Tempura Niitome

The unique and carefully crafted tempura from Niitome attracts tempura fans from around the world. Wrapped in a delicately crunchy batter coating, the prime "tempura" is served in a traditional Japanese-style room. The chef trained at “Tenichi,” one of the most famous tempura institutions in Japan. His goal is to create tempura that is different from others. As well as selecting the finest ingredients from notable locations such as Nagoya’s Yanagibashi Central Market and Tokyo’s Tsukiji Market, he makes direct contact with fishermen around Japan to secure the best kinds of seafood. Even the supporting components are of the best quality — the rice used at this restaurant is a special kind called the “Aichi no Kaori” rice, which is grown at the family farm of the chef's wife; the salt is from Okinawa, with a clean taste and a nice texture; the oil is from Takemoto Oil & Fat Co. and the chef will blend both Taihaku and Taikoku sesame oil, changing the ratio of the blend according to the ingredient. The beverage selection is also one-of-a-kind as master of wine Kenichi Ohashi himself chose one of the best sake and wine selections for this restaurant. In a quiet residential area of Izumi, Niitome is a simple and refined place to pass a pleasant evening, with a glass of wine and the sound of crackling tempura in the background.