This time, a new tendon restaurant specializing in seafood and vegetables called "Rare Tendon" opened in Ginza on June 2nd. The location is a 3.4-minute walk from Ginza Station on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line. It is also a 3.4-minute walk from Hibiya Station on the Tokyo Metro Hibiya Line and Toei Mita Line. The opening hours are 11:00-14:30 for lunch (last order at 14:00) and 17:30-20:30 for dinner (last order at 20:00). I visited around 18:30 by myself. The exterior had a sense of luxury, fitting for Ginza, and the interior was clean with a sense of sophistication, featuring only a counter. I sat at the counter seat in the middle, with two other groups of customers present. The menu consists of only two options: the regular seafood rare tendon (1,650 yen including tax) and the special (2,860 yen including tax). The special had more tuna (different types) as toppings, as well as scallops, eggplants, and asparagus. I chose the regular seafood rare tendon. After ordering, I was provided with a hot towel, chopsticks, and tea. The atmosphere was elegant. Before the meal, I was served pickled ginger (as a palate cleanser), wasabi, salt, yuzu pepper, and soy sauce. The wait was about 5 minutes. The seafood rare tendon was served, looking like a rare tendon as the name suggests. The slight frying added a nice touch, bringing out the umami of the ingredients. The toppings included bluefin tuna, firefly squid, red turnip, carrot, cherry tomato, and ashitaba. I first tried the bluefin tuna with wasabi soy sauce and then the firefly squid with salt. They were delicious. The tuna seemed to be carefully selected along with a tuna specialist. It was slightly marinated to complement the tempura. Next, I enjoyed the vegetable tempura with sauce. It was tasty and went well with the rice. Lastly, I mixed the remaining ingredients with the special bonito broth in a pot, creating a delicious ochazuke. The combination of tendon sauce, tuna, and ashitaba was excellent. It was a delightful meal. The ashitaba was especially delicious, making me want to try an ashitaba bowl. The secret sauce was also fantastic. Thank you for the meal.

In Yurakucho, Tokyo, there is a tempura bowl restaurant called Sanyoshi. It is located on Taiming-dori, a very old-fashioned street with a retro Showa era atmosphere. The menu offers two options: regular size (¥1,650) and special size (¥2,680). I ordered the regular size. The chef skillfully prepared the ingredients, including rare tuna, squid, tomato, carrot, and shiso leaves. The tuna can be enjoyed with wasabi and soy sauce, while the squid is best with salt. The tempura was light and crispy. Towards the end of the meal, they served a complimentary dashi broth. The service was attentive but a bit rushed. Overall, it was a delicious meal.

Seafood Rare Tendon Special - 2600 yen for 3 people at 11:10 am. They are proposing a new menu called Rare Tendon to enjoy raw fish such as tuna. The aroma of sesame oil fills the restaurant. A craftsman-like person is frying while communicating with customers. They use tongs and brushes, not bare hands, to coat with flour. They use cool fryers at 190 degrees and 175 degrees. Cool fryers reduce the amount of oil used and make the fried food lighter. Vegetables and leafy greens are fried at 175 degrees, while seafood is fried at 190 degrees. Vegetables take 1-2 minutes, and seafood takes about 30 seconds to fry. After frying, they let it sit for a while before slicing. It seems like it can be operated with less burden. They pour sauce over the vegetables but not over the seafood. It is enjoyed with salt, tamari soy sauce, and wasabi. The sweet and savory tendon sauce and the rich sweetness of tamari soy sauce go well together. The salt brings out the natural flavor of the seafood. Towards the end, they make a tea with bonito broth. The umami of the broth and the sweetness of the rice soaked in the tendon sauce complement each other. The coating is very thin, almost non-existent. It is slightly crispy. The fish has a texture similar to lukewarm sashimi. Despite being fried, it is juicy but with a subtle flavor. The vegetables are crunchy, very juicy, and sweet. The concept of Rare Tendon is interesting, but maybe eating sashimi normally would be more delicious.

