MK Guide Recommends

Tucked into a minimalist space in Fukushima, Urakami Tempura offers a rarefied take on one of Japan’s most elemental dishes. With just a few counter seats and a chef-led omakase format, each course arrives seconds after leaving the oil—light, golden, and nearly greaseless. Chef Urakami sources seasonal seafood and vegetables daily, balancing texture and temperature with meditative control. The pacing is deliberate, the silence respected, and the flavors deeply Japanese. Guests are invited to focus on the moment: the hiss of oil, the scent of yuzu salt, the snap of mountain vegetables in early spring. This is tempura for purists, elevated without flourish.