The 20 Best Tempura Restaurants in Hyogo

The soba noodles are made of buckwheat and have a strong flavor, and the dried bonito flakes added to the sauce make a good broth. The tempura rice bowl is crispy and exquisitely fried, and the rice goes down a treat. The restaurant is perfectly decorated with bamboo and wood tones, warm-colored lights with Japanese paper-like covers, and stylish chopstick bags and bowls. The restaurant features delicious food made with carefully selected ingredients and a wonderful interior, and is conveniently located near the station with plenty of Times parking nearby. Please note that prices are subject to change.

The interior is bright and clean, and it feels comfortable. The service from everyone is attentive, and the conversations are enjoyable, allowing for a quick rapport. The menu changes daily, featuring seasonal ingredients prepared in various creative ways. From large shrimp to aged white fish, and rich dishes infused with aroma, each one leaves a lasting impression. The vegetables are sourced with care, and local ingredients are also used, making the differences in texture and aroma delightful. The combination of salt and broth, as well as the flow from savory to sweet, is pleasing and leaves a sense of satisfaction.

Having heard that this restaurant was fully booked, I eagerly awaited the opportunity to revisit. There were only a few customers ahead of me, and the smell of fried tempura oil here is fantastic. The menu is extensive, and I especially recommend the tempura bowl and soba set. The tempura is crispy and you can taste the flavor of the ingredients. Even on a rainy day, I was satisfied to be able to enjoy the restaurant's delicious tempura. I would like to visit this restaurant again.

The finest! Gorgeous Tempura Course @ Sannomiya | Delicious food and happiness! Your friend is amazing! My friend told me about this new tempura restaurant! She told me about this new tempura restaurant! When I heard about it, I was drawn in more and more, and I want to go there so badly! When I told my friend about it, she agreed and we went! Tempura Hanaho The location is about 5 or 6 minutes northwest of Sannomiya Station. La Dorlay Kobe Sannomiya Building 4F There is no signboard at the bottom of the building, so I was a little worried. I took the elevator to the 4th floor and found the restaurant. When I entered the store, I saw stylish paintings and large flower arrangements. It was a very rich space! Two private rooms on the right and an L-shaped counter on the left. Luxurious space! The back wall and the accessories are all carefully selected. The counter is made of a single piece of cypress wood and feels clean and sacred, just like a sushi restaurant! The meal is a 15,000 yen course meal I am very much looking forward to it! The first thing I got was tea! Shokusen-cha, a Taiwanese tea that is high mountain tea. It is said to help digestion if drunk before eating. I was very impressed with such a thoughtful start! It means I can eat a lot after drinking it, right? ■Champagne I am glad that we could order Champagne by the glass! It is a little difficult to order only by the bottle, isn't it? The fine bubbles and refreshing taste are delicious! Hamo (conger eel) and sea urchin sashimi A lotus leaf on a plate, just like in summer The hamo (conger eel), sea urchin, and ume plum jelly on the plate are refreshing! The sea urchin is a rare, gold-labeled one from Konishi Shoten. The richness and creaminess of the sea urchin is of the highest quality and elegance! Once you have had this sea urchin, you will never be able to eat any other sea urchin again! The golden sphere, inside of which is an invitation to ■grated lemon We eat it as a palate cleanser in between tempura! The freshness of the lemon is amazingly comforting! The grated daikon radish is grated with a devil's daikon, so it's crunchy! This is the beginning of the tempura! Awaji Kisses! Two pieces of kisses are deep-fried in a complex layering. Fluffy and fluffy! They are sprinkled with salt, so just leave them as they are! There was also sudachi (Japanese citrus juice) on the side, but the salt was so good that it wasn't even necessary! Miyagi Abalone Steamed at low temperature for 12 hours, then tempura! One was lightly salted with snow salt. The other is abalone liver sauce Deep, bitter and delicious Thanks to careful preparation, the abalone is so tender and delicious! Mini okra Small okra, I think they are more sticky than regular ones Shirasagi no Shiro We asked for sake here! Sake from Himeji, easy to drink and fresh tasting! Hamo no Tempura in the Sumashi! We went to the trouble of searing the deep-fried hamo tempura over charcoal! What an elaborate dish! What an elaborate dish! Adding a savory flavor! The clear soup stock in this clear and rich soup makes you feel at ease! Manganji Green Red The green color has a bitter taste, while the red color has a hint of sweetness. ■Kurumaebi (tiger prawn) A beautifully shaped shrimp. Sprinkle snow salt on the shrimp! The whole surface is now covered with snow! The shrimp is so thick and juicy! The snow salt is really delicious and goes perfectly with the prawns! Hyogo Pure White The grains are neatly arranged in a row! After frying, put butter on it! High sugar content, fresh and sweet Goes well with butter Salad Lettuce, cucumbers, and radishes are beautifully arranged. Salad at this time is very good timing! The salad is dressed with sesame oil, making it easy to eat. Pecoros! This is also very sweet! The layers of onions peel off in your mouth. Sushi Nori Tempura with Sea Urchin When you take a bite of the sea urchin on top of the sushi nori tempura, the tension is at its maximum! Your mouth will be in a panic! Sea eel Tempura sea eel that melts in your mouth! The sweet and spicy sauce and wasabi is a great way to eat it! Exquisite! Aomori Mozuku Mozuku is a refreshing and tasty mouth freshener with a crunchy texture! It is truly a palate-cleanser! Earthen pot rice is ready to be cooked! Yamagata Tsuyahime You can enjoy this in three parts! First, as it is Each grain of rice stood up, sweet and sticky, just the way I like it! The aromatic herbs and miso soup are all ready to go, and you can't stop eating! Kawazu Shrimp Kakiage! Cut in half and served! First, I had it in a bowl of kakiage-don with tamari soy sauce. Finally, pour some soup stock over it and serve it with tencha. Enjoy it without hesitation! After all, the last dish is tencha, isn't it? The dashi broth is also very gentle, so it is not a burden at all! I am so happy! Pouring something into the cup! Dessert! noble rot wine and salted ice cream! This mildly sweet wine is extremely delicious! The salted ice cream goes well with it! The saltiness of the ice cream is also exquisite, with a hint of salt in the aftertaste. I was so happy and blissful from the beginning to the end! The tempura was thin and light! No smell of oil, no sense of eating tempura! The ingredients are used to their fullest, so you can taste them even when they are covered with the batter! I was enchanted by all the beautiful dishes they used! They use very good quality items, and it is a pleasure to look at them one by one! It is a wonderful, wonderful store! I can't wait to see what kind of course the ingredients will be as they change with the seasons! I am looking forward to visiting this restaurant again! Thank you very much for the food! Tempura Cuisine Hanaho 078-231-5555 La Dorlay Kobe Sannomiya Bldg. 4F, 1-25-6 Nakayamate-dori, Chuo-ku, Kobe-shi, Hyogo Business hours: 18:00-23:00 Closed: Sunday (Open on Sunday and closed on Monday if the national holiday falls on a Monday)