Seafood Rare Tempura Bowl (Special) 2,860 yen Scallop 550 yen This restaurant, which opened in June this year, serves a unique genre called "Seafood Rare Tempura Bowl." The interior of the restaurant has only 9 counter seats, where you can see the entire cooking process. The menu offers a choice between Special and Regular. For me, Special is the only choice, haha. I also added scallops. Although the Special already comes with scallops, they are highly recommended, so I added them. When I think about it, it feels like my first time trying Rare Tempura Bowl, but the tempura is crispy on the outside while rare on the inside. The basic way to eat it is with wasabi soy sauce for seafood and with sauce or salt for vegetables. Additionally, it comes with dashi, so you can also enjoy it as ochazuke by pouring it over rice in a bowl. However, you can eat it however you like because delicious food is delicious no matter how you eat it. The tempura is delicious, and the rice and sauce are also tasty, making it easy for even women to enjoy. Could this be the start of a new trend!? Thank you for the meal ✨

I was intrigued by the rare seafood bowl that is not often found, so I decided to visit. The rareness of the seafood was very good and delicious. However, the amount of rice was too little. You can add extra rice for a larger portion, but the normal serving is just too small. In terms of cost performance, it's not the best. However, you can still enjoy it by adding salt, soy sauce, or making it into ochazuke. Thank you for the meal.

A newly opened restaurant in June 2023, located about a 6-7 minute walk from Yurakucho Station in Ginza. Mitsuyoshi offers a rare and unique tempura bowl that seems to be a potential trend in the future. With limited reviews but a strong desire to try, I decided to visit the restaurant immediately. On a weekday at 7:45 pm, I arrived at the restaurant with a total of 9 counter seats, with 2 groups of 5 customers already seated. The menu only offers two options: regular and premium tempura bowls, with an option to add extra rice for 110 yen. The unique aspect of this restaurant is the three-stage flavor variation you can enjoy with each bowl. The tempura itself was delicious, especially when paired with wasabi and salt. The tempura bowl was delicate and incredibly tasty, particularly the tea-soaked rice. I opted for the regular tempura bowl priced at 1650 yen, with an additional 110 yen for extra rice. The tempura batter was unlike anything I had experienced before, with a perfect fit around the ingredients. The mysterious batter intrigued me throughout the meal. The fresh ingredients and their compatibility with the sauces made the dining experience enjoyable. The delicate tea-soaked rice was a highlight, leaving me wanting to try both the tempura and the tea separately. The secret behind the batter remains a mystery, but it added an interesting element to the meal. As of August 2023, the restaurant has a rating of 3.36 on Tabelog.

I visited a small restaurant with a round counter that seats about 8 people before 1 pm on a regular day. The counter was very clean and there were 4 customers already there. Besides the owner, there was a new female staff member. The menu offered either regular or premium rare tendon. Today, I chose the premium option. Inside, there was bluefin tuna, skipjack tuna, scallops, and squid. The vegetables included eggplant, asparagus, bell pepper, carrot, and mizuna. Wasabi, soy sauce, and salt were provided, along with pickled ginger for chopstick rests. The owner kindly taught me to turn the remaining half into ochazuke. The sauce was slightly sweet, and there were about 8 slices of rare tuna. Everything was eaten with wasabi soy sauce. The mizuna tempura was delicious. Finally, I turned the leftovers into ochazuke and finished my meal. Thank you for the delicious meal.

I had a tendon set for 1650 yen. It included rare tuna, squid, finely sliced carrots, eggplant, red turnip, and leafy greens. The portion of ingredients was generous. It came with salt and wasabi. There was also a bowl of soup for enjoying the second half as a tea. The restaurant had a clean counter in a corner of Ginza. I found it delicious and thought it was very cost-effective.

