Mikawa Zezankyo
Tempura specialty restaurant in east Tokyo, from a master of the craft with a divine reputation.
Restaurant Details
※ Prospective guests are requested to make a reservation on Mikawa Zezankyo's official Tablecheck page.
Japan’s native Shinto religion has a god for every mountain, lake, rock, and river. It’s no wonder then that the country also has a god of tempura. His name is Mikawa Zenzankyo — a true living legend on the Tokyo food scene.
At his restaurant in Koto-ku in east Tokyo, he creates tempura using a traditional style with its roots in the practices and ingredients of the 19th century. The omakase (chef’s choice) meal consists of a series of seafood and vegetable tempura pieces, as well as several small soups. The sea eel is a house specialty, which Zenzankyo-san cooks to perfection to leave the outer layer of batter and skin crisp, while the flesh inside stays irresistibly juicy and soft.
An audience with the patron saint of deep fried treats doesn’t exactly come cheap, but if offered the chance you’d be a fool to pass up on a chance to watch a true master at work.
Mikawa Zezankyo Phone Number
Mikawa Zezankyo Business Days
Mikawa Zezankyo Address
1-3-1 Fukuzumi, Koto City, Tokyo, 135-0032, Japan
Mikawa Zezankyo Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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10 meals
COURSE MENUTempura Ten Soso Roppongi Hills
Tempura Ten Soso offers a premium tempura experience featuring fresh seasonal ingredients sourced within and outside Japan. The restaurant is headed by Chef Keita Sato, a famous name in the tempura scene.
COURSE MENUNishiazabu Tempura Uoshin
Starting out as a fish supplier to restaurants in the Akasaka area over 130 years ago, Uoshin’s tempura restaurant offshoot has since made a name for itself with its astonishingly fresh seafood, fried to perfection by a Japanese culinary legend.
COURSE MENUDaikanyama Rokkakutei
This kushikatsu restaurant just off Shibuya has been serving high-quality ingredients like kuroge wagyu black beef and Japanese tiger prawn for over 40 years.
COURSE MENUArakicho Tenpaku (Formerly Kondou)
As is apt for an establishment that takes its name from a Zen saying about purity and natural beauty, this tempura restaurant uses pure taihaku sesame oil to enhance the inherent flavor of its carefully-chosen produce.