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A basement tempura counter in Ebisu where the chef taught himself the form by eating his way through every style he could find, which gives the menu a restless, self-invented quality. Batter traps tiny air bubbles and fries in fresh-pressed sesame oil, so each piece lands lighter than expected. Produce and seafood travel up from Shizuoka and Suruga Bay, and the meal closes with a cup of Kakegawa tea.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Kakegawa tea
“A cup of Kakegawa tea is served after the meal.”
Michelin Guide
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