Restaurant in Osaka, Japan
Michelin-recognised tempura, easier to book than rivals.
A Michelin Plate-recognised tempura counter in Osaka's Shimanouchi district, operating under the Shunsaiten Tsuchiya group. The kitchen fries in cottonseed-sesame oil and skips tempura paper in favour of technique-controlled drainage — a meaningful departure that keeps each piece at its best. At ¥¥¥ with easy booking, it is a well-priced entry point into serious Osaka tempura.
With a perfect 5.0 Google rating across its early reviews and two consecutive Michelin Plates (2024 and 2025), Tempura Sakugetsu earns a clear recommendation for food-focused travellers who want to see what a serious, technically-driven tempura kitchen actually looks like. This is not a tourist-friendly conveyor of prawn and sweet potato. The kitchen here is working through a defined philosophy — one that prioritises the quality of each individual piece and trusts skilled technique over convention. At the ¥¥¥ price point, it sits at the same tier as Kashiwaya Osaka Senriyama and Taian, and it more than holds its own for diners whose interest is specifically in fried cuisine done with discipline.
Sakugetsu operates under the broader umbrella of Shunsaiten Tsuchiya, one of Osaka's more respected Japanese dining groups, and the name itself — meaning 'new moon' , signals the kitchen's intent: grounded in tradition, but pointing somewhere forward. The chef entrusted with this counter fries in a blend of cottonseed oil and sesame oil, a combination that produces a distinct fry profile, and has removed the standard practice of resting pieces on tempura paper to drain excess oil. Instead, oil is managed through technique alone. That decision is consequential , it means each piece arrives with a crust that has not steamed or softened from sitting on absorbent paper, and it places significant demand on the cook's timing and temperature control.
The progression of a meal here follows the logic of a composed tasting menu rather than a simple a la carte parade. Expect the kitchen to move through lighter, more delicate ingredients early , vegetables, white fish , before advancing to richer, more assertive pieces as the meal develops. That arc matters. The sequence is where the chef's point of view becomes most legible, and for the explorer-type diner who wants to read a meal as an argument rather than just a succession of bites, Sakugetsu delivers that kind of structure. For a sense of what this style of progression looks like at the highest level of tempura in Japan, the comparison benchmark is counters like Tempura Kondo and Tempura Ginya in Tokyo , both operating at higher price points. Sakugetsu sits below those in terms of Michelin recognition but shares their commitment to the piece-by-piece craft.
The atmosphere in Shimanouchi is contained and focused. Chuo Ward's Shimanouchi neighbourhood runs between the Dotonbori tourist corridor and the quieter canal streets further south, and a restaurant at this address sits away from the noise of Namba without feeling remote. Expect a room that is calm and attentive rather than lively , this is counter dining oriented toward the work happening in front of you, not toward social spectacle. If you want energy and conversation, Osaka has no shortage of izakaya and brasserie formats for that. Sakugetsu is better suited to diners who want to eat slowly and pay attention.
For context on what the Shunsaiten Tsuchiya group produces across its portfolio, it is worth reviewing that parent restaurant directly before booking Sakugetsu , the group's philosophy informs the standards across all its addresses. Similarly, Osaka's broader tempura scene includes venues like OIMATSU Tempura Suzuki and Hiraishi, and for a fuller picture of the city's dining options across categories, see our full Osaka restaurants guide. If you are building a broader Kansai itinerary, Gion Sasaki in Kyoto and akordu in Nara round out a serious food trip without doubling up on style or format. For Japan beyond Kansai, Harutaka in Tokyo, Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa are all worth consideration depending on your route.
Osaka has its own local reference points worth comparing. Numata and Gochiso nene serve different styles and price points within the city, and for those planning around accommodation, our full Osaka hotels guide covers where to stay near the city's leading dining corridors. You can also explore Osaka bars, Osaka wineries, and Osaka experiences to build a complete visit around your meal.
The practical answer for timing at a counter like Sakugetsu: a weeknight dinner, early in the week, gives you the leading chance of a calm room and unhurried pacing. Weekend slots at Michelin-recognised counters in Osaka fill faster and can shift the atmosphere toward more compressed, higher-turnover service. If you are visiting Osaka in autumn (October and November), the seasonal ingredient quality in Japanese kitchens peaks during this window , root vegetables, mushrooms, and late-season fish are typically at their strongest, and a tempura counter's reliance on ingredient quality makes that timing meaningful.
Booking: Booking difficulty is rated Easy, which is relatively unusual for a Michelin-recognised counter in Osaka , take advantage of it. Booking 1–2 weeks ahead should be sufficient for most weeknight slots, though weekend reservations may need more lead time. Dress: No dress code is listed; smart casual is appropriate for the neighbourhood and setting. Budget: ¥¥¥ , expect a mid-to-upper range spend consistent with an omakase or tasting counter format. Confirm current pricing at time of booking as no specific figure is available in public records. Address: 2 Chome-9-26 Shimanouchi, Chuo Ward, Osaka, 1階. Getting there: Shimanouchi sits within walking distance of multiple Osaka Metro lines serving the Namba and Shinsaibashi area.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Tempura Sakugetsu | Tempura | A restaurant under the aegis of Shunsaiten Tsuchiya. The name means ‘new moon’, signifying a new beginning, and indeed Sakugetsu takes tempura in new directions while respecting tradition. The chef entrusted with this restaurant has his own approach, firmly emphasising the quality of the tempura pieces themselves. Those pieces are deep-fried in cottonseed oil mixed with sesame oil. In one innovation, the chef eschews the use of tempura paper, instead draining oil through skilled technique.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| HAJIME | French, Innovative | Michelin 3 Star, World's 50 Best | Unknown | — |
| La Cime | French | Michelin 2 Star, World's 50 Best | Unknown | — |
| Kashiwaya Osaka Senriyama | Japanese | Michelin 3 Star | Unknown | — |
| Taian | Kaiseki, Japanese | Michelin 3 Star | Unknown | — |
| Fujiya 1935 | Innovative | Michelin 2 Star | Unknown | — |
How Tempura Sakugetsu stacks up against the competition.
Book 1–2 weeks ahead and you should be fine. Booking difficulty is rated Easy for a Michelin-recognised counter in Osaka, which is relatively rare — most comparable spots require 4–6 weeks' notice minimum. Weeknight slots are your safest bet for availability.
Tempura counters in this format typically seat small numbers, so groups larger than 4 may find the format limiting. For parties of 2–4, the counter experience suits the pace of a tempura omakase. Larger groups should check the venue's official channels before assuming capacity.
Counter seating is the natural format here — watching the chef fry each piece to order is central to the experience, not just an option. At a ¥¥¥ price point with a Michelin Plate for two consecutive years, the counter is where the technique-focused approach makes most sense to observe.
This is a tempura-focused counter, so a set or omakase-style progression is the expected format rather than à la carte selection. The kitchen uses cottonseed oil blended with sesame oil, and notably drains oil through technique rather than tempura paper — so the pieces themselves are the thing. Trust the chef's sequencing.
Yes — counter-format tempura restaurants are among the best solo dining experiences in Japanese cuisine, and Sakugetsu's setup suits it well. A single diner gets the full counter rhythm without compromise, and the Easy booking rating means you're not fighting for a lone seat weeks in advance.
Tempura as a format is inherently shellfish- and seafood-heavy alongside vegetable options, but the kitchen's emphasis on ingredient quality suggests flexibility is possible. check the venue's official channels ahead of your visit — dietary needs are best confirmed at booking rather than assumed from the menu format.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
