Tempura-Kappo Saito

This tempura kappo is run by a chef who has served as the head chef at a long-established hotel in Shizuoka for many years. Using a fragrant dashi made from bonito and kelp as a base, the restaurant elevates seasonal ingredients like angel shrimp, abalone, and Hokkaido asparagus into crispy, freshly fried tempura and appetizers. In a calm space centered around the counter, each dish is meticulously prepared, ensuring that guests remain engaged until the very end. With flexible hospitality and solid skills, this promising establishment leaves diners wanting to return.