Mr. Uchidzu, this is my first time posting, but I have visited your restaurant multiple times before! The beautiful solid wood counter, the well-maintained garden visible through the large window, and the high-quality atmosphere reminiscent of an art museum all create a refreshing and soothing environment that allows me to escape from daily life. I am always amazed by the evolution of your dishes, Mr. Uchidzu, as you continue to push forward without resting on your laurels, showcasing a high level of craftsmanship. I am always inspired and eager to learn from you. It is a true privilege to enjoy the tempura made by Mr. Uchidzu. The sight of today's ingredients displayed before me filled me with excitement! Each ingredient exuded a substantial presence. Here are some of the most impressive dishes: 1) The appetizer with foie gras, Oma tuna, and pregnant ayu. Incredibly delicious and beautifully presented in a lucky golden vessel, perfectly complementing the first beer and inviting me into Mr. Uchidzu's wonderful world. The appetizers are always a surprise with new creations each time. 2) The first tempura was shrimp. The crispy upper body and sweet lower body were a work of art, a joy to eat. 3) Tempura of Kyoto spinach roots. A delightful challenge to turn something I disliked in my youth into a delicious dish. The absence of any earthy flavor and the sweet finish made it a pleasant surprise. Mr. Uchidzu's magic touch makes everything delicious. 4) Uni tempura. The rich sweetness explodes in your mouth, an irresistible dish. 5) "Inca's Awakening" (potato) with truffle salt. The carefully fried sweet potato was a luxurious treat. 6) Spring chrysanthemum soba! The vibrant green chrysanthemum paste was visually striking, and the refreshing soba was a perfect palate cleanser. A dish developed by one of the apprentices, showcasing the excellent teamwork at the restaurant. 7) Seco crab. Packed with crab flavor, the crispy texture fills your mouth with the taste of crab. 8) Hokkaido shishamo. The upright fins and the meaty texture make it a beautiful and delicious dish. 9) Kyoto Kujo leek and sweet sea bream hot pot! The abundance of Kujo leeks on top of the hot pot is overwhelming. The combination of sweet sea bream and leeks warms both body and soul. 10) Tempura rice bowl! The crispy tempura topped with egg yolk tempura is a delight. Breaking the yolk releases a rich, yellow sauce over the tempura and rice, creating a heavenly dish. Additionally, we were served the egg white tempura. The ultimate tempura rice bowl! I usually enjoy sake, but this time I had KENZO ESTATE wine. Mr. Uchidzu's exquisite tempura pairs perfectly with wine! I am torn between choosing sake or wine on my next visit. Mr. Uchidzu's ever-evolving tempura is always exceptional! I look forward to visiting again soon!

A restaurant located on the first floor of a building along Meiji Street in Hiroo. The view of the river and trees from the large counter is beautiful. They change their menu every season, so it seems like it would be enjoyable to visit again next time. The tempura started with shrimp and ended with tempura tea. You can also add your favorite ingredients if you like. It seems to be a popular restaurant that is difficult to make reservations for, but I would like to try visiting again if I can make a reservation.

Tempura is something that I find difficult to evaluate, but it was clearly delicious. Everything I ate was tasty, and the way they serve it is flexible. Whether it's the dipping sauce or the salt, they seem to pay attention to the details. It all goes perfectly well with the tempura. The sweet potato tempura was amazing. It was unbelievable. It was a dining experience that left me impressed, which doesn't happen often. But I think it's possible here.

