Originally founded in 1850 in Osaka, the long-established tempura restaurant Ippoh opened its Tokyo branch in Ginza 50 years ago and is now headed by Chef Masaru Seki, the 5th generation chef of the family. now 

Techniques that have made Ippoh’s Kansai-style tempura famous countrywide have been passed down for generations, over 150 years in Osaka and 50 years in Tokyo. To this day, guests can enjoy the very same flavor of Ippoh’s tempura in both Osaka and Tokyo. 

The batter is drained of oil, resulting in even lighter tempura, and guests can enjoy the natural flavors and aromas of the seasonal ingredients freshly delivered from the market. The staff also carefully manages the humidity inside the restaurant so that the light, delicious batter of the tempura is not affected by it. Each piece of tempura is carefully deep-fried one at a time and the original flavors of the ingredient is that of the utmost importance.

The restaurant is located on the 5th floor of the building with Barney’s New York, a short three-minute walk from Ginza Station. The restaurant has two different Hinoki wood counters, table seating, and Japanese-style private rooms.

Having studied at an university in the United States and with having opened a Ippoh location in Singapore, Head Chef Seki can speak English and greatly enjoys the many conversations he has with guests who grace him in Ippoh Tokyo at Ginza.