My husband and I visited this Ginza branch, which has been listed in the Michelin Guide for 8 consecutive years. We tried the "Tempura and Sushi [Ran] Kaiseki" menu, which allows you to enjoy both sushi and tempura at the same time! They also serve this menu during lunchtime. The drink menu was impressive with a variety of tea options, each with detailed information about its origin. The appetizer included Zuwai crab and tsurumurasaki sesame tofu, followed by a refreshing dish of summer vegetables and fruit tomato with karasumi. The sushi selection was delicious, including medium fatty tuna, Chiba sardine, Hokkaido scallop, and Kyushu sandfish. The tempura was equally delightful, with items like shrimp, asparagus, red snapper, scallop, and swordfish. The meal ended with a beautiful dessert of yuzu and mango sherbet, accompanied by matcha. Overall, the experience was special and made us feel happy and satisfied. The restaurant is perfect for dates, with a great atmosphere and friendly chefs. I highly recommend visiting this place to enjoy both sushi and tempura crafted by skilled artisans.

Today, I had the "Tenpuraya and Sushi [Ran] Kaiseki" meal. The contents of the Tenpuraya and Sushi [Ran] Kaiseki are as follows: - Zashiki (seating) - Small bowl - 3 kinds of nigiri sushi - 3 kinds of tempura of the day - 3 kinds of seasonal tempura - Owanmono (warm dish) - 4 kinds of nigiri sushi - Akadashi (red miso soup) - Dessert The zashiki was a clam soup, a thoughtful gesture to provide clam soup before indulging in a full meal or drinks. The rich clam broth in the soup was luxurious, making me want more. The small bowl consisted of ikura (salmon roe), Toyama white shrimp, and caviar. Despite being bite-sized, it was a luxurious dish that offered immense satisfaction. The contrast of colors and flavors between the ikura's pop, the sweetness of the white shrimp, and the aroma of the caviar created the ultimate luxury experience. The 3 kinds of nigiri sushi were: - Hirame (flounder) - Kinmedai (golden eye snapper) - Chutoro (medium fatty tuna) The hirame from Aomori was incredibly sweet, almost like sea bream, with a beautiful pink and white contrast. The kinmedai was seared on the surface and topped with yuzu citrus, offering a three-stage experience of smokiness, sweetness of the fish, and a refreshing yuzu finish. The chutoro melted in the mouth, leaving only the rich tuna flavor behind. It might be the MVP of the meal. The 3 kinds of tempura of the day were: - Kuruma ebi (tiger prawn) - Shiitake mushroom - Akaika (red squid) The kuruma ebi was not only delicious but visually stunning, fitting for the king of tempura. The thin coating allowed the juicy texture of the prawn to shine through. The shiitake mushroom was juicy and burst with umami when bitten into. The red squid, fresh enough to be eaten raw, was undoubtedly delicious. The seasonal tempura consisted of: - Aka nasu (red eggplant) - Hotate (scallop) - Anno imo (sweet potato) The red eggplant was juicy and refreshing, bursting with flavor. The scallop was lightly cooked, offering a tender texture and a strong umami flavor. The sweet potato tempura was exceptionally fluffy and sweet, standing out as a star dish. The warm dish was a bowl of ankou (monkfish) and ankimo (monkfish liver) chawanmushi (savory steamed egg custard). The rich broth and fluffy ankou hidden at the bottom made for a flavorful and enjoyable dish. The red miso soup was comforting, with wakame seaweed and tofu, simple yet complementing the other dishes well. The 4 kinds of nigiri sushi were: - Honmaguro akami (bluefin tuna lean) - Buri (yellowtail) - Mizudako (octopus) - Aji (horse mackerel) The honmaguro akami was the most authentic tasting, giving a true tuna experience. The lean texture allowed for a longer enjoyment of the tuna's flavor. The buri was fresh and delightful, best enjoyed with salt and lemon. The octopus was rare and tender, offering a unique texture and flavor. The meal was a delightful experience, with each dish showcasing the quality and craftsmanship of the ingredients.

