Tabelog 4.53 🥈
Takiya is a culinary experience where tempura and washoku come together. The omakase at this legendary tempura restaurant is driven by unconventional netas, premium condiments and aesthetic plating, alternating between top-quality seafood, signature yet unorthodox meat tempura and seasonal vegetables. Honoring his kaiseki training background, Chef Tatsuaki paid considerable effort in curating a delicious and visually pleasing hassun as the first course which is extremely rare in a tempura restaurant.
The tempura session began with a few quintessential tempuras such as kuruma ebi, kisu and my favorite earthy maitake. It was followed by a thick piece of tachiuo which is getting more and more popular among high-ended tempura restaurants, thanks to its flaky & moist texture and explosive flavors. Next up, Chef Tatsuiaki presented a duo of ayu that was plated in a way that resembles its swimming posture. Kinmedai and homemade uni & nori sauce was served next. It was easily one of the most creative yet carefully-contemplated tempura course, allowing patrons to savor the fish filet gracefully. The signature shiso-wrapped chateaubriand with truffle salt was ingenious – the crispy batter, herbal flavor, flavorsome & succulent steak worked extremely well together. Let’s not forget the showstopping seasonal anago & hanasansho tendon, hands down my favorite tendon I have ever tried in my life!
Takiya is absolutely my favorite tempura restaurant in Tokyo. They are also planning to open a branch in Shanghai. Reservation is limited to regular customers, and you should plan your visit at least 6 months in advance.
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Budget: 40,000 yen
