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An omakase tempura restaurant on the second floor of a Tenjimbashi building, where a husband and wife run the counter as a genuine team: he fries, she brings in takiawase and hand-made oden between courses, and together they work through the dashi dishes. The menu shifts with the season, pike conger giving way to crab as the year turns. The whole operation has the easy rhythm of two people who have been finishing each other's sentences for a very long time.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Crab tempura
“in winter, crab tempura comes with pureed soup of lily bulb.”
Michelin Guide
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