Results
Osaka, Japan
Osaka’s tempura counter culture rewards small rooms, controlled pacing, and a close view of the fryer. Tempura nuu nuu belongs to that compact specialist tier: 11 counter seats, Tabelog Tempura 100 selection in 2025, and a Tenjinbashi setting that keeps the experience more local than hotel-formal.
New York City, United States
A Lower East Side tapas and wine bar that has held Opinionated About Dining recognition since 2023, The Ten Bells operates in the corner of the New York casual dining scene where natural wine culture and small-plate format meet without ceremony. Open until 2 am most nights, it suits late arrivals and low-key occasions equally well.
Calgary, Canada
Ten Foot Henry on 1st Street SW has earned consecutive Opinionated About Dining recognition since 2023, moving from Highly Recommended to a ranked position inside North America's casual dining shortlist. Chef Stephen Smee's New Canadian menu leans vegetable-forward, with a room and format that suit both solo diners and group tables. Open seven days, 11am to 11pm.
Brighton, United Kingdom
Ten Green Bottles sits on Jubilee Street in central Brighton, earning a White Star recognition from Star Wine List in 2022. The wine program positions it within Brighton's more serious dining tier, where list depth and selection discipline matter as much as what arrives on the plate. Book ahead and arrive with a clear sense of what you want to drink.
Yokohama, Japan
Ten Shichi places Yokohama tempura in a more composed register: counter seating, private rooms, and a fish-focused kitchen rather than a casual fry shop rhythm. Its selection for Tabelog 100 - Tempura - 2025 gives it a clear signal within Kanagawa’s specialist dining tier, while the Kannai setting keeps it tied to Yokohama’s working central districts rather than a destination-only dining circuit.
Yala, Sri Lanka
Ten Tuskers Bar brings Yala’s resort-bar language close to the coast: poolside seating, ocean-facing views, teak, leather and copper, and cocktails built around hyper-local ingredients. The useful way to read it is not as a standalone drinking destination, but as part of a broader Yala pattern where safari-country hospitality folds post-drive drinks, casual games and coastal air into one format.
Tokyo, Japan
Ten mame places Tokyo’s wagashi ritual in a Tsukiji register: modest scale, early-day rhythm, and a take-out-friendly format rather than hotel-lounge ceremony. Its Tabelog 100 selection for Tokyo Japanese traditional sweets and sweets cafes in 2023 signals a serious address for readers mapping the city beyond sushi counters and kaiseki rooms.
Tokyo, Japan
Tenchaya Nanakura belongs to Shinbashi’s practical lunch culture: station-building dining, udon specialization, and a price band that keeps the meal closer to everyday Tokyo than ceremony. Its Tabelog 100 Udon EAST 2024 selection gives it credible standing beyond the commuter crowd, while the weekday daytime format keeps the experience tied to the rhythm of office Tokyo.
London, United Kingdom
A Michelin Plate-recognised vegetarian restaurant on Princes Street in Mayfair, Tendril draws on global influences — massaman sauce, Chinatown-inflected potatoes, precise texture work — to make plant-based cooking a serious occasion. The front room is suited to lunch, the moodier rear to dinner. At ££, it sits in a different price tier from the area's starred tables, without conceding on technical ambition.
Tokyo, Japan
Tenfuku is an Omori tempura address with a fish-led Edomae focus, selected for Tabelog 100 Tempura 2025. The draw is the split personality of the format: rice-bowl lunches on one side, evening course dining on the other, with counter seating and private-room flexibility giving it a broader Tokyo use case than many specialist tempura rooms.
Toyohashi, Japan
Toyohashi’s serious dining scene is often read through ramen, bistro cooking, and station-area drinking, but tempura gives the city a quieter measure of precision. Tengen Tempura Senmon Ten belongs to that specialist lane, with Tabelog Tempura 100 selections in 2022, 2023, and 2025, a compact counter-and-table format, and a sourcing-led cuisine where timing matters as much as batter.
Fukui, Japan
Tengiku Ten gives Fukui a tightly scaled tempura counter in Junka, with seven seats, counter-only service, and recognition in Tabelog’s Tempura 100 for 2022, 2023, and 2025. The appeal is less about spectacle than sourcing discipline: tempura and eel sit in a regional dining culture where seafood, rice, and local seasonality matter more than theatrical luxury.
Stockholm, Sweden
Tengu occupies a deliberate position in Stockholm's dining scene, where Japanese technique and Nordic restraint find common ground on Rådmansgatan 12. The address places it in the Vasastan district, a neighbourhood that rewards those willing to look beyond the obvious tourist circuits. In a city where the multi-course format has become the dominant idiom of serious dining, Tengu earns its place through precision rather than spectacle.
