I have started a gourmet website for Mitomi Emon. The restaurant "Shunkeian Aragaki" in Niitomi-cho has the ability to earn Michelin stars. As the name suggests, it is a place to taste the blessings of the season. The restaurant is run by Master Aragaki, who hails from Okinawa. The essence of Okinawa is incorporated into the ingredients and drinks, including Habu sake and awamori. With experience in Japanese cuisine, the meal starts with appetizers and soup, followed by tempura dishes. Let me introduce the course. "Appetizer" - Kettle-boiled firefly squid with vinegar. "Simmered dish" - Mashed thin beans with bamboo shoots and bracken. "Rice dish" - Clam rice. "Sashimi" - Red snapper and sweetfish. "Grilled dish" - Blackthroat sea perch with sake lees, conger eel simmered in broth, and tomato salad. Tempura is presented beautifully, showcasing the blessings of the season. The tempura is light and crispy, allowing the flavors of the ingredients to shine through. The oil has a pleasant sesame aroma, enhancing the taste with salt or dipping sauce. Various tempura ingredients like green beans, asparagus, bamboo shoots, and shrimp are prepared with different textures and flavors. The dessert is a fruit sorbet and a traditional Okinawan dessert called "prin" made with black sugar. The restaurant offers a unique and delicious tempura experience with a touch of Okinawan essence.

It's been a while since I had a dinner with a friend where we didn't have to be formal. The chawanmushi (savory egg custard) was served cold with a flavorful broth. The rice and conger eel soup was elegant and delicious. The corn rice had a sweet flavor. The sashimi, though I forgot the name, was white fish that paired well with sake. The grilled dish with various items like mackerel had a nice fatty texture that went well with sake. The tempura had items like stringy mozuku seaweed and okra with sliced okra inside. The edamame was mashed and sweet. The squid had cartilage and tentacles for a complex texture. For dessert, there was peach sherbet and black sugar pudding. The tempura rice bowl was amazing. Thank you for the meal.

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Shunkeian Arakaki is a tempura restaurant in Tsukiji. It has only 8 counter seats, and all customers start eating at the same time. The meal starts with a few dishes other than tempura, followed by vegetable tempura, fish tempura, and dessert. Since there are many dishes, comments are only given on some. The steamed clam appetizer has a rich clam flavor. The conger eel soup has a beautiful broth and the texture of the conger eel adds variation. Served with a side of pea appetizer. Before frying the tempura, the ingredients of the day are presented. The asparagus tempura was especially good, with cuts made to cook it easily. It takes a lot of effort to prepare. The Fushimi chili tempura is not as spicy as expected, with a refreshing taste. The shrimp tempura brings out a natural sweetness. The squid tempura wrapped in shiso leaves has a chewy texture. The conger eel tempura has a large, soft texture, with fish bone crackers adding variation. The tempura overall is light and delicately flavored. The tempura rice bowl has a unique appearance with small shrimp piled high, and a fantastic texture. The rich sauce creates a different taste, which is effective. The black sugar pudding dessert is rich and leaves a lasting impression. The appetizers are high quality, and the tempura is expertly fried. The head chef is not talkative but interacts with customers appropriately. I think it's a great restaurant.

There is only one course option, and everyone starts at the same time. After making a reservation, the restaurant will contact you to coordinate the start time for everyone. It seems they follow the schedule of the first person who made the reservation. Therefore, reservations are essential. This restaurant has earned one Michelin star in the tempura genre, but the first half of the course offers traditional Japanese cuisine. The tempura ingredients, beautifully arranged in wooden boxes, are truly amazing. The pace is leisurely, so it's recommended to allow plenty of time for the meal.

I was able to visit Shunkeian in Shinpumachi after about 3 years. I thoroughly enjoyed the beautifully delicious dishes. Time flew by quickly. Appetizer: Firefly squid in vinegar Soup: Clear soup with ground beans and clams Rice dish: Asari clam rice Sashimi: Okinawan Sujia (Akajinmeebai), salted firefly squid Grilled dish: Suzuki with white cabbage and tomato Tempura: Green beans, asparagus, asparagus tips, bamboo shoot, hechima, Miyako Island young corn, shrimp x2, kisu ayu, sweetfish, anago Palate cleanser: Peach pineapple sorbet Small shrimp tempura bowl Miso soup, pickled asparagus Roasted green tea pudding

The restaurant has only 6 seats and reservations are required. They only offer course meals, but all the dishes made with seasonal ingredients were delicious. The dishes are served slowly, from appetizers to the main tempura dish, allowing you to savor each one. It may not be suitable for those who prefer to eat quickly. I have a small stomach, so I was full halfway through and could only eat half of the conger eel tempura, one bite of the dessert, and left the rest for my husband. It was really delicious. This restaurant has become one of the places I definitely want to visit again.

