Tempura Ono

Tucked away on the 3rd floor of a quiet building, this hidden gem may require a short walk up the stairs, but it is unquestionably worth the effort.

At the helm of the restaurant is Chef Koichiro Shimura, who has shared the appeal of Japanese cuisine with audiences around the world. His career includes serving as head chef aboard luxury cruise ships and representing Japan at international events such as the Milan Expo. Despite this impressive background, he is warm, approachable, and fluent in English.

He carefully explains each dish while enjoying friendly conversation with guests across the counter, creating an intimate setting in which world-class tempura can be enjoyed in a relaxed, welcoming atmosphere.

The first dish to arrive was a vibrant salad made from fresh vegetables sourced from carefully-selected partner farms across the country.

Lightly dressed with a refreshing vinegar-based dressing, we were encouraged not to finish it all at once, but instead to enjoy it little by little between courses as a palate cleanser.

From here, I would like to introduce some of the tempura dishes that followed:

• Shrimp head

• Shrimp

• Koshia-bura (Japanese spice tree shoots)

• Tara-no-me (angelica tree shoots)

• Firefly squid

Clam paired with coriander, shiso leaf, lemon, and salt showed perfect harmony, allowing each ingredient’s flavor to stand out beautifully.

(This was my personal favorite!)

Another particularly memorable dish was an onigiri-style tempura made with shrimp, nori, glutinous rice, and shiso leaf.

Using a technique known as aburamotase, in which oil is intentionally retained inside, it was finished with a light yet wonderfully juicy texture.

• Bamboo shoot

• Butterbur sprouts (Fuki-no-to)

• Conger eel (Anago)

• Udo (Japanese spikenard)

Tempura egg served over rice

A dish of Ishinagi (stone bass), served simply with dashi and salt—minimal in approach, yet deeply impressive in its umami.

The meal was brought to a close with seasonal strawberries.

The course meal I  enjoyed was a celebration of spring, featuring an abundance of seasonal mountain vegetables that truly captured the flavors of the season.

The fact that the menu changes with the seasons is one of the great pleasures of tempura dining.

After the meal, Chef Shimura took the time to speak personally with each guest, and his genuine hospitality left a lasting impression on me.

One particularly memorable moment occurred when a business acquaintance stopped by during service. Chef Shimura immediately prepared an impromptu tempura bento using leftover ingredients and presented it as a gift to the man.
Seeing such thoughtful gestures carried out so naturally was a true expression of heartfelt omotenashi.

Tempura Ono is not only about outstanding food, but also about the warmth of human connection—an experience where conversation with the chef and genuine hospitality leave a lasting impression.


If you are looking to enjoy exceptional tempura in Tokyo, this is a restaurant well worth visiting.