Tempura Kurokawa

A small tempura shop in the Tsukiji outer market. Seafood bought each morning at the market, and pesticide-free vegetables sent from Chiba, fried crisp in sesame oil. At lunch, a tendon straight from the fryer, served across the counter.

The tempura fried by owner Takeshi Kurokawa is defined by the aroma of sesame oil and a light, crisp batter. The vegetables come three times a week from a contracted farm in Kamogawa, Chiba — the best of that day's harvest.