A tempura restaurant that opened in the summer of 2020. I first noticed this restaurant adorned with celebratory flowers when I visited a tempura restaurant in Ningyocho. I finally revisited after over two years, during which time they earned a Michelin star and became extremely popular. Despite the higher price, the quality of the tempura is outstanding. The head chef's tempura has even won over regulars from his previous workplace. It's a shame that it's now difficult to secure a reservation, but this time, without a doubt, it's the best tempura I've ever had!

It's average. I went there on a friend's recommendation. The prices are reasonable. It seemed like they had raised the prices a bit since I heard about it. The sushi is not bad. However, the frying was not done well. It wasn't crispy and the flavor was a bit off. It's also far from my home, so I won't be going back. Thank you for the meal.

It seems that tempura in Edo started from food stalls, with skewered tempura being the norm. Naturally, it was eaten with salt. This information was shared by Mr. Tetsuya Hayashioya from the Chiyoda era, who is the owner of the famous tempura restaurant "Mikawa." When I was young, I often went to "Mikawa" with my seniors. I would stand in front of the counter and be told to wait for the persimmon tempura. Mr. Tetsuya Hayashioya would add more salt to it. He taught me that tempura should be eaten with salt, and daikon radish should be dipped in tempura dipping sauce and eaten as a palate cleanser. Daikon radish is meant to clear the oil from the mouth before drinking sake, not to be dipped in tempura sauce. After visiting the Chiyoda branch, I was sent to the Hatchobori branch when the Chiyoda branch was fully booked. The head chef at the Hatchobori branch was Mr. Yaguchi, who cooked delicious tempura comparable to the head chef. I started visiting the Hatchobori branch, which was slightly cheaper than the main branch. Mr. Yaguchi was later transferred to the Roppongi branch, where I continued to enjoy his tempura. However, he eventually left to open his own restaurant in Ningyocho. I have been visiting his new restaurant, which only has a counter, ever since. The tempura there has a milder flavor compared to Mikawa, and the tempura dipping sauce is different. I wonder if he made some changes after becoming independent? I was told that the head chef might come for a surprise visit. Well, he was the best disciple after all. If you want to try Edo-style tempura, I recommend Yaguchi's restaurant.

Just before opening on a regular day, there were four people waiting outside the restaurant. The interior of the restaurant, with only eight counter seats, had a calm atmosphere with beige and brown tones. Soon after, more customers arrived and the restaurant was almost full. For lunch, they only serve a tendon for 2,000 yen, so they only ask for your drink order. While tea is served in a teacup as expected, Oolong tea is served in a plastic bottle with a cup, which felt a bit lonely. On the wall, there is a license from "Mikawa" for mastering the art of tempura. It seems to be a renowned establishment like "Mikawa", but as long as the food is delicious and reasonably priced, Michelin stars don't matter. The tempura is fried in batches for groups of two or three people at a time. The chef frying the tempura is constantly adjusting the heat and moving the chopsticks skillfully. Once all the tempura is fried, it is transferred to the kitchen at the back to be served as a tendon. The chef then places the tendon on the counter for you. The tendon, with two shrimp, eel, horse mackerel, squid, green pepper, eggplant, and shiitake mushrooms, is served in about 20 minutes. The owner gave permission to take photos if no one else was in the frame. The tempura batter is moist rather than crispy, which I personally prefer. The color is slightly darker, with a mildly sweet and slightly watery taste. The batter is a bit thick, and I prefer it a bit less crispy. The squid is thick and tender, the large shiitake mushrooms are juicy and flavorful, and the eggplant is soft. The shrimp, horse mackerel, and large eel are all delicious without any overpowering flavors. The rice is not too soft or too firm, and the sauce is just right. If you have a big appetite, you might want to go for the large size. The amount of sauce on the tendon is just right, not too heavy. The miso soup and pickles make for a good break between bites. The miso soup, with clam, has a good clam flavor, although the portion is not very large. They will refill your tea when it runs low. By noon, there were already a few people lining up to get in, but the turnover is quick so the wait shouldn't be too long. However, lunch is only served until 1:00 pm.

