The absolute signature of Chef Uchitsu and a brilliant example in patience. High-quality Japanese sweet potatoes are fried for an unusually long time at a low temperature to achieve a perfect golden-brown caramelized exterior while the interior reaches a texture similar to a rich custard. Reviewers consistently praise its incredible sweetness and the Lack of any 'heavy' oily aftertaste. It is widely cited as the best sweet potato preparation in Hiroo.
Tips from diners
This is non-negotiable! The skin is remarkably crisp and savory. It's the most comforting thing on the menu—don't share it if you can help it. The chef's timing is so precise that the inside is almost liquid.
A favorite from the seafood section. High-quality uni (sourced from Hokkaido) is meticulously wrapped in a fresh shiso leaf and fried for a very short time until the leaf is shatteringly crisp while the uni remains cool and creamy. Reviewers highlight the incredible textural contrast and the perfect balance of the hot, aromatic leaf and the cold, sweet roe. It is a benchmark for modern tempura innovation.
Tips from diners
Eat this in one bite! The flavor combination is remarkably concentrated. It's the most photographed dish for a reason—the visual of the translucent leaf is beautiful.
A study in land and sea umami. High-quality abalone is steamed for hours until tender and then flash-fried to create a savory crust. It's paired with a unique sauce made from the abalone's own liver and aromatics. Reviewers often mention its silky texture and the way the sauce highlights the quality of the raw ingredients. It is a favorite for those wanting a bolder and more innovative meat (wait, seafood!) course.
Chef Takahisa Uchitsu's namesake restaurant is a study in modern tempura sophistication. Located in an elegant, quiet space in Hiroo, the restaurant has earned two Michelin stars and a status as one of Tokyo's most innovative fine-dining destinations. Uchitsu-san is celebrated for his incredible precision, his use of high-quality ingredients, and his ability to highlight the natural sweetness of premium Japanese seafood and vegetables through a multi-layered, course-based approach.
Reservations are mandatory and released 30 days in advance on TableCheck. It is a very popular destination for a formal date or a high-end celebration, so book as early as possible. If you're a walk-in, your chances are effectively zero.
The restaurant is located in an elegant, quiet part of Hiroo. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is a small waiting area inside if you're early.
The interior is sleek, modern, and very quiet. It feels more like a high-end boutique than a traditional tempura shop. It's best for solo diners or pairs—large groups will likely have to wait for separate seats at the counter.
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