Fingers pinching thin tempura batter above a copper pot with golden oil
Lotus root cross-section backlit like stained glass showing intricate lace pattern
Close-up of oil beading on a shiso leaf with warm directional light
Chef's hand carefully placing a piece of tempura with bamboo chopsticks

Tempura

Omakase · Tokyo

Steam curling off a freshly fried shrimp tempura against black slate surface
Macro shot of tempura batter texture with golden cracked porcelain appearance
Close-up of rice bran oil surface with fine bubbles around a submerged vegetable
Handmade washi paper with a single prawn tempura piece placed with quiet precision
01

Rice bran oil.
One eighty degrees.
Nothing else matters.

✦

Tempura is not frying. It is a conversation between water, heat, and restraint — a batter so thin it becomes the ingredient's second skin rather than a coat. Each piece is fried once, served once, eaten at the moment the steam still rises.

Twelve seats. One counter. The chef faces you across three feet of hinoki cypress, and every movement is yours to watch. Nothing is hidden. Nothing is rushed.

12seats

Counter only — no overflow, no waiting list beyond six months

180°celsius

Rice bran oil, checked every three minutes throughout service

2hceremony

Each omakase course runs without interruption or repetition

02

Lotus Root

Harvested from Ibaraki Prefecture in October. Muddy, imperfect, heavy with starch. In oil it becomes a lace disc — each aperture a window, its cross-section golden as stained glass.

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Whole lotus root, muddy and imperfect with earthy skin still attached
Raw · Hasu
Crisp golden lotus root tempura disc showing intricate lace pattern backlit
Tempura · Fried Once
03

Kuruma Prawn

Landed same morning, Nagasaki. Translucent and curled, alive in the pan. The batter cracks like porcelain when it hits the oil — arched, barely touched, sweet flesh visible through the shell.

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Raw translucent kuruma prawn curled naturally, fresh from Nagasaki waters
Raw · Kuruma Ebi
Arched prawn tempura with cracked porcelain batter, golden and precisely fried
Tempura · Arched
04

Kakiage

The final piece. Shredded burdock, mitsuba, and sakura shrimp bound by the thinnest possible batter. A nest, not a fritter. It arrives upright on washi paper and must be eaten in two bites.

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Raw burdock, mitsuba herbs, and sakura shrimp ingredients for kakiage
Raw · Kaki-age
Golden kakiage nest tempura standing upright on handmade washi paper
Tempura · The Finale
✦

Nine pieces. Two hours.
One seat at the counter.

The February course is available now. Ninety days of reservations open on the first of each month.

05

Reserve Your Seat

The counter seats twelve. Reservations open ninety days in advance. We hold each seat for fifteen minutes — please arrive on time.

Reservations held for 15 minutes past booking time