Today, I visited the tempura restaurant "Tentenpura Uchidzu" in Hiroo. Located about a 5-minute walk from Hiroo Station, this restaurant opened in July 2008 and has been awarded two Michelin stars. The name "Tentenpura" comes from the calligraphy artist Ranseki Ozawa who wrote the character "天" (heaven) for the head chef, Uchidzu, when he left the hotel industry. The interior of the restaurant features a elegant counter where the chef himself takes care of the maintenance. They operate on a single-rotation basis, and the chef frequently changes the batter for each ingredient. They use a blend of sesame oil and cottonseed oil for frying. The service is calm, but the chef has a craftsmen-like quality of only using the best ingredients available at the time. This is why on this day, traditional Edomae tempura items like kisu, megochi, and anago were not served. However, the restaurant offers a unique experience with dishes like negi onion, kawahagi crab, lily root, and fugu shirako tempura. Here is a list of the dishes I tried: - Appetizers: Blowfish skin and liver with ponzu soy sauce, Kyoto's hana-na greens with striped shrimp in mentaiko sauce, black sea cucumber from Oma with two types of salt (Kyushu seaweed salt and the chef's homemade salt with shiitake mushroom, kombu dashi, and black sugar). - Shrimp legs: Larger than usual, with a crispy and delicate texture. - Carabinero shrimp: A larger size for more umami and sweetness, with a rare center for intense flavor. - Spinach roots and ginkgo nuts: Salted roots and tempura-fried leaf tips. - Goby fish: Tender and flavorful with a crispy tail. - Lily root: Fried to a soft texture, sweet and starchy. - Blowfish: Tempura-fried blowfish meat and skin, served with blowfish broth. - Horsehair crab: Tempura-fried crab meat and roe, with roe vinegar on the side. - Tuna: Tuna sashimi with daikon radish and natto soy sauce. - Pregnant mantis shrimp: A seasonal delicacy for a unique tempura experience. - Green onion from Shimotsuma: Halved and served with salt and tempura dipping sauce. - Lotus root: Freshly fried for a juicy and crispy texture. - Sea urchin and shiso leaf roll: Sweet and clear flavors. - Fugu shirako: Fugu sperm sacs, chewy and moist. - Oyster: Tempura-fried for a rich and tender taste. - White sea bream and turnip: Tempura-fried sea bream with grated turnip and Kyoto green onion in broth. The chef's background in Japanese cuisine is evident in the traditional yet innovative dishes served at this restaurant.

Visited on September 10, 2021. Due to the pandemic, there were only three groups, so we could eat calmly. The impression was that the ingredients were carefully selected, and it felt like we were eating something delicious, making us feel happy. The food was fried well, with a good balance. The friendly owner created a relaxed atmosphere by chatting naturally with each customer. It's definitely a solid two-star rating! This is a restaurant I will definitely visit again.

Price: 25,000 yen (tax included) Counter Omakase Course: - Seasonal tempura with appetizer - Sashimi - Tempura: shrimp leg, shrimp, sweetfish, edamame, goby fish, asparagus, scallop, oyster, sea urchin wrapped in shiso leaf, lotus root, cod milt - Mixed with fresh vegetables - Finish with kakiage rice bowl - Tempura tea or cold noodles to choose from - Refreshing dessert

The dish consisted of horse mackerel sashimi, rapeseed flower, black namako sea cucumber, nagaimo yam, Hida yuzu shichimi seasoning, shrimp head and sea urchin wrapped in shiso leaf, Kyushu-style pickles, Seto Inland Sea salt-based broth with black sugar and rehydrated shiitake mushrooms, soramame beans, tender ginkgo nuts, spinach roots, clam tempura with flavorful dashi, button shrimp, young yellowtail, wakame seaweed, crunchy tomato juice, salt milk ice cream.

