Seiju

The austere, quiet refinement of the interior instils a feeling of peace. Yoshiaki Shimizu’s passion for tempura is inherited from the style of his mentor. Sparingly battered foodstuffs are fried in freshly pressed sesame oil to bring out their flavours. Two tiger prawns are served in succession, the first to convey the sweetness of the shrimp, the second, served almost raw, to highlight the difference in flavour. Pairing tempura with French wine is another unique touch.

• Tempura as a controlled craft exercise: Oil temperature, humidity, and batter thickness are treated as variables in the pacing of the meal.
• A two-prawn statement: The back-to-back tiger prawns are designed to read as a comparison, not repetition.
• French wine alongside tempura: The pairing programme pushes beyond the usual sake or beer rhythm.

• Freshly pressed sesame oil: The defining medium for the frying, kept clean through frequent replacement.
• Tiger prawns: Served twice in succession, first to emphasise sweetness, then cooked almost raw to sharpen the contrast.
• Mochi rice cake and dried mullet roe (karasumi): A signature pairing that turns tempura into something more like a composed bite.

One-star tempura specialist in Tsukiji, with counter dining built around careful control of batter, oil, and timing. The chef replaces oil frequently and fries in freshly pressed sesame oil, serving a traditional Tokyo-style progression that includes two tiger prawns cooked to show contrasting sweetness and near-raw delicacy. A signature novelty is mochi rice cake served with dried mullet roe.