Tempura Taku
There’s the promise of cleverly executed, light tempura that never stagnates when Masuda Takumi relocated his eponymous joint to Tokyo’s “Little Paris.”
Restaurant Details
Tempura Taku has moved from Kasukabe in Saitama to a new spot in Tokyo’s Kagurazaka, taking up the third floor of a building that also hosts the Michelin-starred Tanimoto. It’s one of the few places that’s bucked the trend of going forward-thinking and instead sticks to its signature move. This is to say: what Tempura Taku does, it’s been doing exceptionally and constantly well.
Helming the fryer is owner Masuda Takumi, the young chef who cuts his teeth in kaiseki and works around a tempura batter that is light and airy. The key is to aerate the flour as it is blended into the mixture so that it coats the ingredients evenly in a thin, even blanket.
As for the items, Masuda has pulled together a program that swings between seafood and vegetables. Japanese tiger prawns, bigfin squid and conger eel brought from Toyosu get alternated with sweet potatoes and asparagus tips, each fried in selected oil blends — Masuda favors safflower oil for its lighter crisp. The specialty Bafun sea urchin is wrapped in seaweed, while summer offers the unique experience of live Ayu sweetfish prepared fresh from the aquarium. Typically, Tempura Taku’s course closes with a choice of tendon or tencha, an ochazuke-style tempura rice bowl where dashi stock is poured over the rice, for a harmonious finish.
Always serving his guests with a smile, dining at Tempura Taku stands out thanks to Masuda’s beaming personality.
Michelin Guide accolades:
2024 - Michelin Selected
Tempura Taku Access Info
Tempura Taku is a 3-minute walk from Iidabashi Station.
Tempura Taku Phone Number
Tempura Taku Business Days
Tempura Taku Address
Kagurazaka Place 501, 3-1 Kagurazaka, Shinjuku-ku, Tokyo 162-0825
Tempura Taku 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.
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.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
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.