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A tempura counter in Nara where the chef came up through ryotei training before dedicating himself to the fry. The omakase moves in alternating seafood and vegetable courses, with cottonseed oil keeping the batter notably light. Sea bream fried with its scales pressed into pine-cone ridges is the kind of detail that makes you sit up. Eel and venison show up too, for a chef clearly not content with the standard repertoire. The meal closes with tencha, tempura over rice flooded with fresh-brewed dashi.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Matsukasa-age
“The chef’s craftsmanship shines in works such as matsukasa-age, or crispy-scaled fried sea bream, and items cured with kombu.”
Michelin Guide -
Tencha
“Tencha, tempura on rice with the first brewing of broth poured over, wraps up the meal.”
Michelin Guide
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