Tempura Kitagawa
天ぷら北川

Located in Tokyo’s Ebisu district, Tempura Kitagawa is led by Chef Naohiko Murata, a native of Shizuoka—the region blessed by Mt. Fuji’s pristine water and exceptional produce.
He sources fish, vegetables, rice, and sake from his home prefecture, crafting tempura that expresses seasonal ingredients at their peak. This commitment to Shizuoka’s natural bounty forms the core of Tempura Kitagawa’s philosophy.

Chef Murata’s culinary path is uniquely diverse.
Raised in a sushi-restaurant family, he began training at 17 but later stepped away from cooking after moving to Tokyo. After opening and operating a ramen shop, he decided at 35 to pursue tempura in earnest. Over four years, he immersed himself in renowned tempura establishments, shaping what would become “Naohiko Murata’s style of tempura”.
He later trained directly under one of the tempura world’s most respected masters, known for maintaining two Michelin stars for many years.

Chef Murata’s tempura stands out for its distinctive texture, achieved through his own unique egg-based technique. His dishes pair beautifully with the restaurant’s selection of wine and sake. For guests who prefer not to eat seafood,
Tempura Kitagawa also offers a vegetable-focused course centered on Shizuoka’s exceptional produce, with vegetarian options available.

Tempura Kitagawa presents a style of tempura only Chef Murata can create—refined, personal, and shaped by a rare breadth of culinary experience.