Tempura Mikawa

This hard-to-find restaurant on the pedestrian back streets of the Kayabacho district is where chef Tetsuya Saotome has, for 30 years, been transforming fresh seafood and vegetables into extraordinary tempura using perfect proportions of flour, water and oil. His style is classic Edomae, which, during the Edo era (1603–1867), referred to the practice of using only seafood found in Tokyo Bay and vegetables grown locally. Saotome also adjusts the blend of frying oil according to the season.

We Loved

Tempura made with fresh shrimp, kisu (whiting), and anago (conger eel).