Enjoy exquisite taste that reflects the seasons in a tranquil counter seat setting.

Tengenji Ono

天現寺 小野
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Laboriously crafted kaiseki courses served
with specially selected sake.
An unmistakeably Japanese atmosphere
in an intimate setting.

Visitors walk into the incense infused genkan, the entrance area where guests remove their footwear, and can see the modest little counter space at the end of the hall.

The antique fittings and furnishings seem to create a traditional atmosphere, but the lustrous red counter and highly-functional open kitchen add a modern flair.

Tengenji Ono seats only eight, but all are made to forget their daily cares for a moment within that comfortable, intimate space.

Owner Yoshikatsu Ono explains that he hopes to "provide the customer with exactly what they wish for."

While it is a course-based menu, guests are invited to make requests regarding food they like or dislike, so that Ono can respond meticulously to each guest's desires.
He must be flexible in terms of when he serves each dish in the course as well. For example, guests who start by asking for a beer will be served first with deep-fried dishes that pair well with that beverage.

The most important thing is not to follow a plan, but to provide a meal that guests will enjoy.

Cuisine changes radically when great care is taken in its preparation, even when using orthodox cooking methods, and the unexpected food combinations invoke a fresh taste sensation. Ono's cuisine is packed full of hidden surprises.

Ono is direct in his use of flavours, and those unique tastes keep bringing gourmands back for more.

Ono explained that while delicious food is obviously important, he takes care to offer a good atmosphere and good service as well because he wants to create a place where people feel comfortable.

One way he does this is by ensuring that service is discreet and unobtrusive, so customer conversations are not interrupted. It's a perfect place to enjoy some time with a friend - and you will want to return again and again.


Chef Profile

Chef/Yoshikatsu OnoYoshikatsu Ono

Born Tokyo, February 6, 1968.
Opened Shunzen Ono in Kichijoji after training at kaiseki restaurants around the city, and the restaurant was much loved by locals. Eight years later, in order to reach a wider audience, moved restaurant to Tengenji.



What made you want to become a chef?
I've loved making things since I was a child, and I knew I wanted to work with my hands. Being a chef means you make people happy, so that's why I decided to become one.

The owners of the restaurants I worked at and the other people who had worked there longer than me were really good to me. So, I knew I wanted to stick it out in this business, and I started thinking about starting my own place in the future.
What do you do to make your restaurant a better place?
Making delicious food is a given, so I want to give people more with a good atmosphere, location, tableware, furnishing, service and everything else so that they want to come back.

I would like this to be a place where customers can relax, lean back, and enjoy some good conversation.
What sort of thing do you personally enjoy?
I like antiques, and you can find old things all over the restaurant, from old furniture to antique lamps in the toilets.
I basically like older designs, even with practical things like motorcycles and cars. Antique cars had simple designs, but you could sense the functionality. I always enjoy using older things.

Restaurant Info

Restaurant NameTengenji Ono
天現寺 小野
Opening day18th March, 2009
Hours of Operation From 18:00 (Final seating 21:30)
Closed Sundays・Holiday Mondays
Service charge10%
Dress Code

*Smart casual


* Limited to middle school children and older who can eat the same meals as adult diners.

Capacity 14 seats

*Counter:8 seats

Seat area

Counter seating avalible

Private Rooms Available

*Private room ① available for parties of 6
Private room ② available for parties of 10

Private party Available

*For parties of 6 or more

Smoking Smoking prohibited
Parking Available

*Coin parking available nearby.

ReceptionistReceptions/Business Dinners


*Japanese cuisine incorporating seasonal ingredients

Can vehicles be arranged?Yes

AddressThe 2nd Saiwai Building 1st Floor, 4-14-4 Minami-Azabu, Minato-ku, , Tokyo, 106-0047
Phone Number


(Only available in Japanese)

Access9 minutes walk from Hiro-o St. on the Tokyo Metro Hibiya line.
DinnerChef's Selection¥15,400(税込)
Chef's Selection¥9,900(税込)
Available wines

Approx. 10 types

Available sakes

Approx. 6 types

Available whiskies

Approx. 1 types

Available beers Available

Restaurant Interior