Mikawa Zezankyo

Average tempura with a tense atmosphere. Absolutely not worth almost $30k yen and certainly not the best tempura I had in Tokyo. I don't know how this is so highly rated on tabelog. Perhaps the concept of high end tempura is to blame (vs. high end steak or sushi where the freshness of the ingredients matter much more). Additionally, the atmosphere was super rigid and very quiet. At this type of restaurant I expect some type of banter from the chefs, but not a word from them. I don't recommend this restaurant.

The tempura at Tempura Mikawa Zezankyo is truly a work of art—light, crispy, and bursting with fresh, seasonal flavors. Watching the chef prepare each piece was a highlight of the experience. However, the service staff behind us was a bit distracting, which slightly detracted from the otherwise serene atmosphere. Still, the quality of the food makes it a must-visit for tempura enthusiasts!

Real solid cooking with quality ingredients. Looks simple (when it’s other ppl doing the job). There is technique and timing for each ingredient. Also enjoyed the “let the food” speaks for itself no bs kinda vibe. 👏

Be aware . Strict reservation rules apply . I had Reserved two seats but my friend was running late for about 40 mins. Was Told upon arrival that meal can’t be served if running 30 minutes late. Also, The reservation fee can’t be refunded.The course meal is decent but a little boring since it’s all deep fried. definitely a Uniquely only -in -Japan experience .

I was a bit skeptical about this tempura omakase restaurant. Personally I’m not a huge fan of fried foods. But after I had the first bite it was absolutely mind blowing! You simply taste the original flavor of the fish or vegetables. Every dish is carefully prepared and it is 100% art, and extremely delicious. The chef signed the menu after our meals and it’s just the highlight of the night. P.S. That eel was easily the best eel in my entire life.

Advice: Book a counter seat! Service was prompt and efficient. The server would constantly be changing the oil paper, the hot towel, and topping up water for you without you asking. When each tempura item is served, they will also explain to you what it was and the recommended way to eat it. At the counter seat, you can see the chef doing the frying, so it's quite interesting. In the end, he even helped us sign our menus, which was very nice, and the menu itself was very pretty. I also noticed the other staff member (I assumed was the disciple of the chef) was extremely efficient and hard working. He literally did like 3 peoples jobs: prepping ingredients for the chef to fry, ensuring the chefs cup always had tea/water, came out to help serve the guests and prepping the dishes for the other guests sat upstairs. You could just tell how great he was. Each tempura dish was freshly fried and really nice. I dont think I had any complaints with any of them besides the prawn head being slightly harder than other places Ive had before but I assume this is because the head was bigger than the other ones Ive had before. The squid was the best part! It was not like any other squid I've had before. It literally melts in your mouth. The dessert (jelly) as extremely refreshing and helped de-oil everything. My only downside was the final rice dish. I ordered the tendon, and it was quite disappointing as it was way too salty. You can pay by cash or card here.

One of best Omakase style Tempura restaurant. Reservation only and you can make a reservation from the link in Google map. Service are good. English communication and explanation of menu. Fresh and really good quality ingredient. Really well fried tempura by professional chef. Try by yourself. Cash or Credit card are OK.

Every dish is beautifully made. The crust is crispy, but the original texture and flavor of the ingredient are kept intact. Additionally, the menu is drawn by Chief Saotome himself, and you will get a New Year gift card if you visit there between 1.1 -1.11. It was a wonderful experience. Strongly recommend the counter seat because you can watch and hear how the master of tempura makes his masterpiece up close.