Tempura Nakasei, Edomae Tempura with a Beautiful Courtyard View

Hello, this is the staff of The Gate Hotel Kaminarimon.
Today, we would like to introduce one of Asakusa’s long-established restaurants, Tempura Nakasei.

A historic tempura restaurant established in 1870.

About 5 minutes walk from The Gate Hotel Kaminarimon, a stately building like a warehouse suddenly appears between buildings in front of Asakusa Public Hall on Orange Street. It has a long history, as Nakagawa Fuzo I opened a tempura stall at the end of the Edo period (1603-1868), and the store was established in its current location in 1898. Once you step onto the stone pavement in front of the store, you will forget the hustle and bustle of the city and feel as if you have time-traveled back to that time.

A beautiful courtyard you will want to spend hours admiring.

The storehouse-like building and the private rooms built in the Sukiya style have a truly wonderful atmosphere, but the most attractive feature of the restaurant is the courtyard. A pond with Nishikigoi swimming in it, moss-covered garden stones, and maple trees that comfortably block the sunlight… You could spend hours just looking at this courtyard. What a luxurious experience to dine while enjoying such beautiful scenery.

nakasei patio — The courtyard in July. The beautiful greenery soothes the soul.

Tempura using seafood from the Edo period

Their specialties include Raijin-age, a type of tempura made with Shiba shrimps and green willow scallops, as well as traditional Edomae tempura (seafood from Tokyo Bay that’s coated in batter and fried with sesame oil) using only seafood such as tiger prawns, conger eels, and sillago (Japanese sardine). The aroma of sesame oil that fills the air the moment it is brought will make your mouth water. For the final meal of special set menus and courses, you can choose from tendon, tencha, or tenbara, which is made with small pieces of Shiba shrimp. I had the tencha, my favorite. It is served in a soup stock made from a combination of bonito dashi and sencha (green tea) and garnished with wasabi.

Tiger prawn, conger eel, and sillago tempura for the main course.

Kakiage Raijin-age with Shiba shrimp and green willow scallops.

Tencha with small Shiba shrimp kakiage.

Dine with your loved ones in a private setting

A private room in a detached Sukiya-style house is perfect for dining with loved ones or for anniversary gatherings. It is also available for weddings and memorial services. Please make a reservation to visit this restaurant.