Hyperlocal Tokyo

I hadn't been back since the previous location opened, when the chef went independent, or rather, opened his own place after self-teaching. It felt like my first time there. Back then, he was doing everything by himself, and it looked incredibly tough. Still, I remember the food being delicious, so I decided to visit again after a long time. The tempura was full of creative touches, and the chef had matured and become even more impressive.

This tempura restaurant is located just a few minutes' walk from Ningyocho, and about the same distance from Suitengu Shrine. It was originally a very popular restaurant in Hongō Sanchōme, but it has since moved to Ningyocho. It's in a restaurant building with other famous establishments. Reservations are hard to get, so I was able to visit on a weekday evening thanks to a friend. I had only been there once before the move. The interior has an L-shaped counter and a relatively casual atmosphere. The omakase course costs 23,000 yen, and with the addition of a tempura donburi for the finale, and one drink, the total came to 30,000 yen. I enjoyed 15 different tempura dishes, an additional scallop tempura donburi, a final tuna chazuke, and dessert. It's interesting to be able to taste the same ingredients with both salt and soy sauce-based seasonings. The shiitake mushrooms were incredibly fragrant and delicious, and the uni and shiso roll was a classic. The whitefish tempura was also delicious served with rice. The scallop tempura donburi was so good that I recommend adding it to your reservation. Overall, the service has room for improvement, but the food itself was excellent.

Indulge in Exquisite Tempura at "Edomae Shinsaku" in Ningyocho!! Today, I was invited by a drinking buddy to "Edomae Shinsaku" in Ningyocho. First, we toasted with lemon sour! This restaurant is known for its thin batter, allowing you to savor the flavors of the ingredients without feeling heavy. 【Kuruma Ebi (Tiger Prawn)】 First up, Kuruma Ebi! We enjoyed the first one with salt and the second one in a rarer state, both incredibly delicious. The head of the prawn was crispy and filled with miso, a real treat. Next, we enjoyed some Sokyogen sake brought by my drinking buddy. 【Kisu (Whiting)】 Super hot and flaky, it was unbelievably delicious. 【Hokkyokagai (King Crab)】 We savored the Hokkyokagai with salt, chewing it thoroughly to appreciate its flavor. 【Amadai (Tilefish)】 The Amadai had a fluffy texture and the skin was also delightful. 【Kintoki Ninjin (Golden Carrot)】 【Shirako (Milt)】 We crushed the Shirako with a spoon and enjoyed it as a risotto-like dish, topped with sudachi (a type of citrus fruit). It was delicious. 【Broth Made with Clams】 The aroma was simply divine. 【Uni (Sea Urchin) from Konbu Mori】 The uni was incredibly fresh and delicious. 【Anago (Conger Eel)】 【Nasu (Eggplant)】 The eggplant was piping hot, so be careful not to burn yourself. 【Shiitake Mushroom】 【Potato】 The two-year aged sirloin was surprisingly sweet, almost like sweet potato. 【Aka Dashi (Red Broth)】 Today's rice options for the finale were two: 【Kakiage Tendon (Tempura Donburi with Deep-Fried Tempura)】 For a tempura restaurant, kakiage tendon is the classic choice for the finale. 【Maguro no Ochazuke (Tuna Tea Rice)】 We enjoyed the first few slices as sashimi and then turned it into ochazuke with green tea. It was great to enjoy it in two ways. 【Matcha Kuzu Cha (Green Tea Jelly Drink)】