First of all, the price for just one course here is 25,000 yen excluding tax. Reservations are made by phone rather than online, but during this time of the pandemic, I was able to secure a reservation in about a month. At this restaurant, the ten-tsuyu (dipping sauce) won't be served unless you ask for it (although this time, the ten-tsuyu was served before the lotus root tempura). The tempura here is mainly seasoned with salt, but the regular customers sitting beside me had ten-tsuyu served from the beginning. Personally, I prefer to eat seafood tempura with salt and vegetable tempura with ten-tsuyu. As an exception, I enjoy conger eel tempura with a mix of salt and ten-tsuyu. The salt here is quite special, with two types available: one is homemade Setouchi seaweed salt made by boiling kombu and donko mushroom broth in a pot, then drying it. The other salt is seaweed salt. I tasted both salts on my palm, and the homemade salt was definitely delicious, so that was my choice for today. As for the food I ate, aside from the pure tempura items, I enjoyed them with the homemade salt. As mentioned earlier, before the lotus root tempura, the restaurant served ten-tsuyu, so I had the lotus root tempura with ten-tsuyu. The meal included: - Appetizer - Shrimp legs - Shrimp - Ginkgo nuts - Lima beans - Sandfish - Baby turnip - Scallop - Snow crab - Sea urchin wrapped in shiso leaf - Flounder liver with ponzu jelly (palate cleanser) - Blowfish tempura and blowfish milt paste - Blowfish milt paste rice with caviar - Lotus root - Cod milt - Mackerel with scallion soy sauce - Tempura rice bowl (choice of tempura rice bowl, tempura tea, or simmered noodles) - Dessert That's all. Although this tempura restaurant has a slightly luxurious feel, I appreciate their dedication to homemade salt and their stance of serving tempura with salt. The ingredients are mostly high-quality, justifying the price. Lastly, the rare fish sandfish was exquisite, but I wonder if there is a particular reason why they don't offer the classic conger eel. Is it due to a specific preference or perhaps related to their sourcing?

Long-awaited tempura time at Uchitsu in Hiroo!! The view from the window is always breathtaking ❤️ The hydrangeas were already in full bloom ✨ The sweet potatoes were amazing!! And of course, we finished with tempura green tea. Freshly fried food is truly unbeatable ✨✨✨✨ I would be happy if you liked this post, and please follow my Instagram too ❤️ Real-time meal updates every day ✨✨✨ Instagram: @gyoza.obasan

A tempura restaurant that has been awarded 2 stars in the Michelin Guide Tokyo. The owner, Mr. Uchitsu, is said to have come from Hotel Nikko Tokyo. Upon entering the restaurant, the first thing that catches your eye is a large glass panel with beautiful trees and a fantastic view. The course menu ranges from 25,000 yen. The dishes we had included: 3 kinds of appetizers (bracken fern, sea bream roe, fresh seaweed with gorgonzola), prawn legs, prawn, cod sprouts, white shrimp, bamboo shoots, young sweetfish, asparagus, asparagus roots, sea urchin wrapped in seaweed, tuna pickled in vinegar, bigfin reef squid, fuki (butterbur) buds, himekodai (splendid alfonsino), megochi (largehead hairtail), seasonal vegetables and abalone. For the main course, we had a choice of tempura rice bowl, tempura with tea, or tempura with noodles. Of course, we chose the tempura rice bowl! For dessert, we had salt milk ice cream which was delicious! Spring is such a wonderful season. Wild vegetables are so tasty. And the himekodai and megochi were so flavorful! Money spent: 30,000 yen Rating: 4 stars 5 stars: Definitely want to visit again!! 4 stars: Would love to visit again if given the chance! 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: No need to go.

Uchitsu - Hiroo This year's last meal at Uchitsu was amazing! The tempura by Uchitsu-san was so enjoyable, I couldn't help but drink too much haha. The bamboo shoots in season were delicious! The shirako tempura was also excellent! And the hamaguri clam soup with tempura was the perfect way to finish. I recommend having tempura tea as the final course. #Tempura #Hiroo I would be happy if you could like this post. Please also follow my Instagram for real-time meal updates.❤️ Instagram: @gyoza.obasan

I visited this restaurant in Hiroo. I had shrimp head, kainomi, shishamo, large leaf with sea urchin, abalone, nodoguro, and bonito sashimi. I also had shrimp, conger eel, eggplant, matsutake mushroom, ginkgo nuts, and lion head beans for my meal. Everything was delicious, but the eggplant was incredibly juicy! Also, the amount of matsutake mushroom was unbelievable haha. The head chef was friendly and a really nice person, and the view behind the counter was also nice.

