Tempura restaurant located on the basement floor of a mansion in Shirokanedai. Visited for dinner on a holiday. Michelin two stars. A hidden gem on a street just off Platinum Street in Shirokanedai. Starts at 6:30 PM. Only 8 counter seats available. Run by the master and mistress. The master fries with a rhythmic dance-like motion! His serious gaze reveals his earnest personality. The service by the mistress is attentive and pleasant. The "Chef's Choice Course" (24,200 yen) starts with appetizers. - Tai (from Futtsu): Clear and fresh. - Squid with eggs: Fresh eggs inside the squid. The texture is juicy and the body has a good bounce. Sansho pepper. - Wild parsley and natural watercress ohitashi: Warm ohitashi with sea bream broth. The broth is delicious. Then, it transitions to tempura. The sound of frying is loud, and the oil temperature is high. The batter is thin, soft, and fluffy. Served with salt, tempura dipping sauce, and grated daikon. The salt is moist coarse salt. - 2 heads of prawn - 2 prawns: Sweet! The first one is firm, the second one is slightly sticky. - Kiss (from Futtsu) - Asparagus (from Itoshima) - Akou with white fish roe - Natural Honmoroko (from Lake Biwa): One of Lake Biwa's eight delicacies. The liver is sweet. With roe. - Bamboo shoots (from Kagoshima): Tempura dipping sauce is used from here. - Clams (from Tsukumo): Homemade yuzu pepper made last year. Yellow yuzu peel, bird's eye chili, salt. Moist finish. Oil change here. - Sea urchin: Super rare! Slight sweetness and bitterness. - Tarano me: Bitterness. - Wild butterbur sprout (from Kyoto Ohara): Beautiful flowers. - Anago (from Tsushima): Giant single piece tempura! Crispy batter, crispy small bones, fluffy flesh. - Lotus root (additional, from Sakura): Strong texture with fibers. - Kakiage tempura over rice: Chose tempura over rice with sweet tea. Small shrimp. Beautiful kakiage bowl. - Oshinko: Radish flower, cucumber, pickled daikon, shiso leaf roll. Cut on the spot. - Akadashi soup: Clam. [Sake] - Imanishi Junmai Ginjo (from Nara): Gentle sweetness. Delicious. - Hidakami Rich Dry Junmai Ginjo (from Miyagi): Robust. Had delicious tempura after a long time. A renowned restaurant.

The restaurant is located on a side street about a 4-minute walk from Shirokanedai Station. It may be a bit difficult to find as it is underground. The interior is clean and simple, with private-style tables for 4 people in the front and a counter with 7-8 seats. The meal starts promptly at 18:30, so being late is not allowed as it may inconvenience other customers. The "Chef's Choice Course" costs 24,200 yen and includes a variety of tempura dishes. The chef recommends whether to eat the tempura with salt or dipping sauce. The shrimp tempura is particularly impressive, with each piece having a different flavor. The young corn tempura, including the husk, is also a unique and delicious dish. The drink menu is not extensive, but complements the tempura well. Overall, the expertly prepared tempura and quality ingredients make dining at this Michelin 2-star restaurant a satisfying and memorable experience. I will definitely be back!

Located one street off Platinum Street in Shirokanedai. Michelin two stars. Starting from the New Year, they will all start at 18:30. The menu has a good balance of classic dishes and seasonal ingredients. The batter is light and crispy, as expected from a starred restaurant. The lily bulb and lotus root were delicious. The lily bulb was sweet like a dessert, and the thick lotus root had a potato-like aroma and a crispy texture. The sea bream and conger eel were not too heavy but still satisfying. The tempura rice bowl at the end was also excellent. It would have been nice to be able to choose the amount of rice. Overall, I really liked it. It might be my second favorite in Tokyo after Motoyoshi.