Reasonably priced and delicious tempura restaurant in Tokyo! The course meal costs 15,400 yen, which is quite reasonable for Tokyo. While they may not serve luxury ingredients like sea urchin, the variety and quality of the dishes make it very satisfying. Just be prepared for a bit of a wait for your food, so it's best to go when you have some time to spare. One unique feature is that they serve grilled shrimp heads with salt, but personally, I prefer them fried. Thank you for the meal.

The snacks and tempura are all delicious, from appetizers to tempura. I heard that it used to be a Japanese restaurant, and that makes sense. The reason it became a tempura restaurant is because customers were talking about how delicious the tempura was during the Japanese restaurant days, and before they knew it, it became all about tempura. I think the chef is a genius. At this level, there are many restaurants where you would spend around 50,000 yen per person. But here, you can enjoy it for less than 20,000 yen per person, which is a great cost performance. It's a restaurant I want to visit seasonally.

I was able to make a reservation the day before at Shunkeian Aragaki, a tempura restaurant that is not one of the top 100 tempura restaurants but still worth a visit. It was lucky to get a reservation easily as some top tempura restaurants have a waiting list of weeks. The restaurant has earned one Michelin star in the Michelin Guide Japan 2022 and is run by a husband and wife. Although we were seated at a slightly awkward spot next to a group, I was grateful to have been able to make a reservation the day before. The head chef, Mr. Aragaki, has experience working in various Japanese cuisine restaurants, so the meal starts with Japanese dishes. Being from Okinawa, you can expect some Okinawan ingredients to be included in the meal. The spring course included dishes like rapeseed flowers with seaweed and salted bonito flakes, and a dish with grated beans and bamboo shoots. The meal also featured cherry salmon sashimi, grilled cherry salmon tail, and vegetables. The tempura selection included ingredients like taranome (mountain vegetable shoots), white asparagus, udo (Japanese mountain vegetable), fukinoto (butterbur sprout), and shrimp. The tempura was served with salt and dipping sauce, as well as shikuwasa (a type of citrus fruit) for a touch of Okinawan flavor. The standout tempura was the squid tempura, which was fried to perfection while retaining its smooth texture. The meal ended with dessert, black sugar pudding, and sanshin tea. The entire dining experience lasted for about 3 and a half hours, which felt a bit long due to the leisurely pace. Overall, the tempura was beautifully presented, showcasing seasonal ingredients, and the relaxed atmosphere created by the head chef added to the charm of the restaurant.

In the bustling neighborhood of Shintomi-cho, where there are many wonderful Japanese and sushi restaurants, there is a tempura restaurant run by Chef Aragaki. With experience working in various Japanese cuisine restaurants, Chef Aragaki not only offers delicious tempura but also authentic Japanese dishes. The courses served, incorporating ingredients from Okinawa, where the chef is from, are unique and delightful. Some of the dishes include Nagoya Cochin chicken with muscat vinegar dressing, white fish tofu with ginkgo nuts, matsutake mushroom rice, red snapper sashimi with Tosa soy sauce and sake, and a variety of tempura items like lotus root, dragon fruit, and chestnuts. The tempura items are described as flavorful and well-prepared, with highlights such as abalone, conger eel, and sea eel. The tempura rice bowl with small shrimp is also mentioned as a satisfying and reasonably priced option. Overall, the restaurant offers a diverse selection of seasonal and Okinawan ingredients, each dish showcasing the chef's skill and creativity.

I visited "Shunkeian Aragaki" in Shintomi-cho. This restaurant was selected as one of the Top 100 Tempura Restaurants in the Tabelog 2022 rankings and has also been awarded one Michelin star in the Michelin Guide Japan 2022. The restaurant is located about a 5-6 minute walk from Shintomi-cho Station on the Tokyo Metro Yurakucho Line and Hibiya Line. It has a simple and elegant exterior, and the interior has a calming traditional Japanese design with a beautiful wooden L-shaped counter that exudes a sense of luxury. The menu I enjoyed today included sashimi, duck and eggplant, island okra, spot prawn, prawn head, kisu fish, marinated sea bream, rockfish, conger eel, tempura rice bowl, miso soup, three types of tea, and black sugar pudding. The presentation was reminiscent of a traditional Japanese kaiseki meal, showcasing the chef's excellent sense of aesthetics. One unique aspect of Aragaki is their method of grilling the prawn heads together with the bodies instead of deep-frying them, which adds to the dining experience. I look forward to revisiting this restaurant in the future. Thank you for the wonderful meal.

