Roppongi Hills brings you premium dining with its many renowned restaurants, of which "Ten Soso" is the only restaurant specializing in tempura. Head chef Keita Sato trained for 11 years at "Yamanoue", a famous restaurant serving tempura and other Japanese cuisines in Yamanoue Hotel (Hilltop Hotel), Ochanomizu. He then joined "Tempura Kondo", a Michelin 2-star restaurant that is said to serve the absolute best of tempura. He spent an additional 12 years training there, learning Kondo’s rich range of ideas in the process. Then, in 2011, he joined Kiwa Corporation Co., Ltd., working at Tenmaru in Marunouchi before becoming head chef at "Ten Soso" at the time of its opening.
Tempura is the kind of dish where the character of the ingredients comes through directly, and so it is important to first focus on the quality of the ingredients themselves. Fish from the Sasebo–Kujukushima area in Nagasaki Prefecture and oysters from Nagasaki are purchased fresh each day; carefully selected ingredients from around the country such as Kumano Jidori chicken and branded vegetables like Gorojima Kintoki sweet potatoes or Kyoto carrots are also purchased. The ingredients are prepared by either cooking them live, letting them sit for a while, or steaming them in order to bring out each ingredient's flavor to the maximum degree.
Eggs are not used in the tempura batter, and "Ten Soso" is also particular about frying its tempura to be light and almost white in color, what Japanese would describe as "hagoromo." We especially recommend trying the Edomae no Anago, the conger eel tempura that is one of the numerous tempura dishes available on the menu. First, individual differences in the conger eels, which are prone to fishiness or muddiness, are ascertained. They are then cooked in a highly skilled manner that goes so far as to consider the temperature of the oil, the way of working with the batter, and the deep-frying method, all to transform this ingredient into the absolute finest quality of tempura. To accompany the food, "Ten Soso" stocks a wide variety of alcohol, not only Japanese sake and shochu but also wine and champagne.
The interior is decorated in the sukiya style, with a sense of the wabi-sabi aesthetic that is uniquely Japanese. If visiting as a couple or with friends, we recommend sitting at the counter, where you can experience the thrill of watching the tempura being deep-fried right in front of you. "Ten Soso" is equipped with tables and private rooms in a relaxed atmosphere. Recommended for business entertainment and meals enjoyed with a small group of people.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Directly connected to Roppongi Station, Exit 1C(Tokyo Metro Hibiya Line)