Thank you for viewing. I visited the Michelin two-star and Top 100 restaurant "Tempura Ginya". Congratulations on being in the Top 100. The restaurant is located in the basement of "Cosmo Shirokane Hills," a white apartment building about a 5-minute walk from Shirokanedai Station. Nearby, there are popular restaurants like "Alchimiste" and "Sanwa". The interior of the restaurant has an L-shaped counter with 8 seats. The service provided by the lady is very polite, balancing well with the reserved master. The tempura fried by the head chef, who trained at Tenichi, is light and easy to eat. What left a lasting impression this time was the "specialty sea urchin". Usually, sea urchin is wrapped in shiso or seaweed and then fried, but here it is wrapped in batter and fried as is, allowing the natural flavors to shine through. Additionally, the "wild Nameko mushrooms from Minami-Aizu", the unique "Fujikuro Ginkgo nuts", and the extra-large "Yurine roots from Hokkaido's Yubariyama" were all exquisite. The phrase "Be true to your heart" written on the wall inside the restaurant somehow revealed the personality of the owner. All the dishes were delicious, and I look forward to visiting again in a different season. Thank you for the meal. The dishes I had on this day were as follows: "Wild Nameko mushrooms from Minami-Aizu", "Hirame from Rishiri and Tuna Nuta from Oma", "Fujikuro Ginkgo nuts", and the following tempura items: "Two pieces of shrimp legs", "Two shrimp", "Shiitake mushroom stuffed with shrimp", "Shiitake mushroom from Kuji, Iwate with stuffed shrimp", "Edomae Escolar", "Megochi", "Pesticide-free lotus root from Sakura, Chiba", "Buffoon sea urchin", "Sumi squid", "Sweet sea bream from Sajima", "Yurine roots from Hokkaido's Yubariyama", "Anago from Tsushima", "Pickles", "Clam red miso soup", "Mixed tempura rice bowl".

I started a gourmet website for Mitomi Emon. The master speaks through his dishes. Let's visit the renowned tempura restaurant "Ginya" in Shirokanedai. The head chef, Katsuji Ginya, trained at the famous tempura restaurant "Tenichi" for 22 years before opening his own restaurant, which now holds two Michelin stars. The restaurant's atmosphere is calm and the service is sincere. Chef Ginya's dedication to tempura is evident in every dish. The use of high-quality sesame oil results in light and fragrant tempura, while each ingredient's flavor is preserved. Chef Ginya's tempura also incorporates elements of grilling through precise control of time and temperature. One of the highlights is the tempura of sea urchin, which is fried without any coating to showcase the delicacy's natural flavor. Other menu items include lion's mane mushroom, flounder from Aomori, tuna from Hokkaido, gingko nuts, shrimp heads, prawns from Kagoshima, flathead fish, shiitake mushrooms, conger eel, scallops, lotus root, red snapper from Hagi, myoga ginger, shimeji mushrooms, and eel tempura. Finish off with a traditional Edo-style tempura rice bowl.

This is a tempura specialty restaurant run by a couple with two Michelin stars, but it had a welcoming and casual atmosphere that even someone in their early 20s like me felt comfortable in. They offer only one course starting at 6pm. There is a dress code. Each tempura was fried at a high temperature, making the coating incredibly light. I tried natural shiitake mushrooms for the first time and they were so delicious that I ended up ordering another serving. It was the first time in my life that I was so impressed by mushrooms. For the finale, you can choose between tempura rice bowl, tempura tea, or white rice with miso soup. I chose the tempura rice bowl. There is no dessert, so I felt like I wanted something to cleanse my palate.

The Edo-style anago (conger eel) and squid. The kiss from Awaji Island. Mountain vegetables from Minami-Aizu. The head chef at Gin'ya embodies the spirit of simplicity and strength. With his skilled hands, he creates a beautiful harmony of Japanese flavors, reminiscent of the music of Toru Takemitsu. On this day, we were treated to fresh mountain vegetables from Minami-Aizu, which are difficult to find in perfect condition. The subtly bitter taste of the mountain vegetables appeals to our delicate Japanese palates, making it a wonderful ingredient for early summer. Of course, there is a selection of light wines, sake, and beer to accompany the tempura. The restaurant has a modern Japanese interior with no music playing. There is only one fryer for tempura, as well as counter seating and private rooms on the basement floor. The 7:00 pm seating on this day consisted of six men at the counter. The meal began with a premium malt beer followed by appetizers of asparagus with sauce, white squid, and cabbage flowers. The tempura course included crispy shrimp heads, succulent shrimp, flavorful kiss fish from Awaji Island, and half-cooked small fish wrapped in seaweed. The tempura was cooked to perfection, with each piece fried for about 75 seconds. The meal also featured purple asparagus, Aizu squid, and scallops from Ofunato, Iwate. The tempura rice bowl with sea urchin was delicious, and the selection of mountain vegetables was a highlight. The meal concluded with a choice between tempura rice bowl and tempura rice separately. The attention to detail in changing the oil and paper for each batch of tempura was impressive. Overall, it was a delightful tempura experience with no dessert offered.

