Michelin regular ⭐️ Tempura Hyakumeiten bronze award-winning restaurant in Tokyo, ranked 3rd in Tokyo for tempura on Tabelog. A renowned Edo-style tempura restaurant in Kyobashi. I chose this restaurant for my birthday dinner because I wanted to eat delicious tempura. This was my first visit. The owner used to be the head chef at the Yamano Hotel's Japanese cuisine department for many years, and now runs the restaurant with his son. - Omakase Tempura Course 26,000 yen This course included specialty tempura such as sea urchin, shirako, and bachiko. It was my first time trying tempura with sea urchin! The shrimp and other ingredients were lightly rare, while the red snapper was crispy. The frying method varied depending on the ingredient. For the finale, you could choose from tempura rice bowl, tempura tea, or tempura bara. I chose the tempura rice bowl, and it was delicious. The Hokkaido sea urchin tempura was wrapped in shiso, with a rare, creamy inside. It was rich and sweet. I was full by the end, but the tempura was light and not heavy. I'm glad I went!

I used it for dinner. Not only was it delicious, but all the vegetable dishes were probably the best I've ever had. The water eggplant was fresh and didn't feel oily at all, and the asparagus and green ginkgo nuts were also impressive. The shrimp was perfectly fried. I would definitely like to use it again.

Tempura Fukamachi, located a 3-5 minute walk from Kyobashi Station, is a high-end tempura restaurant in Tokyo where you can enjoy lunch for under 15,000 yen. It has been selected as a Tempura Top 100 restaurant in 2022 and 2023, as well as receiving the bronze and silver awards on Tabelog for five consecutive years since 2019. The chef, while focused on cooking, is friendly and even converses in English with foreign guests, showing great hospitality. I tried Course No.1, which offers a reasonable price and satisfying portion size compared to Course No.2. The meal started with a silky smooth yuba with a hint of wasabi, followed by crispy shrimp heads and succulent prawn tempura. Each dish, from autumn-flavored ginnan to tender asparagus from Yamagata, showcased the perfect balance of batter and oil. The plump scallop with a squeeze of lemon was delightful, and the unique leaf ginger provided a spicy kick. The tempura rice bowl with large conger eel was a luxurious treat to end the meal. The matcha ice cream with kinako powder was also excellent. Overall, it was a highly satisfying tempura experience, and I enjoyed valuable time including post-meal chat with the chef. I recommend visiting this restaurant for a memorable dining experience. Thank you for the delicious meal!

I visited Fukamachi-san after a long time because I wanted to eat delicious tempura. Fukamachi-san's technique of simply bringing out the goodness of the ingredients. I thoroughly enjoyed the deliciousness of the tempura. This time, I was impressed by two tempura dishes. The uni and shiso leaf tempura sandwich and the sweetfish tempura. The generous use of uni, combined with the exquisite cooking method, enhances the flavor. The taste of uni, enhanced by the crispy batter and fragrant shiso leaf, spreads throughout the mouth. The sweetfish is from Lake Biwa. You can enjoy the refreshing aroma and refreshing deliciousness of the sweetfish. Whenever I come, I can enjoy the wonderful world of tempura. - Kumiage yuba - Crispy shrimp head - Shrimp with salt and tempura sauce - Aomori-grown corn, natural sweetness - Mangetout pepper, thick and crunchy, delicious in season - Kisu from Awaji Island, light and fluffy - Water eggplant from Osaka, packed with eggplant flavor - Uni from Rishiri - Scallops, thick and flavorful - Asparagus, this thickness enhances the deliciousness of asparagus - Lotus root from Ibaraki, excellent crunch and texture - Sweetfish from Lake Biwa - Conger eel from Kyushu - Tempura bowl, a mix of delicious ingredients that goes perfectly with rice. The red miso soup is amazing - Yogurt with mango sauce The best ingredients from all over Japan. I thoroughly enjoyed the excellence of tempura that brings out the deliciousness of the ingredients to the fullest. Thank you for the feast.