You can enjoy the best tempura in Tokyo with such a beautiful view! The atmosphere is great, the taste is delicious, it was the best tempura! The abalone with 20-hour simmered kelp broth for palate cleansing is also delicious! The owner is very friendly and fun (^_^)

There was a time when I used to eat tempura all the time, but that was a while ago. I had been missing tempura recently, so I was excited to visit this restaurant. I had heard that they serve a good balance of tempura and traditional Japanese cuisine, but tempura is definitely the highlight. Many young chefs nowadays make tempura with thin batter, but this place sticks to the classic style, which I prefer. The owner is also very friendly and engaging, making the dining experience even more enjoyable.

Michelin ☆☆ Acquired Tempura Restaurant 5/2019 "Tentenpura Uchi Tsu" ✨✨ There are some restaurants that have acquired Michelin stars but surprisingly have low ratings on Tabelog. I enjoy exploring such restaurants. Today, I visited Uchi Tsu, a restaurant that has been awarded Michelin ☆☆ since 2014. The restaurant opened in July 2008 and is located along Meiji Street where okonomiyaki restaurants are lined up. The interior of the restaurant has a counter with 8 seats, a private room, and a splendid view of the garden as soon as you enter. This comfort is quite rare regardless of the genre. Now, let's see how the taste is. ■ Commitment They visit Tsukiji every morning for ingredients. They use a mixture of cottonseed oil and sesame oil for frying. Only one batch is made per day. ◼ Omakase Course 25,000 yen (including tax and service charge) Only one course is available for the Omakase course. ○ Mozuku Vinegar Tofu with konbu, topped with white shrimp and sea urchin, marinated garlic, bonito tataki with sesame sauce With a background in Japanese cuisine, the taste is impeccable, and the finishing is meticulous. The sesame sauce on the bonito tataki was very good. ○ Shrimp Head, White Shrimp The first tempura dish is shrimp head and white shrimp. It was not served immediately after frying due to the preparation for the first course, but the finish was good. ○ White Shrimp They use large white shrimp. Despite being large, there is no issue with the taste. The center is cooked rare, bringing out the sweetness well. A very good tempura. ○ Green Beans Green beans fried neatly in a row. Green beans are rare in tempura restaurants. They have a good texture and a nice green vegetable flavor. They are showing off their skills here. ○ Asparagus, Savory Asparagus This asparagus is not the same as the common "asparagus" but a perennial herb from the Ooamana genus in the Lily family, not the Asparagus genus. Imported from France by air. As the season for mountain vegetables ended, they wanted to serve the seasonal ingredients chosen by the restaurant owner. It has a different flavor from asparagus. The presentation is good, but the seaweed flavor somewhat interferes with it. ○ Ayu, Lake Biwa Ayu They fried the Ayu fish crisply and softly. The bitterness of the innards is good. ○ Edamame Edamame grains fried together. The unique flavor of edamame is good. ○ Firefly Squid Firefly squid is lightly heated without cutting with a knife. You can enjoy the chewy texture and sweetness of the firefly squid. ○ Sea Urchin This is where the skill of heating comes into play. Sea urchin and large leaves are common, but sea urchin is often overcooked. It is cooked rare with a hot center. The crispy texture of the large leaves is good, enhancing the sweetness of the sea urchin. ○ Corn Corn from Okinawa that has just started. The technique is to cut it right to the edge of the flesh. It's sweet. ○ Clam Tempura Clam soup made from 6kg of clams. The clam soup is rich and without any off-flavors, very rich (it's the first time I've had such a rich clam soup). The umami flavor of the clam soup soaks into the clam tempura, creating an indescribable deliciousness. ○ Marinated Tuna, White Squid Sashimi The marinated tuna is just right, with a good balance of sweetness from the sauce and refreshing spiciness from the wasabi. ○ Asparagus Asparagus from Joetsu, Niigata. The joy of this season is asparagus. Besides the good cooking, the taste of asparagus juice is strong. ○ Shako with Eggs Haha, it's my first time having shako with eggs. They use shako from Otaru, boiled in seawater (they boil a large amount of shako as soon as it's fresh to lock in the umami flavor) and then I take a bite... delicious (///∇///) It has a strong umami flavor close to crab rather than shrimp. Who knew shako with eggs could be so delicious... ○ Red Bell Pepper Kyoto's red bell peppers. It's sweet. A perfect ingredient for tempura. ○ Beltfish A 2.5kg beltfish from Takeoka, Chiba, aged for two weeks. Served with radish sauce. Hmm, this one is just average. ○ Abalone, Tomato, Water Eggplant, White Asparagus, Seaweed Cold dish with abalone, water eggplant, white asparagus (from Kagawa), and junsai The abalone, water eggplant, and white asparagus have a strong umami flavor. The abalone, water eggplant, white asparagus, and junsai are served with plum meat sauce.