If I were to describe the tempura at Gin'ya in words, it would be like a subtraction that creates tempura. The head chef's philosophy is that tempura is a dish created through subtraction, and the frying technique that maximizes the quality of the ingredients is truly amazing. To bring out the best in the ingredients, they use extra sesame oil and set the temperature quite high to minimize the time the ingredients spend in the oil. According to the head chef, they fry the tempura in oil at a temperature higher than what is typically seen elsewhere, resulting in a crispy texture that is unparalleled in tempura. The tempura that is fried with such excellent technique truly allows the ingredients to shine. For example, root vegetables like lotus root and burdock have a strong fiber texture that is easily felt. Seafood like shrimp, saury, and red snapper also have a rich umami and flavor that is truly remarkable. The ingredients' flavors shine through in a way that I had never experienced before in tempura. The attention to detail in selecting ingredients is also very strong. Even though they didn't have it on the day I visited, the chef's specialty, kisu fish, is only sourced if it's Edo-style. Since the saury was so delicious, I can easily imagine how exceptional the kisu fish must be. I definitely want to try it next time. There were only two groups dining that day, and the head chef mentioned that he would like me to come during busy times next time. This is because the temperature of the oil varies between busy and slow times, resulting in a different outcome for the tempura. I was truly impressed by the head chef's strong dedication to his craft until the end. The chef's expertise, backed by years of experience and research, is evident in every aspect, and those who enjoy it will likely continue to frequent the restaurant. Tempura is a dish that can be divisive in terms of preference, but I found that the tempura at Gin'ya suited me very well, and I plan to return many times in the future. Both the head chef and the hostess have a warm and lovely demeanor, making the dining experience exceptionally pleasant. For these reasons, I highly recommend visiting with your family or close friends.

A Michelin two-star tempura specialty restaurant in Shirokanedai. While it has a mediocre rating of 3.38 on Tabelog (as of January 10, 2022), it is a restaurant with a good reputation. The owner, Mr. Gin'ya, is from Tenichi. The course menu is a 20,000 yen omakase course. It was not particularly difficult to make a reservation, even at the last minute. The omakase course starts with grated yam and lily root. The tempura includes ginkgo nuts, two prawns, Japanese flying squid, shiitake mushroom with prawn, scallop, lily root, lotus root, sea urchin, sea bream, oyster, shiitake mushroom, conger eel, and ends with a tempura rice bowl. In between, we were served tuna (from Oma) sashimi. The prawn heads had a subtle fragrance, possibly due to the use of white sesame oil. The prawn bodies were slightly undercooked in the center for both prawns. The squid, despite some intricate preparation, lacked a crispy texture. The lily root also seemed undercooked. The sea bream had crispy scales but the center was slightly rare. The flavor of the sea bream was a bit weak. On the other hand, the scallops were slightly overcooked. The oil was changed promptly after frying the oysters. The conger eel lacked a bit of crispiness according to my preference, but it showed the careful preparation. The tempura rice bowl was well done. Compared to other restaurants, it seemed to be fried at high temperature for a short time. The shop owner, who is very particular, showed meticulous preparation. Unfortunately, the inconsistency in cooking and the subtle aroma of the ingredients are a bit disappointing. Also, due to strict sourcing standards (or rather, unique standards), they may not always offer the standard tempura items. The taciturn shop owner, like a true tempura craftsman, will passionately talk about his dedication if you engage him when he's not busy. The service and atmosphere are good. It was mentioned in the restroom that they will be increasing prices from this year. The extent of the price increase is unclear, but if it means more stable sourcing, many regulars may be willing to accept it. Considering the location, the course menu prices may be slightly on the high side, but they had reasonably priced G Champagnes available for around 1,700 yen. I would like to try their signature tempura items, so I plan to visit again.