At Ginza Yokota in Ginza, you can enjoy both sushi and tempura. This is the Ginza branch of Tenpura Yokota in Azabu Juban. You can enjoy a course that includes both sushi and tempura, which is truly luxurious! The restaurant has counter seats as well as several private rooms, making it suitable for various occasions such as meetings or dates. We were seated at the counter seats, which I personally prefer for the live cooking experience. We opted for the Gakai course, which included: - Tai sea soup with 5 types of mushrooms, crab, caviar, ikura, white shrimp, and sea urchin mini bowl - First half of the sushi course with Otoro, hiramasu, golden eye snapper, and more - Tempura with prawn, bell pepper, gingko nuts, abalone, megochi, scallop, and more - Chawanmushi with eggplant and steamed egg - Soft-boiled octopus, nigiri sushi, and more - Second half of the sushi course with flatfish, cuttlefish, red meat marinated in soy sauce, and more - Tamago roll with ika, golden caviar, and caviar - Hyuganatsu sherbet with mango sauce - Matcha The lineup was quite substantial and impressive. The mini bowl with ikura, white shrimp, and sea urchin captured our hearts from the beginning. The sushi was divided into two parts, each with a good balance of rice and toppings. The smaller-sized shari allowed us to enjoy till the end. The vinegar rice was delicate and complemented the toppings well. The tempura was also delicious, with highlights like the bell pepper and scallop. The side dishes like chawanmushi and soft-boiled octopus were equally delightful. The staff were attentive and friendly, making it a great place for sushi and tempura lovers alike. If you can't decide between sushi and tempura, this is definitely the place to go!

I visited Yokota, located in a slightly old building in Ginza, where you can enjoy both sushi and tempura. The sushi was decent, not bad. However, the tempura was delicious, especially the Matsutake mushroom tempura was quite impressive. The elevator in the old building had a slight odor, which may be a bit off-putting for guests. I recommend this place for use among friends.

My friend wanted to eat tempura, so we decided to visit this restaurant. In conclusion, there was nothing good about it. The biggest issue was the overall rhythm of the place - the timing of serving food, drinks, and even the conversations among the staff were all off. The sushi rice was small and lacked flavor, despite using red vinegar, and was on the softer side. The tempura looked unappetizing to the point where I didn't even feel like taking a photo. And all this for 20,000 yen. It was a rare experience to find a restaurant with absolutely no redeeming qualities. I can't understand why Yokota-san's chain of restaurants is expanding and attracting so many customers, it's truly a mystery.

I had a course meal in a private room. The tempura was excellent, especially the lotus root and shiitake mushrooms were delicious. The swordfish showed the high skill of the chef. The sushi was decent, with good quality ingredients. The pieces were large and flavorful, but the rice was a bit lacking, making it hard to tell if it was sashimi or sushi in the mouth. A bit more rice might be preferred with this type of sushi. The service was very friendly and kind, although it would have been better if they explained the dishes when serving them. The focus on tea was a strong point, and the matcha with dessert was a nice touch. Overall, the strengths and weaknesses are evident. This place is recommended for those who want to enjoy tempura with some sushi, try tea pairings, or are looking for a relatively affordable semi-private room (excluding business entertainment).

Michelin-approved restaurant supervised by Mr. Michelin is located on a street in Ginza lined with luxury brands. It is situated in a building across from Jimmy Choo, close to CHANEL. I heard from a friend that you can enjoy both sushi and tempura at this restaurant. I arrived at 7 pm and found that the counter seats were available, but the private rooms seemed to be fully booked. I started with a clam soup, which was gentle on the stomach and liver. Next, I tried a special mini bowl with salmon roe that you mix before eating. The dish had shrimp topped with salmon roe and caviar, truly capturing the essence of Ginza. Then, I had "hirame" (flounder) with its fin placed on top, which was a unique and delicious experience. The sushi vinegar used here is a blend of two red vinegars, giving it a soft acidity and rich flavor. They serve seasonal fish, and this time I was delighted to try "kue," a rare fish in the Kanto region. Moving on to the tempura, which is supervised by a renowned tempura restaurant with a Michelin star. I started with prawn tempura, followed by red eggplant tempura, both served with salt. The tempura is meant to be enjoyed with just salt and lemon, although I skipped the lemon and still found it delicious. I also tried scallop, firefly squid from Toyama, and shiitake mushroom tempura, all of which were excellent. The meal ended with a steamed egg custard and red miso soup, which was exceptional. Back to sushi, I savored marinated tuna from Okinawa and golden eye snapper from Hachijo Island, with the latter being my favorite. I also had a rare encounter with hiramasa, a fish that is not commonly found due to being wild-caught. The restaurant also offers a wide selection of sake, including Tsuru Rei and BORN GOLD, as well as unique sake like "Noguchi Naohiko." Lastly, I enjoyed matcha tea and La France pear sorbet, which was surprisingly delicious with a creamy texture. I look forward to returning during a different fish season.

