Tempura Yaguchi

Japanese · Tokyo · Michelin One Star · Chef Yaguchi

A tempura counter in Tokyo where chef Yaguchi's masterful technique transforms seasonal ingredients into crisp, ethereal bites. Each piece — prawns, vegetables, white fish — emerges from the oil with a gossamer-thin coating that shatters at the lightest touch, served immediately at the counter.

Tokyo, Tokyo

• One Star

Menu

Tasting Menu

• Dinner Omakase Course (20000)
• Dinner budget (20000)
• Lunch budget (10000)
• Omakase (counter, chef's selection) (20000)
• 10-Course Omakase (20000)
• Tempura Omakase (48000) — Tempura omakase. JPY 48,000 per seat.

Dishes

• Shiso — Perilla leaf tempura
• Kuruma Ebi — Tiger prawn tempura
• Kisu — Japanese whiting tempura
• Anago — Conger eel tempura
• Kakiage — Mixed shrimp and vegetable fritter
• Ebi Head — Deep-fried shrimp head
• Nasu — Eggplant tempura
• Renkon — Lotus root tempura
• Satsumaimo — Sweet potato tempura
• Seasonal Vegetable — Seasonal vegetable tempura

Wines

• Course + 2 sake pairings (per reviewer) | ~ (31000)
• Daiginjo Sake (2000) — Premium sake selection

$$

Related restaurants

• Award-winning restaurants in Tokyo
• More from chef Yaguchi
• Kyobashi Tempura Fukamachi — Tokyo (1 Michelin stars)
• Tempura Yamanoue — Tokyo
• Tempura Miyashiro — Tokyo (1 Michelin stars)
• Tempura Motoyoshi — Tokyo (2 Michelin stars)
• Tenichi — Tokyo