TEN-MASA

The chef’s parents ran a tempura shop, so he followed in their culinary footsteps. After learning the techniques from his father, he enhanced his wares with elements from other Japanese traditions to evoke colours and seasons that tempura can’t express on its own. ‘Ten-Masa Kaiseki’, as the chef calls his menu, strikes a balance between tempura and kaiseki. Dishes are served in the style of appetizers, soup, or sashimi, while tempura is prepared and served one piece at a time. In an elegant touch, haiku penned by the chef adorn the menu.

• Tempura is served one piece at a time within a broader, kaiseki-style progression (appetizers/soup/sashimi alongside tempura).
• Sea urchin tempura is highlighted as a specialty and is limited to particular courses.
• Reservation-only, small counter-focused room (noted as 16 seats total, incl. counter + private room).

• Sea urchin (uni) — served as a signature tempura item (only in certain courses).
• Seasonal seafood & vegetables for piece-by-piece tempura — tempura is cooked and served one piece at a time as part of the kaiseki-style flow.
• Kaiseki elements (appetizers/soup/sashimi) — the menu balances tempura with kaiseki-style dishes.

Pricing (as listed on Tabelog)

• Typical spend: JPY 20,000–29,999 per person (≈ €110–€165)
• Service charge: 10%
• Private room fee: ¥10,000 (≈ €55)

Notable course item

• Sea urchin tempura (available only in select courses)