The story
In the basement of a quiet building in Tsukiji, Seiju runs a small counter where tempura is the focus. The menu is an omakase course, beginning with a seasonal appetizer followed by shrimp, fish, and vegetables chosen for the time of year. The meal closes with a choice of kakiage—either as a tendon (tempura rice bowl) or as ocha (tea over rice), a simple, satisfying finish.
The restaurant keeps an interesting wine list centered on France, with Champagne, reds, and whites available. The pairing is thoughtful: the clean, light tempura finds a natural match in crisp white wines or a delicate Champagne.
Seiju’s precise technique and respect for ingredients earned it a Michelin 1 Star, a recognition of high-quality cooking that draws diners to this counter in Chuo-ku. The atmosphere is understated, the focus entirely on the food and the wine.
Recognition
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