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Affordable vs. High-End Tempura: Secrets From a Tempura Master

What makes high-end tempura different from the more affordable options you can find at convenience stores and supermarkets in Japan? Hear it from Chef Shimura, a tempura master who has been perfecting the art of golden tempura fritters for over two decades. Today, we go behind the counter at Tempura Ono, an upscale tempura omakase restaurant in Ginza, where Chef Shimura shares all his secrets to achieve a perfect crisp. If his face sounds familiar, it might be because this world-renowned chef appeared on the Netflix series Taco Chronicles in an episode about fish tacos and their relationship with Japanese tempura! If you’d also like to receive personalized guidance from this world-renowned chef next time you’re in Tokyo, book this exclusive, byFood original tempura-making class ➡️ https://bit.ly/4fCDkR9 Featured Foods Assorted Tempura Bento Shrimp Tempura Salt From Ishikawa Salt From Okinawa Billecart-Salmon Champagne Scallop Tempura & Fried Shrimp Head Turnip & Snow Crab With Original Dashi About byFood ByFood is a platform that connects foodies with food experiences in Japan, from bustling food markets to serene countryside tastings. Besides exploring Japanese food culture in an authentic way, your booking fuels positive change! For every booking, we donate 10 meals to children in need through our Food for Happiness program. Ready for your next food adventure? Browse trending restaurants and award-winning menus ➡️ https://bit.ly/3IBQ7Et Find and book food experiences in Tokyo, Kyoto, Osaka and beyond ➡️ https://bit.ly/4agznyx Want a tailor-made Japan experience? Let our travel experts craft culinary experiences just for you ➡️ https://bit.ly/48NU6dm Follow byFood online for more food and travel tips from Japan! Japan byFood on Facebook:   / japanbyfood   Japan byFood on Instagram:   / japanbyfood   Japan byFood on X:   / japanbyfood   Timestamps 00:38 Brief History of Tempura 01:01 Trying Affordable Tempura 02:41 Arriving at Tempura Ono 03:35 Getting Behind the Counter! 03:44 Chopping the Ingredients 07:49 Time to FRY! 10:20 Tasting Fresh Shrimp Tempura 11:45 More Tempura from Chef Shimura 14:35 Affordable vs High-End Tempura