"Masahiko Ashiki’s ‘Tenmasa kaiseki’ is an exposition of his gastronomic journey. The restaurant’s name was passed down from his parents’ tempura shop. The two-part menu begins with soup and appetiser, then moves on to tempura, learned from Ashiki’s father. Both sets of skills are on display in the tilefish fried with its scales still on: the rice in a Japanese tea broth with tempura uses basic soup stock; the tempura on a bed of rice is accompanied by a sauce inherited from Ashiki’s birthplace." - Michelin Inspector
Absolutely incredible. Tempura was the best I’ve ever had in my life. They were so hospitable and took excellent care of us. Was the most special meal we had in Tokyo.
Kiki San
Google
The whole set is well-balanced with varieties
Highly-skilled tempura 🍤
Very very well-managed sea urchin
Lots of choices for drinks, and i picked a nice sake
More importantly, warming services with full attention!! And I met a new friend :)
Yang Tian
Google
Was a good dining experience. Less than 10 seats, the restaurant is located in a low key area. The staff were very nice and the tempura was extremely outstanding.
Especially the corn (you can’t imagine right) and the mushroom (again - vegetable). Of course the meat dishes were good as well but the vegetables are just beyond your imagination.
Satya Dixit
Google
One of the very best Tempura places I’ve visited. This is the best. They also specialize in Eel Sashimi. Fresh everyday.
This restaurant has been running for the last 3 generations in the same place. Building got renovated lately and the taste remained the same.
They have great sake recommendations and collection.
Very friendly owners. Respecting and continuing their grand parent’s restaurant.
I would love to go there next time and always.
Roy T (Roy)
Google
Amazing food and fantastic service!
Waleed
Google
Amazing experience with excellent food and great service
Cláudio Cardoso
Google
Tempura a la minute, open kitchen like a laboratory, ingredients to die for, a must go for the tempura lovers ❤️