Shunkeian Arakaki

A sanshin, the three-stringed lute of Okinawa, decorates the restaurant; a pot of awamori (Okinawan rice liquor) adorns the counter. Chef Kaname Arakaki is fiercely proud of his Okinawan roots. From his experience in Japanese cuisine, he creates appetisers, bowls of stew and amuse-bouches. Dishes are served in Yachimun pottery and Ryukyu lacquerware; tempura is accompanied by sea salt from Okinawa. At the entrance, a shiisaa, or Okinawan lion, quietly watches over.

A Tokyo tempura counter with Okinawa in the details, a sanshin on the wall, awamori at the counter, and dishes served in Yachimun pottery and Ryukyu lacquerware. The room is tiny, eight seats, with the chef cooking and serving in a tight rhythm, one piece at a time.

Okinawan identity runs through the frying: sea salt from Okinawa at the counter, and island vegetables that appear with the seasons, alongside premium seafood, including Tokyo Bay fish and classic tempura staples like shrimp and conger eel. Seasonings are varied and specific, aimed at sharpening each piece rather than masking it.

Omakase tempura served piece by piece at an eight-seat counter. The meal typically opens with small seasonal dishes before moving into tempura, finished with a closing rice or tea course, the pace is calm, precise, and chef-led.