Committed to the craft for more than two decades, Chef Kazuki Yaguchi’s passion is to offer the highest quality tempura using techniques that have been passed down by masters before him. Coated in light and crisp batter, fresh shrimp and sea urchins are fried to perfection in front of your eyes. Located in the old entertainment district of Ningyocho, Tempura Yaguchi is the perfect spot to enjoy an authentic evening of Edomae-style tempura.
Trained under master chef Tetsuya Saotome of Mikawa Zezankyo, Yaguchi’s knowledge of tempura is top class, allowing him to perfect the simple art of deep frying. At Tempura Yaguchi, his vision is to overlay his own aesthetics onto the traditional cuisine by incorporating new ingredients to the repertoire.
The restaurant is situated in the cultural district of Ningyocho, a town that flourished during the Edo Period with theaters and puppet shows. Surrounded by other established restaurants and stores, its location reflects the chef’s appreciation for cultural traditions.
Inside, the restaurant is full of atmosphere, furnished with classic designs and artifacts. The curved counter that hugs around the open kitchen is the chef’s favorite, inviting every guest to gaze over as he prepares and cooks each dish. The wooden ceiling is set with an intricate mesh pattern called ajiro that looks like a weaving basket. The walls are decorated with Ise katagami paper stencils used for dyeing textiles.
A drinks menu is small but selective with vintages that pair beautifully with deep-fried tempura. Local sakes are dry and light. The champagne comes from Guy Charlemagne, while the white wines are picked from Alsace and New Zealand. Whiskey highball is another delicious choice to cleanse your palette.
