Mikawa Zezankyo

Japan’s native Shinto religion has a god for every mountain, lake, rock, and river. It’s no wonder then that the country also has a god of tempura. His name is Miwaka Zenzankyo — a true living legend on the Tokyo food scene. At his restaurant in Koto-ku in east Tokyo, he creates tempura using a traditional style with its roots in the practices and ingredients of the 19th century. The omakase (chef’s choice) meal consists of a series of seafood and vegetable tempura pieces, as well as several small soups. The sea eel is a house specialty, which Zenzankyo-san cooks to perfection to leave the outer layer of batter and skin crisp, while the flesh inside stays irresistibly juicy and soft. An audience with the patron saint of deep fried treats doesn’t exactly come cheap, but if offered the chance you’d be a fool to pass up on a chance to watch a true master at work.