Andy Hayler

"Cooking of the tempura is extremely precise, with each ingredient at its optimum when you bite into it. Quite simply, this is the best tempura restaurant in the world."

Aiste Miseviciute

"Some people consider it’s not worth paying serious money for tempura omakase, but for me 7 chome Kyoboshi has the same level of craftsmanship as some of the Tokyo’s top kaiseki places. 63 year old Shigeya Sakakibara has mastered vegetables and fish frying to perfection. His tempura batter is so thin and so fine, it is almost transparent, and, Sakakibara-san himself is a very cool personnage."

Katie Keiko

"Every single piece was top quality vegetable, very seasonal and very sweet, perfectly fried to bring out the best texture of each vegetable. The batter was thin and crispy."

Travelife Magazine

"The tempura here is wonderful -- ever so light and tasty."

Tsunagu Japan

"Once you take one bite, you will definitely be glad you came."

Star Chefs

"For those who want some of the best tempura in the world, Chef Shigeya Sakakibara is their man; having spent more than 30 years adhering to the “kaizen” theory of continuous improvement, his dishes reflect a pursuit of the freshest ingredients cooked in the most appropriate way."

Sebastiaan Vanhaeren

"No other chef is better with tempura than Shigeya Sakakibara."

JapanVisitor

"The ingredients used at 7-chome Kyoboshi are of the very highest quality, and their texture and flavor is miraculously preserved in spite of - and enhanced thanks to - the subtle deep frying they received at the hands of 7-chome Kyoboshi's master owner-chef Sakakibara."