Here are three unique and unconventional aspects of the Michelin-starred restaurant Shunkeian Arakaki in Tokyo:

1. Incorporation of Okinawan Ingredients in Tempura
Chef Kaname Arakaki, originally from Okinawa, uniquely incorporates Okinawan ingredients such as sponge gourd, green papaya, island carrots, sea lettuce, and dragonfruit into his tempura dishes. This fusion of Okinawan flavors with traditional Tokyo tempura is a distinctive feature that sets the restaurant apart. The use of these rare island ingredients alongside locally sourced fish from Tokyo Bay creates a special culinary experience.

2. Intimate Setting with Only 8 Counter Seats
Shunkeian Arakaki offers an exclusive and intimate dining experience with only 8 seats arranged in an L-shaped counter. This small size allows for a personalized omakase service, where the chef serves tempura pieces one by one, enhancing the connection between chef and diner. The restaurant's decor includes a shamisen (three-stringed Okinawan lute) and a pot of awamori (Okinawan rice liquor), reflecting the chef’s heritage and adding to the ambiance.

3. Multi-Course Omakase Focused on Seasonal and Local Ingredients
The restaurant specializes in a multi-course omakase menu that changes with the seasons, emphasizing fresh, locally caught seafood such as sillago and conger eel from Tokyo Bay. The meal is a long-form tasting experience where each tempura piece is carefully paired with different seasonings to highlight its unique flavor. The chef’s background in kappo cuisine also means the tempura is often preceded by traditional Japanese appetizers, offering a refined and varied meal progression.

These elements combine to create a Michelin-starred dining experience that is both deeply rooted in Okinawan culture and Tokyo’s local seafood traditions, delivered in a highly personalized and intimate setting.

The most honored or signature ingredients at the Michelin-starred restaurant Shunkeian Arakaki in Tokyo reflect the chef's Okinawan heritage and focus on seasonal, locally sourced produce, especially for their tempura dishes. Key ingredients include:

• Okinawan Carrots: These are unique to Okinawa and bring a distinct sweetness and color to the tempura, highlighting the chef's roots and adding a regional touch to the dishes.

• Green Papaya: Used as a vegetable ingredient, green papaya adds a fresh, crisp texture and subtle flavor, often incorporated into tempura or appetizers.

• Sea Lettuce: This sea vegetable is another Okinawan specialty ingredient, contributing umami and a delicate oceanic flavor to the dishes.

• Locally Caught Seafood (e.g., sillago, conger eel): Fresh fish from Tokyo Bay such as sillago and conger eel are staples in the tempura course, showcasing the restaurant's emphasis on freshness and seasonality.

• Kinmedai and Nodoguro (Blackthroat Seaperch): These prized fish are prepared as tempura, sometimes wrapped in yuba (tofu skin) and rolled with nori and umeboshi (pickled plum), creating signature dishes that combine texture and complex flavors.

These ingredients are carefully selected and prepared in a multi-course omakase style, with tempura served in two rounds and finished with choices like shrimp tempura rice bowl or tempura tea. The use of Okinawan elements alongside premium Tokyo Bay seafood defines the restaurant's signature culinary identity.

Shunkeian Arakaki Tasting Menu

• Omakase (chef's choice) tempura tasting menu available at the restaurant. Prices not specified.

A La Carte Options

• Rolled cuttlefish tempura: ¥ unknown
• Sea salt from Okinawa: ¥ unknown

Course Menus

• Lunch: €102.03-168.05 (Tempura Ono)
• Dinner: €132.03-192.05 (Tempura Ono), €186.05-420.12 (Tempura Ten Soso Roppongi Hills)