Tempura Ginya

The story

Tempura Ginya Tokyo – Michelin-Starred Tempura in Shirokanedai

Tempura Ginya – Tokyo’s Refined Tempura Counter

In the residential quiet of Shirokanedai, a discreet basement entrance leads to Tempura Ginya. The interior is defined by traditional sukiya-style craftsmanship—clean lines, warm wood, and an intimate nine-seat counter. Here, dinner begins at 18:30, and every guest faces the chef’s workspace, where the evening’s tempura is prepared piece by piece.

Executive Chef Katsuji Ginya brings decades of experience to the counter. Each morning he assesses the day’s seasonal ingredients, adjusting oil temperature and frying time to match their condition. The batter, made with specially selected Taihaku sesame oil at high heat, achieves an exceptionally light, airy texture. The result is tempura that concentrates rather than masks the natural flavour of the ingredient—a hallmark that earned this restaurant a Michelin one star.

The omakase course is the only offering: a small appetiser, ten to thirteen seasonal tempura, a kakiage fritter, and a rice dish. The menu changes with the market, so no two visits are exactly alike. The chef’s sincere craftsmanship and attentive hospitality are central to the experience—there are no anniversary services, just a focused evening of exceptional Japanese cuisine.

Dress code is formal, and the atmosphere is calm and purposeful. With only nine seats, reservations are essential. Tempura Ginya is a place for those who want to sit quietly and watch a master work, one piece of perfect tempura at a time.