Visit on June 2, 2023, location 5 minutes walk from Shin-Okachimachi Station, reservation required, by phone, 3 weeks in advance, no waiting, 3 people, 10,500 yen per person, order Dinner No. 1 Course: Shrimp Legs, Shrimp, Shrimp, Green Bean and Shiso Roll, Water Eggplant, Kisu, Edamame, Young Sweetfish, Myoga, Megochi, Lotus Seed Rice Bowl, Red Miso Soup, Dessert: Summer Orange Sherbet. Notes: A yakiniku restaurant in Shin-Okachimachi. 5 minutes walk from Tsukuba Express Shin-Okachimachi Station A4 exit. Other nearby stations include Kuramae, Ueno-Okachimachi, Okachimachi, and Naka-Okachimachi. The owner is Mitsuhiko Shimomura. Shimomura worked as a deputy chef at a tempura and Japanese restaurant in Ochanomizu for 20 years. He opened Tempura Shimomura in Shin-Okachimachi on September 30, 2017. The restaurant has received one Michelin star consecutively for 4 years from 2019. Closed on Wednesdays, Sundays, and holidays. Operating hours are from 12:00 to 13:30 and 17:00 to 21:30, with last entry at 19:30. Seating includes 10 counter seats and 1 table for 4, totaling 14 seats. No private rooms. Reservations accepted by phone and online through services like Pocket Concierge. Children allowed. Cards accepted, no electronic money. No dedicated parking, but coin parking nearby.

"Tempura Shimomura" - At the renowned tempura and Japanese cuisine restaurant "Tempura and Washoku Yamanoue" in Shin-Okachimachi, where I worked for 20 years and became the deputy head chef, the tempura made by the owner is all exquisite! Among all the tempura I have ever eaten, it is by far the best. The specialty tempura "sweet potato" is cooked slowly at a low temperature for 30 minutes, resulting in a crispy texture on the outside and a soft inside. Drizzling brandy on top enhances the sweetness. Despite being a tempura full course meal, it is not greasy at all. I wanted to order more because everything was so delicious. I look forward to going back regularly to this Michelin one-star featured restaurant.

Everyone is writing about it, but at the Yamano-ue Hotel, they use two different temperature pots. It seems that the oil is 90% white sesame oil. When I asked, they said that they couldn't serve Megochi due to poor fishing conditions, and there was no Hokkaido small pillar to use for the last tempura due to a lack of Aoyagi fishing. I will visit again.

Course No.2 priced at 7150 yen 1. Shrimp legs 2. Shrimp x2 3. String beans (wrapped in shiso) 4. Water eggplant 5. Tachiuo (beltfish) 6. Myoga 7. Fresh lotus root 8. Anago (conger eel) 9. Tempura rice bowl 10. Dessert It was delicious. I think it's worth the price. I appreciated the consideration of adjusting the tempo of frying tempura based on when you finish eating.

New Okachimachi Tempura Shimomura and Washoku Yamanojou in Ochanomizu. The exquisite tempura created by someone who served as the deputy head chef for 20 years at Tempura Shimomura is so amazing that you can eat as much as you want! It was the best. #OkachimachiGourmet #UenoGourmet #KuramaeGourmet #TempuraShimomura #MichelinOneStar #Tempura #WantToConnectWithGourmetPeople

New Otomecho Michelin ★ "Tempura Shimomura". On my fourth visit, I found the perfect way to enjoy the meal. Dinner course with 1 shrimp (2), fish (4), vegetables (5), rice, red miso soup, pickles, and ice cream (9,900 yen) + additional shrimp (2) + additional preference (on this day, Fushimi red pepper). The shrimp, my favorite, was fried perfectly. The sweetness was explosive! I started with 2 shrimp, then had another one in between courses, and another when I least expected it. I was beyond happy. The flaky texture of the sandfish, and the rare and green beans were wonderful. Here's what I had this time: Shrimp x4, Green bean with large leaf, Sandfish, Eggplant, Myoga, Squid ink, Edamame, Young ayu fish, Lotus root, Fushimi red pepper, Conger eel, Pickles, Red miso soup, Sherbet. We also had a bottle of Henri Jayer Esprit Nature half bottle for 8,800 yen, a half bottle of red wine, and white wine by the glass. We enjoyed all of this for 22,000 yen per person for two people.

I had never really felt like going out for tempura before, but lately I've been in the mood for Japanese food more often, so I decided to go for tempura! I started with shrimp, then had some mountain vegetables, vegetables, and fish, all of which were crispy and not too greasy, making them very easy to eat. I realized how delicious tempura can be. I've only eaten tempura with thick batter before... I love shrimp, but among the ones I had this time, the lotus root left a strong impression on me. It was crispy and tender, almost like it wasn't lotus root... I also thoroughly enjoyed the eel tempura rice bowl as the finishing touch. It's a restaurant I'd like to visit again.

