Tempura the texture of autumn leaves made with top ingredients from the fertile Shizuoka Prefecture (home to Mount Fuji) is served at a seven-seat bar with excellent views over the open kitchen. Every morning, Takeo Shimura heads to Japan’s leading fisheries, located nearby on Suruga Bay, to source the likes of big fin reef squid and succulent deep-fried tiger prawns. The set menu typically begins with sashimi, before moving on to around 15 pieces of tempura, including the signature cutlass fish with shaved radish dipping sauce. Shimura also treats vegetables with admirable respect, not allowing anyone in the kitchen to handle them until just before they're due to be served.
- Tasting menu from $185
- Lunch and dinner: Tues – Sun
- +81 54 273 0703
2 Chome-5-12 Takajo, Aoi-ku, Shizuoka, 420-0839