Mishima, Japan
Tenhou gives Mishima a serious Chinese counterpoint to the city’s better-known eel and casual snack traditions. Its 2026 Tabelog 100 Chinese EAST selection, 30-seat scale, and two-person entry rule make it a planned meal rather than a spontaneous solo stop, with value positioned below many destination dining rooms in larger Japanese cities.
Miyazaki, Japan
Tenichi sits in Miyazaki’s serious izakaya tier, where local sourcing, sake, and counter seating matter more than spectacle. Its Tabelog Award 2024 Bronze recognition and selection for Tabelog 100 Izakaya WEST in 2024 and 2025 place it beyond the casual drinking-room category, while the format remains grounded in the city’s after-dark dining culture.
Tokyo, Japan
A Ginza institution with consistent Opinionated About Dining recognition across three consecutive years, Tenichi brings focused tempura execution under Chef Junichi Yabuki to one of Tokyo's most demanding dining addresses. Open daily from 11:30 am, it operates across lunch and dinner, positioning itself in the mid-to-upper tier of Ginza's specialist tempura houses.
Sapporo, Japan
Tenjiku Sapporo kiyota honten belongs to Sapporo’s soup curry conversation rather than Japan’s broader curry-rice lane. Its Tabelog Curry EAST 100 selections in 2019, 2020, 2023, and 2024 mark it as a serious address for the city’s spice-and-broth ritual, with a casual format that keeps the meal grounded rather than ceremonial.
Seoul, South Korea
Tenjimon in Seoul unites Chef Kim Dae-chun (TOC TOC) and Tokyo’s Chef Zaiyu Hasegawa (Den) in an intimate omakase celebrating Korean terroir—highlighted by a signature seasonal hot pot rice perfumed with amur wallflower and aster leaf.
Kagoshima, Japan
Tenjin Boumarushin gives Kagoshima’s soba scene a serious, locally grounded address in Tenmonkan, with recognition in Tabelog’s Soba WEST 100 for 2024 and 2025. The appeal is not luxury theatre but a disciplined buckwheat-noodle format, supported by sake and shochu, in a city better known to many travellers for kurobuta pork, seafood counters, and volcanic geography.
Hamamatsu, Japan
Hamamatsu’s tempura culture rewards small rooms where batter, oil, and local produce are handled in close view rather than hidden behind ceremony. Tenkin belongs to that counter-led tradition, with Tabelog Tempura 100 selections in 2023 and 2025, a compact format, and a price tier that keeps it closer to serious neighborhood dining than luxury omakase theater.
Hiroshima, Japan
Tenko Honten operates in Hiroshima's Yoshijima district, a residential pocket that shapes its identity as a neighbourhood-anchored Japanese restaurant rather than a destination-driven dining event. Recognised by Opinionated About Dining's Top Restaurants in Japan list in 2023 and holding a 4., it draws a local-weighted clientele under chef Ryousuke Ito, with split lunch and dinner sittings Tuesday through Sunday.
Kirishima, Japan
Tenku no Mori occupies a forested ridge above the Kirishima volcanic range in Kagoshima Prefecture, where three private villa suites with dedicated onsen sit against views of Mount Kirishima. The property operates around a farm-to-table Japanese cuisine program under chef Kai Horitzky, placing it in the small cohort of resort dining experiences where the surrounding landscape shapes every course. It holds a 4..
Nikko, Japan
Tenkyoya Genpei brings Nikko’s soba culture into a rural, ingredient-led register, pairing buckwheat noodles with tempura rather than temple-town spectacle. Its selection for Tabelog 100 Soba EAST 2025 places it among eastern Japan’s serious soba addresses, while the setting in Kiwadashima makes it a meal to plan around rather than a casual pause between shrines.
Osaka, Japan
Tenmasa places Namba’s everyday noodle culture in unusually sharp focus: udon, soba, and curry udon served from a compact counter in the city’s busiest south-side district. Its selection for Tabelog 100 Udon WEST 2024 gives the address a credible signal beyond convenience, while the format keeps the experience closer to Osaka street-level dining than destination tasting-menu ritual.
Tokyo, Japan
Tenmo belongs to Tokyo’s older tempura grammar: sesame-oil frying, seasonal sequencing, and a compact room split between counter and tatami seating. Its 2025 Tabelog 100 Tempura selection and long history place it in a serious Edo-style bracket rather than the theatrical luxury end of the category.
Kagoshima, Japan
Kagoshima’s shaved-ice culture has a local anchor in Tenmonkan Mujaki Amyu puraza ten, a station-mall offshoot of the city’s shirokuma tradition with cafe, kakigori and okonomiyaki formats under one roof. Its Tabelog 100 Cafe WEST 2025 selection places it in a credible regional cafe tier rather than a tourist-snack category.
