Naruse
Tempura inspiration is in abundance at this famous Shizuoka fixture.
Restaurant Details
Shizuoka is not commonly featured on the trip itineraries of travellers in Japan, which makes its culinary gems feel all the more exclusive. One such place is Naruse, a tempura restaurant that uses the freshest local fish. The chef travels to the Suruga Bay fisheries every day to get the best of the day’s catch.
His set course menu begins with sashimi appetizers, followed by around fifteen pieces of tempura. The local seafood ingredients include reef squid and the juicy tiger prawns which are favorites of every tempura enthusiast. The exact sequence of dishes changes according to daily availability, as well as the whims of the chef. If a new idea strikes him while he’s cooking, he’ll whip it up for you on the spot.
As you settle in at the counter, you can watch him work his magic through a glass shield which allows you to get up close without worrying about splashes of oil. It’s incredibly difficult to land a reservation here given the fame which Naruse has achieved in recent years. Those who do will be treated to the pinnacle of tempura excellence.
Having related to new premises near Sengen Shrine in 2020, the new spot elevates the experience even further with gorgeous views of a landscape garden, and a separate tea room in which rice is cooked over a rustic wood fire.
Naruse Phone Number
Naruse Business Days
Naruse Address
12-2 Maruyamachō, Aoi Ward, Shizuoka, 420-0861, Japan
Naruse 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
A coastal prefecture located in central Japan between Tokyo and Osaka, Shizuoka is home to Mount Fuji (the highest mountain in Japan), beaches and hot spring resort towns, and a thriving agriculture industry producing some of the most delicious and highly coveted produce in Japan.
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10 meals
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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 MENUKagurazaka Tempura Tenko
Chef Arai Hitoshi’s family has been making tempura at his Kagurazaka restaurant for almost 50 years, and he has lectured on the subject from Paris to New York. His secret ingredient? A focus on hospitality.