I visited Tempura Shimomura in Taito-ku, Sansu. The location of the restaurant is on the first floor of a building in a residential area about a 6-minute walk from the A4 exit of the Toei Oedo Line Shingotanda Station. The owner of Tempura Shimomura, Mr. Shimomura, honed his skills for 20 years at the renowned tempura restaurant "Tempura and Japanese Cuisine Yamanoue" (where he served as deputy head chef) before opening this restaurant in 2017. This was my first visit. I made a reservation and visited during lunchtime. There were 6 course options for lunch, and I opted for the omakase course (17,600 yen including tax). ◆Contents of the omakase course I had on this day ❶ Deep-fried prawn legs - Two legs were served, one as is and one with salt. The crispy texture and gentle sweetness were enjoyable, especially with salt. ❷ Prawn - Two prawns were served. The first one was thin and had a firm texture with a good balance of sweetness. The second one had a similar cooking style and was equally delicious. ❸ Warabi - Deep-fried warabi with salt. The light and crispy coating complemented the spring-like flavor of the warabi. ❹ Megochi - Deep-fried megochi with salt. The plump texture and enhanced umami with a touch of sweetness made it delicious. ❺ Kogomi - Deep-fried kogomi with salt. The light and thin coating, along with a pleasant bitterness, showcased the spring aroma. ❻ Uni and daikon leaf roll - Uni was served without any additional seasoning, and the combination with daikon leaf worked well, enhancing the rich flavor of the uni. ❼ Takenoko - Deep-fried takenoko with salt. The crunchy texture and the aroma of the bamboo shoot made it exceptionally delicious. ❽ Amadai - Deep-fried amadai with salt. The crispy skin and perfectly cooked flesh highlighted the sweetness, although the flavor of the fish itself was relatively mild. ❾ Sumiika - Deep-fried sumiika with salt. The unique taste of the sumiika didn't quite match my preference, possibly due to overcooking or oil quality. ❿ Edamame - Deep-fried edamame with salt. The rich flavor and enjoyable texture made it outstanding. ⓫ Chidai - Deep-fried chidai with salt. The refined bitterness and intense sweetness of the young chidai were delightful. ⓬ Fuki no tou - Deep-fried fuki no tou with salt. The firm texture and strong aroma divided opinions due to its distinct bitterness. ⓭ Shirauo and daikon leaf roll - Deep-fried shirauo with salt. The gentle bitterness of the shirauo and the aroma of daikon leaf created an exceptional flavor. ⓮ Hasu - Large hasu served in two pieces, one with salt and one with tempura dipping sauce. The crispy texture and subtle sweetness were enjoyable. ⓯ Anago - Anago served in two pieces, one with salt and one with tempura dipping sauce. The timing of the dish was perfect, resulting in a balanced flavor and texture.

【2022 Tempura Top 100】【2023 Michelin ☆】Located about a 5-minute walk from Toei "Shin-Okachimachi" Station, in a residential area full of downtown atmosphere in Taito Ward, is "Tempura Shimomura." The owner, Mitsuhiko Shimomura, worked at the famous tempura restaurant "Tempura and Japanese Cuisine Yamanoue" for 20 years, eventually becoming the deputy head chef. Opening in September 2017 as a more affordable alternative to high-end restaurants, it has become a popular spot that is difficult to make reservations at. The carefully prepared ingredients are stored in the traditional ice-cooled refrigerator without drying out. Like the training restaurant, they use sesame oil for frying, and they have two tempura pots at different temperatures to fry the ingredients at the perfect temperature. You can enjoy the freshly fried tempura with either tempura sauce or salt. Bon appétit! 【Lunch No.1】¥5500 - Shrimp head x2 - Shrimp x2 - Cod sprout - Water eggplant - Conger eel - Bracken x2 - Lotus root - Conger eel tempura bowl - Amakusa sherbet - 3 types of ice cream

Since the last visit, there has been quite a gap. I waited eagerly for this day, two months after making the reservation. This time, I added one more dish to the vegetable course. I couldn't decide if the young ayu was a white fish, so I added white fish. As a result, it was a great choice. The white fish wrapped in shiso leaf melted in my mouth. The bracken and bamboo shoots in the vegetable tempura were a perfect match, with a deep and subtle spring fragrance. The wood sorrel sandwiched between the bamboo shoots was a nice accent. For the finale, we had enoki mushrooms and trefoil tempura. We enjoyed it as a tempura rice bowl. It was juicy and very delicious.

Tempura Shimomura near Shin-Okachimachi Station was particularly delicious. The fish tempura, including smelt, sandfish, conger eel, and shrimp, was all tasty. During the season, there were plenty of wild vegetable tempura like butterbur sprout and cod sprout. The sweet potato tempura with brandy poured over it was interesting, almost like a Western dessert. It's hard to make a reservation, but I would like to revisit.

