Tempura Ginya

Never have I had such an enjoyable full tempura meal. A very small establishment which only serves limited amount of customers every night as there is only 1 chef. Every piece is so well done and the flavors are just amazing. Importantly you do not feel the oiliness and sickness from eating too much fried food. Absolutely a must.

This restaurant was maybe a little too adventurous for me. The food was excellently prepared and the service outstanding. There are only 8 seats per night and the chef prepares fresh ingredients found at the market that day right in front of you. Couldn’t be any fresher. Tempura Ginya is a two star Michelin restaurant but just outside of my comfort zone. If you are more adventurous and enjoy very fresh seafood and whole fish, this will be an amazing experience for you.

¥27,500pp (AU$285, US$185, £147) 2 Michelin Star Tempura omakase Awesome hidden away tempura restaurant in Shirokane. The restaurant is run by a humble husband and wife duo; Ginya San is a tempura master and an absolute legend of a guy, he is very humble, soft spoken and is able to communicate a little in English. His wife runs the service in the restaurant, she was extremely kind and helpful. Ginya San uses a light flour for his tempura, which I prefer to the heavier flour. The dinner started with squid and akami followed by prawn tempura. The prawns were live when the chef prepared them, this was a unique experience. Ginya San also indicates which courses to have with salt and which courses to have with the tempura sauce, I think this is great as this was you get the best flavours out of every bite. Highlights for me were the lotus bulb, fugu with yuzu and chilli paste, uni and the anago. We were given the option of having the full/half piece or no anago, which I thought was great as it gives the customer the option to choose portion size based on how full they are. Throughout the evening the chef engaged with the customers. It is evident that speaking Japanese is an advantage as most omakase chefs do not speak English. Ginya San was able to introduce the ingredients in English as well as talk a bit about their origin. The service, carried out by his wife was superb, she was very professional and friendly and worked seamlessly with her husband to create a great atmosphere for the guests. The cover for the oil is made of metal, and we were sat in front of it, so it was hard to see him cooking, but other than that it was a flawless evening. I think compared to other restaurants of this standard, Ginya is very reasonably priced and represents good value for money. I will definitely be returning on future visits to Tokyo.

One of the very best Michelin stared Tempura Restaurant in Tokyo. Very good quality ingredients, perfectly made tempura. Beautifully presented and all tasted very good. Good balance of vegetable and protein dishes.

Managed to book our favourite tempura restaurant. Chef Katsuji-san never disappoints. Thoroughly enjoyable dinner with a few carafes of sake.

Solid solid 5 star. Dishes are really creative and well executed. You can tell someone really poured their life into sharpening their craft. It’s in the middle of no where and small environment but food is very good. Much better than other Michelin star restaurants I’ve been to in the states.

One of the best tempura omakase in Tokyo- that is reservable on table check. The uni tempura was very sweet. Highly recommended

The food… c’mon - beautiful!! Yes! The service? … top notch! But, the sake selection and the excellent pottery?!? Yes, Yes and Yes. And for the woodworking degens? The counter and wood throughout. Raw oak, kanna planned, heaven!!!! There is not compare. Chef wanted the best and he got that and then some. beautiful. Go, eat, drink and feel and love!