Takiya Tempura (たきや) Tokyo

🇯🇵 Takiya 🇯🇵
⁡
2 Must-try Signature Dishes at Takiya
到訪たきや2款必嚐的招牌菜
⁡
🥩 Shiso-Wrapped Chateaubriand Tempura
⁡
Premium Chateaubriand wrapped in fragrant fresh shiso leaves, lightly battered and fried to golden perfection. The shiso adds a bright, herbal aroma that cuts through the rich, melt-in-your-mouth steak. Crispy outside, juicy and buttery inside — every bite is pure umami heaven. This is the dish that defines Takiya: innovative tempura kaiseki.
⁡
🧀 Pork & Gruyère Tempura
⁡
Juicy pork wrapped around melted Gruyère cheese, fried until the outside is shatteringly crisp and the cheese oozes with every bite. Savory, creamy, and completely addictive. If you don’t see this dish in the omakase course, order it!
⁡
🥩 紫蘇夏多布里昂天婦羅
⁡
精選頂級夏多布里昂牛排，以新鮮香氣十足的紫蘇葉包裹，輕薄麵衣炸至金黃酥脆。紫蘇的清新草本香氣巧妙平衡了牛排豐郁、入口即化的油脂香。外脆內嫩、多汁濃郁——每一口都是純粹的旨味天堂。這道菜正是たきや的精神所在：創新天婦羅懷石。
⁡
🧀 黑豚肉Gruyère天婦羅
⁡
多汁黑豚肉包裹著融化的Gruyère，炸至外皮酥脆到喀吱作響，芝士則隨著每一口緩緩流出。鹹香、濃郁又令人上癮。如果おまかせ套餐裡沒有這道菜，一定要另外追加！

🏢: 1-11 Yotsuya 1F, Yorindo Building, Shinjuku‐ku, Tokyo
⚖️: 40,000 yen
⁡
#omakase#kaiseki#tempura#japanesefood#tokyo Less

I've wanted to visit Takiya for years!!✨Starting with a lovely assortment of appetizers, the main event was the tempura, which had an incredibly light batter that made it feel like I wasn't even eating fried food—truly impressive!!The shrimp, corn, sea urchin, abalone, and nodoguro (blackthroat seaperch), along with the Chateaubriand wrapped in shiso leaves, were all delicious when paired with truffle salt. I wished I could have eaten more…✨The tempura course began and ended with shrimp, making for a wonderful experience✨On this day, there was a birthday celebration, and they kindly brought out a cake. They chose a mango cake to go with the dessert mango, and it was absolutely delicious!✨The chef was very personable and chatted with us a lot, making the experience even more enjoyable✨It was truly a precious time✨ I hope to visit again someday! It was a great meal!✨ Less

20260818 Azabu-Juban TakiyaSecond visit: JPY 53,240It’s been about two years since my last visit, and it’s just as delicious as I remembered! The tenderloin tempura is divine; I could eat it endlessly! I wonder when I can come back again.Dishes:Duck and eggplantJunsai (water shield)White sweet potato with sesameRed sea urchin and yuba (tofu skin)White shrimp with kombu kelp and caviarShrimpShrimp heads x2CornKisu (Japanese whiting)Sea urchinNodoguro (blackthroat seaperch)AbaloneLiver sauce with riceCrab saladTenderloinAsparagusPork cheese (off-menu)ShrimpHamo (pike eel), Manganji pepper, bonito flakesCorn rice, pickles, and dried sardinesMango jellyWarabi mochi (bracken starch dumpling) Less

