Takiya

Tempura Takiya — Kasamoto-san Tempura Takiya is one of those restaurants that completely changes your idea of what tempura can be. At the counter is Kasamoto-san, a true shokunin whose cooking is built around precision, sensitivity and an extraordinary command of frying. Here, tempura is never simply about putting a great ingredient into batter and hot oil. Every ingredient requires a different decision: the thickness of the batter, its moisture, the temperature of the oil and, above all, time. A few seconds can change everything. That precision is what makes Takiya so fascinating. The objective is not to taste the oil, but to reveal the ingredient: concentrate its sweetness, preserve its texture and surround it with a delicate, almost weightless shell. Kasamoto-san does all of this with a wonderful presence behind the counter: intensely focused when he needs to be, but always warm, generous and smiling. At Takiya, the technique is immense. But, as with the greatest Japanese shokunin, technique is never the protagonist. The ingredient always comes first.

Hassun Crab, barracuda, ikura, Ise ebi and eggplant, arranged clockwise from the top.

Dom Pérignon Vintage 2017

Dom Pérignon needs little introduction, but at Takiya it makes particular sense. The 2017 vintage combines energy and precision with fine bubbles, citrus, orchard fruit, brioche and mineral depth. Champagne’s acidity and effervescence cut beautifully through tempura, refreshing the palate after each piece while remaining complex enough to accompany the progression of exceptional ingredients.

Kokuryu “Shizuku” 2024 — 黒龍 しずく

Kokuryu Shizuku is one of Fukui’s most refined daiginjo expressions. “Shizuku,” meaning droplet, refers to the traditional method in which sake is allowed to drip naturally from suspended fermentation bags rather than being mechanically pressed. The result is remarkable purity: delicate aromatics, silky texture, graceful fruit and extraordinary clarity, perfectly suited to Takiya’s precise cooking.

Nichinichi — 日日

Nichinichi is a contemporary Kyoto sake built around purity, freshness and an unusually transparent expression of rice. The style is gentle but alive, with restrained fruit, fine acidity and a soft, almost weightless texture. Rather than dominating the food, it seems to move alongside it, making it particularly comfortable with the delicate rhythm of a tempura progression.

Takasago 2025 — 高砂

Takasago offers a beautifully composed contrast to the lighter sakes in the progression. Polished and elegant, it combines gentle fruit, controlled sweetness and fine umami with a smooth, lingering texture. There is richness without heaviness, allowing it to stand beside Takiya’s deeper, more savory courses while still leaving the palate clean for whatever Kasamoto-san fries next.