I was curious about what "rare tempura bowl" was all about, so I decided to try it out. When I saw the rare tempura bowl, it was exactly as I had imagined - seafood with a light tempura coating, fried to a rare level. It was meticulously prepared by a skilled chef in a traditional Japanese style. I opted for the premium version, which included two types of tuna, squid, scallops, and vegetables. The eating process was a bit complicated, starting with wasabi soy sauce, then salt, and finally dipping sauce, allowing for various flavor experiences. However, when I tried the tuna with wasabi soy sauce, it felt more like sashimi than tempura. The light coating didn't have much presence, but that's probably why it was meant to be enjoyed with soy sauce. Lastly, I transferred some remaining ingredients to a separate bowl, poured broth over it, and turned it into ochazuke. While I appreciated the ability to customize my meal, I found the process a bit cumbersome. Despite the novelty in appearance, I was a bit underwhelmed by the lack of surprising flavors. I doubt many other restaurants will be able to replicate this concept.

I wanted to eat a rare tempura bowl, so I headed there. It was scorching hot, so I thought, "Hmm, tempura might be tough..." but it was surprisingly refreshing and delicious. It was satisfying to have scallops in the special tempura bowl along with beer. I was also happy that I could change things up and make a tea-soaked rice bowl halfway through. I will definitely go back to eat again!

Overall rating criteria: The average (normal) rating is 3.0 points, with a 0.5 increment rating scale. The total points are calculated by multiplying food/taste by 4, service by 2, atmosphere by 2, and cost performance by 2, then dividing the sum by 10. (Alcohol/drinks are not included in the evaluation). Review: Not specified. The food was delicious.

I visited the rare tendon restaurant "Rare Tendon Ginza Mitsuyoshi" @rare_ten_mitsuyoshi in Ginza! It seems to be a fairly new restaurant with a very beautiful interior. The menu is simple, with two options: regular size and special size. The regular size (1650 yen) includes bonito red meat, squid, red core daikon radish, carrots, midi tomatoes, and seasonal greens. The special size (2860 yen) includes bluefin tuna red meat, bonito red meat, squid, scallops, carrots, asparagus, eggplant, and seasonal greens. The difference in portion between the regular and special sizes was bigger than expected. The tempura was lightly fried, with a smooth texture, and the flavors of tuna and squid were delicious. I was also happy to be able to enjoy the rice with bonito dashi poured over it as a tea at the end. Overall, it was a satisfying meal with a high level of satisfaction. Restaurant Information: Rare Tendon Ginza Mitsuyoshi 6-3-15 Ginza, Chuo-ku, Tokyo 104-0061 Showa Eating Building Opening hours: 11:00-14:30, 17:30-20:30 03-6826-9475 #TokyoGourmet #GinzaLunch #GinzaGourmet #GinzaDinner #TokyoLunch #Tendon #Mitsuyoshi #Seafood