The seasonal vegetables that are carefully selected to bring out their flavors are amazing. They use ingredients like Manjuyo peppers, corn from Aomori Prefecture, lotus root from Ibaraki Prefecture, and asparagus, all of which are in season and of high quality. The ayu from Lake Biwa was fried while still alive, and when it was served, its fins were still standing up! They provide different ways to enjoy it, with salt, salted lemon, or sauce, depending on the ingredient. In the omakase course, there was a delicious uni and shiso roll! It was even better than having it as sushi! Lastly, there was tempura, tempura tea, a choice of rice, and for dessert, mango sauce yogurt ice cream. I am truly satisfied! The meal was delicious. Thank you. I would like to come back in the autumn!

During the summer, I visited Fukamachi-san's restaurant. The omakase course started with Kumiage Yuba. The tempura included abalone, shishito pepper, carabinero prawn x2, corn, shishito pepper, kisu fish, water eggplant, sea urchin, lotus root, conger eel, young sweetfish, green asparagus, and anago. In between, there was also simmered conger eel liver. Additionally, we ordered seedless bell pepper, green beans, and fresh lotus root. For dessert, we had tempura tea and melon sherbet. The standout items for me were the abalone, kisu fish, and anago. Fukamachi-san's abalone was boiled before being fried, resulting in the best texture and flavor I've had at the restaurant. The kisu fish was fried to perfection, with a delicate umami flavor and a pleasant aroma. The anago had a crispy coating and a tender interior, delivering a delicious experience. The tempura kakiage for the finale was also excellent, with a perfect balance of ingredients and no excess oil. It was fried in white sesame oil, so there was no overpowering scent of roasted sesame oil. The oil was well-maintained, ensuring consistent frying quality throughout. This restaurant may not be suitable for those seeking elaborate explanations or speeches, but it is highly recommended for those who simply want to savor delicious tempura.

I visited this restaurant after a long time, which had received a Michelin star. The last time I visited was about a year ago, but I remember enjoying the meal at this restaurant. At that time, it was towards the end of COVID-19, and the counter was full of customers, but it didn't feel too crowded. This time, I felt that the quality of the food, service, and atmosphere had changed slightly. Firstly, the father's work has decreased compared to before, and now the son is working quite a bit. The price of the course menu has increased significantly from before, but I feel that the quality of the food has dropped slightly. Each piece of tempura was oilier than before, and I couldn't feel the same energy from the owner as before. The restaurant was mostly filled with foreign customers, and the service didn't seem as good as before. However, overall, the quality of the food is still good! I would like to visit this restaurant again soon.

Early summer at Fukamachi-san's restaurant. It's the high season for tempura. The course starts with Kumiage Yuba. The tempura includes Anago, Abalone, Shrimp x2, Corn, Shishito Pepper, Tilefish, Uni, Water Eggplant, Beltfish, Lotus Root, Ayu, Green Asparagus, and Anago. Additional orders of Bigfin Reef Squid and Female Flounder. For the finale, there's a tempura rice bowl, followed by Grapefruit Sorbet for dessert. The most impressive tempura were the Female Flounder and Tilefish. Following closely were the Bigfin Reef Squid, Beltfish, Green Asparagus, and Lotus Root. The Tilefish was cooked moist and fluffy, bringing out its best qualities. The Bigfin Reef Squid was half-cooked, with a tender yet chewy texture and decent sweetness. Among the vegetables, the Lotus Root was sweet, and the Asparagus was fragrant and delicious. Overall, all the seafood and vegetables were consistently good, with no disappointments. While not flashy, the presentation is thoughtful and easy to eat, reflecting the honest nature of the chef.

I came to the famous tempura restaurant, Fukamachi-san. During lunchtime, the restaurant is always full. When you sit at the counter, everything is ready. The batter is minimal, bringing out the sweetness of the shrimp to the maximum, and the vegetables are cooked to bring out their sweetness. There is nothing to complain about, it's perfectly done. Tempura is not dehydrated, but the water content of the vegetables is condensed, enhancing their sweetness. It was the top-quality tempura. Thank you for the meal!

