Tempura Kitagawa

Chef Naohiko Murata applies refined Edomae frying techniques to a menu that incorporates aged ingredients, such as slow-cooked soft anago and cured shrimp. Sitting at the counter is a close-up sensory process where you follow the shifting heat, rising aromas, and sounds of the oil. The courses can be fish- and vegetable-focused with no shellfish, featuring a standout signature tachiuo (beltfish) tempura.