Gluringen Goms, Switzerland
In the upper Goms valley, Tenne earns its Michelin Plate recognition through a commitment to Swiss alpine cooking grounded in local sourcing. The mid-range price point makes serious regional cuisine accessible without the formality of Switzerland's starred dining rooms. A 4..
Kitzbühel, Austria
Tennerhof Restaurant at Griesenauweg 26 sits within Kitzbühel's fine dining tier, where Austrian classics are handled with formal precision under chef Buriphat. The address is a short approach from the town centre, suited to guests already staying in the area.
Osaka, Japan
Tenpa brings Korean imperial cuisine into Osaka’s high-end dining conversation, with a 12-seat counter format and recognition in Tabelog 100 Asian cuisine / Ethnic cuisine WEST 2024. The experience sits in a rarefied tier defined less by casual access than by controlled capacity, formal pacing, and a category that remains relatively narrow in Japan’s luxury restaurant scene.
Osaka, Japan
Tenpei is a Chinese restaurant in Osaka's Sonezakishinchi district, open until 2 am most nights and ranked 24th on the Opinionated About Dining Casual Japan list in 2025, up from 30th the previous year. Late hours and a consistent upward trajectory in peer rankings make it a reference point among Osaka's Chinese dining options.
Osaka, Japan
Osaka’s counter-tempura culture becomes more specialised here, where tempura, Japanese cuisine and seasonal Matsuba crab sit inside a seven-seat format recognised in Tabelog 100 - Tempura - 2025. The drink programme is notable for sake, shochu and wine, with particular attention to nihonshu rather than a generic pairing model.
Osaka, Japan
Tenshin Kobo Kowloon puts Osaka’s dim sum and yum cha culture into a compact Tanabe setting, with counter seating and tatami tables rather than hotel-restaurant ceremony. Its 2026 Tabelog 100 selection for Chinese cuisine in WEST Japan gives it a clear trust signal, while the format makes the value case: focused Chinese cooking in a small room, not a sprawling banquet experience.
Kumamoto, Japan
Tensho Katahei places Kumamoto’s tempura conversation in a counter-only, reservation-led format, with soba and Japanese cooking folded into the same high-control evening. The restaurant was selected for Tabelog 100 Tempura in 2025 and 2023, and its JPY 20,000–29,999 dinner band puts it in a higher bracket than many local special-occasion rooms.
Osaka, Japan
Tenta sits in Osaka’s Sonezakishinchi/Kita-ku dining orbit as a high-price, membership-based Korean, Asian and ethnic restaurant with only 10 seats and two groups per day. Recognition on Tabelog’s Asian cuisine / Ethnic cuisine WEST 100 list in 2022, 2023 and 2024 places it in a narrower category than Osaka’s mainstream luxury counters.
Amagasaki, Japan
Tenteko Mukonosou ten belongs to Amagasaki’s everyday okonomiyaki culture rather than the destination-tasting-menu circuit. Its repeated selection for Tabelog’s Okonomiyaki 100 list, including 2025, gives it a clear quality signal in a category where local regulars, griddle technique, and ingredient handling matter more than ceremony.
Tokyo, Japan
In Bunkyo's Yushima district, Tentenkyokyo Umean keeps Edo-period tempura and soba tradition alive through an omakase format that lets diners shape their own meal. Shiba-shrimp tempura — a staple of the old shitamachi soba-shop counter — anchors the menu, carrying a culinary lineage that predates modern Tokyo. The ¥¥¥ pricing places it firmly in the considered mid-to-upper tier, accessible without the reservation gauntlet of the city's Michelin-weighted counters.
Villa d'Almè, Italy
A Michelin Plate-recognised estate restaurant on the edge of Villa d'Almè, Tenuta Casa Virginia pairs contemporary Italian cooking with produce from its own vineyards. At a mid-range price point, the menu leans into restraint rather than complexity, with freshwater fish adding a regional note. The terrace, set against a gentle hillside, makes it one of the more considered dining addresses in the Bergamo valleys.
Porto Torres, Italy
A Michelin Plate-recognised trattoria on the outskirts of Porto Torres, Li Lioni earns its 4., carefully aged cuts, and a porceddu that requires advance booking. The garden setting and informal atmosphere place it squarely in the tradition of Sardinian countryside dining, where sourcing and technique matter more than formal service.
Macchie, Italy
Tenuta del Gallo sits in the Umbrian countryside outside Macchie, holding a 2024 Michelin Plate for traditional local cooking rooted in Terni province. Michelin inspectors singled out the beef carpaccio with truffles and guinea fowl with chickpeas.
Hiroshima, Japan
A husband-and-wife tempura counter on Yoshijimanishi island in Hiroshima's Naka Ward, Tenyoshi operates a set-menu-only format that pairs the clean precision of tempura with sashimi and Japanese small plates. The format is intimate, the kitchen approach is disciplined, and the setting places it well outside the city's more tourist-facing dining circuit.
