Nihonbashi Tempura Uoshin

Restaurant Details

Nihonbashi Tempura Uoshin’s origins as a fish store in Akasaka 130 years ago likely explain its deep commitment to seasonality. Tempura has been its vessel for decades, solidifying its place as a stalwart venue even after opening a sister store in Azabu-Juban.

While the Azabu-Juban location blends tradition with cosmopolitan flair, the Nihonbashi branch embodies the soul of its historic neighborhood, surrounded by century-old establishments.

The evening unfolds at the low-lit counter, where guests take in the multisensory experience: the aroma of freshly fried tempura, the gentle crackle of oil, the sight of tempura made right in front of diners and the serene rhythm of dining. Each delicate tempura, from shrimp to vegetables, is lifted from the copper pot and placed directly in front of guests.

Seasonality dictates the menu. Summer, for instance, brings ayu (sweetfish) lightly coated in Uoshin’s signature pale batter, while autumn might bring earthier mushrooms. The meal closes with a heartier dish, such as tendon, a tempura rice bowl, or kakiage over rice, drizzled with a special sweet soy sauce.

Dining here is almost meditative, guided by the chefs’ precise, choreographed movements. Japanese calligraphy frames the counter, and small details, from washi-covered windows to the daily menu on wooden panels, transport diners into the refined world of high-end tempura dining.