It's Sunday afternoon. After a year and three months, I went to Kiyowa for lunch. I made a reservation for the lunch course on Tabelog six days ago. For drinks, I had a sweet potato shochu called Bunisei from Kagoshima, mixed with soda. The first dish was delicious blowfish sashimi with green onions, grated turnip, ponzu sauce, lemon, salt, and tempura dipping sauce. I also had a second glass of sweet potato shochu with soda. The tempura dishes included tofu skin, shrimp legs, prawn, horse mackerel with shallots, and stick broccoli. I added a third glass of sweet potato shochu with soda. For the main course, I had white asparagus with eel and scallions, served with salt, lemon, and tempura dipping sauce. The meal ended with green tea, white fish tempura, pickled turnips, wasabi, and tofu gelato with sweet red bean paste and roasted green tea. It was a delicious meal.

Located about a 3-minute walk from the east exit of Yoyogi Uehara Station on the Tokyo Metro Chiyoda Line, is the tempura restaurant "Kiwami." I visited this place for the first time in about six months since the end of February, and once again, I had a luxurious time. The chef carefully selects seasonal ingredients from Tsukiji Market, so you know the food is going to be delicious! First, we had an appetizer with cheese, edamame, and tuna. The tuna was especially delicious, so fresh and tasty! The chef showed us the ingredients that were going to be fried, and they were so beautiful! It was like a treasure box of mountain and sea delicacies. We started with the shrimp tempura, and it was so good! The herring tempura, crispy okra, towering kisu fish, shiso leaf, uni and caviar on a cloud-like tempura were all delicious! There were a few items whose names I couldn't remember to introduce, but the razor clam wrapped in seaweed tempura was also tasty. Finally, we had an eel tempura rice bowl to finish off the meal. The wine was delicious too. I definitely want to come back again!

At the end of the quarter, I had a reservation at my regular spot in Nakano at 7:00 PM. The counter was full with a good mix of regulars and first-time customers. The head chef, who was back in town, looked lively with a bit of a tan. The second-in-command picked out some delicious Japanese sake for us. The appetizers that came out at the beginning and in between were fantastic. The firefly squid dish was so delicious that I had to order another. They were accommodating to my requests, and I am grateful for that. The appearance of the agar jelly was innovative. The tempura ingredients today were all spring-themed and very appealing. Among the fantastic tempura dishes today, the steamed eggplant emitting steam, the bitter yet sweet young sweetfish, the large Kiss from Edomae Futtsu, the bitter melon stuffed with shrimp, the mini okra from Kochi, the refreshing myoga, the delicious two types of conger eel, the rare kelp with roe, the karasumi daikon, the string bean with shiso roll, and the brown mushroom stood out. I made sure to eat the last dishes of conger eel and tempura tea, enjoyed my meal and drinks, had a good conversation with my companion, and returned home fully energized.

Located a 3-minute walk from the east exit of Yoyogi-Uehara Station on the Tokyo Metro Chiyoda Line, "Yorokobi" in Toyosu offers tempura made from carefully selected seasonal ingredients by the owner himself. Choose from two courses. You'll start with two appetizers before the tempura is served. The tempura, fried crispy right in front of you, is not greasy at all and won't leave you feeling heavy. Starting with the karasumi tempura, followed by shrimp heads and bodies, and a mix of vegetables and fish, all carefully selected and in season, it's delicious. Look forward to dishes like mozuku served in the middle of the course. The tempura with shiso leaves topped with sea urchin and caviar is amazing. For the finale, you can choose between tempura and ochazuke, both equally delicious. They also offer a selection of wines to accompany your tempura.

I thought that this tempura restaurant in Tokyo is top class in terms of taste. The appearance of the dishes was also beautiful, with the colors of the ingredients vividly standing out. Additionally, the subtle attention to detail and the appropriate timing of taking drink orders were much appreciated. Thank you.

I was saddened when my favorite tempura restaurant closed down, but I discovered a new one that exceeded my expectations. The skilled chef's serious dedication to serving high-quality dishes captured my heart from the first visit. The food is delicious, and you can feel the emphasis on fresh ingredients. Whether for work, a date, or with family, this place is a great choice. Highly recommended.

Simple interior. The counter is spacious, and the seats are arranged comfortably, making it very relaxing. We started with champagne in a glass and then enjoyed a bottle of bio wine. The attentive service from the male staff is great. The chef, who is in charge of the food, is quiet but serious when it comes to ingredients, which is exciting to watch at the counter. The first dish was snow crab, which I was thrilled about as a crab lover. Then, the chef showed us the ingredients lined up in a wooden box and said, "Today, I will serve this." This increased our anticipation. The freshly fried dishes kept coming one after another. The conger eel was filleted and fried right in front of us. Although I'm not a fan of such scenes, the taste was exceptional! There were sweetfish wrapped in shiso leaves, uni and caviar on shiso leaves, and perfectly cooked shrimp. Lastly, we had a light tempura tea. This is not something I would have every day, but I would love to visit occasionally! I feel fortunate to have such a wonderful restaurant within walking distance.

