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Shrimp stars in nearly every course at this quiet second-floor tempura counter in Motoazabu, a one-Michelin-star omakase where the craft was passed down from the chef's father. The batter stays faithful to tradition, but small imaginative moves keep it from feeling reverent to the point of dusty. The meal closes with kakiage, and yes, shrimp turns up again, which by then feels less like repetition and more like a running joke everyone is in on.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Kakiage
“The meal concludes with kakiage, tempura of mixed seafood and veggies, with shrimp appearing once more to take a bow.”
Michelin Guide
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