Hyperlocal Tokyo

I went to this popular tempura restaurant that's notoriously hard to get a reservation at. I had read reviews that described the tempura as having a 'crispy batter,' so I was worried it might be heavy, but it wasn't at all. While the batter was definitely thicker than other places I've been to, it was still surprisingly light and delicious. I especially loved the eggplant, maitake mushrooms, and anago (sea eel). I ordered matsutake mushrooms as an extra, but I got too full towards the end and had to order a half portion of my favorite anago, which was a bummer. The portions are quite generous, so women with smaller appetites might be fine without ordering anything extra. It would be nice if they had a lunch course with slightly smaller portions.

Ginza Tenichi, a restaurant opened by Mr. Asanuma in September 2022, is already a hard-to-book establishment. The menu features a variety of tempura, including: * Hatsu (a type of fish paste) * Ebi Sen (shrimp fritters) * Ebi (shrimp) * Nasu (eggplant) * Kisu (whiting) * Shiitake (shiitake mushrooms) * Kozumi no Nori Maki (small clam rolls with seaweed) * Hasegawa-san Mashroom (a special mushroom variety) * Tachiuo Ooba Maki (hairtail fish rolled with perilla leaves) * Shishito (shishito peppers) * Hotategai (scallops) * Kabocha (pumpkin) * Anago (conger eel) * Kakiage (mixed vegetable tempura) The tempura is known for its thick, flavorful batter, making it heavier than expected. The Kozumi no Nori Maki and Hasegawa-san Mashroom were particularly enjoyable, especially the Hasegawa-san Mashroom, which was surprisingly juicy. They also had Matsutake (matsutake mushrooms) available, but I was too full to order them. The flavors are definitely an acquired taste, but the value for money is excellent. I'm looking forward to returning to this restaurant in the future.

The young chef's tempura is delicious and constantly evolving. The modest course prices are justified by the quality, making reservations understandably difficult to secure.

It quickly gained nationwide recognition and is now considered a young genius. 🏅 It's safe to say that it has joined the ranks of big names. Famous people often apprentice under famous people, and Shibuchan, a well-known foodie whose name is known to famous tempura chefs across the country, has apprenticed under Asanuma. 🙆‍♂️ What's even more coincidental is that her debut day was my private party. 😂 I feel like she's one of us. This time, I went with the president of a famous kushiage restaurant in Kitashinchi, and it seems she was inspired by the experience and will be feeding it back into her daily life. Thank you for the delicious meal 😋 #TempuraAsanuma #Hyakumeiten #Michelin #CrispyBatter #Tempura #Shibuchan #Nihonbashi

Cheers with bottled beer! We went all-in on the chef's choice course. The "Hatoshi" that started the course was essentially a shrimp paste. It was simply seasoned with salt, and the umami was concentrated and delicious. For each tempura dish, they recommend how to eat it, such as with tempura sauce, salt, or soy sauce. Personally, I was impressed by the new way of eating it with soy sauce and shichimi (seven spice). The shichimi had a rich aroma and was delicious. Overall, the batter was light and easy to eat, but by the time the tempura donburi (rice bowl) came, I was a little tired of eating. It would be nice if they had a lighter option for the final dish. Thank you for the meal!