Tempura Ayame

Tempura Ayame is a Michelin-starred tempura restaurant in Nagoya in the hands of its second generation owner, with the third generation in training. The chef trained at top shops in Tokyo before returning to his hometown to take over the family business. He uses a house blend of sesame and cottonseed oil to fry his ingredients, most of which are sourced fresh from the local markets each day. Classic dishes like prawn tempura are of course on the menu at Ayame, as well as offerings such as the signature sweet potato tempura with brandy. The entire premises is fresh and contemporary, with a comfortable and clean interior separated from the outside by a slate gray sliding door emblazoned with the restaurant insignia, and flanked by timber on one side. Just five seats are available at their counter, so be sure to make a reservation in advance if you want to be certain of landing a spot here.