Kitashinchi Tempura Bonji

Meticulous, peerless, and intimate, Kitashinchi Tempura Bonji showcases why tempura is a culinary art in its own right, far beyond ordinary fried food. A sister restaurant to the revered Kitashinchi Kushikatsu Bon, the kitchen team has created a love letter to tempura with an omakase menu that feels like a journey through the Japanese seasons and regions. Don’t expect the ordinary here. Settle around the wooden counter and watch as the chef dips a medley of ingredients into the copper frying pot: Japanese Black beef chateaubriand and fresh seafood, the kind you'd expect from a sushi restaurant. Its crispiness comes from the restaurant's signature cottonseed oil — known as the “king of oil” — and a simple, no-frills batter. Dishes change with the seasons but may include perfectly tender tempura topped with tuna sourced from the prestigious Yanayuki wholesaler in Toyosu Market or locally raised Kawachigamo duck roasted and served in Arita-ware from Saga Prefecture. The entire cooking process unfolds live in front of an L-shaped counter, with a large picture window offering a stunning view of the city. This is a destination that honors tempura through painstaking craftsmanship.