Tempura Ginza Onodera Higashiginza

After starting his career in Tempura Yoshino in the Hilton Odaiba, Chef Kazutaka Okuyama spent 13 years as a kaiseki chef in a Tokyo hotel before coming full circle back to his first love: tempura. Making use of the knowledge he acquired over almost a decade and a half, he prepares and offers up tempura dishes that reflect the best of each of Japan’s seasons. Ever the perfectionist, Chef Okuyama visits the market every day to personally select the ingredients, from seafood and vegetables to even oil and flour. As such a key component of the tempura-making process, the oil is especially important to Chef Okuyama: only 100-percent Taihaku white sesame oil made from raw, untoasted sesame seeds is used in his fryers, giving the ingredients a light and crunchy texture. Even the restaurant’s signature hairy crab tempura is prepared differently according to season—Chef Okuyama wants to ensure that his guests experience this delicacy in the best possible way. This sense of perfection extends to even the restaurant environment. The Higashi-ginza outlet immerses guests in a sense of luxury, with its marble countertop and fine tableware. Tempura and champagne may seem like odd bedfellows to the inexperienced, but Onodera Higashi-ginza regulars know that there’s no better combination, especially when left in the capable hands of the restaurant’s expert sommelier. ※ Children younger than elementary school age are not permitted on the premises. Children aged elementary school and above are required to order a course.