Menu to Taste

Mikawa Zezankyo

Tempura · Tokyo · Chef Tetsuya Saotome

Awarded 17.5/20 by Gault&Millau and a consistent Tabelog Bronze winner, Mikawa Zezankyo in Tokyo is helmed by Chef Tetsuya Saotome. This Edomae tempura master applies a scientific approach to dehydration, creating exquisite dishes like tiger prawns and his renowned light kakiage. Each piece is a testament to his precise artistry.

Fukagawa, Koto-ku, Tokyo, Tokyo

Menu

Tasting Menu

  • Private Room Omakase (29700)
  • Dinner Omakase (30000)
  • Lunch Omakase (15000)
  • Dinner Omakase Tempura (20000) — Full course with premium seasonal tempura.
  • Lunch Tempura Course (26400) — Eight-piece tempura with rice.
  • Counter Course Price (26400)
  • Counter Omakase (26400)

Dishes

  • Kisu — Whiting fish with delicate texture.
  • Shiso Leaf — Fragrant perilla leaf.
  • Shiitake — Juicy mushroom.
  • Satsumaimo — Sweet potato, caramelized edges.
  • Kakiage — Mixed vegetable fritter.
  • Shishito — Green pepper, mild and sweet.
  • Kuruma Ebi — Tiger prawn, sweet and crispy.
  • Another reported total was (22010)
  • Anago — Sea eel, light and fluffy.
  • Renkon — Lotus root with crisp bite.

Cocktails

  • Ozeki One Cup (800) — Traditional house sake.
  • Hakkaisan Tokubetsu (1400) — Clean Niigata sake.

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience and classic service.

Phone: +81 3-3643-8383

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