**Highlights** * Learn tempura techniques through self-study and enjoy tempura based on theory. * Course duration: 2 hours and 50 minutes Edomae Shinsaku, where you can enjoy tempura that brings out the umami of ingredients based on the theory learned through self-study. Located on the 6th floor of a building, a 2-minute walk from Ningyocho Station and a 3-minute walk from Suitengu Station, it reopened in May 2022. The exterior has a signboard right in front of you when you get off the elevator, with a door right next to it. The interior is a calm space with an L-shaped counter for 10 people. Chef Shinsaku Nishimura is a craftsman who has climbed to the top of the Michelin star through self-study of tempura and continues to evolve. He uses steaming, grilling, and dehydration techniques to bring out the umami of the ingredients and express them in tempura. Indeed, I was able to enjoy the delicious tempura that is unique to this place, where you can enjoy the umami of the ingredients. The tempura batter is made from a smooth batter frozen at -60°C, and the course starts with a batter that suppresses gluten. Shinsaku-san's talk is also interesting, and I was able to have a nice chat at the end, making it a fun time. I made a reservation for next time in six months, so I'm looking forward to it. The menu I had is as follows. * **Two pieces of Kuruma Ebi (Japanese tiger prawn)** The prawns were cooked to a moist and rare finish, with a hint of sesame oil aroma. The second prawn was cooked even rarer, allowing me to savor the sweetness of the shrimp. * **Kuruma Ebi Head** The miso was flavorful and umami-rich. * **Kisu (Japanese whiting)** The fish had a high moisture content, resulting in a tender and soft texture. * **Amadai (Tilefish)** The amadai, which had been aged for three days, had a rich flavor and a fluffy texture. * **Hamaguri (Clams) Soup** This soup was packed with umami and could cure a hangover in an instant. * **Kintoki Carrot** Sweet and starchy. * **Kombu-〆 (Kombu-marinated) Kogire (Small Scallops)** The umami was drawn out, and the scallops became even more flavorful when chewed. * **Fugu (Pufferfish) Shirako (Milt) Rice** The rice was mixed with the shirako like risotto and combined with sudachi (a type of citrus fruit). The shirako was mixed with the freshly cooked rice, creating a real risotto with a rich flavor. * **Uni (Sea Urchin) and Shiso (Perilla) Roll** Sweet and rich, with a perfect level of doneness. * **Anago (Conger Eel)** The anago was cooked slowly at a low temperature, resulting in a tender and moist eel with a rich flavor. The texture and flavor were like braised anago. * **Anago with Sauce** It was a pleasure to be able to enjoy a taste comparison with the anago with sauce. * **Nasu (Eggplant)** The eggplant was moist and tender on the inside, with a crispy exterior, a high-level eggplant. * **Nasu with Sauce** Half of the eggplant was also served with sauce. * **Shiitake Mushroom** The shiitake mushroom had a crispy exterior and a juicy interior. * **Kitaakari (Potato)** Starchy and sweet Kitaakari potato. * **Kakiage (Tempura Fritter) Donburi (Rice Bowl)** I was given the option of choosing between a maguro (tuna) donburi or a kakiage donburi, and I chose the latter. The deliciousness was satisfying until the very end. I'm looking forward to my next visit! **Omakase Course** * Two pieces of Kuruma Ebi (Japanese tiger prawn) * Two pieces of Kuruma Ebi Head * Kisu (Japanese whiting) * Amadai (Tilefish) * Hamaguri (Clams) Soup * Kintoki Carrot * Kombu-〆 (Kombu-marinated) Kogire (Small Scallops) * Fugu (Pufferfish) Shirako (Milt) Rice * Uni (Sea Urchin) and Shiso (Perilla) Roll * Anago (Conger Eel) * Anago with Sauce * Nasu (Eggplant) * Nasu with Sauce * Shiitake Mushroom * Kitaakari (Potato) * Kakiage (Tempura Fritter) Donburi (Rice Bowl) * Matcha Kuzumochi (Matcha Jelly Cake) ◆Please save this if it is helpful.◆ _________________ instagram: 66shuki Twitter : 66shuki TikTok : 66shuki _________________

