Tempura Ginya is a Michelin two-star tempura specialty restaurant located in Shirogane-dai, Minato-ku, Tokyo.
 The owner, Mr.Ginya, has trained at the renowned restaurant called Ten-ichi and his skills and dedication are highly regarded.
The interior of the restaurant has a calm atmosphere without any flamboyance or excessive display, giving a sense of simplicity.
 The owner and his wife, who serve as the hosts, provide warm and pleasant customer service that will surely satisfy diners.
The cuisine at Tempura Ginya follows the theme of "subtraction" and showcases the art of deep-frying that brings out the best flavors of the ingredients.
 The restaurant places great importance on the quality of oil used and temperature control, resulting in light and crispy tempura with rich aromas.
The menu incorporates seasonal ingredients, allowing guests to enjoy tempura made with fresh ingredients sourced daily.
 Particularly noteworthy is their tempura made with "uni" (sea urchin), which is served in a style that is rarely seen in other restaurants, called "nude frying.
"Other menu items include tempura of shrimp, tuna, scallops, and lily bulbs, among other seafood and vegetables.
 Each dish is carefully prepared to accentuate the natural flavors and aromas of the ingredients.
Tempura rice bowls, known as "ten-don," are also popular and are served as the signature "black ten-don.
" Guests can enjoy freshly fried tempura together with rice.
Tempura Ginya is a restaurant that truly showcases the skills and dedication of its chef, serving outstanding tempura while conveying a sense of harmony with the ingredients.
 With its tranquil atmosphere and pleasant customer service, it offers a special dining experience.

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