I used it for my wife's birthday celebration! I tried the top course as the counter only had courses above that level. It was a satisfying course where you can enjoy both tempura and sushi. There are also private rooms available for 2 people, 4 people, and 6 people, so it seems suitable for business entertainment as well.

[Access] Sushi and Tempura restaurant is located on the 6th floor of a building along Miyuki Street, about a 3-minute walk from Ginza subway station. [Operating Hours and Store] This time, we made a net reservation for 12:00 on a holiday and dined in. The interior of the restaurant is a traditional Japanese space with a calming atmosphere. There are counter seats and private rooms available. - Service charge included [Order] - Draft Beer: ¥1320 - Black Nikka Highball: ¥880 - Sake "Soko Cold" from Fukui Prefecture: ¥2640 - Green Tea: ¥500 - Minamisayaka Craft Green Tea from Miyazaki Prefecture: ¥2500 [Course Menu "Tenfura and Sushi Course" - ¥8800 (tax included)] - Appetizer: A unique combination of mascarpone cheese and Nara pickles. - Sushi: Fresh and delicious seasonal fish and tuna. - Tempura: Various tempura items such as Kagoshima prawn, shiitake mushroom, red eggplant, Hokkaido scallop, young corn, red sea bream, flat shellfish, and more. - Miso Soup: Red miso soup with tofu and young shoots. - Dessert: Vanilla ice cream with caramel sauce and hojicha roasted green tea. [Staff] The floor staff are attentive, and the head chef's skillful techniques and hospitality are outstanding. [Final Thoughts] This restaurant is a branch of the Michelin-starred and Tabelog Top 100 restaurant located in Azabu-Juban. The serene atmosphere of the restaurant in Ginza provides a break from the hustle and bustle of the city. The sushi and crispy tempura prepared by the chef are truly impressive. It's a Japanese restaurant where you can enjoy both sushi and tempura, offering a luxurious dining experience. Thank you for the wonderful meal. - Station: Close by - Queue: None - Ambience: Traditional Japanese - Price: Affordable - Specialty: Tempura Tabelog Rating: 3.32 No.05052023

I arrived at the restaurant at 18:30 and sat at the counter seat, leaving it to the chef. Every piece of sushi was delicious, and the tempura was crispy and excellent! I also tried the recommended dry sake chosen by the chef, and it was very tasty. In addition to the course, I also added prawns, sea urchin, and shellfish recommended by the chef. They were all delicious, and the chef was friendly and smiling, so I would love to go back again! Thank you for the wonderful meal!