Such an attitude is "sincere". The quiet master focuses entirely on the ingredients, batter, and oil. The frying time for tempura can greatly affect the cooking process with just a slight difference, so it's only natural. As the master says, "I dislike sweetness that interferes with the deliciousness of the ingredients", the dipping sauce eliminates the sweetness of seasonings and only retains the sweetness from the broth. The grated daikon radish also leaves a hint of spiciness, which I personally enjoyed. The omakase course included: - Ginkgo nuts - Slivered nameko mushrooms with persimmon and bamboo shoots - Shrimp legs - Two prawns - Marinated mackerel - Shiitake mushroom - Scallop - Lotus root - Asparagus - Sea urchin with horse dung - Sashimi of tuna from Hachinohe - Red snapper from Sashima Island - Oysters - Dancing mushrooms - Eel tempura The master explained that the moisture of the ingredients should not be lost during frying, resulting in a refreshing taste. The standout dish was the marinated mackerel! The modest master proudly claimed, "Our mackerel is unbeatable", and indeed, the mackerel had a full-bodied sweetness and aroma, with a light crispy batter and a fluffy texture, making it a truly exceptional dish. The concentrated flavor of the dried dancing mushrooms and the unique frying method of the sea urchin were also impressive. Although my experience with tempura is limited, I would definitely like to visit this restaurant again.

Arrived at the restaurant at 6:00 PM on Saturday from Platinum Street, off the Platinum Avenue. The dishes including cod milt, ginkgo nuts, shrimp, sandfish, shiitake mushrooms (shrimp as a binder), squid, lotus root, scallops, sea urchin, tuna, red snapper, asparagus, eel, and tempura rice set are all really delicious. They go really well with Chablis Grand Cru.

First of all, regarding reservations, they are only accepted by phone, and there is only one course available for 18,000 yen excluding service charge and tax. When you make a reservation over the phone, you receive a confirmation text message from Table Check, and also an email the day before with a link to confirm your reservation. I arrived at the restaurant at the scheduled time, and considering the timing, it seems to operate on a two-turn system. The oil used here is cold-pressed sesame oil, and the frying is done quickly at a slightly high temperature. Below are the dishes I had: - Soft-boiled octopus (appetizer) - Ginkgo nuts (lightly salted) - Shrimp legs (salted) - Shrimp (salted) - Grouper (salted) - Pesticide-free lotus root (with dipping sauce) - Oysters from Ofunato (salted) - Lily bulb (with dipping sauce) - Asparagus (with dipping sauce) - Sea urchin (salted) - Marinated tuna (palate cleanser) - Sea bream (salted) - Scallop slices (salted) - Maitake mushrooms (with dipping sauce) - Edomae-style conger eel (half salted, half with dipping sauce) - Tempura rice bowl (choice of tempura rice bowl, tempura tea bowl, or tempura a la carte with rice) Overall, for the price of 18,000 yen, it was quite reasonable, especially considering it's a Michelin two-star restaurant. The frying was done well at a high temperature for a short time, and I have no complaints. In particular, the conger eel was outstanding. Although there are few reviews on Tabelog and the ratings are low, I highly recommend this hidden gem of a delicious tempura restaurant.

Located a little off Platinum Street, this tempura restaurant has been awarded two Michelin stars. I believe the omakase course is priced at 16,000 yen. Here is what I enjoyed: - Fig and shrimp appetizer - Kisu fish - Lotus root - Scallop - Sweetfish with seven spice seasoning - Baby sardines - Chopsticks - Pickled vegetables - Sea urchin - Asparagus - Eggplant For the finale, I chose the tempura rice bowl with tempura tea and white rice. Everything was delicious, especially the unique flavor of the tempura batter. The sea urchin tempura was a first for me, with a rare center and expertly fried. Despite mostly positive reviews on Tabelog, the overall rating is 3.33, except for 2 reviews. I wonder why. Michelin ratings can be unreliable, but in this case, I believe the two stars are well-deserved. Amount spent: 22,000 yen Rating: 4 stars 5 stars: Definitely want to visit again! 4 stars: Would revisit if given the chance 3 stars: Would consider revisiting 2 stars: Once is enough 1 star: No need to go.

Michelin one-starred tempura restaurant, Ginza Ginya, located in Shirogane. This is a small tempura restaurant with only 8 seats at the counter. The course is omakase style at 15,000 yen. The head chef, who has 30 years of experience from Tenichi, fries the tempura meticulously. The tempura is cooked excellently with low temperature, retaining moisture and bringing out the sweetness and umami. While it may not be flashy, it incorporates the evolved techniques of modern tempura, delivering sincere and high-quality tempura. It may not be caught up in the recent gourmet boom or have difficulty in making reservations, but it is a place where you can enjoy a single rotation and it is a restaurant that you would want to visit again.

