Tempura Koizumi
Try common tempura types prepared in unconventional ways.
Restaurant Details
A famous restaurant in Kanazawa presents the Japanese tempura craft in an original style. Tempura Koizumi incorporates kaiseki elements into its omakase menu so as to create a beautifully complementing series that balances and paces the flavors.
With meticulously selected ingredients bought the same day, the menu can differ slightly depending on the season or even the day. Its deconstructed dishes are what makes them stand out from the average tempura restaurants. The chef presents commonly used ingredients in an unconventional way to bring out more of the essence and aroma of the components.
Using light yet rich batter, the chef removes extra moisture by timing the frying of the tempura components impeccably. The firefly squid in early spring and the white shrimp are highly popular among customers, as well as the Toyama-grown rice and ten-bara.
Tempura Koizumi is one of the few tempura eateries that is open in the afternoon. While it is constantly in high demand in the evening, you can opt instead for a change of pace by dining in the afternoon with a glass of champagne in hand.
Tempura Koizumi Phone Number
Tempura Koizumi Business Days
Tempura Koizumi Address
4 Bancho-34, Ikedamachi, Kanazawa, Ishikawa, 920-0986, Japan
Tempura Koizumi 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
Stretching alongside the Sea of Japan, the coastal prefecture of Ishikawa boasts some dramatically diverse scenery ranging from rugged coastlines to untouched mountain backdrops, offering the freshest seafood and colorful locally-grown produce, harvested from rural areas.
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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 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.