A Michelin-starred restaurant renowned for its tempura, crafted with meticulous care by the chef using Edomae seafood and fresh ingredients. Previously located in Hongo, "Edomae Shinsaku" is now in a new location. The young chef, Shinsaku Nishimura, born in 1980, aspired to be a musician in his youth but was captivated by the tempura at "Mikawa Koreyama" and frequented the restaurant, diligently studying the art. He opened his own tempura restaurant without any prior training, making him an unconventional figure in the culinary world. His dedication to his craft, bordering on obsession, has made his tempura incredibly popular, earning him a Michelin star. The tempura is cooked at a low temperature, resulting in a tender texture, and the Maillard reaction (browning through heat-induced amino acid reactions) adds a delightful aroma. ----------------------------- I was fortunate to be invited to this highly sought-after restaurant, where reservations are notoriously difficult to secure. We sat at the clean and well-organized counter, four of us, ready to embark on the omakase course. 《Omakase Course》 〇 Ebisu Beer, Small Bottle We started with a toast, quenching our thirst with this refreshing beer. ▪️ Kuruma Ebi (Tiger Prawn) The prawns were cooked to perfection. The firm, plump flesh burst with the intense sweetness of the kuruma ebi. ▪️ Kuruma Ebi, Rare This dish was served quickly, before the residual heat could fully cook the prawn. The rare kuruma ebi showcased the pure, unadulterated flavor of the ingredient. ▪️ Kuruma Ebi Head The head, with its light, crispy texture, was packed with meat and a rich, concentrated flavor of shrimp paste. 〇 Sogen Nigori Sake (Unfiltered Sake) ▪️ Kisu (Whiting) The whiting, cooked to retain a touch of moisture, was both tender and flaky. ▪️ Sumiika (Cuttlefish) The cuttlefish had a crisp bite and a distinct sweetness. The inside was tender and moist. ▪️ Hokki Gai (Surf Clam) This was my first time trying hokki gai tempura. The clam was cooked rare, preserving its soft texture and releasing a burst of juicy, savory flavor. 〇 Mizuo Tokubetsu Junmai (Special Pure Rice Sake), Kinmon Nishiki Blend ▪️ Amadai (Tilefish) The scales were removed, and the skin was grilled to create a delightful aroma. The lingering sweetness of the flesh was truly enjoyable. ▪️ Matsutake (Pine Mushroom) from Okayama Prefecture The aroma of the matsutake was evident even from a distance. 〇 Tsururei Junmai Ginjo (Pure Rice Sake) ▪️ Broth Made from Clams This rich, concentrated clam broth was packed with flavor. ▪️ Uni (Sea Urchin) The uni was lightly fried, wrapped in shiso leaves. The sweet, rich flavor of the uni melted in my mouth. 〇 Sogen Junmai Omachi Hiaoroshe (Pure Rice Sake, Cold-Pressed) ▪️ Anago (Conger Eel) The anago was cooked at a low temperature, removing excess moisture and resulting in a fluffy, melt-in-your-mouth texture. The natural flavor of the anago was preserved. This texture transcended the realm of traditional tempura. ▪️ Anago, Seasoned This anago tempura was dipped in a sauce and served without any additional condiments. The crispy batter and the tender, flaky flesh were a perfect combination. ▪️ Nasu (Eggplant) The eggplant was fried without batter on the skin. The skin served as a substitute for batter, and the cuts in the eggplant created air pockets, resulting in a crispy exterior and a soft, melting interior. ▪️ Nasu, Seasoned The second eggplant dish was seasoned and served without any additional condiments. The flavor was well-infused, enhancing the simple, earthy taste of the eggplant. 〇 Chiyozuru Junmai (Pure Rice Sake) ▪️ Shiitake (Shiitake Mushroom) The aroma of the shiitake mushroom filled my mouth. The thin batter was crispy, and the concentrated flavor of the shiitake mushroom seeped out. ▪️ Meikuin (Potato) The potato had a very creamy texture. The sweetness was remarkable, truly showcasing the essence of the meikuin potato. ▪️ Aka Dashi (Red Miso Soup) The flavorful red miso soup provided a comforting break. ▪️ Hotate no Kakiage Tendon (Scallop Tempura Donburi) This luxurious kakiage (tempura fritter) was made entirely with scallop. The scallops were cooked to a tender consistency, enhancing their sweetness. ▪️ Anago no Tendon (Conger Eel Tempura Donburi) The anago in this tendon was fluffier than the anago served as tempura. The sauce was delicious, and the rice was incredibly satisfying. ▪️ Matcha Kuzu Mochi (Green Tea Jelly Cake) The mochi was incredibly soft and melted in my mouth, releasing a rich green tea flavor. It was served with a generous amount of black honey. ----------------------------- The chef's mastery of oil temperature and his ability to cook each ingredient to perfection redefine the concept of tempura. You can feel the chef's passion and dedication in every piece of tempura. Once you step into this new world of tempura, you might never want to leave. I am grateful for the opportunity to experience this extraordinary restaurant.