I visited the Michelin two-star restaurant "Tempura Uchi Tsu". It is located a 5-minute walk from Hiroo Station, right near the Tengenji intersection. The first thing that surprised me was the view from the counter. Dining while looking at beautiful greenery is very calming. Such a situation is quite rare. The only other place I know of is "Saege" in Nanzen-ji. As for the food, it was delicious overall, as expected from a Michelin-starred restaurant. The service was also stress-free. It's also nice that reservations are easy to make. I would like to visit again if I have the chance. Thank you for the meal. The dishes I had that day were as follows: "White sweetfish marinated in kelp with white fish roe, tsubugai, eel", "Shrimp heads", "Shrimp", "Shishito peppers from Yamashina", "Red sea urchin from Yoichi wrapped in shiso leaves", "Conger eel tempura made with conger eel broth", "Sweetfish served with meat and bones separated", "Amberjack, tuna, cured mackerel", "Halibut", "Asparagus", "Corn", "White corn puree", "Beltfish", "Palate cleanser of vegetable ohitashi with pufferfish simmered in kombu broth", "Abalone from Chiba", "Horse mackerel", "Tempura rice bowl", "Salt ice cream".

For me, this tempura is very luxurious. The taste, atmosphere, the wonderful care of the chef, the view from the window, everything is top-notch! On this day, a regular customer sitting next to me treated me to drinks. I will work hard to save money and visit again on a special occasion.

You can see the scenery of the four seasons from the glass in front of the counter. It feels surprisingly quiet for being in the middle of the city. One of the best things about a tempura restaurant is being able to see inside the counter. Watching them fry the tempura is the best accompaniment to alcohol. The tempura that comes out is also the best! From my favorite shrimp to matsutake mushrooms, finishing with my favorite tempura tea. I hope the day comes when I can visit again!

The restaurant is located on Meiji Street, but it's a bit hidden and hard to find. The chef was waiting outside when we arrived for our reservation, which made us feel a bit awkward. The food was delicious, but it was a bit repetitive to have everything seasoned with only two types of salt that the chef insists on. When I mentioned this to the chef, he said that might be why some foreign customers don't seem too impressed. It made sense.

On January 18, 2019, at 20:00, I visited "Tempura Uchitsu" in Shibuya, Tokyo. The view of the river outside the glass-fronted counter was nice. The restaurant had a total of 14 seats, with 8 seats at the counter and 6 seats at one table. The tempura was crispy and delicious. The sashimi and hot pot were also very fresh and tasty. The service, decor, and overall experience were excellent. Highly recommended.

I visited this restaurant for a family celebration. It's a high-end place for us, so we don't come here often, but the tempura was so delicious that I want to come back for special occasions. The head chef was very friendly, and I ended up making a reservation for next time without even realizing it.