Thank you for viewing. I visited the Michelin one-star Tempura restaurant "Shunkeian Arakaki" which is one of the top 100 Tempura restaurants on Tabelog. Congratulations on being selected as one of the top 100 restaurants. The owner of this restaurant, Mr. Arakaki, is from Okinawa and has experience in Japanese cuisine. The restaurant is located about a 5-minute walk from Shintomicho Station. The interior of the restaurant consists of only counter seats in an L-shape, with no private rooms. The service was very polite and there were no particular concerns. The food is a bit different from a traditional Tempura restaurant, as they serve small dishes in between Tempura courses. They also use ingredients from Okinawa, which adds to the experience. Therefore, if you only want to eat Tempura, this may not be the place for you. The dishes I had that day included: "Conger Eel with Tosa Vinegar and Tomato Ponzu, Grilled Corn, Mini Tomato," "Whitefish Tofu Soup with Winter Melon, Hanakura, Edible Wild Plant, Yuzu," "Edamame Rice," "Raw Fish of Kammasu and Mahata, Hamaboufu, Cucumber, Radish," "Grilled Flatfish with Myoga and Sweet Vinegar Pickled Myoga," "Spinach Ohitashi," Tempura included: "Green Bean Wrapped in Seaweed," "Kamo Eggplant," "Okinawan Okra," "Yamashina Togarashi," "Naverer (Hechima of Okinawa Island)," "Two Shrimp," "Grilled Shrimp Heads," "Edomae Gizzard Shad," "Gizzard Shad Bone Senbei," "Aori Squid," "Sweet Sea Bream," "Aori Squid Wrapped in Large Perilla Leaves," "Conger Eel and Bone Senbei," "Palate Cleanser, Passion Fruit Sorbet," "Tempura Rice Bowl," "Pickled Bitter Melon," "Miso Soup," "Sanpin Tea," "Black Sugar Pudding." I had a great time and would love to visit again if given the chance. Thank you for the wonderful meal.

I was moved by everything. Every ingredient was amazing, but the deliciousness of the green beans made me flip. I regained my composure with the tender squid wrapped in shiso leaves, fluffy and thick conger eel, and fragrant rockfish, but I flipped again with the last black sugar pudding.

Congratulations on winning the Michelin 1-star award for the second year in a row! At Shunkeian Aragaki, located about a 7-minute walk from Shintomi-cho, you will find the entrance decorated with a shamisen from the head chef's hometown. The restaurant has an L-shaped counter with 8 seats, and on this occasion, we visited for a New Year's gathering with 4 people. We started with a toast with beer and enjoyed dishes such as nori soup with rapeseed blossoms, bamboo shoot rice, sandfish and egg tofu sashimi, flounder and carabinero grill, grilled hirasuzuki with moromi sauce and karasumi daikon tempura. The tempura selection included broad beans, shrimp, taro, white asparagus, bamboo shoots, butterbur sprouts, carabinero shrimp, Japanese flying squid, whitefish from Lake Shinji, squid ink leaf roll, red sea bream, eel bone senbei, eel, tempura rice bowl, tempura tea, sweet potato, black sugar pudding. Before frying the tempura, they neatly arrange it on a tray, which is quite exciting to watch. The spring ingredients like taro shoots, butterbur sprouts, bamboo shoots, etc., from Kagoshima, make it feel like spring is already here. The Aori squid at Aragaki is always so delicious that you'll want to ask for seconds! We finished with sweet tea and tempura rice bowl. The black sugar pudding is exceptional! I would love to come back when they have the Jima-mi tofu available. Thank you for reading until the end! Your likes and saves would be very encouraging!

The appetizers are substantial and the drinks are great. The tempura, along with other dishes, are also satisfying in portion size. It feels more like a traditional Japanese restaurant where tempura is served as a closing dish rather than a specialized tempura restaurant. Please refer to photos from other customers for a better idea of the dishes. Will definitely revisit. All drinks were excellent.