I went because it was nearby and checked on Tabelog. The taste was okay. However, it was 2000 yen, so I can't complain, but honestly, it wasn't worth the price. The rice was very cold and not that great. Honestly, it's really risky to rely on Tabelog for choosing where to eat. The ratings are not very reliable. But it can be a criteria for choosing a restaurant and it's convenient.

Located in Ningyo-cho, this tempura restaurant draws inspiration from "Mikawa" and was awarded one Michelin star in the Tokyo Michelin Guide last December. It's definitely a trending tempura spot. One day, while dining at a nearby tempura restaurant called Soba no Ji, the owner mentioned that a great tempura bowl restaurant had recently opened in the neighborhood. Intrigued, I decided to check it out. The owner, Mr. Taniguchi, trained under the renowned Hayatomo from "Mikawa Koreyama" for an impressive 22 years, including at the Roppongi branch. The restaurant only serves tempura courses for dinner and tempura bowls for lunch (no reservations for tempura bowls). The atmosphere is cozy with an eight-seat counter surrounding the cooking area. The space is clean and exudes a traditional Edo-style tempura vibe. Mr. Taniguchi's service is polite and efficient, making the dining experience refreshing. The tempura bowl includes shrimp, mackerel, squid, conger eel, shishito pepper, eggplant, shiitake mushroom, and miso soup with clams and pickles, all for a reasonable price of 2,000 yen. The tempura bowl is well-balanced with slightly firm rice and a light sauce, though some may find it a bit too light. Due to the high turnover, there may be a slight delay in serving some tempura pieces, affecting the overall temperature. Nevertheless, the quality and value of the tempura bowl are commendable. I look forward to trying their dinner course in the future.

Michelin ☆ Acquired Tempura Restaurant 2022/1 "Tempura Yaguchi" ✨✨ This is a Michelin ☆ acquired tempura restaurant that specializes in Mikawa-style tempura. The restaurant opened in August 2020 and is located a 4-minute walk from Ningyocho Station on the Tokyo Metro Hibiya Line. The restaurant has only 8 counter seats. The atmosphere is nice. Now, let's see how the food tastes (*´∇｀)ﾉ ■ Features - Traditional Edo-style tempura uses a blend of sesame oil and several other oils. The ratio is 2 sesame to 8 salad oil, resulting in a light eating experience. - The batter, a specialty of Mikawa, is made with a blend of multiple flours, similar to "Mikawa." - Salt used is seaweed salt ■ Omakase for the night ⚫ Turnip and snow crab simmering The turnip is a bit overcooked. On the other hand, the crab flavor in the broth comes through nicely, providing a good taste. 1. Shrimp roll x2 Quickly fried in hot oil with minimal batter. The aroma of the shrimp is good, but maybe a bit more batter would be better for tempura. 3. Crab legs Interesting. The legs are coated with a thick batter and fried at high heat. Quite a unique style. It's not good or bad, just different. 4. Kisu (Japanese whiting) Kisu from Mie Prefecture. The batter is thick and fried at high heat, resulting in a crispy and fragrant dish, although the batter's flavor may be a bit overpowering. 5. Hida Takayama Shiitake mushroom Using thick and good-quality shiitake mushrooms. Another unique tempura with a thick and fragrant batter. Another distinctive dish. 6. Cuttlefish Long-cut cuttlefish. Delicious, but maybe cutting it shorter would be better. 7. Sea urchin The frying is good, but the sea urchin is average, leaving a slight fishy taste. However, the flavor is good. ⚫ Nanohana (rapeseed blossoms) with mustard dressing This dish is not good. The flavor is not well developed. 8. Eggplant Eggplant from Kumamoto. Crispy outside and tender inside. Delicious eggplant, but the umami of the eggplant is somewhat lacking. 9. Clams Juicy and full of clam flavor. A delicious dish. 10. Wakasagi (smelt) Wakasagi from Nemuro. The batter is crispy. It's delicious. 11. Asparagus Asparagus from Tochigi Prefecture. Juicy and good, but the batter's flavor is a bit too strong. 12. Fugu (blowfish) milt with truffle salt Fugu milt to be enjoyed with truffle salt. Not top-notch, but satisfying. 13. Conger eel Conger eel from Tsushima. The skin is a bit tough, but no fishy taste. Not bad as the finale for the strong heat tempura. ⚫ Tempura tea With a nice flavor of small shrimp. The broth is also very good. A delicious tempura tea. ⚫ Strawberry Sweet strawberries. ■ Drinks ⚫ Sapporo Black Label (bottle) 800 yen ⚫ Sawaya Matsumoto Hmm, was the umami always this weak? It's refreshing though. ■ Service Unusually for a tempura restaurant, the staff is quite skilled in conversation. ■ Price Omakase and 2 drinks cost 23,320 yen, which was a bit more expensive than expected. "Tempura with a crispy and golden brown batter." I have eaten tempura at various places, but this taste is unique. Chef Taniguchi has brought out a new flavor. It was enjoyable. Thank you for the meal. □ Rating as of January 2022 Tabelog rating: 3.62, 68 reviews □ Chef Kazuki Taniguchi, born in Tokyo in 1978. Inspired by reading cooking magazines at his mother's coffee shop, he decided to become a tempura chef. After graduating from high school, he apprenticed at Mikawa, as well as at the shop where his master, Mr. Hayotome, still works, Mikawa Koreyama. While inheriting Mikawa's philosophy, he is full of a challenging spirit to use "ingredients that have never been used before."

