top of page
Chef Kiyoshi Chikano
EXECUTIVE CHEF
Chef Kiyoshi Chikano, born in Aomori City, discovered his passion for cooking in Sapporo and later trained in Tokyo, including at Zakuro Ginza. He went on to become tempura executive chef at Nadaman in Sapporo before moving to New York as executive chef of Tempura Matsui where he led the restaurant to a Michelin star for eight consecutive years. Now based in Hawaii, he brings his refined expertise to Tempura Ichika as executive chef.
Our Tempura Oil
At Ichika, we use a carefully selected blend of three premium oils imported from Japan and chosen by our chef:
Cottonseed Oil
Taihaku White Sesame Oil
Pure Sesame Oil
This unique combination creates a light, crisp texture and a delicate aroma, allowing the natural flavors of each ingredient to shine. The result is tempura that is clean, refined, and exceptionally flavorful.
bottom of page