Tempura Ginza Onodera Higashiginza
An expert chef serves up authentic, high-end tempura with seasonal ingredients from the marble countertop of this Ginza establishment.
Restaurant Details
After starting his career in Tempura Yoshino in the Hilton Odaiba, Chef Kazutaka Okuyama spent 13 years as a kaiseki chef in a Tokyo hotel before coming full circle back to his first love: tempura.
Making use of the knowledge he acquired over almost a decade and a half, he prepares and offers up tempura dishes that reflect the best of each of Japan’s seasons. Ever the perfectionist, Chef Okuyama visits the market every day to personally select the ingredients, from seafood and vegetables to even oil and flour.
As such a key component of the tempura-making process, the oil is especially important to Chef Okuyama: only 100-percent Taihaku white sesame oil made from raw, untoasted sesame seeds is used in his fryers, giving the ingredients a light and crunchy texture. Even the restaurant’s signature hairy crab tempura is prepared differently according to season—Chef Okuyama wants to ensure that his guests experience this delicacy in the best possible way.
This sense of perfection extends to even the restaurant environment. The Higashi-ginza outlet immerses guests in a sense of luxury, with its marble countertop and fine tableware. Tempura and champagne may seem like odd bedfellows to the inexperienced, but Onodera Higashi-ginza regulars know that there’s no better combination, especially when left in the capable hands of the restaurant’s expert sommelier.
※ Children younger than elementary school age are not permitted on the premises. Children aged elementary school and above are required to order a course.
A lunch course with luxurious ingredients specially chosen by Chef Okuyama, such as sea urchin and the vaunted hairy crab.
A lunch course with luxurious ingredients specially chosen by Chef Okuyama, such as sea urchin and the vaunted hairy crab.
Seasonal vegetables and fresh seafood, specially chosen by Chef Okuyama every day, take centre stage in this lunch course menu.
Seasonal vegetables and fresh seafood, specially chosen by Chef Okuyama every day, take centre stage in this lunch course menu.
In this high-end dinner course, Chef Okuyama invites diners to witness the marriage of Japanese seasonal ingredients and expert tempura techniques. The highlight of this course is by far the presence of one of the rarest tempura types: wagyu beef. A dish few attempt and even fewer get correct, Chef Okuyama fries it to perfection, accentuating the flavor with sea urchin and caviar.
In this high-end dinner course, Chef Okuyama invites diners to witness the marriage of Japanese seasonal ingredients and expert tempura techniques. The highlight of this course is by far the presence of one of the rarest tempura types: wagyu beef. A dish few attempt and even fewer get correct, Chef Okuyama fries it to perfection, accentuating the flavor with sea urchin and caviar.
Tempura Ginza Onodera Higashiginza’s standard dinner course invites guests to enjoy expertly-fried seafood, personally chosen every morning from Toyosu Fish Market.
Tempura Ginza Onodera Higashiginza’s standard dinner course invites guests to enjoy expertly-fried seafood, personally chosen every morning from Toyosu Fish Market.
Tempura Ginza Onodera Higashiginza Business Days
Tempura Ginza Onodera Higashiginza Address
Sunrit Ginza Building Ⅲ 4F, 5-14-14 Ginza, Chuo-ku, Tokyo 104-0061
Tempura Ginza Onodera Higashiginza Access Info
Tempura Ginza Onodera is a 2-minute walk from Higashi-ginza Station on the Hibiya and Asakusa Lines, or a 6-minute walk from Ginza Station on the Ginza Line.
Tempura Ginza Onodera Higashiginza Phone Number
Tempura Ginza Onodera Higashiginza 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
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