Located in Monzen-Nakacho, the famous Tempura chef Hayao Otome runs the restaurant Mikawa Koreyama, also known as Tempura Oguchi. The walls are adorned with a certificate of mastery from Hayao Otome himself. In 2022, they received a Michelin star, which is quite an achievement. The bright and clean interior with a soft, artistic counter creates a lovely atmosphere. Some menu highlights include: - Grated radish, available for refill - Tempura dipping sauce - Seaweed salt - Omakase course (17,000 yen + tax) featuring a variety of dishes - Small tendon bowl (probably around 1,200 yen + tax) - Tempura tea (probably around 1,200 yen + tax) - Sawayamatsu sake (probably 1,200 yen + tax) - Beer (800 yen + tax) The tempura here is quite unique, blending tradition with originality. It can be described as more of a "fried and baked" style, with a crispy coating that isn't overly greasy. The oil used is a blend of rapeseed oil and sesame oil, giving off a subtle sesame aroma reminiscent of traditional Edo-style tempura. Overall, the tempura leaves a lasting impression.

In July 2020, a tempura restaurant opened in Ningyocho. It was awarded a new Michelin star in the "Michelin Guide Tokyo 2022". The owner is from "Mikawa Koreyama". I called in advance to confirm the lunch hours and visited to try the tempura bowl. The tempura bowl costs 2,000 yen and includes shrimp x2, kisu, squid, conger eel, eggplant, and green pepper. However, it wasn't exactly to my liking. I prefer crispy batter and sweeter sauce, but the tempura was soft and the sauce wasn't to my taste. But everyone has their own preferences! I would like to visit for dinner if I have the chance. Total cost: 2,000 yen Rating: 3 points 5 points: Definitely want to revisit!! 4 points: Would like to revisit if given the chance! 3 points: Willing to revisit. 2 points: Once is enough. 1 point: No need to go.

The tempura was quite ordinary. They seem to take pride in their deep-fried conger eel. The ingredients used are of good quality. However, the sea urchin was disappointing, clearly a cheap option. It shouldn't have been forced onto the menu. There is only one course available, priced at around 13,000 yen as mentioned in a previous review, so I decided to visit. There was no menu available, and I should have checked beforehand. We had four beers, three highballs, two hot sakes, and added two bowls of miso soup (extra charge) for a total of 51,700 yen for two people. The quality did not justify the price. It's a shame. The restaurant has 8 counter seats and one private room, with four staff members besides the chef, but the hospitality was lacking. Disappointing.