Located along a main street in Tokyo's Shin-Tomi-cho, "Shunkeian Aragaki" is a small restaurant run by owner Kaname Arakaki. The name "Shunkeian" was chosen to represent the idea of experiencing the blessings of each season through food. The restaurant offers Japanese cuisine and tempura made with seasonal ingredients, providing a relaxed dining experience without any pretension. Arakaki trained for 10 years in the Japanese cuisine department of the long-established restaurant "Tsukiji Edo Gin," and later worked as a cooking master at various Japanese restaurants in Roppongi. In 2014, he opened "Shunkeian Aragaki" in Kachidoki, and after relocating, he started anew in Shin-Tomi-cho in June 2017. Arakaki, who hails from Okinawa, incorporates Okinawan ingredients like sponge gourd, green papaya, sea lettuce, and island carrots into his dishes. He also focuses on using locally sourced fish such as sillago and conger eel from Tokyo Bay. The restaurant's specialty tempura includes dishes like kinmedai and nodoguro wrapped in yuba and rolled with nori and umeboshi on saury. The course menu starts with appetizers, followed by tempura served in two rounds, and ends with a choice of shrimp tempura rice bowl or tempura tea, with the popular dessert being the black sugar pudding. The drink options include oolong tea, cola, and green tea. The price for the set menu is 17,200 yen including tax.

Date and Time: Sunday, around 7:00 PM Reservation: Yes (16 days in advance, by phone) Waiting time: None Number of people: 3 Seating: Counter Frequency: 101 days since last visit, 2nd time Food Menu - Omakase Course ¥14000 (excluding tax) - Steamed Asari Clams - Mashed Edamame - Sliced Sea Bream Sashimi - Grilled Cherry Salmon with Butterbur Miso - Vinegared Dish with Carabineros Prawns, Firefly Squid, and Conger Eel - Tarasumi - Bamboo Shoots - Butterbur Shoots - White Asparagus (Tips) - White Asparagus (Middle) - Carabineros Prawn (1st serving) - Carabineros Prawn (2nd serving) - Carabineros Prawn Head - Firefly Squid - Ayu Fish Roe - Female Flounder - White Fish - Kisu Fish - Grilled Firefly Squid Legs, Ears, and Cartilage - Conger Eel - Peach Pine Sherbet - Tempura Tea - Steamed Asparagus Roots - Nameko Mushroom Soup - Black Sugar Pudding Drinks Menu - Kuzuryu Junmai Sake ¥1320 (excluding tax) - Bunkei Jinmai Sake ¥1320 (excluding tax) - Kokuryu Gin no Tobira Sake ¥1320 (excluding tax) - Kokuryu Tarekuchi Sake ¥1320 (excluding tax) - Kokuryu Junmai Ginjo Sake ¥1320 (excluding tax) - Mineral Water ¥330 (excluding tax) It had been 101 days since our last visit to Aragaki-san's restaurant. This time, we brought along our usual gourmet group members. We made a reservation 16 days in advance by phone and were seated at the L-shaped counter with a total of 7 seats, including our group of 3 and another group of 4 customers, all starting at 7:00 PM. The space between seats was ample, although there were no partitions. On the table, there were already prepared dipping sauces, grated daikon radish, and salt. The chef and his wife, with their daughter helping out in the background, were running the restaurant. In the case of this visit with our group, we left the choice of sake to our senior companion. We started with Kuzuryu sake, which was familiarly crisp and spicy. The course began with a few appetizers before moving on to tempura. The appetizers included steamed asari clams, mashed edamame, sliced sea bream sashimi, and grilled cherry salmon with butterbur miso. The vinegared dish featured carabineros prawns, firefly squid, and conger eel, all marinated in a three-vinegar sauce. Each dish was paired with a different sake, rotating through the selection. The tempura dishes were generous in portion, starting with tarasumi, bamboo shoots, butterbur shoots, and white asparagus. The tempura was served with dipping sauce and grated daikon radish. The meal continued with carabineros prawns, firefly squid, ayu fish roe, female flounder, white fish, kisu fish, grilled firefly squid legs, ears, and cartilage, and conger eel. The tempura tea was a refreshing palate cleanser after the meal, followed by steamed asparagus roots and nameko mushroom soup. The meal concluded with a delightful peach pine sherbet and black sugar pudding. Once again, the meal at Aragaki-san's restaurant was satisfying, with a focus on enjoying spring mountain vegetables. We look forward to visiting again in the summer.

