TEN-MASA

Tenmasa is a Michelin one-star restaurant specializing in tempura and Japanese cuisine, located quietly in the basement of a stylish building near Nakameguro Station by Tokyo’s Meguro River. Founded in 2012 by owner and chef Masahiko Ashiki, who carries forward his family’s culinary legacy from Aichi Prefecture, the restaurant highlights a refined approach to tempura made with a seasonal blend of raw white and premium roasted sesame oils. Frying is done in a brass pot that ensures precise heat control, resulting in tempura with a rich aroma and perfect amber color. The accompanying dashi broth combines highest-grade Rausu kombu and select dried bonito, enhancing the natural umami of the dishes. The monthly-changing kaiseki-style course menu emphasizes seasonal ingredients, allowing guests to savor evolving flavors throughout the year. Tenmasa also offers a curated selection of premium Japanese sake from various regions to complement the meal. The contemporary basement setting features a granite counter where diners can watch tempura preparation, as well as table and private rooms that foster an intimate yet welcoming dining experience. Known for exceptional service and sake pairings, Tenmasa maintains its reputation with consecutive Michelin stars in 2024, 2025, and 2026.