Nakagawa

A hidden gem revered by culinary professionals and ingredient experts, this restaurant is helmed by seasoned tempura master Takashi Nakagawa, who trained for 17 years at Mikawa Kayabacho. Nakagawa, a thoughtful and analytical chef, even authored The Science of Tempura.

His cooking follows the Mikawa style, where tempura is quickly fried at high temperatures to achieve a golden crust with a rare center. While his curiosity once led him to experiment with unconventional ingredients like flounder and sea bream, he eventually returned to the fundamentals of traditional Edo-style tempura, focusing on the 'necessity of frying.'

The specialties here—shrimp, eel, and scallops—are executed with such quality that it’s clear why this restaurant is held in high regard among professionals. For us, the seasonal tasting of matsutake mushrooms in fall is a favorite. This is a standout establishment in the world of classic tempura, and one we'd visit monthly if possible.