare the tempura for all other non-vegetarian/vegan guests. The traditional tempura dipping sauce (ten-tsuyu) contains bonito dashi but these guests can enjoy tempura seasoned with salt as an alternative.

Tempura Sakugestu is expected to become a highly sought-after reservation in the Dotonbori/Namba area, offering some of the finest tempura in Osaka. With its growing customer base, the restaurant is set to further refine both its cuisine and service, solidifying its reputation as a must-visit dining destination.