Konoha

Once upon a time, chef Tanaka Masami worked in Tsuruya Osaka, a revered tempura establishment dating back to 1908. He stayed for 16 years, learning how to manipulate the oil temperature and coat the tempura with batter. When he ventured out to establish his own restaurant, it made sense that tempura became his forte and the main vehicle of his traditional kaiseki menu. Located along a busy mains treet in the Chuo area, Tanaka menu is designed to highlight local items. Even his choice of crockery conveys the seasonal calendar. During the autumn, he unearths matsutake mushrooms and chestnuts. Summer means showing off the season’s plump eel. A constant is his deep respect for ingredients, beautifully presented in a traditional basket at the start of the meal. Tanaka’s tempura is rightfully thin and pale yellow. He adds an extra egg yolk to thicken his tempura batter, which mantles the seasonal local items of the day. The fried morsels reaches new heights with a sip of sake at every bight. Pot-cooked rice, simmered with seasonal delicacies, completes the experience. Guided by a kimono-clad proprietress who possesses an expert knowledge of wine and sake, dining at Konoha offers a sensory journey through the changing seasons of Japan. Michelin Guide accolades: 2024 - Michelin Star