This time, my partner and I visited the restaurant called Sanyoshi for their rare tendon. It was in the evening after visiting the Koami Shrine in Ningyocho. We arrived shortly after the night session started, and besides us, there was only one other person in the restaurant. The place had a clean counter seat layout, with a quiet and calm atmosphere. The menu had two options: regular and special. There were also drinks available. Since it was our first visit, both of us ordered the regular tendon. The tendon ingredients included bachi maguro red meat, squid, cherry tomatoes, carrots, daikon radish, and moroheiya. We were intrigued by the rare seafood, as well as vegetables like cherry tomatoes and moroheiya, which we had never tried in tempura before. While waiting for our order, we looked around the table and found that chopsticks and other essentials were stored in the drawer at each seat. Chopsticks, spoons, wet towels, toothpicks, and roasted shichimi were available. Roasted shichimi was a new discovery for us! We wondered what it would taste like. From the counter seats, we could see the kitchen, and we could hear the satisfying sound of tempura frying. After a while, the tendon arrived. It was accompanied by wasabi, salt, and soy sauce on small plates. The maguro had been marinated, but we were told that using wasabi and such to eat it would be good too. We were also served a pot of dashi broth, and we were informed that we could enjoy a refreshing ochazuke before finishing the tendon. We started eating right away. The first bite was the maguro, with a seared texture and a rich flavor that made it delicious as it is. The second bite was the squid, with a tender texture, and it didn't have as much of a rare quality. The third bite was a sweet leafy vegetable, probably moroheiya, and it was very tasty. The fourth bite was the cherry tomato, which burst in the mouth, spreading the acidity of the tomato. The fifth bite was the carrot, finely sliced and adding an accent to the dish. The tendon sauce was rich and very much to our liking. When we were halfway through, we added the dashi broth to make ochazuke. We prepared the roasted shichimi and a spoon as if they were a part of the ritual. When we tasted it, the roasted shichimi had a wonderful aroma that made us exclaim involuntarily. The owner mentioned that it had a good scent of sansho pepper. We also encountered the daikon tempura in the ochazuke. It paired well with the broth and was very comforting. We finished it in no time. While waiting for me, a slow eater, my partner enjoyed the pickled ginger on the table to refresh the palate. He seemed very impressed. It was a unique experience enjoying both the tendon and the ochazuke, and the atmosphere of the restaurant and the owner were very pleasant. I would love to go back next time to try the special tendon. Thank you for the meal.

I lined up shortly before the opening. There were 3 groups that entered at the same time as the opening. It's a small restaurant with only a counter. The atmosphere is like a traditional Japanese restaurant. The taste was very good, and they even had a rare donburi which was quite unique. However, being able to see the cooking process made me feel a bit conflicted. Maybe the presentation could be improved a bit... or perhaps it's difficult to present this type of dish in a different way.

@yuzan_gurume New Tokyo gourmet information posted daily, introducing a new place where you can enjoy rare seafood bowls for lunch or dinner. If you're interested in this place, be sure to save it by clicking the save button at the bottom right of the screen for future reference. "Rare Tendon Ginza Sanyoshi" @Rare Tendon Ginza Sanyoshi Located a bit inside Ginza Corridor, this newly opened rare tendon restaurant near the station caught the attention of Yuzan who loves rare red meat. It opened on June 2nd and is not yet widely known, but it's easy to enter even alone, and you can enjoy rare tendon at a reasonable price, making it sure to become popular. So, it's recommended to go early! Even the regular size has a variety of toppings and is highly recommended! The first time, the regular size is fine, but from the second time onwards, we recommend trying the special size! A luxurious version with tuna, scallops, and asparagus added! The live feeling of them frying it right in front of you is also delightful! Before it becomes too popular, give it a try! If this post was helpful, please like and save it. If you can comment "1-minute steak all-you-can-eat Stacy!" it would make me very happy. If you know of any "delicious" places, please let me know via reply or DM. Ordered items: Regular size 1500, Special size 2300. There is a price difference. Special size is recommended. Restaurant Information: Rare Tendon Ginza Sanyoshi 5 minutes walk from Yurakucho Station, 1F, Showa Eating Building, 6-3-15 Ginza, Chuo-ku, Tokyo 11:00-14:30 (L.O. 14:00) 17:30-20:30 (L.O. 20:00)

The menu is basically two options (top quality or regular) in this simple restaurant. The place is small, with only enough seating for about 10 people at the counter. It doesn't seem to be well-known yet, as there were only about 3 other customers when I went. There are some tips on how to eat the food, but it's delicious. I've never had rare tempura rice bowl before, so I can't compare, but I think it's quite good. The vegetable tempura was especially tasty. The interaction with the chef felt like being at a sushi restaurant. The interior was clean and the atmosphere was pleasant.

