Tempura Ono
てんぷら小野

Tempura Ono, a long-established tempura restaurant in Hatchobori, Tokyo, attracts many tempura connoisseurs.

Chef Koichiro Shimura leads Tempura Ono and began his journey into tempura in 2006.

Originally a trading company employee in the food sector, Chef Shimura took over Tempura Ono after marrying the former owner’s eldest daughter. Initially, he saw tempura as a simple method of frying ingredients in oil. However, Chef Shimura now deeply appreciates the profound nature of tempura, reflecting, “It was simply a lack of my own expression back then. Now I realize how deep a cuisine it is.”

At the start, Chef Shimura promoted local production and consumption. During this period, he met Chef Okuda of ‘Al Cacciato,’ an Italian restaurant known for its unique style. Chef Okuda taught him the importance of using salt in harmony with ingredients, the value of simple cooking methods, and various scientific theories. Chef Shimura was particularly impressed by Okuda’s care for guests and producers and his approach to building relationships. Chef Shimura’s talent blossomed as he gained international experience.

Since 2011, Chef Shimura has gained recognition as a Japanese chef on the global stage. He has held prestigious roles, such as overseeing Japanese cuisine on world cruise liners, representing the Japanese government at the Madrid International Gourmet Fair and the Milan Collection, and serving as the executive chef of the Japan Pavilion at the Milan Expo.

Chef Shimura describes himself as a “guide of the five senses” and continues to cook tempura with ‘heart.’ His excellent English skills enable him to engage in insightful discussions about the essence of tempura and the premium ingredients he uses. When in Tokyo, Tempura Ono is a must-visit.