Tempura Ensei

Tempura Ensei is led by executive chef Naruki Takeshima, who trained at Tokyo’s 120-year-old Ten Kane restaurant. He begins the meal with a presentation of pristine ingredients served at their peak. Precision defines his cooking; the use of Tomizawa Super Violet flour and fragrant taihaku goma abura (sesame oil), combined with carefully controlled frying temperatures, results in tempura that is light, crisp and remarkably clean. Appetisers such as silky shirako tofu, mushroom and komatsuna ohitashi, and a balanced yellowtail nanbanzuke set a confident tone. A standout among the fried courses is the bafun uni wrapped in seaweed—rich, creamy and delicately crisp. Executive sous chef Masashi Watanabe, a sake sommelier from Niigata, selects pairings that expertly elevate each course. With two counter-only dining rooms, the setting is intimate and immersive, allowing diners to fully appreciate the craft and restraint behind exceptional tempura.