Takiya Tempura

Tokyo, Japan

Tucked behind a traditional noren fabric divider is this delightful tempura joint, the home of chef Kasamoto Tatsuaki, who trained for years at the Michelin-recognised Kitcho in Osaka before becoming a head chef at the Ritz-Carlton Tokyo. Now he's struck out on his own. Hidden away down a side street, the restaurant is a vision of blonde woods, copper tempura grills and artisan pottery. If you're lucky enough to get one of its 14 seats, you're in for a treat. For starters, pâté of monkfish liver makes way to a trio of mountain vegetables with bonito powder, and Hokkaido crab with marinated firefly squid. The tempura course features prawn head, broad beans, garfish, abalone, asparagus and scabbard fish, all sourced from around Japan and encased in a delicate batter made with safflower oil, which is light as a feather and compliments the flavours rather than fighting them. Some of the best tempura you'll taste, enhanced by a detailed wine list.

Key Information

• Tasting menu from $306
• Dinner: Mon – Sun
• 81 3 6804 1732

Location

2 Chome−8−6 Azabujuban, Minato-ku, Tokyo, 106-0045