It goes without saying that no one would know better about fresh seafood than fishermen themselves — which is why Tempura Uoshin is the place to beat when it comes to tempura.  

Starting out servicing restaurants in the Akasaka entertainment district in 1890, Uoshin gradually made a name for itself as one of the most prolific fish suppliers in the area. After almost 100 years of providing fresh seafood to local ryotei, they began to expand into the restaurant business, establishing Roppongi Tempura Uoshin in 1980. 2004 saw Uoshin move the restaurant to its current location in Nihonbashi, and just 3 years later, a second branch in Nishi-Azabu was established.   

Like its predecessor, Nishiazabu Tempura Uoshin draws on the organization’s extensive knowledge and experience with sourcing and preparing seafood to provide guests with the freshest possible tempura experience. Seating just 8 patrons at any given time, the restaurant provides a quiet, secluded place for guests to fully appreciate the freshness of the seafood and the technique of head chef Shinji Miyazaki.   

A celebrity with over 40 years of experience in the Japanese culinary circuit, Chef Miyazaki has appeared multiple times in various newspaper articles, magazine features and TV programs. Many visit Nishiazabu Tempura Uoshin just for the chance to catch a glimpse of the living legend himself. But in spite of extensive time spent in front of the camera, he still finds himself most at home behind the counter, frying seafood and vegetables with expert skill.