Tempura Kitagawa

The story

Tempura Kitagawa in Tokyo – Chef Murata’s Shizuoka Tempura

Tempura Kitagawa

In a quiet basement space in Tokyo’s Ebisu neighborhood, Tempura Kitagawa offers a focused, personal take on Japanese tempura. Chef Murata, who hails from Shizuoka Prefecture at the foot of Mount Fuji, brings the pure waters and abundant produce of his homeland to the counter each evening. His ingredients—fish, vegetables, rice, and sake—are sourced from Shizuoka, a region known for some of Japan’s finest raw materials. This connection to a single terroir allows the chef to craft tempura that changes with the seasons, offering a direct taste of the place he knows best.

What sets Chef Murata apart is his culinary background. He is not a chef who has trained exclusively in tempura. Instead, he brings a broader perspective to the fryer, and the result is a distinctive style built around a unique egg-based technique. The chemical reaction of the egg creates a batter with a remarkably light, crisp texture—a texture that only Chef Murata can achieve. This is tempura that feels both refined and personal, each piece a quiet demonstration of skill and local pride.

The restaurant itself is intimate, with counter dining that puts guests face-to-face with the chef’s work. The atmosphere is understated and welcoming, designed for a dinner that unfolds at a gentle pace. Tempura Kitagawa has earned a place in the Michelin guide for 2026, recognized for its quality and the singular vision of its chef. For those seeking a genuine experience of Japanese tempura—one rooted in a specific place and a singular technique—this is a destination worth knowing.