Tempura Specialty Restaurant / Musashino City “Tempura Murayama”
A promising new star making the most of the skills and expertise carried over from a famous Tokyo restaurant. A luxurious space with just eight seats.
“Tempura Murayama” is a hidden gem specializing in tempura, opened in November 2024 in Kichijoji, featuring only eight counter seats for an intimate adult dining experience. The owner, Takahiro Murayama, first learned traditional kaiseki cuisine from scratch at a high-class hotel in central Tokyo. Captivated by the face-to-face service at the counter, he further honed his skills and expertise through training at the restaurants Tensei in Marunouchi and Onodera in Ginza.
For ingredients, Murayama personally visits markets such as the Toyosu Market and the nearby Higashikurume Wholesale Market, selecting only those that meet his high standards.Murayama handles everything from preparation to service by himself. His style—listening carefully to the sounds that indicate the right temperature and timing for each ingredient, and serving each dish freshly fried—makes you feel that simplicity is the ultimate luxury.
The menu starts with a casual Weekday Lunch Course priced at ¥3,300, perfect for enjoying the atmosphere without a reservation—walk-ins are welcome if there’s space. For a more leisurely lunch, the ¥7,700 Omakase Course is recommended. Dinner offerings include the ¥11,000 Yuki Tsubaki Course, the ¥16,500 Night Omakase, and the ¥22,000 Chitose Course. In addition, there are à la carte tempura items that can be added to any course, including luxurious specialties like the “Hairy Crab Tempura,” where all the crab meat is packed into the shell.
Many of the ingredients used in tempura have a light and delicate flavor, so using high-quality oil is essential to fully enjoy their taste. At Murayama, they are particular about quality and freshness, using a unique blend of Taihaku sesame oil, which is raw and unroasted, and cottonseed oil. The oil is replaced with fresh batches for each lunch and dinner service, making Murayama’s tempura crisp, light, and easy on the stomach.
Temperature control is another key to deliciousness. Looking at the frying pot, Murayama uses a well-polished copper pot, from which the pleasant crackling sound of the oil can be heard, creating a comforting atmosphere. Tempura is fried to concentrate its umami while evaporating excess moisture. Copper pots are used because they conduct heat well, allowing precise temperature control for each ingredient. This ensures the batter cooks properly while preventing the oil from being absorbed when the moisture is released.
You can clearly see the difference when tasting dishes like the “Fresh Sea Urchin Wrapped in Perilla Leaf,” which has a soft warm and creamy center but a perfectly crispy coating, or the “Tempura of Ishizaka Maitake Mushrooms” from Uonuma, Niigata Prefecture, known for its concentrated umami. These dishes truly demonstrate how the natural flavors of the ingredients are brought out.
They also take great care with their homemade tentsuyu sauce, grated daikon radish, sudachi citrus, and two types of table salt. One is “Hingya no Shio,” produced on Aogashima Island, Tokyo, using spring water from geothermal vents. It is rich in minerals and free of bitterness, gently enhancing the delicate flavors of the tempura. The other is “Tomato Salt,” an original salt slowly infused with tomato extract, characterized by its refreshing aroma and umami. These two salts further elevate the deliciousness of the tempura.
The drink selection is carefully chosen to pair well with tempura. The sake lineup ranges from crisp and refreshing types to those with rich aromas and the pronounced sweetness of rice, allowing guests to enjoy choosing their preferred ochoko (sake cup). In addition, there is a wide variety of domestic whiskey, gin, and wine. Guests can enjoy a delightful marriage of diverse drinks and tempura.
For the “Kuruma Ebi Tempura” (Japanese tiger prawn tempura), start by enjoying the crispy, fragrant prawn head with a pinch of “Hingya no Shio,” which enhances the flavor of the shell. Then, squeeze some sudachi citrus over the plump, perfectly fried body, bringing out a refreshing brightness in its taste.
From behind the counter, Murayama-san offers explanations at just the right moments. Though he may seem reserved at first glance, if you strike up a conversation, he’ll thoughtfully share insights about the ingredients and the intention behind his cooking.The intimate distance of this eight-seat counter feels like a true luxury, and you begin to realize that every detail of the space has been carefully considered. It’s this setting that allows guests to relax and truly focus on the experience of dining — turning it into a rich and meaningful moment. If you’re looking to enjoy a refined, elevated meal without venturing into the heart of the city, “Tempura Murayama” is well worth a visit.
| Facility Name | Tempura Murayama |
|---|---|
| Address | 1F-B Luminous Kichijoji, 2-8-9 Kichijoji Honcho, Musashino City, Tokyo |
| Tel | 0422-27-6500 |
| Business Hours | Mon / Tue / Wed / Sun Lunch: 11:30 AM – 2:30 PM (Last Order: Food 1:30 PM / Drinks 2:00 PM) Dinner: 5:30 PM – 10:30 PM (Last Order: Food 8:30 PM / Drinks 9:30 PM) Fri / Sat Dinner only: 5:30 PM – 10:30 PM (Last Order: Food 8:30 PM / Drinks 9:30 PM) |
| Closed | Thursdays |
| Languages Spoken | Japanese |
| Menu Available In | Japanese & English |
| Official Website | https://tempura-murayama.com/index.html * Please check the official website for the latest information. |
