Hyperlocal Tokyo

This restaurant is located in Tsukiji. It's from a very famous establishment. Personally, I prefer Nakagawa. I think that when it comes to restaurants that specialize in tempura, sushi, or eel, finding a place you love is part of the fun. And of course, eating at a counter seat adds a bit of tension, which makes the experience exciting and thrilling. Nakagawa also serves freshly fried tempura at the counter. They adjust the oil temperature and batter thickness for each ingredient, showcasing their dedication to quality. 🍤 It's the kind of place that makes you want to go back just thinking about it. There are many restaurants in the Tsukiji area, but if you're looking for tempura, this is the place to go!

This tempura restaurant is located about a one-minute walk from Tsukiji Station's Exit 2. I made a reservation for lunch on a weekend. They only accept cash. The interior has an old-school Edo-style feel, with an L-shaped counter and tables in the back, though they weren't being used during my visit. The lunch menu offers three courses: Matsu, Take, and Ume. I don't remember the exact prices, but I think they were around ¥8,000, ¥10,000, and ¥13,000. I opted for the ¥8,000 course and added some extra items. The meal started with shrimp and included eight dishes in total. After the main course, I was asked if I wanted anything else, so I ordered whitebait and sea urchin with shiso rolls. Finally, you can choose between a tempura donburi (rice bowl) or tempura tea. Based on online reviews, I was expecting the tempura to be heavily fried, crispy, and almost crunchy. However, it was more traditional than I anticipated. Perhaps their style has changed? Nevertheless, the tempura was definitely cooked thoroughly, with a satisfying texture rather than being light and fluffy. It was delicious. The atmosphere is quite casual, and reservations are available, making it a great option for a relaxed and enjoyable tempura experience.

The "Omakase" course included abalone, liver, sea urchin with perilla leaf rolls, and rock oysters, all of which were exceptional and felt special. On the other hand, the okra, sweet potato, and shrimp head were also incredibly delicious, making me reconsider my perception of tempura. The portion size was quite substantial, and I was quite full by the end. I asked for half of the conger eel and a smaller portion of the final scallop tempura. Unless you have a large appetite, it might be better to choose the smallest course and order additional items as needed to enjoy the experience.

They serve tempura made with the finest seasonal ingredients, prepared with exceptional skill. The omakase course is highly recommended, offering a generous selection of the best ingredients. The portions are substantial.

The tempura here is like a perfect marriage of ingredients and batter. The omakase (chef's choice) features an abundance of seasonal ingredients, allowing you to savor the essence of the season. Not only are the ingredients themselves delicious, but the chef also uses different battering and frying techniques for each item, which was a delightful surprise. The omakase is priced by the day, but on this occasion, I also enjoyed several non-alcoholic drinks, bringing the total to around 20,000 yen per person. The portions were generous, so you might consider adding your favorite items to a set menu like the 'Matsu' course.