The story
For thirty years, the chef at Tempura Yaguchi has dedicated himself to the art of tempura, honing his craft at the esteemed Japanese restaurant Nadaman. That long experience is evident in every piece that leaves his hands. The restaurant is small and unassuming, with a 12-seat counter and one table – a space that feels more like a workshop than a dining room. The atmosphere is unpretentious, and first-timers are especially welcome to sit at the counter and watch the work unfold.
The kitchen lives by the motto ichiyō-nyūkon — “one fry, one spirit.” Each ingredient is treated with focused attention. The chef selects seasonal produce and seafood, coats it in a light, delicate batter, and fries it to order. Among the signature items are a local clam from Ibaraki, known as jihamaguri, which arrives plump and meaty, and live shrimp swimming in a tank that are transformed into tempura on the spot. The shrimp kakiage — a crispy fritter — is considered a showcase of the chef’s skill.
The menu offers several set courses. At lunch, the special jōtenpura-zen (4,400 yen) features the chef’s celebrated shrimp kakiage. Dinner courses start from 3,300 yen and include a selection of seasonal tempura. Every dish is served with the same quiet precision, the tempura arriving on paper just moments after leaving the oil.
Tempura Yaguchi has earned a Michelin star for its consistent, high-quality cooking. It is a recognition that matches the restaurant’s quiet confidence: no fuss, no pretense — just superb tempura made by someone who has spent a lifetime perfecting it.
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