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Seiju
Japanese
A basement tempura counter in Tsukiji where the chef tracks oil temperature, humidity, and the mood of each ingredient with something close to ceremony. The training came from an old Akasaka master, and you can feel it in the rhythm of the meal, which runs distinctly old-school Tokyo. A Michelin star. The occasional mochi rice cake with dried mullet roe reminds you that old-school and unchanging are not quite the same thing.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tempura
“The flow of the meal is distinctly old-school Tokyo, yet the chef knows how to make his tempura unique with a few novelties, such as mochi rice cake with dried mullet roe.”
Michelin Guide
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