$$$$Price: Very Expensive • Tempura • Kayabacho / Hacchobori
At Tempura Ono, Chef Koichiro Shimura, a master of tempura, selects the finest seasonal ingredients from across Japan. Fresh vegetables come directly from contracted farmers, and seafood is sourced from Toyosu Market. His expert frying technique enhances each ingredient’s natural flavor. The second generation owner also serves as a Cool Japan Regional Producer, promoting Japanese food culture globally.A Perfect Harmony of Tempura and PairingsEnjoy refined sake, wine, whiskey, thoughtfully paired with each dish. This is not just a meal but a fusion of flavor and craftsmanship.English explanations are available for international guests.We accommodate vegetarian and vegan requests.Please inform us if eggs, dairy, and a shared fryer are acceptable. A separate fryer is available for ¥18,000.【Pricing & Course】We offer a seasonal omakase course.Course: ¥33,275 (tax & service charge included)Drinks are charged separately.Menu and dish count may vary with seasonal availability.