Osaka

Numata So

ぬま田　奴

Located just a ten-minute walk from the original Numata, Numata So extends the spirit of the award-winning parent but with a more relaxed atmosphere. In the comfort of private rooms, small groups and families can relax and indulge in the experience of high-end tempura here. The omakase offers Numata signatures such as Kuruma prawns and fresh vegetable tempura, bringing you rich flavors of the season.

Numata So opened in January 2024 in Kitashinchi as a place for Numata’s apprentices to showcase the craft that they’ve inherited from founder Kazuya Numata. The restaurant’s name, So, meaning “two” in Japanese, reflects the idea that the cuisine here replicates the culinary philosophy of the flagship restaurant.

The two private dining areas at Numata So offer an intimate and private setting for the guests. The main counter has eight seats, set around the open kitchen with a deep frying pan at its center. The private room can accommodate up to 7 guests, which is also set up with a low counter where guests can watch the chefs the tempura right in front of them.

“We hope it will be a place for family celebrations,” the team says, adding that they welcome guests with young children. They offer a dedicated “children’s omakase set,” with an appetizer, four tempura courses and a small rice bowl.

Numata So’s kitchen is led by head chef Takahiro Yamagata, with private room service overseen by deputy head chef Akihiro Kaneko. Yamagata trained for years under Numata, mastering the techniques that define his sophisticated craft. Kaneko joined the group after finishing culinary school and rose through the ranks, eventually serving as head chef of Tenboshi before joining the team at Numata So.

Numata’s apprentices

Numata So offers seasonal omakase courses for both lunch and dinner. The experience begins with a curated selection of appetizers, such as vinegared vegetables and sashimi, followed by a dozen tempura courses, kakiage or deep-fried soba noodles and a rice course.

One of the signature appetizers here is steamed snow crab, topped with uchiko roe and a delicate urui jelly. Served in an elegant Tenma Kiriko cut-glass bowl, the dish captures the season’s essence with elegance.

For the first tempura course, the chefs proudly present Kuruma prawns, a Numata signature. The dish is served in three parts: first, the heads are fried in low-temperature oil until crisp. Then, the first body is cooked light and rare and the second more well done to offer a comparison of different textures.

Next comes butterbur tempura, a celebration of spring. Picked just beneath the melting snow, the butterbur unfurls like a blossom in the oil, yielding a crisp and featherlight bite. Kisu, or whitebait, from Awaji Island, is lightly fried to preserve its sweetness and delicate flake. Slightly larger than usual, the fish offers a clean finish and satisfying texture.

Conger eel is sliced just before frying. The fragrant aroma rises from the oil in wisps of steam. Often sourced from Tsushima or Korea, the eel is served with freshly cooked Niebana rice from a donabe clay pot. A seasonal rice dish is served at the end of the meal. On the day of our visit, the rice was cooked with wild garlic and grouper, combining flavors of the earth and seas. Other variations throughout the year might include mushrooms, lily root or mountain vegetables, all expressing the unique signature of the month.

INGREDIENTS
Seasonal ingredients are sourced directly from trusted regions and producers across Japan. Seafood, such as Kuruma prawns and tilefish, is delivered fresh from owner Numata’s hometown of Amakusa in Kumamoto Prefecture. Produce such as udo, broad beans, scallops, conger eel and cherry shrimp bring fresh seasonal flavors to the counter.

In addition to sake, beer, shochu, champagne and a wine list of rare vintages, the non-alcoholic offerings include a selection of Chinese, Taiwanese and Japanese teas, as well as homemade ginger ale. Champagne and wine are available by the glass or bottle, allowing guests to enjoy pairings that suit their liking.

CHEF

The Team

Takahiro Yamagata, born in Hyogo Prefecture, developed his passion for cooking from an early age. After graduating high school, he trained at various Japanese restaurants in Nagano, Nara and Osaka over a span of 17 years. He joined Numata at its original location in Tenjinbashisuji, later enhancing his experience at a fine-dining restaurant. He returned to the group in 2022 to help with the relocation of Numata, and now heads Numata So as head chef.

“I've always aspired to grow as a chef,” he reflects. “My experiences at traditional ryotei and kappo cuisine taught me to be flexible and creative. Now, I want to refine those skills further as I lead this restaurant.”

Akinori Kaneko, originally from Niigata Prefecture, also discovered his love for cooking early in life. After graduating from a culinary school in Osaka, he joined Tenboshi and began working under Numata. By his fifth year, he had become head chef of Tenboshi. In 2024, he was appointed deputy head chef of Numata So. Here, he oversees the private room experience. “These rooms offer a unique chance to enjoy tempura in a relaxed and personal setting,” he says. “We want our guests to feel at home.”

VISION
Looking ahead, Numata So aims to build on the legacy of the Numata group with a focus on quality ingredients and refined culinary expression. The team regularly meets to experiment with new recipes as a way to foster collaboration among chefs. Chef Numata’s vision is simple yet powerful: “I want everyone to thrive.” That includes both the guests at the counter and the team behind it.

VEGETABLES

Fresh vegetables are sourced from farms across Japan, with each season bringing its own treasures. In spring, chefs highlight alder buds, koshiabura and bamboo shoots. Summer ushers in sweet corn, asparagus and zucchini, while autumn brings earthy matsutake, maitake and morels. In winter, root vegetables like lotus root, carrot, and lily bulb take center stage.

Most vegetables arrive at the restaurant untrimmed to keep their freshness. “Once cut, they begin to lose vitality,” says Numata. “I slice them right before frying, in front of guests. This helps keep the natural flavors, moisture and bitterness until right before they are served.”