Tempura by Shuji Niitome

16-Part Video course. English (subtitles) and Japanese

The fine art of delicate, lace-like tempura, taught in delicious detail by Chef Shuji Niitome, sharing techniques developed from rookie years through earning Michelin two-star status.

Meet Your Instructor講師の紹介

Welcome to the delicate art of tempura cooking – meet chef Niitome Shūji, who withstood three decades of kitchen heat and garnered countless scars on his way to two Michelin stars.

Table of contents本コースに含まれる各講座

MEET NIITOME, MEET TEMPURA 7 min

Welcome to the delicate art of tempura cooking – meet Chef Shuji Niitome, who withstood three decades of kitchen heat and garnered countless scars on his way to two Michelin stars.

TODAY’S MENU: SEASONAL OMAKASE 4 min

Each season brings new flair to the tempura table. Chef Niitome introduces his omakase “chef’s choice” line-up for the perfect spring tempura meal.

FIRST COURSE: EBI / PRAWN 12 min

Fresh prawns are known as the king of tempura meals. Learn how to prepare them in Niitome’s special style.

SECOND COURSE: ASUPARA / ASPARAGUS 6 min

Chef Niitome reveals how each section of asparagus reacts differently to tempura frying, and shares his special method for getting each one just right.

THIRD COURSE: FUKINOTŌ / BUTTERBUR 6 min

A rare combination of a substantial core surrounded by delicate leaves, butterbur is the perfect mountain veggie for honing one’s oil-flipping skills.

“THE BATTER IS ALIVE” 10 min

Tempura batter is one of the simplest and most difficult things to get right. Chef Niitome shares his recipe and explains his theory of living batter.

FOURTH COURSE: HOTATE / SCALLOPS 6 min

A precise guide to getting scallops fried in a way that produces multiple experiences in each layer.

FIFTH COURSE: TAKENOKO / BAMBOO SHOOTS 9 min

A full course in how to prepare bamboo shoots from raw to “corn-sweet” perfection.

SIXTH COURSE: AYU / SWEETFISH 5 min

A rare delicacy – Chef Niitome reveals how he discovered the perfect technique to help sweetfish truly live up to their name, with an almost chocolatey note.

“CULTIVATING THE OIL” 4 min

Oil is not simply an ingredient, but an evolving partner in the tempura meal. Learn what it means to read, nurture, and cultivate your oil throughout the meal.

SEVENTH COURSE: RENKON / LOTUS ROOT 5 min

Chef Niitome enlightens us on frying the perfect lotus root, one of the most beautiful veggies, especially when served in sliced cross-sections.

EIGHTH COURSE: SHIITAKE MUSHROOM 6 min

Large log-grown shiitake mushrooms add umami to the meal. Chef Niitome explains his take on the proper slicing method.

NINTH COURSE: TENDON / TEMPURA RICE BOWL 4 min

Japanese meals usually end with a rice dish, and tendon – crowning a steaming bowl of rice with the kakiage – is the perfect finale to this spectacular meal.

“FAILURE TEACHES SUCCESS” 7 min

Scars and failures are a must for those who devote themselves to the way of tempura. Fear not and forge on—and let mistakes guide you on your own tempura journey.

SPACE, ATMOSPHERE, EXPERIENCE 6 min

Hints for creating the perfect space and mood to give your guests a lasting culinary memory.

THE FUTURE OF TEMPURA 6 min

What comes next for Chef Niitome and the evolving tastes of tempura?

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Narō takes you on memorable video journeys through Japanese culture alongside extraordinary individuals — masters, who are the best at what they do. 

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