I made a reservation over the phone and visited the restaurant. The elegant atmosphere of the restaurant was very nice. I ordered the set menu with sashimi and tempura for 25,300 yen. The sashimi was excellent, as shown in the photos. The tempura had a thin coating and was fried skillfully with high-quality ingredients. Everything was excellent. The oil used was 100% sesame oil from a famous manufacturer in Nagoya, and they used at least two large cans a day. The oil was changed regularly. Naturally, I didn't experience any heartburn or greasy feeling after returning home.

It was a small and beautiful tempura restaurant with a cozy atmosphere. I made a reservation for the counter seats and the food selection was excellent. The cooking was done with great care and everything was delicious. The presentation of the dishes was lovely, and it was enjoyable to see the beautifully cooked tempura with steam rising. The selection of wine and sake matched well with the food and suited my taste. The service was just right, and I had a wonderful and enjoyable time. It's a restaurant that I would love to visit again and again. The food was delicious. Thank you for the meal.

In early summer, Mr. Fukamachi's tempura becomes even more delicious. The omakase course starts with Kumiage Yuba. The tempura includes Anago, Abalone, Shrimp x2, Corn, Saury, Edamame, Uni, Shiitake Mushroom, Ayu, Shishito Pepper, Female Flounder, Green Asparagus, and Anago. Additional options are Squid and New Lotus Root from Kumamoto. For dessert, there is Tempura Tea and Sherbet. The most impressive tempura was the juicy and tender Female Flounder from Edomae (Takeoka). The classic tempura of Saury (Futtsu) and Anago were also delicious. Following that, the Squid was also noteworthy. Among the vegetables, the Green Asparagus had a delightful aroma and taste. The quality of the tempura at the end was also excellent. This tempura restaurant may not be flashy, but its straightforward and meticulous work is its charm. It stands out from other high-priced restaurants that rely on novelty or technicalities related to ingredients and frying methods.

The specialty dish, "Uni with Oba (perilla leaf)", is exceptional. While some places may be hit or miss, here the crispy batter melts in your mouth, the sweetness of sea urchin overflows, and the refreshing aroma of perilla leaf ties it all together. There is no negative aspect to the sea urchin. After enjoying the harmonious unity of flavors, you are treated to a variety of tastes. The skilled Edo-style tempura chef also excels in serving delicious "Hamo (pike conger)", a rare delicacy. The skin is lightly chewy and disappears smoothly, leaving behind the summery aroma of pike conger - truly delicious. The "Senzu Water Eggplant" is fragrant and offers the juicy texture and sweetness typical of water eggplant. The hint of crispiness is unique to tempura and adds to the overall experience. For those seeking value for money, lunch might be a better option.

In the deep town of Haru, it's the peak season for mountain vegetables. The omakase course (28,600 yen including tax) starts with Kumiage Yuba. The course includes dishes such as carabineros x2, cod sprouts, fava beans, tilefish, sea urchin, sesame oil, abalone, shiitake mushrooms, red snapper, young ayu fish, green asparagus, and conger eel. Additional dishes of female flounder, clams, and mountain butterbur were also served. For the finale, there was tempura over rice, red miso soup, and pickles. The dessert was mugwort ice cream. Particularly impressive were the female flounder and clams. The female flounder was plump and moist, while the clams were very juicy. The cod was tender and fluffy, with a refined umami taste and aroma. The staple seafood, including conger eel, is consistently high quality. Among the vegetables, the cod sprouts and sesame oil stood out. The shiitake mushrooms and asparagus were fragrant, juicy, and delicious. The tempura was also well done, crispy throughout due to the clean oil used for frying. Only using Taihaku sesame oil, it is recommended even for those who are not fond of the roasted aroma of sesame oil.