I made a reservation to talk about work with my colleagues at a restaurant in Ginza 5-chome where you can enjoy sushi and tempura. It is a branch of the Michelin-acquired Tenpura Yokota in Azabu-Juban. We used the 14,800 yen course. The restaurant is located on the 5th floor of a building with several dining establishments, and the atmosphere inside was calm. There are private rooms in front of the restaurant, a counter where chefs make sushi a little further back, and more private rooms even further back. This time, we were in the farthest private room of the restaurant, where we could have a peaceful conversation. Despite the challenge of not being able to see the customers in such private rooms, we found the timing of serving the dishes to be just right, and we were impressed by the speed and care with which the drinks were made. The water mixed with alcohol was served promptly, and I ended up drinking a little too much. Here are my thoughts on the dishes we had (may not be the exact names): - Clam soup: A rich and flavorful clam soup that exceeded my expectations! It was delicious. - Mini bowl with tuna, white shrimp, squid ink, caviar, and flying fish roe: A luxurious lineup in a bite-sized or two-bite-sized mini bowl. - 4 pieces of sushi: Tuna, hokke (Arctic char), golden eye snapper, and yellowtail. The yellowtail was especially delicious. The rice was smaller in size, making the sushi easy to eat. - 4 kinds of tempura: Shrimp, shrimp head, firefly squid, and taranome (Japanese angelica tree sprout). Tempura was more delicious than sushi! Each tempura was lightly fried, making it easy to eat and enjoy the flavors of the ingredients. The bitterness of taranome was particularly delightful. - 4 more kinds of tempura: Beltfish, sweet potato, scallop, and mushroom. Tempura was still delicious. Beltfish had a soft texture and a crispy coating, making it very tasty. The sweet potato had a strong sweetness, and the mushroom tempura, although unusual, released a burst of umami when chewed. - Saury simmered with grated daikon and seaweed: The aroma of seaweed and grated daikon spread gently. The saury was tender, without any fishy smell, and it was also delicious. - Steamed egg custard with snow crab: A rich and flavorful steamed egg custard. The broth was a bit too much, but it was delicious, so it didn't matter. - 4 more pieces of sushi and a rolled sushi: Marinated tuna, sea urchin, shrimp, and whelk. The rolled sushi was a tuna roll. I was pleased that it was sea urchin sushi rather than gunkan-maki. The shrimp was particularly delicious. - Red miso soup - Sorbet with sweetened matcha and berry sauce: A dessert with strawberry and kiwi. I can't eat red bean paste, so I was a bit startled when I mistook the berry sauce for red bean paste, but it was good. Matcha was also served at the end. Overall, the service was impeccable, and we had a comfortable dining experience. The alternating servings of sushi and tempura kept us interested without getting bored, and the tempura, in particular, was light and delicious without feeling heavy. Of course, the sushi was also delicious. Thank you for the wonderful meal.

A friend's birthday celebration at Yokocho Tenpura in Azabu-Juban, which has been featured in the Michelin Guide for 8 consecutive years in Ginza, offers delicious sushi and tempura in a luxurious setting with a counter and private rooms. Even for students, there is a lunch course starting at 6,600 yen, making it easy to visit for celebrations. The tempura here was shockingly delicious, with a perfect thin batter that brings out the sweetness of the vegetables to the maximum. I still have lingering thoughts about the experience, and I would love to go back for the tempura! Thank you for the wonderful meal! ❤️❤️

We used this restaurant for a small gathering with work colleagues. We chose the course menu, which allowed us to enjoy a variety of small sushi pieces. The tempura and side dishes complemented the meal well, allowing us to enjoy the ingredients in various ways. While we had hoped for better value for money, considering the location and overall atmosphere of the restaurant, we rated it 3.5 out of 5.

A Japanese restaurant where you can enjoy high-quality sushi and tempura alternately. Located on the 5th floor of a building along Miyuki Street, which has regained its vitality. Near "Chanel Ginza Namiki", with "Ginza Evans" on the 1st floor. Sit at the counter seat next to the kitchen at "Ginza Yokota". There are several private rooms, and it was quite crowded. Course: "Tenfura and Sushi 'Ran'" for 12,000 yen Includes: - Sushi with various toppings - Tempura with seasonal ingredients - Warm dish - Dessert A mix of tempura and exquisite sushi in an omakase course. The sushi and tempura are served on long rectangular plates on the counter table. The height makes it a bit difficult to reach for yourself. The sushi included: - Kyue (natural tuna) - Buri (yellowtail) - Honmaguro (bluefin tuna) - Hotate (scallop) - Anago (conger eel) - Kamasu (barracuda) - Kinmedai (golden eye snapper) - Isaki (grunt fish) The meal was accompanied by Asahi Super Dry beer and various sake, including Hida Homare and Kakurei. Dessert was sweet potato and the meal ended with red miso soup. Overall, the experience was delightful with fresh and delicious seafood, perfectly cooked tempura, and a variety of sake to complement the flavors. A must-visit for sushi and tempura lovers in Ginza.