Takiya is one of the most difficult restaurants to book in the country, and it truly represents the pinnacle of tempura.To put it simply, the dishes served here are not just tempura (laughs).The composition of the dishes and the ingredients used transcend the concept of tempura, showcasing the depth of Japanese cuisine.Starting with the first dish, the hassun, it is far more delicious than what you would find in many other Japanese restaurants.While the white shrimp caviar caught my attention, the white sesame salad was absolutely exquisite.The tempura has only the bare minimum of batter, and you hardly notice any oiliness.In Japanese cuisine, tempura is classified as steamed rather than fried, and I now understand why.You won't feel fatigued from eating at all.Starting with the sweet shrimp, I was already impressed, but the abalone tempura was so light that you couldn't even tell it was battered.Even the liver sauce was exceptional.What particularly amazed me were the "uni tempura" and the signature "Chateaubriand wrapped in perilla leaves."I was shocked to discover such a way to enjoy uni! The umami and sweetness of the uni explode in your mouth.The Chateaubriand was so perfectly cooked that you couldn't even feel it was fried, with a crispy yet tender texture, resembling a steak without the crunch.Everything, including the final dessert, was delicious and flawless.This is a wonderful restaurant where I wouldn't mind waiting a year or even two for a reservation! Less

I visited Takiya, a highly sought-after restaurant in Azabu-Juban. This renowned establishment has won the Tabelog Award GOLD. I had the opportunity to experience the passion of Chef Kasamoto for tempura in a delightful atmosphere. The tempura, a form of Japanese cuisine, showcased a diverse range of approaches and innovative ideas towards the ingredients.Course Menu:- Hassun (Duck, Kamo Eggplant, Whelk with Seaweed, Yuba with Red Sea Urchin, Sweet Potato Stem with Shrimp, Squid with Caviar)- Shrimp- Shrimp Head- Corn- Whiting- Sea Urchin- Lotus Root- Blackthroat Seaperch- Abalone- Abalone Sauce with Sushi Rice- Hairy Crab Salad- Chateaubriand Wrapped in Shiso- Asparagus- Pork with Cheese- Shrimp- Pike Conger- Rice Dish (Corn Rice, Miso Soup, Dried Baby Sardines, Pickles)- Two Desserts (Mango Jelly, Warabi Mochi)The tempura felt as if the ingredients were lightly wrapped in a delicate batter. Even after enjoying all this, I felt refreshed and satisfied. It was a truly enriching and fulfilling experience. Less

【Check Points】■ A highly sought-after tempura restaurant that does not accept new reservations.■ Course duration: 2.5 hoursTakiya, a tempura restaurant in Azabu-Juban, is extremely difficult to book and does not accept new reservations.Located on the second floor of a building just a 3-minute walk from Azabu-Juban Station, the restaurant has a welcoming entrance with glass automatic doors leading to a waiting area, allowing guests to stay warm during the cold winter months.Inside, the space features a 12-seat L-shaped counter, creating a spacious and relaxing Japanese atmosphere.Chef Kasamoto, who creates light and delightful tempura, trained in traditional Japanese cuisine at Ajikichō in Osaka and has worked at the Ritz-Carlton in both Osaka and Tokyo, specializing in tempura.As the time arrives, you pass through the door to be greeted by a large white wooden counter and the smiling Chef Kasamoto.Thanks to Chef Kasamoto's background in Japanese cuisine, the beautiful hassun (seasonal appetizer) is a stunning start before the tempura begins! This time, it was visually impressive and delicious.For August, Takiya offers a set meal featuring tempura of eel and corn rice instead of the usual tempura rice bowl. Eating the eel with pickled cucumber is truly delightful.The classic Chateaubriand wrapped in perilla leaves is consistently excellent, showcasing remarkable stability and quality every time. The pork cheese dish is also a must-try, especially enjoyed with truffle salt. I’ve become so accustomed to it that I can’t leave without having it…Once again, Chef Kasamoto's tempura provided a fun and delicious experience, leaving me completely satisfied after the meal.Enjoying pleasant conversations with Chef Kasamoto across the counter, along with the delicious dishes, I look forward to my next visit!August Course:■ HassunDuck breast with eggplant, water shield vinegar, shrimp and taro stem, red sea urchin, white squid with kombu kelp□ Shrimp□ Shrimp heads□ Corn□ Whiting□ Sea urchin□ Lotus root□ Black throat sea perch□ Abalone with liver soy butter sauce■ Onion and hairy crab salad□ Chateaubriand wrapped in perilla leaves□ Asparagus□ Pork cheese□ Shrimp□ Eel tempura with corn rice set■ Mango jelly■ Warabi mochi◆ I would appreciate it if you could save this for reference! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

TakiyaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving this restaurant.I revisited Takiya, a restaurant that won the Tabelog Award 2026 GOLD and is listed among the top 100, accessible by invitation only. This time, I joined a group of four for a meal. I always look forward to visiting this place.Here’s what we had that day, along with some thoughts:**Appetizers** - Fried Kamo Eggplant with Duck Breast, Bell Pepper, and Myoga - Water Shield with Whelk, Okra, and Ginger - Burdock and Sweet Shrimp with Sesame Cream - Yuba from Shinnyo-ji Temple with Sea Urchin and Wasabi - White Shrimp with Kombu Kelp and Caviar The presentation was beautiful, and the appetizers were delicious.**Sweet Shrimp x2** **Sweet Shrimp Legs x2** **Corn** Sweet corn that was delightful.**Kisu (Japanese Whiting)** **Signature Sea Urchin Sushi Roll** A classic, but the pairing with nori is exceptional.**New Lotus Root** Crispy and fluffy.**Nodoguro (Blackthroat Seaperch)** **Abalone with Liver Sauce and Rice Balls** The tender abalone was exquisite.**Hairy Crab Salad** The salad served here changes every time, but they are all incredibly delicious. I could eat them endlessly!**Signature Chateaubriand** Served with citrus sauce and truffle salt.**Green Asparagus** **Pork Cheese** You can't talk about Takiya without trying this!**Pickles** **Chirimen Sansho** **Shijimi Miso Soup** **Corn Rice** **Hamo (Pike Conger), Bonito Flakes, Man-gaji Pepper, Soy Sauce Sauce** **Mango Jelly** **Warabi Mochi** I had a wonderful time and would love to visit again. It was a great meal. Less

【Nearest Station】About a 3-minute walk from Azabu-Juban Station【Price】Omakase Course: Approximately JPY 50,000 - 60,000【Reservation Difficulty】SS (Primarily for regulars and referrals / Extremely difficult for general reservations)【Overview】Tabelog Rating: 4.48 (as of August 2026)Tabelog Award Gold: 3 times, Silver: 6 times.Recognized as one of Japan's top ten tempura restaurants three times.Takiya, a renowned tempura restaurant that is difficult to book, not just in Azabu-Juban but across Japan.The chef, Tatsuaki Kasamoto, carefully selects seasonal ingredients, preparing each tempura to perfection with the ideal temperature and cooking time, bringing out the best flavors of the ingredients. From seafood to meat and vegetables, you can enjoy a wide variety of ingredients with a light batter at this top-tier tempura restaurant!【Menu】○ Appetizers● Kuruma Ebi (Tiger Prawn)● Kuruma Ebi Head● Corn● Kisu (Japanese Whiting)● Bafun Uni (Sea Urchin)● Lotus Root● Nodoguro (Blackthroat Seaperch)● Abalone● Abalone Liver Sauce with Sushi Rice○ Salad● Chateaubriand● Green Asparagus● Pork Cheese○ Corn Rice● Hamo (Pike Conger)● Tempura Donburi (Special)○ Sweets*● indicates tempura【Impressions】I was thoroughly satisfied with the experience.The signature Chateaubriand tempura was a standout, with a crispy, light batter encasing tender meat packed with flavor—it's a dish that never fails to impress. It's clear that Takiya excels at highlighting the deliciousness of beef through tempura.Additionally, the abalone tempura was a rare find that you don't often see at other restaurants. Cooked to perfection, it was surprisingly tender, and the umami of the abalone expanded with each bite. The combination of abalone liver sauce and sushi rice that followed was also impressively well-executed, leaving a lasting impression.The hamo tempura served that day was also remarkable. The skill in cutting the bones was exceptional, allowing me to enjoy the fluffy texture and delicate sweetness of the fish without feeling any bones.Each ingredient, from the kuruma ebi and nodoguro to the bafun uni and seasonal corn, was prepared to maximize its natural flavors, showcasing the craftsmanship in every dish.This is a tempura restaurant that makes you want to visit again and again with each season! I also think the charm of the chef's personality adds to the appeal of this place!It was a great meal! Less

