Dinner at 麻布十番 たきや

Dinner at 麻布十番 たきや

at Takiya (たきや) on 26 June 2024
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༺ 𝓣𝓐𝓚𝓘𝓨𝓐 ║ たきや ༻

→҉ →҉ 𝘀𝘄𝗶𝗽𝗲 →҉ →҉ スワイプ →҉ →҉

🥭🍓 マンゴーとイチゴのフルーツゼリー
Mango and strawberry jello
⚡️ イチオシ Highlight dish

🥢 わらび餅
Warabi mochi
⚡️ イチオシ Highlight dish




Most “edomae” tempura-yas use premium sesame oil which has a very rich aroma but can make you feel heavy in the stomach (after you hit a certain age 😂). Takiya uses first press safflower oil that’s such high quality that a broker buys the used oil from the restaurant to re-sell to other tempura shops.

Now that I think of it, all of my favorite tempura restaurants are based outside of Tokyo (ie non-Edomae) or have all relocated to Tokyo and put emphasis on “light” batter.

The seasonal menu at Takiya is constant every year so you know what to expect. The difference here is that you never say to yourself “argh…this dish again” but rather you have a sense of excitement in any given month knowing you’ll get that dish you’ve waited to have all year long. Even with the same menu, regulars will know that there’s always slight improvements from the previous year.

Little known fact - one of the reasons Yoshino is in NY today is because of Takiya. Chef Kasamoto has been a long time friend of mine and we went on a food trip to Nagoya eight years ago; one of the restaurants we ate at was Yoshino, where I was blown away. I started going almost every month since then and y’all know the rest.