Akimitsu

Japan’s love of tempura – batter-coated, deep-fried vegetables or seafood – has only grown since its introduction to the country in the mid-16th century. Tempura-ya (restaurants that specialise in tempura) are common, and Akimitsu (short for Shitamachi Tendon Akimitsu) is one of the country’s best-known chains. It has stores across Asia and as far as Canada, and this is the brand’s first shop in Australia.

Like Akimitsu restaurants overseas, visitors can choose from tempura or tendon (tempura served on a bed of rice). All of the seafood is sourced locally, but the sauce ingredients are from Japan. The venue mixes its own tempura flour according to a secret secret recipe. Also on the menu is a small range of noodle dishes, rice bowls, yakitori, karaage and sides such as miso soup and hanjuku egg (a soft-boiled egg soaked in tendon sauce). Umeshu (plum wine) and a range of sakes are available.

The fit-out is similar to Akimitsu’s international counterparts; it has timber beams, an open kitchen and there’s the option to book a private tatami-mat room for groups.