01 / ABOUT THE PLACE
About this place
In a quiet corner of Kanda-Awajicho, Nakazawa serves Edomae-style tempura coated in a thin, remarkably light batter, enjoyed unhurriedly at a calm counter. Free from any greasy heaviness, each newly fried piece emerges steadily before your eyes, building anticipation throughout the meal.
Highlights of the course include sweet, tender kuruma prawn and fluffy, deeply savory conger eel. Part of the pleasure is following the chef's guidance on how best to enjoy each seasonal ingredient—whether with a pinch of salt, a squeeze of lemon, or classic dipping sauce with grated daikon radish. Juicy seasonal vegetables are woven in alongside the seafood, creating a well-paced rhythm from start to finish.
The meal concludes with a choice of mini tendon topped with fragrant mixed vegetable and seafood kakiage, or soothing tencha poured over with hot dashi broth. Accompanied by red miso soup, pickles, and a light dessert, the structured progression leaves a deeply satisfying impression.
Set courses are available for both lunch and dinner, well suited for a relaxed meal paired with sake or beer. For those wishing to savor solid craftsmanship in a tranquil setting, reserving a counter seat ahead of time is advised.