Tempura Shimomura Kura-mae ⭐️ Experience the bitterness of spring with fuki no tō, taranomige, and megochi. Chef Shimomura Mitsuhiko's tempura is delicious. Michelin one-star. Connect with tempura lovers and counter dining enthusiasts. #tempura #michelinstar #tokyogourmet #sansai #tokyotrip #springfood #michelintokyo #michelinonestar

I came to the tempura restaurant "Tempura Shimomura" in Shin-Okachimachi on this day. It is a Michelin Guide Tokyo 2023 ★✨ restaurant that has been open for 6 years and has already won a Michelin star. The owner is from the famous restaurant "Tempura and Washoku Yamanoue". On this day, I visited for lunch, but I had already made a reservation for the evening omakase course. - Menu: - Dish: Omakase course, Live prawn legs x2, Live prawn x2, Wild vegetable taranome, Kisu fish, Kumamoto-grown water eggplant, Hokkaido Hamanaka sea urchin, Fushimi Togarashi pepper, Kagoshima sweet sea bream, Oysters from Hirota Bay in Sanriku, Fuki buds from Niigata, Tiger puffer fish milt, Kogomi fern, Shirauo fish, Lotus root from Ibaraki, Anago from Tsushima, Hokkaido Hamanaka sea urchin (extra serving), Tempura rice bowl (shrimp and small fish), Miso soup (shijimi clam), Pickles, Ice cream (cherry blossom), Appetizer: Dried young sardines with Japanese pepper, Grated radish. - Drinks: Sapporo Lager Red Star beer x2 (medium bottles) It was a great experience enjoying the tempura dishes and the seasonal ingredients. The tempura was expertly prepared, and each dish was served at the perfect timing. Some of the standout dishes included the live prawns, wild vegetable taranome, Kumamoto-grown water eggplant, Hokkaido Hamanaka sea urchin, Kagoshima sweet sea bream, Sanriku oysters, and more. The tempura was delicious, with a perfect balance of flavors and textures. The meal ended with a satisfying tempura rice bowl, miso soup, and pickles. It was a delightful dining experience, and I look forward to visiting again in the future.

In the winter, I enjoy eating fugu shirako. I ordered the vegetable course with winter vegetables, and I had the ama-dai @1300 with shirako @2000, while my companion ordered the oysters @1100 and the anago @1800 which they love even in winter. We had 3 glasses of Sato Kuro each, and my companion had their favorite mikan juice. They say the mikan juice here is exquisite. For dessert, I always ask for the shrimp tempura tendon. The total came to just over 21,000 yen. I left feeling full and happy. The photo shows the shirako and the seasonal kogomi ferns.

The Yamano-Ue Hotel, which has produced famous tempura restaurants like Tempura Kondo, bid farewell to Mr. Shimomura's husband, who was also a tempura chef. When asked what they wanted to eat for their farewell meal, they requested tempura, so I visited the restaurant for the first time. The counter seats were filled with young men from overseas and young mothers with their sons, and I felt that dining at a Michelin-starred restaurant is a status symbol for travelers. The benefit of the weak yen is also nice (laughs). I ordered a course of vegetables and fish. The young owner served each dish with care, and I could feel the goodness and deliciousness of the ingredients in each bite. The fact that it is located in the downtown area rather than in the city adds to its charm. Perhaps due to its location, the prices are lower compared to other Michelin restaurants, and the atmosphere is calm. After a leisurely meal, we went to Ryogoku, a popular cafe spot, for tea and girl talk.

I visited this place a short walk from Kuramae Station. There is no background music in the store. I ordered the "mixed tempura rice bowl". It was served in about 10 minutes. The tempura was crispy and mainly consisted of shrimp. The sauce was sweet and complemented the rice very well.

Mr. Shimomura from Yamano-ue, I finally had the chance to visit. Today, I added sweet potatoes to the "1" lunch course. The course itself costs 4,950 yen including tax, and the additional sweet potatoes cost 1,100 yen including tax. The dishes I enjoyed were as follows: - Crispy shrimp heads: Light and crunchy! - Two shrimp tails: One with salt, the other with tempura dipping sauce. Small but plump and sweet. - Ginkgo nuts: Seasoned with salt. - Eggplant: Possibly from Kumamoto, fresh and tasty. - Kisu fish: Thinly coated and delicious. - Maitake mushrooms: Can't remember the origin, but a favorite of maitake lovers. - Lotus root: Can't remember the origin, but had a great texture and taste. - Anago eel: Served as tempura over rice bowl, with delicious miso soup and pickles. - Sweet potatoes: Ordered in the middle of the meal and served at the end after a 40-minute wait. A blissful experience. - Dessert: Ice cream flavors included vanilla, matcha, and black bean for the season, I chose black bean for a refreshing end. I am intrigued by the vegetable course and would love to revisit. The atmosphere was lovely and the restaurant was charming.

Tempura Shimomura! There are several courses to choose from, which is great. This time, I chose the second course from the top and added more if needed. I usually like vegetable tempura, but the sea bream that was served that day was delicious because it was big. In winter, I definitely want to eat sweet potatoes and chestnuts, so I ordered both. The tempura tea with dashi, tempura flakes, and salted kelp combination was quite enjoyable. Thank you for the meal.