Menu to Taste

Seiju

Tempura · Tokyo · Michelin One Star · Chef Yoshiaki Shimizu

Awarded one Michelin star, Seiju in Tokyo is helmed by chef Yoshiaki Shimizu. The Edomae tempura menu features fresh market seafood and seasonal vegetables coated in light batter and fried in cold-pressed taihaku sesame oil. Diners sit around a traditional cypress counter near Tsukiji.

Minato-ku, Tokyo, Tokyo

  • One Star

Menu

Tasting Menu

  • Tempura Omakase (25000) — Chef's full tempura omakase featuring seasonal vegetables, seafood, and the chef's signature items served course by course at the counter.

Dishes

  • Kuruma Ebi (Tiger Prawn) — Fresh tiger prawn, the classic opening to a tempura course, crisp exterior and sweet interior.
  • Kisu (Japanese Whiting) — Delicate white fish with light batter preserving its subtle flavor.
  • Anago (Sea Eel) — Conger eel tempura, tender inside with crispy exterior.
  • Megochi (Flathead) — Meaty flathead fish with satisfying texture.
  • Ayu (Sweetfish) — Seasonal sweetfish from pristine rivers, delicate and aromatic.
  • Shiso Leaf — Aromatic perilla leaf, crisp and refreshing palate cleanser.
  • Satsumaimo (Sweet Potato) — Thick-cut sweet potato, caramelized sweetness and fluffy interior.
  • Hotate (Scallop) — Hokkaido scallop, sweet and succulent with light batter.
  • Kakiage — Mixed vegetable and seafood fritter, crispy and complex.
  • Renkon (Lotus Root) — Crunchy lotus root with honeycomb texture.

The Experience

Built around the chef's counter. The meal is structured around an omakase experience. A good fit for dining solo.

Phone: +81 3-3546-2622

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