On the weekend, I went to Aragaki, a restaurant in Shintomi-cho, for drinks. I was invited by a drinking buddy and we started with a toast of champagne. We enjoyed dishes like simmered three-leaf radish with Hokkaido clams and karasumi, grated bean soup with white amadai, and simmered amadai. We paired these with delicious sake. The tempura was a highlight, featuring ingredients like large natural taranome from Fukushima, hechima, bamboo shoots, white asparagus from Kagawa, shrimp, Edo-style firefly squid, rockfish, shirouo from Lake Shinji, sand borer, Japanese whiting, and more. The tempura was light and crispy, allowing the flavors of the ingredients to shine. We also had a refreshing dessert of black sugar. The tempura at Aragaki was so delicious and light, it was no surprise they have earned a Michelin star.

Date: Thursday, around 6:00 pm Reservation: Yes (made through Pocket Concierge 7 days in advance) Waiting time: None Number of people: 1 Seating: Counter Frequency: First visit Food Menu: - Chef's Choice Course ¥14,000 (excluding tax) - Thin fish sashimi with sake lees - Clear soup - Salad with tiger puffer fish and fragrant vegetables - Steamed egg custard - Seiko crab vinegar dish - Lotus root - Turnip - Kuwai - Ebiimo (Japanese yam) - Fresh bamboo shoot - Shimeji mushroom - Botan shrimp - Botan shrimp - Aori squid - Kisu fish - Aori squid legs - Ama-dai fish - Anago (sea eel) - Grilled shrimp head - Apple sherbet - Tempura rice bowl - Turnip leaf ohitashi (boiled dish) - Aosa seaweed soup - Black sugar pudding Drink Menu: - Yuki no Chaya Junmai Ginjo Sake ¥1,300 (excluding tax) - Kirin-zan Winter Sake ¥1,200 (excluding tax) - Fuji Mineral Water ¥350 (excluding tax) - Minatoya Fujiyoshi Junmai Daiginjo Sake ¥1,200 (excluding tax) - Kuzuryu Junmai Sake ¥1,500 (excluding tax) Due to the cancellation of the New Year's Eve event because of the impact of COVID-19, I made a last-minute reservation through Pocket Concierge a week in advance and visited this restaurant. They have been awarded one Michelin star for two consecutive years. When I arrived at the restaurant about 10 minutes before the reservation time, the proprietress was getting ready to open the restaurant. I was seated at the counter promptly. While waiting for all the guests to arrive, I enjoyed a drink. There was only one other group of guests besides me that day. The first drink was Yuki no Chaya's fresh sake, which had a sweet and rich flavor with a firm finish. The meal started with the thin fish sashimi with sake lees, and I couldn't contain my excitement from that point on. Next was the clear soup with sprouts, two types of carrots, white fish, and yuba tofu, which was visually appealing and comforting. The second drink was Kirin-zan's winter sake, which was dry and had a strong umami flavor. The salad with tiger puffer fish and fragrant vegetables was dressed with vinegar citrus dressing, and the inclusion of puffer fish skin among the vegetables added an interesting texture. The steamed egg custard was a delightful combination of cod milt, botan shrimp, abalone, and salmon roe, with a rich and savory taste. The Seiko crab vinegar dish was served with a double vinegar jelly and fresh lotus root in sweet vinegar, creating a harmonious balance of flavors. I had the opportunity to savor the last of the season's Seiko crab, which was a treat. I also had it the next day... The third drink was Minatoya Fujiyoshi's Junmai Daiginjo Sake, which was crisp and elegant, typical of Niigata sake. Then came the tempura course. The lotus root was crunchy and sweet, the turnip had a contrasting texture with the stem, and the kuwai was sweet and delicious like chestnuts. The Ebiimo had a firm texture without being sticky. The fresh bamboo shoot from Kagoshima had a satisfying crunch. The shimeji mushroom was meaty and full of umami, perfect with salt or tempura sauce. The fourth drink was Kuzuryu Junmai Sake, also refreshing. The botan shrimp was served twice, with the second one being rarer in preparation. The Aori squid had a crispy surface and a tender interior, bursting with sweetness and umami. The Kisu fish was delightful with its crispy skin and tender flesh. The Anago was also tender and flavorful. The grilled shrimp head was crispy and rich in flavor. To cleanse the palate, a refreshing apple sherbet was served, followed by a choice between tempura rice bowl or tempura soba. I opted for the tempura rice bowl, which had a flavorful sauce and showcased the delicious small shrimp. The turnip leaf ohitashi was a light and refreshing accompaniment. The meal ended with a soothing Aosa seaweed soup. Finally, a smooth and sweet black sugar pudding and jasmine tea brought a satisfying conclusion to the dining experience.