Tempura Arata Mikawa
天ぷら あらたみかわ

Tempura Mikawa Arata is the creation of Chef Hisao Ogawa, a devoted apprentice of the legendary Mikawa Zezankyo. His mentor, Chef Saotome — often called the “God of Tempura” — runs one of Japan’s most celebrated tempura restaurants and personally bestowed the name Arata (meaning “new”) on Ogawa.

In August 2024, Chef Ogawa opened this restaurant, and within a year it was selected by Michelin, quickly earning national attention.

Chef Ogawa spent over a decade mastering Chef Saotome’s philosophy and technique, then added his own signature touches. One highlight is the sweet potato served at the end of the course (seasonal). It is gently fried from the moment the meal begins, allowing the starch to transform and its natural sweetness to shine — a dish that surprises even those who know sweet potatoes well.

His tempura features a whisper-thin batter that enhances, rather than hides, the flavor of each ingredient. Some items are fried to a crisp finish, others kept rare at the center, always with precise control to capture their peak taste. Japanese tempura is among the simplest yet most demanding of fried dishes, and Chef Ogawa approaches each piece with focus and restraint.

Cheerful and sincere, Chef Ogawa creates a dining experience that is as warm as it is refined.

Inside the restaurant, a calligraphy scroll reading Menkyo Kaiden (“full transmission of the art”) — a gift from his master — reminds him daily to honor his craft while forging a fresh chapter in the world of tempura.