Tempura Ten Soso Roppongi Hills

Chef Keita Sato spent the first part of his career working at high-end restaurants in Tokyo’s Kanda and Ginza districts. Nowadays, you’ll find him at his very own Tempura Ten Soso in Roppongi Hills. Here, he serves tempura of the highest quality, using only fresh ingredients such as oysters from Nagasaki and vegetables from Ishikawa and Kyoto, which he meticulously inspects himself. The tempura at Ten Soso is unusual in that it is made without eggs: the chef is particular about making sure the tempura is light and white in color. The interior of the restaurant is decorated in sukiya style, with both counter-seats and private rooms available. To get the best tempura experience with family or friends, the counter seats are recommended — so guests can see the tempura being made right in front of them. A range of Japanese wines and sake is available to pair with the meal.