It's been a while since I last visited. There are three courses available, and I hesitated a bit before choosing the tempura set meal for 22,000 yen. There are also courses with sashimi and a tempura omakase course. The tempura here is truly exceptional. The batter is light and crispy, and the ingredients stand out in quality, especially the juicy texture of the shrimp. The finale with the tempura belly was simply exquisite and made me feel happy. I ended up chatting with the young chef about local stories and had a great time. I definitely want to find another opportunity to visit again.

I made a lunch reservation through Ikyu.com and went there. Recently, there has been a trend of more foreigners visiting. Out of the 12 people at lunch, only 2 were Japanese, while 5 were Europeans and 5 were Asians. If more Chinese people start coming to Japan, I wonder what will happen? There are 3 course options, but I reserved the one with sea urchin. Personally, I prefer tempura with shrimp the most. Of course, sea urchin is delicious too, especially when it's fresh. The tempura is served with salt, broth, and lemon, and following the instructions on how to eat it makes it even more delicious. I particularly enjoy the natural taste of salt that doesn't overpower the ingredients. Listening to the foreigners, it seems like everyone made their reservations through Ikyu.com. The tempura was great, especially the shrimp head which was full of flavor. The sea urchin and scallops were also delicious. The tofu was comforting and gentle in flavor. The asparagus was thick and had no strings. The soup had a spring aroma to it. The tempura tea could use a bit more salt. The dessert, with kinako and black honey ice cream, was not too sweet and very elegant.

On this day in April 2023, I finally had the opportunity to visit Tempura Fukamachi in Kyobashi, Tokyo. I had been wanting to go for a while, but it was always full. I went for lunch and enjoyed the seasonal mountain vegetable tempura, which I love. I was lucky to try the taranome and koshiabura, which were delicious. Personally, I also really liked the swordfish. The meal took about 2 hours, but I left feeling full and happy. The menu I had that day included: - Yuba - Shrimp heads x2 - Shrimp x2 - Taranome from Yurihonjo, Akita - Soramame from Saga - Swordfish from Awaji - Bafun sea urchin from Nemuro, Hokkaido - Koshiabura from Yurihonjo, Akita - Shiitake mushrooms from Yamagata - Beltfish - Bigfin reef squid - Asparagus - Anago - Tempura rice bowl - Matcha ice cream.

Simple and polite. Freshly squeezed sesame oil. Starting with Bachiko's tempura. Followed by abalone with liver sauce. Two dishes of mountain vegetables. The koshiabura was delicious. Simple and straightforward. It's clear that the father is watching over his son while placing full trust in him. A warm and wonderful restaurant.

I visited Tempura Fukamachi, a Michelin one-star restaurant and a Tabelog Bronze award winner, and I was very satisfied with the experience! They use fresh seasonal ingredients from all over Japan and prepare them with skillful techniques. The meal started with yuba, followed by shrimp heads, shrimp meat, wild vegetable shoots, sandfish, fava beans, red snapper, green asparagus, bamboo shoots, conger eel, and other unique dishes like Akita-produced vegetable oil, mountain udo and sakura shrimp tempura. To finish, we had a traditional Edo-style rice bowl with small fish and shrimp tempura, and for dessert, we enjoyed roasted green tea shaved ice and mugwort ice cream. The owner even came to our table to say goodbye as we were leaving. I definitely want to visit again!

It's been quite a while, but it was as good as ever. I had the Set Menu No.1. First, I had shrimp heads, shrimp x2, wild vegetable shoots, fava beans, sea bream, scallops, fiddlehead ferns, asparagus, and anago tempura rice bowl. Red miso soup, pickles, matcha ice cream, bottled beer, and warm Kikumasamune sake. The tempura was light and not greasy, and the oil was changed frequently so I didn't feel heavy at all. It was very delicious.

It was delicious. Especially the vegetables were made with seasonal ingredients, such as butterbur sprouts, cod sprouts, and bamboo shoots. It seems that reservations fill up quickly on weekends, so it's better to make a reservation early. There were also many foreign customers. The cost performance is good.