Tempura Yamanoue, which first opened in 1954 in Ochanomizu's historic Hilltop Hotel, opened a new branch on the 13th floor of GINZA SIX in 2017. Head chef Masanori Teraoka joined the Hilltop Hotel in 2000, and worked at the main branch and Roppongi Midtown branch before bringing his skills to the Ginza location.
The top-class food and service offering derives from the restaurant's roots in the Hilltop Hotel, which is known for excellent hospitality and sophisticated service. "The essence of tempura is enjoying good ingredients prepared simple," says Chef Teraoka about his cuisine. "That's why it's so important to not only have skilled chefs but also to find the highest-quality ingredients." One technique he has maintained from the main branch is to store ingredients in an ice refrigerator to keep them fresh. In Ginza, however, he also seek to go further by examining the fundaments of ingredients. For example, many vegetables are grown to a standard size. The standard, however, is not always the best size. Just like Japanese angelica sprouts and new maitake mushrooms, they are best cooked in smaller size in tempura cuisine. At the Ginza branch, they continue to try new things, such as specially ordered vegetables from Kyoto farmers that have been picked before their normal harvest time, hoping to create new value for these vegetables. Also, it's worth paying attention to Chef Teraoka's innovative culinary techniques, such as salt made with homemade powdered soy sauce. The drink menu features a wide selection of wine, champagne, sake, and shochu. Since the Hilltop Hotel manages various restaurants, they have many sommeliers and masters of sake preparing a rich variety of drink options for the restaurant to pair well with tempura. The selection includes pairings as well as at least 7 kinds of wine available by glass.
The modern and bright atmosphere of the restaurant has counter and table seating, as well as private room with tables and private room with counter that has an exclusive entrance. The restaurant's spirit of hospitality can also be seen in the carefully-curated interior, which features a counter made with 250-year-old solid white cedar as well as chairs and tables that were handcrafted by Japanese cabinetmakers. Service is also available in English and Chinese for oversea guests. "We also welcome young diners and groups with children," says Chef Teraoka. Please enjoy the traditional flavors and hospitality of this new rising star in Ginza.
*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.
A 2-minute walk from Ginza Station, Exit A3 (Tokyo Metro Ginza Line, Tokyo Metro Marunouchi Line, Tokyo Metro Hibiya Line)