Tempura is both art and science. The shokunin figure out what temperature to fry in, depending on the weather. They also consider temperature when mixing their batter and slicing their seafood that they are about to plunge into it. The sheer simplicity is fun – and mesmerizing – to watch up close, and you get to do just that because nearly every seat is at the counter. Yet another perfect pairing with tall, cold beers.


KDX Nakano Sakaue Building 7F, 3-30-4 Honcho, Nakano-ku, Tokyo; +81 3-3352-1012

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