Takiya

Tucked away on a quiet street in Tokyo lies a restaurant that’s pioneering a new type of tempura art. Pairing luxury ingredients, which follow a seasonal menu, with premium wines and spirits, Takiya prides itself in following an anti-traditional philosophy to provide revolutionary tempura. The owner, Tatsuaki Kasamoto, was previously the head chef at the Japanese restaurant Hinokizaka in the Ritz Carlton Tokyo, but since 2015 he has dedicated himself to his passion: creating groundbreaking new styles of this most classic Japanese dish. To do this, Kasamoto applies unique and complex techniques to ingredients such as truffles, caviar, beef, and cheese, which are enhanced when cooked in the tempura style. Substituted for the traditionally-used sesame oil, first-pressed safflower oil is used instead to highlight the inherent flavors of the ingredients. Every course starts off with light and crispy prawn tempura, followed by one of Kasamoto’s unique inventions. Challenge your tempura taste buds with the three different kinds of salt served throughout: matcha, curry, and plum-infused varieties.