Tracked on 2 lists across 2 authorities, ranked as high as #681.
Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists.
Shunsaiten Tsuchiya appears on 2 of the lists Mouga tracks — ranked or rated on 1, and written up on 1 more. Here's the full trail, dated and linked to each source.