I visited the restaurant during a slightly off-peak lunch time. There were 2 customers before me and 2 after me, despite the fact that the restaurant had only been open for about a month in a back alley. I ordered the top-quality rare tuna bowl. There were two types of tuna, with the one in front being lean tuna and the one in the back being bluefin tuna. Bluefin tuna is a challenging ingredient to manage due to its quick discoloration, and indeed, the color was not great. Initially, I was advised to eat the tuna with soy sauce and wasabi, and the scallops and squid with salt. The tuna and scallops were prepared rare, and they were quite tasty. The ingredients were decent enough to enjoy. The tempura was different from what you would find at a tempura shop, but the uniqueness was satisfying. The vegetable tempura clearly showed the difference in skill compared to a tempura shop. The tea-soaked rice dish was also interesting. Overall, it was delicious.

*About a 4-minute walk from Ginza C3 Exit Station* World's first⁉︎ Rare tendon specialty store* The interior has only 9 counter seats. <Usage Scene> One person lunch, couples, etc... <Crowdedness> Visited before 2 pm on a weekday. Since 2 pm is the last order, it was just in time, but there were still 6 customers in the store including myself. The meal preparation is done by the owner alone, so the service is slow, but it adds to the atmosphere of taking a break from busy days. .. The owner is kind and provides attentive service! The counter seats are arranged to face the kitchen, so you can watch the owner's skillful cooking while waiting for your meal. It makes you want to savor every bite.

The restaurant opened at 11 o'clock and I arrived right on time. When I entered, there were already 3 people seated and I was directed to the counter. The restaurant only had a counter with 9 seats, and by 11:30 it was already full. The menu only had two options: regular and special rare tempura rice bowl. I ordered the special one. On the back of the menu, there were instructions on how to eat, and they also provided dipping sauce and pickled vegetables. You could choose to have a larger or smaller portion of rice for the same price. The sauce was a bit sweet but light, which complemented the flavor of the rare tempura well. It was easy to eat and enjoyable. Thank you for the meal!

I visited "Rare Tendon Ginza Sanyoshi" for the first time with two colleagues. Located in Ginza, a popular area for sushi restaurants, the exterior of the restaurant is eye-catching with orchids, and the interior is simple with only counter seats. We tried the unique Rare Tempura Tendon, which was served with pickled ginger as a palate cleanser, a pot of special bonito broth, and tea-soaked rice to finish. The combination of the tendon sauce with tuna and shiso leaf was delicious. The shiso leaf was especially tasty, making us want to have a shiso leaf bowl. The secret sauce was also amazing. The regular size tendon included bonito tuna, squid, red radish, carrot, cherry tomato, and shiso leaf, creating a visually stunning dish. Each ingredient was cooked perfectly, allowing us to enjoy three different flavors with soy sauce for tuna, salt for squid, and sauce for vegetables. Tempura can sometimes be monotonous, but this dish was a delightful surprise. The pickled carrot and bonito broth tea-soaked rice at the end showed the attention to detail in every step of the meal, making it a truly enjoyable dining experience.

Rare Tendon Ginza Sanyoshi "Seafood Rare Tendon Bowl (Regular)" A highly anticipated new restaurant that opened last month in June 2023, "Ginza Sanyoshi," a world-first specialty seafood rare tendon bowl restaurant where the restaurant, kitchen equipment manufacturer, and tuna specialty wholesaler work together to bring out the best in ingredients and provide them. The restaurant is located in a back alley about a 5-minute walk from JR Yurakucho Station, with a counter seating for 8 people. Currently, there are only 2 menu items, regular and special seafood rare tendon bowls, with the difference being the variety of ingredients. I decided to order the regular one after looking at the pictures in advance, as the special one seemed a bit too much. The ingredients in the regular bowl include bonito tuna, squid, red core radish, carrots, cherry tomatoes, ashitaba, and garlic chives. The star of the dish, the rare tuna tendon, was incredibly delicious! The thinly spread sauce and rice were also tasty, and the balance of ingredients such as squid and red core radish was excellent. Towards the end, I left an appropriate amount of rice and ingredients, poured the special bonito dashi from Ginza Sanyoshi, and finished with tendon tea pickles, which was also very good. I heard that there can be quite a line during lunch peak hours, so it's recommended to go early. Thank you for the meal!