This day was close to my wife's birthday, so I made a reservation at Kiwasan, which is within a 10-minute walk from Yoyogi-Uehara. The restaurant is located up a slight hill. When you open the door, you enter a clean and slightly dim interior. The chef and the staff welcomed us. We chose the 18,000 yen course for the day. They first served us cream cheese miso pickles as an appetizer. My wife really liked it. Then they served us the appetizer, introducing the ingredients before starting the course. Honestly, I used to wonder if tempura was really worth it, but now I regret it! Having it fried right in front of you and eating it fresh makes a huge difference. The batter, the aroma, the taste - everything was amazing. The service was also friendly and at just the right distance. I just wish they had a bit more variety in the drink menu. Maybe they could add some champagne. They even told us to come back when we have more money. I will work hard. Thank you for the meal. It cost around 50,000 yen for two people.

Delightful: Memo: The anticipation of autumn ingredients and early summer ingredients made for delicious tempura. Today, the restaurant was completely reserved, so we were able to have various conversations and they fried the tempura with 200% focus, making it even more delicious than usual. I am truly happy that this restaurant opened in Yoyogi-Uehara.

Thank you for the delicious meal and pleasant service. Both the taste and service were delightful. The cheese that came with the sparkling wine was also delicious. The restaurant is new and clean, with a nice atmosphere. It was the best tempura I've ever had in my life.

Course 20,000 yen + 15,000 yen for an additional beer and sake. The atmosphere is nice, the food is good, and the overall course is well put together. I would like to visit again. However, considering the recent price increase, the cost performance is not as good as before. At that price, there are other options available.

Mainly featuring mountain vegetables as Japanese appetizers. Each dish is on the smaller side. The heat is strong. Not hearty, but rather elegant. With many mountain vegetables, it gives a rustic feel. The main dish is crispy grilled conger eel. Cost-effectiveness may vary. For me, it may feel a bit lacking. The bamboo shoot sandwiched with shiso leaves is soft and fragrant, with a delicate touch at the tip.

I discovered a tempura restaurant from my favorite mountain in Yoyogiuehara, where I was able to make a reservation for one person thanks to the coronavirus situation. The small dishes and sashimi served in between were delicious, but the tempura was the best. The tempura dipping sauce was delicious, as well as the salt and the ponzu sauce with kisu fish. The mountain vegetables were fantastic, and the shrimp, sea urchin, bamboo shoots, mackerel, asparagus, and conger eel were all amazing. The atmosphere, including the timing of each dish, was also very pleasant. I look forward to visiting this great restaurant again, especially after the rainy season when the menu is expected to change significantly with the seasons.

On March 6, Reiwa 2, a tempura specialty store called "Yorokobi" opened in a quiet alley in Yoyogi-Uehara, where foodies often gather. Away from the hustle and bustle of the station, up the stairs in a serene alley, when you open the door, you will feel like you have entered a garden. Enjoy the art of tempura with your loved ones in a store that integrates with a stone garden that exudes charm. The owner carefully selects ingredients with his own discerning eye in Toyosu. Noteworthy is the wild mountain vegetables that arrive every morning from Joetsu City, Niigata. The high-quality oil blended with unique experience and sensibility, and tempura fried at the perfect temperature and timing, enhances the deliciousness. [Drinks] ❶ Black Oolong Tea 600 yen (tax included) [Price] 16,500 yen (tax included) [Refined Course] ■ Appetizer Grilled cream cheese with Nishin miso ■ Appetizer Blowfish simmered jelly ■ Seasonal Saga Prefecture Blowfish sashimi with grated daikon, ponzu, and green onions ■ Tempura Okinawa salt, lemon, grated radish, tempura dipping sauce ① Yuba ② Shrimp head x2 ③ Shrimp body with salt ④ Shrimp body with tempura dipping sauce ⑤ Pickled scallion ⑥ Sea urchin roll ■ Vinegared dish Mozuku seaweed ■ Tempura ⑦ Awaji Island sand borer, ponzu ⑧ Stick senyor ⑨ Kuwai ■ Sashimi Tuna ■ Tempura ⑩ Smelt ⑪ Chitake mushroom ⑫ Kawahagi with liver ⑬ White asparagus ⑭ Conger eel with green onions ■ Meal Tempura bowl, tempura tea, choose tempura bowl from shrimp tempura or rice pickles ■ Dessert Strawberry mochi

I went to "Yorokobi" in Yoyogi-Uehara to celebrate my 28th birthday. Located just a 3-minute walk from Yoyogi-Uehara Station, this restaurant is situated on a quiet and serene street. The restaurant is on the second floor, and you can enjoy the peaceful garden view. Inside, there is a spacious counter where you can relax. You can hear the sound of tempura being fried right in front of you. We toasted with highballs and started with a cheese appetizer. The meal began with fresh fugu sashimi, served with a refreshing ponzu sauce. Next, we enjoyed a flavorful clam soup. Then, it was time for the tempura. Starting with the creamy shirako, it melted in the mouth like cream. We paired the meal with sake. The crispy fried shrimp heads were followed by succulent shrimp meat. The tempura also included crunchy and juicy bamboo shoots, tender and juicy white fish, and spring-like taro sprouts. The tempura broccoli was a delightful surprise, and the broccoli was perfectly cooked. The meal continued with a light and refreshing cod with plum and shiso leaf. Crispy lotus root was followed by a thick and tender conger eel. The meal ended with a satisfying tempura rice bowl and miso soup. For dessert, we enjoyed white rice dumplings with red bean paste. The elegant atmosphere, soft ambiance, and delicious food made it a wonderful dining experience. I will definitely be back. Thank you for the feast!