Each piece of tempura was truly meticulous and beautiful. Due to the impact of the new virus, all reservations except for us were canceled, so we had delicious dishes all to ourselves. Thank you for a truly happy time. The marinated tuna that came as a palate cleanser was amazing! The prawns and white fish were also fantastic! I highly recommend trying the sea urchin and white fish! As expected from a Michelin-starred restaurant, the quality and service were top-notch, leaving both my stomach and heart completely satisfied. Thank you very much!

Not well known but this place seems great!! I went to this silver shop on a hunch^^ and it was the right choice!! Why is it such a hidden gem?! Even after trying the course menu, the oil was very light and I didn't feel bloated. I'm not a big fan of oily food, so usually I feel really heavy by the end of a course meal^^; but here, it was totally fine. The food was delicious. I also liked the humble attitude of the head chef. I hope it doesn't become difficult to make reservations^^; I will definitely go back again. Thank you for the meal.

*I went to a Michelin-starred restaurant #2* I sometimes think about visiting Michelin-starred restaurants a few times a year. This time, I realized I have never had authentic tempura before. So, I made a reservation at this Michelin 2-starred restaurant. The restaurant is located on a quiet street just off the main road. I arrived 30 minutes before opening time, so I wandered around the area. There are many stylish shops around here. Inside the restaurant, there are 8 seats at the counter. The owner is truly a master craftsman! His intense gaze at the oil is so serious that I couldn't bring myself to start a conversation...!! But that's okay. I will also enjoy the food seriously. The menu is omakase for 15,000 yen. We started with shrimp. The thin and crispy batter and the tender flesh were unbelievably delicious. Shrimp is usually the main dish, right?! And they served it first! My expectations soared. The shiitake mushrooms were thick and juicy. The scallops were also thick! The perfect rare texture was both tender and crunchy. The red snapper (I think... I forgot) had crispy scales and a crunchy texture that was enjoyable. The eel was divided into three pieces for easy eating for women. So thoughtful. And it was tender and juicy. The most surprising dish was the sea urchin. They fried it without wrapping it in seaweed! What is this, it's perfect... The temperature and the creamy texture... I love it so much. The final dishes were tempura rice bowl and ochazuke (your choice). They were incredibly delicious. I was worried about indigestion and other things because fried food was served from the beginning to the end, but I was embarrassed. The batter was perfectly light and crispy, and they seemed to be changing the oil frequently, using fresh oil for frying. I experienced the true dedication of the craftsmen. My first time at a tempura specialty restaurant. Definitely the best choice. Thank you for the feast.

◆ Past Log ◆ _φ(･_･Having a girls' lunch with friends at a tempura restaurant in the neighborhood. The restaurant is a 5-minute walk from Shirokanedai Station, located one street back from Platinum Street on the basement floor. The organizer made a reservation for us. The interior of the restaurant has a very stylish design with indirect lighting. We enjoyed freshly fried tempura at the lovely counter. At that time, there was a great lunch course deal, so the Shirokane ladies gathered to enjoy freshly fried tempura while chatting about neighborhood gossip. It was a very fun time. The food was delicious as expected, but the Shirokane ladies also paid attention to service and cost performance, so there were some strict judges among us. Thank you for the meal! (^｡^) <Lunch Snow Course> Small dishes: Car shrimp x2, Shiitake mushroom, Kiss asparagus, Anago, Soramame, Kakiage bowl, Soup, Dessert.

The ayu fish was alive until just before frying! They are particular about using fresh ingredients.

The restaurant had a simultaneous start. The dishes were light and allowed the natural flavors of the ingredients to shine. The sea urchin and maitake mushrooms were exquisite. Lastly, a tempura rice bowl was served. I was overly satisfied and full.

Almost perfect tempura that is close to perfection. The fish, shellfish, and vegetables are fried carefully, leaving no excess oil on the tempura paper. The master chef cooks and fries with skill and grace, showcasing his expertise. The excellent service from the hostess is also exquisite. The final tempura rice bowl is flawless. The delightful aftertaste lingers like a midsummer night.