I had a course meal of sushi and tempura in Ginza. It seems that a restaurant in Azabu, which has been selected by Michelin, has opened a branch in Ginza as well. I usually have a bit of a dislike for tempura and rarely eat it, so I was a bit nervous. What I had this time was the "Tempura and Sushi Course" at the restaurant. The course started with a glass of sparkling wine and delicious tea. - Appetizer: Clear soup with seated clams, mini bowl with caviar, salmon roe, flying fish roe, and karasumi - Sushi: 4 kinds including fatty tuna, flounder, scallop, and sandfish with wasabi - Tempura: 3 kinds including shiitake mushrooms, red squid, and carabinero prawn - Seasonal Tempura: 3 kinds including scallop, sweet potato, shirako (milt), and red eggplant - Specialty Dish: Fried saury - Chawanmushi: Steamed egg custard with monkfish and monkfish liver - Sushi: 4 kinds including hirame, marinated bonito, carabinero prawn, sea urchin, and kampyo roll - Red miso soup - Dessert: Nashi pear sorbet with berry sauce I was worried about feeling sick from the tempura, but I was completely fine with the dishes I had that day and was able to enjoy them deliciously. The combination of sushi and tempura allowed me to enjoy the meal with a good balance. The portion of the dishes was moderate, giving me a satisfying feeling of fullness. I visited on a holiday, and many customers were coming in one after another. It felt like a fun atmosphere with customers who seemed to have enjoyed shopping in Ginza.

I went to Ginza Yokota, a restaurant produced by Azabu-Juban Tenpura Yokota, which has been featured in the Michelin Guide for 8 consecutive years. This place offers not only tempura but also sushi. We started with a champagne toast. We had a seat clam soup, not miso soup, which was soothing to the stomach. Then we enjoyed a small bowl with salmon roe, flying fish roe, karasumi, and caviar. It was a luxurious dish with lots of fish eggs. Next, we had a sushi platter with four types of nigiri: fatty tuna, flounder, scallop, and sandfish with an enoki mushroom on top. The combination of the melt-in-your-mouth fatty tuna and crunchy enoki mushroom was delightful. We also tried tempura with shrimp, mushrooms, and squid, all lightly fried with a thin batter. The tender squid was particularly delicious. For the seasonal tempura, we had sweet potatoes, red eggplants, scallops, and shirako. The creamy shirako was a standout, especially paired with sake. A special dish of fried mackerel in dashi broth was crispy on the outside and tender on the inside. The delicate white meat soaked in the rich broth with grated radish was a treat. We also had a steamed dish with monkfish and foie gras. The rich foie gras complemented the tender monkfish perfectly. Lastly, we enjoyed a sushi platter with shrimp, bonito, gizzard shad, sea urchin, and a roll with dried gourd shavings. The plump shrimp and creamy sea urchin were highlights. To finish, we had La France sorbet with fruits and matcha. The warm matcha was a soothing end to our meal. Overall, we had a relaxing experience enjoying tempura and sushi in the heart of Ginza.

Today, I went to a high-class restaurant and indulged in a luxurious course meal. The first course was a warm clam soup followed by a beautiful mini rice bowl with thick slices of tuna and flounder. The sushi was expertly made by the seasoned chef. The tempura was generous in portion size, featuring ingredients like shrimp, mushrooms, and shirako. The seasonal dishes included red eggplant, tender swordfish, and rare scallops. The meal continued with more sushi, including marinated tuna and seared blackthroat seaperch. For dessert, I enjoyed a refreshing La France pear sorbet. Afterward, we moved to the bar for drinks and lively conversation. Dining in Ginza always makes me feel luxurious and pampered.