I want to eat tendon! Driven by this impulse, I searched on Tabelog. There were many restaurants I wanted to try! Just when I was wondering what to do, I found a tempura restaurant called "Yorokobi" where you can make online reservations through Tabelog! It's still a restaurant with few reviews, but after reading everyone's reviews, it seems quite good. I quickly changed my focus from "tendon" to "tempura" and made a reservation. It's a 2-3 minute walk from Yoyogi-Uehara Station East Exit, on the 2nd floor of a very easy-to-find building. It opened in February last year, so it's almost been a year. The counter seats are spacious, with a clear partition separating each seat. After disinfecting my hands and having my temperature checked, I was seated. The course I chose was the "Nagomi" course for 12,000 yen (excluding tax), which includes appetizers, two prawns, three types of fish, four types of vegetables, tempura rice, and dessert. The appetizers included cream cheese marinated in saikyo miso, simmered blowfish, and clam soup. The clam soup had a nice clam flavor and a good texture. The tempura course included natural blowfish sashimi, deep-fried shrimp legs, farmed shrimp from Kumamoto, and more. The tempura was crispy and delicious, and the tempura rice bowl was especially tasty. The meal ended with a dessert.

I went to enjoy tempura with my friends. We had freshly fried tempura right in front of us at the counter. We paired it with sake and orange wine. The white shrimp, bamboo shoots, and conger eel were especially delicious, crispy and made me feel happy. I would like to visit again. Thank you very much!

A new restaurant located on a side street in Yoyogi-Uehara. The interior is beautiful with lots of wood and a pleasant aroma. The course menu is priced at 15,000 yen per person, which I found to be average for this type of restaurant. The first dish was a cream cheese cheesecake, which I thought was good as a dessert. The tempura was made with regular shrimp, sweetfish, and ginkgo, and was fried very well. The first matsutake of the season was light yet juicy and flavorful. One of my friends thought the smelt and sweetfish had a slight odor, but I didn't find it to be too bothersome, and the sweetfish was actually quite sweet. They also had delicious ginger tempura, and I got to try clam tempura for the first time. Overall, a good experience. Unfortunately, the drink menu is a bit limited with only three types of sake and a few wines.

Yoyogi-Uehara, even though the station is clean, the surrounding area still feels like a stylish residential neighborhood. It has a downtown vibe and there are many trendy shops, mostly located on the second floor. The interior of the shops is bright and has a pleasant aroma, making it a good place for a secret visit. The dishes are served in order, starting with appetizers and ending with tempura rice bowl. It may be a bit of a hassle, but it's worth the effort. Good luck, Bogey!

Opened in Yoyogi-Uehara on March 6th, right in the middle of the unfortunate period of the coronavirus, is "Yorokobi". Despite the challenging circumstances, the owner remained positive and even saw the situation as an opportunity to reflect on their style. The restaurant specializes in tempura, using a unique blend of oil that is changed regularly to ensure a clean and light taste. The atmosphere is relaxed and welcoming, perfect for enjoying the authentic tempura dishes. With a cozy interior and a menu featuring various tempura dishes, including fresh vegetables and crispy prawn tempura, this restaurant is a hidden gem in the area. The omakase courses are priced at 12000 yen and 15000 yen, making it a must-visit spot not only for locals but also for visitors along the Odakyu Line.

This is a newly opened restaurant in March 2020. The head chef is from a famous restaurant in Yamanoshita. Inside the restaurant, there is a beautiful white wooden counter where you can see the chef frying the tempura live. The first tempura is shrimp head, which is light and crispy like a snack, with a great texture and aroma of the shrimp head. The next shrimp tempura is prepared without cutting into the flesh, to maintain the texture and moisture of the shrimp. The vegetables such as mushrooms, green beans, and asparagus are all fresh and have a salad-like freshness rather than a fried taste. The fish tempura, especially the conger eel, was outstanding. The crispy texture of the batter combined with the savory flavor of the eel, topped with kujo negi, allowed us to enjoy the original aroma of the eel. Each ingredient was fried differently, starting with a light and crispy shrimp, focusing on the texture, aroma, and freshness of the ingredients, and ending with a crispy eel that emphasized the fried texture and oil aroma. The head chef seemed genuinely happy when talking about tempura, showing his love for it. I believe this restaurant has great potential for growth.