Karaku's tempura is made from five generations of Japanese cooking experience -- and a fresh batch of safflower oil every time.
For five generations Karaku has been serving its meticulously-prepared tempura at packed restaurants in Japan. Now, the brains behind Karaku, the Seki family, are calling Shanghai home, as part of the restaurant's first international branch.
Karaku's chef Toyoichiro Seki personally cooks for diners behind a counter -- similar to a sushi bar -- employing his family’s time-honored technique for feather-light tempura whipped up in front of your eyes. The recipe is unique -- and pricey -- because, amazingly, a fresh batch of pure safflower oil is used for every order. Other ingredients are premium too -- only imported fish and organic eggs and vegetables are served. This is the true definition of "get what you pay for."
Although not the main attraction, the restaurant is filled with exquisite artworks like antique carvings and classical ink paintings. Waitstaff wear elaborate kimono and the service level matches the refined surroundings.
After dinner take a walk in the lush gardens surrounding the Karaku's four-story building.
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