01 / ABOUT THE PLACE
About this place
Hanging its noren curtain along a residential street in Shitaya, Karakusa offers the quiet luxury of tempura fried to order right before your eyes, without any needless formality. Counter seating surrounds the kitchen in an intimate space with limited capacity, where listening to the gentle crackle of frying oil becomes an essential part of the meal itself. A whisper-thin, even coat of batter keeps the fritters feeling remarkably light, cleanly coaxing out the natural succulence and aroma of ingredients such as kuruma prawn, kisu (sillago), lotus root, and eggplant.
The midday menu features well-balanced sets, including the Karaten—bringing together prawns, fish, and seasonal vegetables—alongside expanded options such as the Kusaten, which adds kakiage (a mixed fritter) and salad, or the Miyabi course. Accompanied by freshly steamed rice, miso soup, and pickled vegetables, the sequence delivers satisfying depth, especially when rounded off with a hearty kakiage after working through each individual ingredient.
Between courses or when ordering a la carte, look out for seasonal highlights alongside staples like sea eel and squid: tender tara-no-me (angelica tree shoots) and butterbur buds in spring, or gingko nuts and matsutake mushrooms come autumn. Whether lightly seasoned with salt or dipped into grated daikon-infused tentsuyu broth, each bite reveals distinct textures and sweetness, guided by the host and hostess's attentive hospitality.
A selection of alcoholic drinks, anchored by cold beer, complements both an unhurried solo lunch and a leisurely evening spent over small pours and crisp fried morsels. For those seeking thoughtful, expertly handled tempura in a relaxed setting, reserving a counter seat for dinner makes for a very comfortable dining plan.
