Tenjaku

As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity.

• A kaiseki progression that ends with tempura, tying the menu to the restaurant’s tempura roots
• A single-plank hinoki counter that defines the room
• A Chinese-tea service at the end of the meal, curated by the chef

• Tofu tempura made with tofu from Toyoukeya
• Sweetfish (ayu) from Lake Biwa
• Red Manganji chili pepper
• Fresh mochi used for mochi tempura
• Rapeseed oil used to keep the tempura light and crisp

Seasonal omakase built as a kaiseki flow that finishes with tempura at the counter. One seating at 6pm, ¥26,000.