
Hello, this is Ginza Tenichi, Osaka.
It is still the season when we miss cold drinks and refreshing dishes.
How is everyone doing?
At Ginza Tenichi Osaka, you can enjoy authentic Edomae Tempura made with fresh ingredients and the skill of our artisans.
In this blog, we would like to introduce our signature tempura course.
In order to ensure the freshness of the ingredients as well as the enjoyment of freshly fried food, our artisans carefully fry each dish one by one.
◆Luxurious tempura course at Ginza Tenichi Osaka restaurant with excellent access
Our store is located in Umeda, the center of Osaka, and is very conveniently accessible.
It is located only a 3-minute walk from Hanshin Osaka-Umeda Station and a 5-minute walk from JR Osaka Station, making it easy for anyone to visit.
It is within walking distance from Nishi-Umeda Station on the Yotsubashi Line and other stations, making it ideal for dining with friends or for business meetings.
Enjoy a course meal centering on tempura in a relaxed atmosphere.
Please enjoy your meal in a spacious and relaxing atmosphere.
~Special lunch and dinner decorated with Edomae Tempura using the freshest ingredients.
At lunchtime, Ginza Tenichi Osaka offers the omakase course "Ume," which allows you to enjoy "the taste of a long-established restaurant at your leisure," as well as the "Ume" course,
We have "Peach" and other items that you can taste the standard.
Enjoy freshly fried tempura in a relaxed atmosphere with salad and Japanese sweets.
At dinner time, the omakase courses "Hana" and "Tsuki" are perfect for business entertainment and dinners,
We offer even more luxurious "hollyhocks".
All dishes are prepared using carefully selected fresh ingredients, and our chefs determine the appropriate frying time for each ingredient at the time.
Enjoy seasonal flavors to your heart's content with appetizers, fruits, and small bowls of cooked food.
How was it?
Please enjoy a wonderful time with our special tempura.
Our staff looks forward to serving you.
*Image is for reference only.
