Tempra Ginza Onodera - Chuo-ku

The food was excellent. Everything was clean. The chef and the staff were all friendly and polite. Nothing to blame. Also I need to mention that they have a good selection of wine and sake, and very good draft beer called shiro honoka that is served only in a limited number of restaurants. Overall it was a good experience and it was worth paying for 18,000yen per person.

オープンテーブルで予約しましたが、とても混んでいました。イベントが行われていたため、改善が必要だと感じました。料理の味については、あまり良い印象がなく、平均的でした。貝やカニの香りが少し気になりました。周りのお客さんが楽しんでいる様子を見ると、この店には良い点もあると思いますが、私自身は知り合いにはお勧めできません。

The food was excellent. everything was clean. the cook and the staff were all friendly and polite. nothing for fault. I also have to mention that they have a good choice of wine and well-being, and very good design beer called shiiro honoka, which is served only in a limited number of restaurants. overall it was a good experience and it was for 18,000yen per person to pay.

Good service and atmosphere. It was quite disappointing that I did not have the opportunity to try on the sea urchin tempura, thinking that my set would have sea urchin when I made reservations. It seems like if you would want to try sea urchin, it is only available at the highest price set only. However, overall experience was nice

We decided to spoil ourselves with a high end tempura experience for a special occasion. We found Onodera Namiki Dori after some research. It's the newer of two branches in Ginza. Located on the 6th floor of an unassuming building, once you go in, you're greeted with a very high end traditional Japanese setting. It's a small venue that can maybe sit max 10 to 12 customers. We opted for dinner which is an omakase course. We also booked early (they open at 6pm for dinner service) and were very lucky to have the restaurant to ourselves for the first hour before the next guest arrived. This made it a truly memorable experience for us. Suzuki-san, the head chef, was an absolute delight, taking the time to explain each dish and engage in small talk while effortlessly preparing and making each dish. The quality and execution of each was immaculate. Even though many of the dishes were deep fried, we didn't feel as heavy by the end as one would think. Would highly recommend this restaurant if you're looking for high end tempura. Yes, it's pricey but worth the experience as you'll walk out having tried the best possible versions of tempura classics like prawn, mushrooms, eggplant but will have also tried tempura you'd likely never have before, ranging from unique fishes we had never had before to uni being wrapped in shiso and fried. You'll need to book in advance and can do so online. Suzuki-san and his team all speak some English, which is great. Also worth mentioning that the last dish before dessert was a true highlight, you get to pick how you want your kakiage. Believe there were 4 or 5 choices ranging from having it as a rice set to being set on top of soba noodles. We opted for ochazuke (rice with a tea-based dashi broth) which was sublime!