[Overall Impression] Just a short walk from Ningyocho Station, this popular Edo-style tempura restaurant on the first floor of a small building is known for its lunch tendon. The tempura features a light, fluffy batter with a strong soy sauce flavor in the dipping sauce. The slightly melted, soy-flavored batter is perfect for mixing with the rice. The seafood and vegetables are perfectly cooked, with a delightful texture and flavor. The harmony between the tempura, rice, and sauce is exceptional. While the tempura on its own is delicious, the tendon here is perfectly balanced in terms of texture and seasoning. Ningyocho is a competitive area with a mix of new and old restaurants, making it difficult to decide where to eat. This time, I decided to try out this tempura restaurant that I've been curious about. The restaurant is located just a short walk from Ningyocho Station on the first floor of a small building. The white walls and wooden sliding doors give it a refined atmosphere. The interior has a counter with only 8 seats facing the kitchen. There was a brisk atmosphere with the chef frying tempura and another person in the back. There was also a female server. During lunchtime, they only offer a 2000 yen tendon, so once you're seated, they automatically serve you the tendon without asking about rice portion. - Tendon (2000 yen): A whole conger eel, 2 prawns, sillago, squid, eggplant, shiitake mushroom, and green pepper. Served with pickles and red miso soup. The tempura is soaked in a flavorful soy sauce-based sauce. The aroma and flavor are quite impactful. The batter is light and fluffy, slightly melting in the generous dipping sauce, creating a semi-soft texture. The combination of the crispy, hot batter and the fragrant sauce is incredibly delicious. The freshness and cooking of each ingredient are excellent, especially the conger eel, which is outstanding. [Final Thoughts] I had high expectations for this already renowned restaurant, and I must say, I was extremely satisfied with the delicious tendon. The perfect balance of the fluffy batter, soy sauce aroma in the dipping sauce, and skillful cooking techniques made this tendon exceptional. The bill came to 2000 yen. Thank you for the wonderful meal.

I decided to try a nearby Michelin-starred restaurant for lunch, which was open until 1pm. When I arrived around noon, there were two people waiting in line. I waited a bit as the first round of customers finished up. After about 10 minutes, I was able to enter the restaurant, and in another 10 minutes, my dish arrived. The place was not too crowded and I could enjoy my meal leisurely without feeling rushed. The dish had thick slices of squid and vegetables with delicious sauce, and I finished every last grain of rice. The attentive and friendly service added to the pleasant dining experience. Thank you for the wonderful meal!

I visited Tempura Yaguchi along Omote-dori Street in Ningyocho for the first time in a while. I usually end up missing out if I go for a late lunch. I ordered the lunch tendon for 2000 yen. It had 2 prawns, kisu fish, squid, conger eel, green pepper, eggplant, shiitake mushroom, and green beans. It was a tempura bowl with lots of ingredients. The sound of the tempura being fried here is really nice. Just listening to it is enjoyable.

The shrimp heads were overly burnt and smelled strongly of char. Both of the shrimp were too rare, lacking the sweetness and aroma of shrimp. The tempura coating on the fish was too floury, almost like a fritter. The eel was fried until crispy, but it also had a burnt smell, possibly due to the oil being too hot. Despite the high prices, the overall satisfaction was lacking. I won't be visiting this restaurant again.

I made a reservation at Tempura Yaguchi for my grandfather's birthday celebration, and when I made the reservation, they had not yet received a Michelin one-star rating. However, by the time we went, they had already earned one star! Although I thought the tempura was a bit too crispy and crunchy overall, the customers seemed to enjoy it. The chef, Yaguchi, was friendly and approachable, making it a comfortable dining experience even for solo diners. The amount of sea urchin was impressive. I'm not good at taking photos of tempura, but I can say that the tempura was delicious. #TempuraYaguchi #tempura #tempura #tempura #tempura lovers #Ningyocho #Ningyocho gourmet #Ningyocho dinner #Tokyo gourmet #Japanese food #Uni #Shrimp #Smelt #Oysters #Conger eel #Conger eel tempura #Michelin one-star #Michelin #foodie #japanesefood