Visited at 7:00 PM on October 31, 2022. This restaurant in Ginza, called "Yokota Ginza," is produced by the same team behind the Michelin Guide-listed and Tempura Hyakumeiten restaurant "Tenkomori Yokota" in Azabu-Juban. Following my visit to their teppanyaki restaurant in August, my eldest son and I made a reservation to enjoy the tempura and sushi course at this restaurant. The counter seats were fully booked due to its popularity, so we were seated in a private room for four. We opted for the "Tenkomori and Sushi [Gaku] Kaiseki Course ¥17,800," which offers a premium course featuring both tempura and sushi. The drink menu was extensive, but since my son and I are not heavy drinkers, we only ordered the "Asahi Super Dry Draft Beer ¥880" to accompany our meal. The course included the following dishes in the order of service. - Appetizer: Clam soup, a classic starter for a kaiseki course. - Today's Nigiri Sushi: Otoro (fatty tuna) from Kagoshima, an incredibly delicious and rich piece of sushi. - Small Bowl: A small bowl featuring white shrimp from Toyama, salmon roe, mountain trout roe, and caviar. - Nigiri Sushi: Red snapper, shrimp, amberjack, and barracuda, all fresh and delicious. - Tempura: Shrimp, steamed abalone, rockfish, and shrimp potato, perfectly fried by the skilled chefs. - Seasonal Tempura: Scallop, beltfish, sweet potato, and maitake mushroom, equally well-fried and delicious. - Special Tempura: Fluffy tempura of conger eel served in a clear broth with green seaweed. - Steamed Egg Custard: Monkfish and monkfish liver steamed egg custard, a unique and tasty dish. - Nigiri Sushi: Golden eye snapper, kohada (gizzard shad), tuna, seared blackthroat seaperch, and tiger pufferfish. - Hand Roll: Hand roll with tuna belly and sea urchin, a generous and innovative sushi roll. - Red Miso Soup: Simple red miso soup with tofu and seaweed. - Dessert: La France pear sorbet and pistachio ice cream, a refreshing and sweet end to the meal. The restaurant offers a cozy and elegant atmosphere, with counter seats suitable for small groups and private rooms ideal for business meetings or larger gatherings. Both the tempura and sushi were delicious. Thank you for the wonderful meal.

It was the course with the fewest dishes, but I was full. I enjoyed sushi and tempura. The interior of the restaurant was relaxing, and I was able to have a leisurely conversation with a friend I hadn't seen in a while. Thank you very much.

This is a restaurant where a shop that has won the Michelin award for 8 consecutive years has opened. This time, we requested a counter seat for 4 people. The counter allows us to enjoy without any hesitation. The course we enjoyed was the "Tempura and Sushi Lunch [Upper] Kaiseki" where you can enjoy tempura and sushi. Today's menu included: - Appetizer: Nara pickles and mascarpone cheese - Nigiri: Natural sea bass, seared Spanish mackerel, and tuna from Wakayama - Chawanmushi: Monkfish liver - Tempura: Botan shrimp, white mushroom, young corn - Seasonal Tempura: Red eggplant, scallops from Kumamoto, chestnut (forgot to serve) - Nigiri: Bonito from Mie, yellowtail from Hokkaido, flounder from Aomori, barracuda from Nagasaki - Roll: Tekka maki - Dessert: La France pear sorbet The sushi and tempura combination was indeed excellent. The chef explained the dishes when serving, but it was a bit disappointing that there was no explanation when the other staff brought the appetizer and chawanmushi. We enjoyed the meal. Thank you for the feast.

We visited in August 2022 with my husband. When Kashiwa Reysol's Yuki Muto scored a goal, Reysol supporters had to eat sushi, so we kept upgrading the level of sushi. It was very delicious.

I visited this restaurant for lunch course. I was hoping for thin crispy tempura, and it didn't disappoint! The tempura was light and crunchy, not heavy at all. It was delicious and didn't leave any leftovers. They change the vegetables according to the season, and sometimes they use sweet potatoes like Anno-imo. This time it was red azuma, and it was incredibly delicious! It was so good that I had to order more as an extra dish. The sushi was already seasoned, so you can eat it as it is. This restaurant is definitely a great choice with no disappointments. I would love to visit again!