MICHELIN GUIDE

This restaurant, which began as a street stall, is an aged presence with its roof, store curtain and worn cedar counter from the Edo period. The owner-chef has been a tempura chef for more than half a century. You can order either a set menu or individual items. À la carte dishes include seasonal sashimi, anago nikogori and warm goma-dofu. The tempura is yellow-tinged from being fried in refined rapeseed oil.