The taste and atmosphere were wonderful. I would definitely like to revisit.

This shop is quietly located in a residential area and has a hidden gem atmosphere known to those in the know. They carefully fry each piece right in front of you, and the way they combine the dipping sauce and seasonal salt is enjoyable. Shrimp and conger eel are the classics, while the rest changes daily, making each visit exciting. The natural maitake mushrooms, turnips, and broccoli are impressive, and the fish is served in two ways: rare and well-done, which is interesting. You can choose between soba noodles or tempura rice bowl for the finale, and the soba is thin yet has a pleasant chewiness and is delicious. The variety of alcoholic beverages is abundant, and there are creative ways to enjoy soft drinks, plus it's non-smoking, which is a nice touch.

Tempura is the main dish at this restaurant, and we enjoyed Sasami Oba Maki, Tomato Cheese Caprese Style, and Firefly Squid Pickled in Sea Salt as a side dish. The tempura was crispy and delicious. There was also a wide selection of alcoholic beverages. Overall, the food was delicious. Thank you very much.

This shop is close to Sannomiya Station and is easy to drop by. The interior has a nostalgic atmosphere with a gray theme, and you can relax in both standing and seated areas. Freshly fried tempura keeps coming out, with a light and crispy batter that is very delicious. The half-cooked egg tempura and chicken tempura, in particular, have a great texture and pair well with both dipping sauce and salt. The unique shirako mapo has a good balance of richness and spiciness, and the tai chazuke is a perfect finish. It is popular and bustling, but the staff are friendly and the atmosphere is comfortable.