Tentempura Uchitsu

Among the tempura lovers of Tokyo, the name Uchitsu prompts wide smiles. This Shibuya restaurant opened in 2008 and got its first Michelin star the year after. In 2014 it earned its second Michelin star, placing it among the top-rated eateries in the city. The owner-chef spent 12 years training at Hotel Nikko’s tempura restaurant Yoshino, before deciding to go it alone. He serves seasonal varieties of tempura, with only a little salt to season. This allows the natural flavors of the ingredients, sealed inside the crispy tempura batter, to shine. Sashimi and raw vegetable dishes are also served to break up the pacing of the meal. Sake and wine pairings are also available too. Expect excellent deep-fried seafood pieces such as oysters, sweetfish, and crab in the shell. Another highlight is the kakiage (shredded vegetable tempura), served with soba noodles and dashi broth. Perhaps the best thing about Uchitsu is the service. The chef is happy to modify his course menus to fit his customer’s needs and preferences — rare for such a high-class restaurant!.The ultimate aim here is pure customer satisfaction, so diners can expect to leave feeling like they got excellent value-for-money, and one of the best tempura meals of their lives. Michelin Guide: 2009, 2024 - 1 Michelin Star 2014 - 2 Michelin Stars