A tempra in Azabu Juban, diners can savor carefully selected seasonal ingredients and Wagyu fillet tempura fried in first pressed safflower oil.
The restaurant is located one street off of Azabu Juban's main shopping area and was opened in summer, 2015, after Mr. Kasamoto who served as head chef in charge of tempura and kaiseki at The Ritz-Carlton Tokyo decided to go solo. The restaurant's interior is bright with a white-theme, and the only thing served is a course selected by the owner himself. Diners are able to sample the season's most exquisite ingredients served up as tempura, and in order to maximize the inherent flavor of the ingredients, only first press safflower oil is used. Kasamoto succeeds in creating tempura that is light, crispy, and without the smell of oil. Among the tempura served is also Wagyu filet. It is an exceptional dish not found elsewhere that uses the tempura technique to expresses the delicious flavor of lean meat characteristic of beef. The appetizers and salads are also equally as delicious as the main tempura dishes. Equipped with private dining rooms and with service in English available, it is an ideal restaurant for entertaining guests from overseas and for meals with close friends.
※Being listed on this English-language website does not necessarily mean that a restaurant has the ability to provide services in English. There are cases where English language service is a possibility as well as cases where it is not.
Tempura Takiya (天麩羅 たきや) ’s Information