Takiya Tempura

Tokyo, Japan

Tucked behind a traditional noren fabric divider is this delightful tempura joint, the home of chef Kasamoto Tatsuaki. If you're lucky enough to get one of its 14 seats, or a place in the private dining room, you're in for a treat. For starters, pate 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. Some of the best tempura you'll taste.

Key Information


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