Mikawa Zezankyo
みかわ 是山居

Revered as the “God of Tempura,” Mikawa Zezankyo is a legendary Edomae tempura restaurant in Monzen-Nakacho, drawing devoted diners from across Japan.

Owner-chef Tetsuya Saotome began his career just two days after graduating junior high school, washing dishes at the historic Ueno tempura restaurant Tensho. After fifteen years of unwavering training, he opened his own restaurant at the age of 29. The name Zezankyo—evoking a life of discipline and refinement—reflects his lifelong devotion to craft. Even now, in his eighties, Chef Saotome continues to fry tempura daily, driven by a desire to do better than the day before.

Although awarded a Michelin star in 2011, he has never cooked for ratings. To Chef Saotome, tempura is monozukuri—true craftsmanship—where technique and ingredients are only the starting point. What matters most is sensibility, expression, and the spirit behind each piece.

His long-held vision of creating a restaurant that is also an art space is realized here, with the building itself functioning like a gallery and a third-floor salon displaying artworks for guests.
At its core, Edomae tempura is defined by seafood from Edo—today’s Tokyo Bay—ingredients uniquely suited to this style.

Mikawa Zezankyo is not a place to visit simply because it is famous. It is a destination for those who seek to understand food culture itself—through tempura that quietly awakens the senses.

A true pilgrimage for anyone searching for the essence of Japanese tempura.