Tempura Mitsuta
A long-running Tsukiji tempura institution, serving delicious seafood and vegetable course meals with a 2021 Michelin star to their name.
Restaurant Details
This 2021 Michelin-starred tempura restaurant is located in Tsukiji, former epicenter of the seafood trade in Tokyo which still benefits from that illustrious legacy. Tempura Mitsuta has been running since 1957, and is now in the hands of its second generation owner.
Seafood takes center stage here, with inventive tempura dishes like saltwater eel deep-fried whole. Take a seat at their counter to watch all it cooked right in front of you. Alternatively, three private dining rooms are also available for those who want a little more seclusion.
The restaurant is open for lunch and dinner, with only course meals available at both. They feature 13 and 15 pieces respectively. What’s more, these courses also feature a healthy dose of everyone's favorite tempura, with 4 or 5 juicy shrimp!
Tempura Mitsuta Phone Number
Tempura Mitsuta Business Days
Tempura Mitsuta Address
1-12-15 Tsukiji, Chuo City, Tokyo, 104-0045, Japan
Tempura Mitsuta 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 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.
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.