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Ginza Kitagawa
Japanese
Counter kappo in Ginza where the defining trick is oil used as a cooking medium well beyond frying: raw fish is par-cooked in it using a technique called aburadoshi, which reads stranger than it tastes. The young kitchen team moves fast, the owner keeps things looser than the address might suggest, and tempura lands still sizzling from the fryer in front of you. One Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tsukuri
“Tsukuri are par-cooked in oil, in a technique known as aburadoshi.”
Michelin Guide -
Tempura
“Tempura is fried before your eyes, so their aroma and sizzle reach you before the food does.”
Michelin Guide -
Kakiage
“Kakiage, tempura shrimp over rice in a clay pot, draws the meal to a close.”
Michelin Guide
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