Ikko's Films YouTube channel https://www.youtube.com/user/IkkoShinagawa Instagram https://www.instagram.com/ikkos_films/ Shinagawa Ikko's official blog http://www.ikkoshinagawa.com/ Owner Taniguchi Kazuki, who is said to be the god of tempura, trained under the master Tetsuya Hayatomo for over 20 years and opened "Tempura Yaguchi" in Ningyocho in July 2020. It's about a 5-minute walk from Ningyocho Station, with another tempura restaurant, "Nihonbashi Soba no Ji," nearby. The lunch tendon is cheap and delicious, but the tempura is best enjoyed as a course meal. So, I made a reservation for 7:00 pm. It seems that they don't operate on a time limit. The restaurant was full even today. I noticed that the interior was very clean and well-maintained. The shining fryer and overall cleanliness created a pleasant atmosphere. Truly impressive. Head Chef: Kazuki Taniguchi is a very gentle person with a good personality, making everyone feel relaxed, even if it's their first time. He trained only at "Mikawa." He started his apprenticeship at 18 years old and spent 23 years learning tempura at "Mikawa" under Hayatomo. He not only inherited the tradition but also worked on refining his own tempura. Here are the dishes we had: ・Turnip and Snow Crab Ankake The first dish was turnip and crab ankake to warm up the stomach and prepare for the tempura. ・Sweet Shrimp Crisp, tender shrimp with a half-raw texture, showcasing the sweetness brought out by the precise cooking. Delicious. Perfect. This is the ideal shrimp tempura. ・Second Sweet Shrimp We enjoyed every part of the shrimp, including the tail. ・Shrimp Head Large and delicate, with a crispy texture. First, the fragrance, then the umami of the meat, miso richness, and all the elements of shrimp tempura. The fragrant aroma of the shrimp lingers, allowing you to savor it for a long time. ・Kisu The kisu, fried at high temperature, was soft and delicate, not quite melting in your mouth but still delicious in its own right. ・King Oyster Mushroom From Niigata. Biting into it releases the essence of the mushroom. The batter coats the mushroom juice, umami, and aroma perfectly. ・Squid Squid with a pleasantly chewy texture. ・Sea Urchin Wrapped in Shiso The sea urchin is coated with shiso to avoid heating it too much, resulting in a creamy, melt-in-your-mouth texture. ・Mushrooms with Mustard Ponzu Sauce A palate cleanser. ・Red Eggplant from Higomura, Kumamoto The chef warned, "It's very hot, so please wait before eating," but I couldn't resist and took a bite. The crispy, liquefied eggplant is both delicious and dangerous. The eggplant is coated with plenty of flour to peel off the skin for a reason. It's like grilled eggplant. ・Clams and Smelt Smelt, a delicate fish, but fried to perfection. ・Ginkgo Nuts The batter is thin to retain the texture and aroma. ・Oysters Oysters from Ofunato. The thick batter seals in the umami of the oysters. ・Flathead Grey Mullet Fried to a crisp, with a strong fragrance. The chef fries it this way to eliminate the fishy taste of the fish. ・Conger Eel Splitting it with iron chopsticks reveals steam and a fragrant aroma emanating from the eel. The crispy eel is crispy on the outside and moist and fatty on the inside. Steaming and grilling, the essence of the master's tempura is here. The meal options are either tempura rice bowl or tempura tea. Today, I chose the tempura rice bowl as my stomach was feeling good. ・When the lid was removed, a sweet and savory sauce aroma filled the air as the small tempura rice bowl appeared. When opened, the inside was meltingly tender. The chef changes the frying method to alter the impression. I enjoyed it smoothly, like eating egg rice. ・Nashi Pear Sorbet Pour the tempura oil over the cold, refreshing sorbet. That's the end of the course. The bill came to 22,000 yen after having beer and several glasses of sake. The batter is fresh and not aged for base ingredients. The focus is on freshness. The blend of two types of oil remains the same as in the Mikawa era, but the composition has changed. The crispiness and aroma are achieved through dehydration and Maillard reaction.

