Nishiazabu Tempura Uoshin
Enjoy fresh seafood tempura at this restaurant, founded by a fish supplier with over 130 years of experience servicing Tokyo restaurants.
Restaurant Details
It goes without saying that no one would know better about fresh seafood than fishermen themselves — which is why Tempura Uoshin is the place to beat when it comes to tempura.
Starting out servicing restaurants in the Akasaka entertainment district in 1890, Uoshin gradually made a name for itself as one of the most prolific fish suppliers in the area. After almost 100 years of providing fresh seafood to local ryotei, they began to expand into the restaurant business, establishing Roppongi Tempura Uoshin in 1980. 2004 saw Uoshin move the restaurant to its current location in Nihonbashi, and just 3 years later, a second branch in Nishi-Azabu was established.
Like its predecessor, Nishiazabu Tempura Uoshin draws on the organization’s extensive knowledge and experience with sourcing and preparing seafood to provide guests with the freshest possible tempura experience. Seating just 8 patrons at any given time, the restaurant provides a quiet, secluded place for guests to fully appreciate the freshness of the seafood and the technique of head chef Shinji Miyazaki.
A celebrity with over 40 years of experience in the Japanese culinary circuit, Chef Miyazaki has appeared multiple times in various newspaper articles, magazine features and TV programs. Many visit Nishiazabu Tempura Uoshin just for the chance to catch a glimpse of the living legend himself. But in spite of extensive time spent in front of the camera, he still finds himself most at home behind the counter, frying seafood and vegetables with expert skill.
Nishiazabu Tempura Uoshin’s standard lunch course, with 8 types of assorted tempura. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
Nishiazabu Tempura Uoshin’s standard lunch course, with 8 types of assorted tempura. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
Nishiazabu Tempura Uoshin’s superior lunch course, with 8 types of assorted tempura. Instead of standard prawns, this course menu makes use of the Japanese tiger prawn, also known as kuruma-ebi. According to Chef Miyazaki, this course goes particularly well with sake. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into ric...
Nishiazabu Tempura Uoshin’s superior lunch course, with 8 types of assorted tempura. Instead of standard prawns, this course menu makes use of the Japanese tiger prawn, also known as kuruma-ebi. According to Chef Miyazaki, this course goes particularly well with sake. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into ric...
Nishiazabu Tempura Uoshin’s premium lunch course, with 10 types of assorted tempura of the highest quality. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
Nishiazabu Tempura Uoshin’s premium lunch course, with 10 types of assorted tempura of the highest quality. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
The standard tempura dinner course at Nishiazabu Tempura Uoshin, with 10 courses. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
The standard tempura dinner course at Nishiazabu Tempura Uoshin, with 10 courses. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
This 10-course tempura dinner menu starts with a serving of sashimi, letting guests have a taste of Uoshin’s famously fresh seafood in a different way. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
This 10-course tempura dinner menu starts with a serving of sashimi, letting guests have a taste of Uoshin’s famously fresh seafood in a different way. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
This 10-course tempura dinner menu starts with servings of sashimi and appetizers, letting guests have a taste of Uoshin’s famously fresh seafood in a number of different ways. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
This 10-course tempura dinner menu starts with servings of sashimi and appetizers, letting guests have a taste of Uoshin’s famously fresh seafood in a number of different ways. The final course is a mix of seafood and vegetables fried into tempura fritters (kakiage). Guests can choose to have it served in one of three ways: over rice with sweet sauce, over rice with dashi, or broken up and mixed into rice, then dusted with salt.
Nishiazabu Tempura Uoshin Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Nishiazabu Tempura Uoshin Business Days
Nishiazabu Tempura Uoshin Address
4-2-9 Nishiazabu, Minato-ku, Tokyo 106-0031
Nishiazabu Tempura Uoshin Access Info
Nishiazabu Tempura Uoshin is located a 10-minute walk from Hiro-o Station on the Tokyo Metro Hibiya Line, or a 13-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line.
Nishiazabu Tempura Uoshin Phone Number
Nishiazabu Tempura Uoshin Cancellation Policy
Cancel your reservation at least 2 days 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.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Tempura Ono
Just north of the old Tsukiji Market, a tempura master creates specialized omakase menus based on guests' preferences, made with premium seasonal ingredients from all across Japan.
Tempura 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.
Daikanyama 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.
Tenkane
Tenkane has been Shinjuku's edible time capsule since 1903. The nostalgic Meiji-era vibe meets modern sizzle, serving light, crispy tempura crafted from Toyosu’s freshest finds. Every bite echoes the essence of Japan's rich heritage.