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Tempura Aratamikawa
Tempura Japanese
Warm light and Taisho-era woodwork set the mood in this intimate tempura counter in Nishishimbashi. The chef trained under one of Japan's most rigorous tempura masters, and the framed certificate on the wall is in the mentor's own hand. Classic Edomae pieces, shrimp, sillago, conger eel, come out closer to grilled than fried, a controlled heat the style is known for. Some fish arrive unfried entirely, which is either heresy or the point, depending on your priors.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
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