Tabelog ★4.50 2026 Gold 2025 Top 100 Tempura Restaurants I visited Takiya. The location is excellent, situated on the second floor of a beautiful building in Azabu-Juban. The interior features an L-shaped counter that offers a spacious feel. Takiya is one of the top tempura restaurants in Tokyo, having received the Tabelog Gold award. It truly is a step above, a refined tempura kaiseki restaurant. Chef Tatsuaki Kasamoto's tempura kaiseki begins with appetizers that showcase luxury, seasonal ingredients, and creativity—all of which are outstanding. The omakase course operates on a two-turn system. ▶︎ Appetizer Platter - Sesame Tofu, Sea Urchin - Mozuku Seaweed, Torigai (Bird Shell) - Mackerel Sushi, Bachi Ko - Mizuna Greens Tempura ▶︎ Sweet Shrimp ▶︎ Shrimp Heads ▶︎ Whiting ▶︎ Maitake Mushrooms ▶︎ Spanish Mackerel - Chili Vinegar ▶︎ Young Ayu ▶︎ New Onion ▶︎ Kinmedai (Golden Eye Snapper) with Sea Urchin Sauce ▶︎ Hairy Crab with Tomato Salad ▶︎ Chateaubriand Wrapped in Shiso - Truffle Salt, Citrus Ponzu ▶︎ Fried Eggplant and Myoga ▶︎ Pork with Cheese ▶︎ Sweet Shrimp ▶︎ Anago Tempura Rice Bowl with Flower Pepper - Miso Soup - Pickles ▶︎ Pink Grapefruit Jelly ▶︎ Warabi Mochi This is a wonderful tempura kaiseki experience. Once again, the flavors were breathtaking. The tempura, primarily seasoned with salt, is delicately fried to highlight the carefully selected ingredients. The batter is thin, allowing you to truly enjoy the essence of the tempura ingredients. The signature "Chateaubriand" is pure bliss—absolutely delicious. Service, interior, timing, and hospitality are all top-notch. This is undoubtedly the number one tempura restaurant. There’s no doubt about it—this is a fantastic place. Less

I visited Takiya, located about a 5-minute walk from Azabu-Juban Station.The owner, Tatsuaki Kasamoto, previously served as the head chef at "Tempura Mizuki" in The Ritz-Carlton Osaka before opening this restaurant in 2015.With its unique Chateaubriand tempura that incorporates traditional Japanese techniques and a refined blend of oils for a light finish, Takiya continues to captivate food enthusiasts, making it one of Japan's most sought-after dining spots.♦︎ A serene and elegant space with beautiful kumiko craftsmanship ──The interior features a stunning white wood counter that creates a calm and luxurious atmosphere.From the counter right in front of you, you can enjoy the chef's artistry as he skillfully coats the ingredients in a light batter, listening to the sound of the oil, and perfectly timing each piece as it is lifted from the fryer.Despite its high-end appearance, the chef's warm and gentle hospitality creates a relaxed environment, allowing diners to enjoy their meal from start to finish.♦︎ A pursuit of ultimate lightness in the batter and overall impressions ──The tempura served here is characterized by a special oil based on high-quality cottonseed oil, resulting in an astonishingly light texture with excellent oil drainage.The moisture and sweetness of the carefully selected seasonal premium ingredients are perfectly steamed within the batter, releasing the essential umami with every bite.The pacing of the entire course is meticulously calculated, ensuring that diners feel no heaviness until the very end, showcasing a remarkable structure.It’s rare to find a tempura restaurant that evokes the seasons so beautifully.Takiya transcends traditional Edomae tempura, expanding the possibilities of tempura with its unique modern approach.This is a restaurant I confidently recommend for special occasions or memorable dining experiences that will last a lifetime.It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves! Less