I visited the restaurant around 1 pm on a weekday, just in time before the lunch hours ended at 1 pm. I couldn't find the location of the restaurant, so I called and the staff guided me to the place. The restaurant has a curved counter with around 8 seats. I had the only option available today, which was the tempura rice bowl with less rice for 2000 yen. The chef fried the tempura right in front of me. The tempura bowl included 7 types of tempura: 2 shrimp, eel, squid, tilefish, green pepper, eggplant, and shiitake mushroom, along with clam miso soup and pickles. The sauce was elegant and refreshing, and the tempura was fried perfectly and delicious. The atmosphere in the restaurant was very calm, and I could enjoy my meal leisurely. There were two other staff members. Thank you for the meal.

Located conveniently close to Ningyocho Station, I finally visited "Mikawa Koreyama-kyo," a tempura restaurant recommended by the master himself, Mr. Saotome, about a year and a half ago. The lunch service, which used to be offered daily, now varies by day due to its increasing popularity. As expected, the place was bustling when I arrived 15 minutes before the 11:30 AM opening time, with other customers also waiting outside. The interior featured a relaxed curved counter where everyone could watch the master at work. After some pickles and miso soup with clams, the tempura rice bowl arrived. Despite its 2000 yen price tag, the dish was filled with high-quality ingredients such as two prawns, conger eel, squid, sardine, eggplant, and bell pepper, all coated in a delicious sauce. The incredible value for money left me amazed. When I mentioned that I had come on Saotome's recommendation, the master joked that he would have been nervous and cut his finger with the knife if he had known in advance. We all had a good laugh. By the time I left, there was already a line forming outside the restaurant. I look forward to visiting for dinner next time.

I suddenly felt like having tempura rice bowl and visited after a long time. The tempura with summer vegetables like green pepper and eggplant had a nice flavor of the vegetables. The sauce was light, allowing the taste and texture of the ingredients to stand out. There was only one solo diner, and they were seated every other table, so it might be challenging for a group to find seating even if there are empty tables. I will visit again when I want to have tempura rice bowl for lunch.

I visited a restaurant where the head chef trained at Mikawa in Nihonbashi. The head chef gave off a gentle vibe, and although we didn't talk much apart from the initial greeting, he seemed to be enjoying himself with a constant smile. The food was prepared in a traditional and solid manner, which may be a bit heavy for some, but I believe younger people would enjoy it. If I have the chance to go again, I hope to have a more engaging conversation next time.

- Summary - - Tempura in Ningyocho, lunch is only available as Tendon - Simple flavors that bring out the ingredients - Wait time 10 minutes (June/Wednesday 11:40) - Menu for today: Tendon 2000 yen (tax included) Barley tea small bottle 600 yen + additional consumption tax 60 yen Total: 2660 yen - Review - Hello and good evening! This is a review from Tabelog with a rating of 3.60 (June 2021). I went to Ningyocho for a Tendon lunch, as I heard they offer a delicious Tendon dish. It was a bit far from my workplace, but I managed to make it during my lunch break. The place was not crowded, with two customers already inside. The lunch menu had only one option, and the staff were energetic and efficient. At 11:45, I was served chilled barley tea and a side dish of pickles followed by a clam soup. The Tendon dish arrived quickly at 11:50, featuring a variety of tempura such as conger eel, shrimp, sandfish, squid, bell pepper, eggplant, and shiitake mushroom. The tempura was well-cooked, and the sauce was subtly flavored, allowing the ingredients to shine. Overall, the meal was satisfying, with each tempura piece being delicious. The rice was cooked perfectly, and the clam soup was well-prepared, although the aroma could have been stronger. However, the conger eel lacked impact and the shrimp was slightly overcooked. In conclusion, it was a decent meal, but there were some areas for improvement. Thank you for the meal!