I visited the renowned restaurant "Takiya" in Azabu-Juban.From the first dish to the last, the experience was truly breathtaking. The quality of the ingredients, the cooking technique, the lightness of the batter, the aroma, and the lingering flavors were all beautifully balanced, making it, in my opinion, the best tempura in Japan.The appetizers were exceptional, starting with a luxurious combination of white sesame tofu, botan shrimp, fava beans, and sea urchin, which offered a delightful blend of gentle sweetness and umami.The lineup included a mackerel sushi roll with flower pepper, boiled sweetfish, hokkigai (surf clam) with mozuku vinegar, and grilled fish roe, all contributing to a high level of satisfaction even before the tempura began.The tempura started with the sweet shrimp. The sweetness of the flesh, the fragrant legs, the delicacy of the whiting, the aroma of the maitake mushrooms, the fluffy texture of the ribbonfish, the slight bitterness of the sweetfish, and the sweetness of the new onions—all the ingredients' charms were beautifully highlighted.Particularly memorable were the red snapper with sea urchin, the crab and tomato tartare salad, and the Matsusaka beef. The entire course transcended the boundaries of tempura, creating a complete culinary experience.After a comforting eggplant tempura, we had the sweet shrimp again. The final dish of sweetfish rice bowl with flower pepper was wonderfully aromatic, and the flow was perfect all the way to the last pickles and clam miso soup.This time, I even received a birthday cake from the chef. Thank you so much. The excellence of the cuisine, along with the thoughtful gestures, made for an unforgettable birthday meal.This is the pinnacle of tempura that I want to visit on special occasions in Azabu-Juban. It’s a place I wish to return to for a lifetime. Less

Takiya, Azabu-JubanA regular spot for me.Mid-June.A gathering of four.We started with a toast using "Asahi SUPER DRY."Please take a look at the photos!◎ Hassun (seasonal appetizer)In the front left of the photo:Saba (mackerel) sushi with flower pepper and seared fish roe on top.In the neighboring dish:Grilled sweet sea bream soaked in dashi with mizuna greens.In the back left:Torigai (bird clam) with vinegar and mozuku seaweed.In the large curved dish next to it:White sesame tofu topped with red sea urchin from Yamaguchi, fava beans, and botan shrimp.Presentation of today’s ingredients:Young sweetfish still swimming.Next, we moved on to tempura.◎ Kuruma Ebi (Japanese tiger prawn)◎ Prawn legs◎ Kisu (Japanese whiting)Among the standard menu items in the first half, I want to highly praise the kisu.It looks beautiful, the batter is crispy and light, and the delicate white fish is full of flavor.Japanese sake: Tanaka Rokugo, served chilled.◎ Maitake mushroomsThis also has a deep umami flavor.The aftertaste lingers...◎ Tachiuo (beltfish)◎ Young sweetfishDipped in matcha salt.On the rocks: Aragoshi Umeshu (plum wine).Presentation of the ingredients just before frying: Kinmedai (golden eye snapper), filleted.A magnificent sight.◎ New onions◎ Kinmedai with wasabi and sea urchin sauce.◎ Shredded hairy crab salad with tomatoes, topped with caviar.◎ Chateaubriand◎ Red eggplantSoup with sakura shrimp dashi.◎ Pork cheeseThis "Pork Cheese" is actually my first time trying it after nearly 10 years of visiting.It was a strong request from my friend who was with me.It was delicious.I think it would pair well with red wine (laughs).◎ Kuruma Ebi◎ MealAnago (conger eel) tempura rice bowl with flower pepper.Pickles.Shijimi clam miso soup.◎ DessertGrapefruit jelly.◎ Sweet treatWarabi mochi (bracken starch dumpling).◎ Sencha (green tea)Including my first experience with pork cheese, this visit was wonderful as always...It was a great meal.Thank you very much. Less

〜14.車海老2本目

さぁ、此処で2本目の車海老です。
今回トリュフ塩で食べてみました。

車海老をキュッと噛むとプクッと海老の身が
悪戯してるみたいに歯と戯れあって楽しさが
膨らみますね。
トリュフ塩からの香味と塩味が纏う中で衣が
先行してサクッと破砕感を募らせ乍ら潰れて
その先の海老の身のしなやかさとプリンッと
跳ねる弾力が堪んなかなりますね。
咀嚼を進めれば進めるほど衣に纏わり付いた
トリュフ塩の香りが口内の彼方此方に散って
その衣からザクッとした食感が通り抜けると
レアな感じの海老がプリップリンに飛び跳ね
海老の甘美な味わいが生き生きしつつ膨らみ
食感と香りと甘味とが混沌と混じり合い実に
気持ち良い潔さを感じる妙味に舌が翻弄され
食べ切った後の余韻と共に満足感が広がって
天麩羅としての完成度の高さが舌を感嘆させ
印象が脳裏に刻印され続けておりました。

15.お食事

◉玉蜀黍ご飯
◉鱧天（淡路の鱧）
・万願寺唐辛子
・おかか
・天つゆ餡掛け
◉赤出汁:蜆
◉胡瓜の漬物
◉ちりめん実山椒

ご飯のお供に添えられた鱧天が美味すぎて
これだけ独立した一品もので所望したい程
鱧天のレベルの高さに感激してしまいます。

本日の伊勢湾の鱧の身は衣の中に身を委ね
鱧の生命力が溢れる力強さを感じる肉質が
衣と共に蒸される事により穏やかな肉感を
その淡白な旨みと共に味わいを深めている。

鱧天を咀嚼する喜びを隠し切れないほどに
鱧の身の美しく温かみのある味わいに感銘。

此方の鱧の天麩羅は太白油の透明な温度感
そして適度に蒸される事で身質の優しさが
程良く曝け出されて鱧肉の特性がやんわり
衣に包まれている感じとなりとても耽美な
味わいを舌に届けてくれるのです。

その鱧は自らの贅肉を削ぎ落とす様に
無駄な脂質を衣の中で蒸発させており
鱧自身の旨味をグッと身に凝縮させて
素晴らしい完成度の高さを実現してる。

咀嚼を重ねれますと鱧の身はふっくらと
蒸し上がりの状態が見事に完成されてて
鱧の身から浮かび上がる妙味や肉感から
空気感も舌触りも全てがふわんふわんに
口内を走り過ぎて印象的な味覚を残して
心地良い余韻がとても後を引く鱧天にて
感銘を覚える一品となっておりました。

また、玉蜀黍ご飯の甘味を讃える上品な
ご飯の味わいがとても舌に合うものです。
少しお焦げが付いた玉蜀黍の粒感と共に
仄かなほろ苦さが同居する甘苦い感じの
玉蜀黍ご飯の妙味は盛んに口内を刺激し
鱧天と相性の良い美味しさを奏でており
舌を満足させるのに十分な味わいでした。

16.水菓子

◉グレープフルーツのゼリー寄せ

17.甘味

◉蕨餅
・黒蜜
◉煎茶

#麻布十番和食
#麻布十番グルメ
#麻布十番天麩羅
#麻布十番たきや
#笠本辰明

■訪問日 2025.8.29（金）20時半〜23時

■お料理 お任せ¥36,300税込
お飲み物含むお会計¥62,900税込 Less