I had been curious about this place for a while, so I was taken there by a well-known person in Ginza who I am grateful to. There were no other customers except for us. The elderly owner manages the place alone, but his wife watches closely from the side, which caught my attention. Honestly, the tempura was fried too much. It was the first time I had eaten tempura at such a high-end restaurant and found the batter to be so hard and the ingredients overcooked that they became dry. About 40 items were served, but none of them were delicious. I would prefer the deli section at a department store. Additionally, when I requested tea towards the end, I was surprised to be served beer instead. I thought it was abalone and asked the owner, who scolded me harshly, saying, "Ask after you eat." It turned out to be conger eel. However, it's impossible to tell when it's fried to such a dark color. The restaurant was established in 1952, and at one time, they had branches in Osaka, Kyoto, and Seoul. I hope they reconsider what tempura should be.

The service from the staff was excellent, and I could tell they were well-trained in how to serve each menu item, greet customers, and present the dishes. The tempura restaurant has a unique building and the other dishes besides tempura are also delicious. It's out of this world! The food is just so good.

The skilled but unfriendly head chef and the waitress who pours paid drinks at just the right moment make for a perfect combination. However, it's not good that the address is listed as Uchisaiwaicho instead of Ginza, even though the restaurant is located in the prestigious Ginza area.

The seasonal ingredient provided was delicious, and the shrimp, which came out like a palate cleanser, was also tasty. Each piece was small in size, so even though it was fried, you could eat plenty without feeling too full. The customers were all polite and well-mannered, creating a good atmosphere. It felt like a genuine tempura restaurant. I also received complimentary tea-soaked rice and tempura to take home.

I have never been a fan of tempura before, but... after discovering this restaurant, I have come to appreciate the deliciousness of tempura!!! The batter is light and crispy with a hint of sweetness that enhances the ingredients, it was quite a pleasant surprise!!! Everything I tried was delicious. I savored the happiness of eating freshly fried tempura. The abundance of shrimp in the dishes was a delight for shrimp lovers!!! I can't wait to have that light and crispy shrimp tempura again!!! Tempura. I have gained a new favorite dish. It was truly delicious! Thank you for the meal!

I probably won't go for a while. I'll stop writing more.

I went to this place a while ago, but I remember how delicious it was so I'm jotting it down. I remember they changed the oil for each batch, which made everything taste light and fresh. They served plenty of small prawns, which were also very tasty! The atmosphere was nice, with counter seating creating a calm and lovely space. The tempura rice bowl at the end was delicious too, I finished it in no time! I definitely want to go back to this restaurant.

The shrimp keeps coming out non-stop and can be eaten continuously. It would be nice if the master was a little more friendly, but I think it's a stylish old-fashioned restaurant.

Great. The atmosphere is fantastic. Nobody else is here. But it's definitely over budget. I'll come next time if they offer a cheaper option. The owner is a bit difficult.

This is the only place where you can enjoy light and non-greasy tempura that won't give you indigestion!

I used to hate shrimp tempura and never ate it, but after trying the shrimp tempura at this restaurant called Yoshimatsu, I have become a big fan of shrimp! The bite-sized shrimp is moist on the inside and crispy on the outside. I'm not lying when I say I ate 70 pieces of shrimp!

Legendary tempura!

I was taken by my senior to a place in Ginza. I asked nervously, where are we going? And to my surprise, it was a place called Yumatsu. Yumatsu is related to Kyoto's Kyosei and the now-closed famous tempura restaurant "Yokoyama," which was run by a relative of Mr. Hasegawa, who now runs "Hasegawa." Mr. Hasegawa worked at Yumatsu for 16 years. I was happy to visit the restaurant as I had always wanted to go there. The tempura here is made with small pieces of ingredients coated in a light batter and fried. It is served with salt, lemon, and grated daikon radish instead of tempura dipping sauce. At first, I was surprised that there was no tempura dipping sauce, but as I ate, I realized that it was not necessary. The tempura here really highlights the importance of frying technique. I used to rely so much on tempura dipping sauce, but now I think salt is enough. In between the tempura, they also serve squid rolls, and I couldn't imagine how many they would bring out. Maybe one after every piece of tempura. It was delicious, but I couldn't believe how many they served. Personally, I really enjoyed the konjac. I didn't realize konjac could have so much flavor, and I ended up telling my senior about it. It's not often that I get to eat tempura in Ginza, so I hope another senior will take me there again!

I used it on an important dining day! There is a rumor that the tempura bowl is the original tempura bowl in Japan, and I have been interested in it for a long time. When I went there, I had reserved a private room on the second floor, and even though it was a private room, there was a separate kitchen, not a shared table, but a counter style. I ate tempura in a private room that looked expensive. The tempura was all exquisite. Shrimp came out in between, very delicious, and I didn't realize as a novice that they would keep coming out unless I said stop, so I ended up eating too much haha. It's a very satisfying restaurant.

I wonder when I started eating tempura with salt. When I was a child, it was always with tempura dipping sauce. Grated daikon radish is eaten separately, not with tempura. That's how I've always eaten it. This restaurant was the first to introduce me to this way of eating tempura. But more importantly, this is the most delicious tempura I've ever had. I don't have many opportunities to eat tempura, but this restaurant always feels special to me. And the myoga ginger is surprisingly delicious. A moment when I feel "I'm getting old."

I visited this restaurant for the first time as a guest, so I couldn't take any photos. I don't understand why this place has low ratings. It was my first time trying tempura like this in Tokyo. I've seen it a lot in high-end restaurants in Kansai, but this place used ingredients I had never tried before in tempura, and I was very satisfied. It was a course meal, but there was so much food that I had to stop in the middle because I was so full. It wasn't greasy at all, but I was truly stuffed. And the tempura tea at the end was excellent. The person who hosted me said that the previous owner of this place invented tempura tea. I would like to visit this place privately next time.

This time, I was taken out by a friend's company president for a birthday celebration. I apologize for not providing explanations for the images. The dishes came out so quickly and in such large numbers that it was hard to keep track of what was what. The speed at which the dishes were served was incredibly fast. They kept serving shrimp tempura until we said stop, apparently that's their specialty. A total of seven shrimp tempura were served. The dishes were made with seasonal ingredients, but each piece was quite small, making it hard to identify. So please try to guess based on the images. We had beer, sake, white wine, and red wine. When I ordered white wine, I was asked if I wanted a bottle. Thank goodness I asked for a glass! If they had poured it into a bottle, it would have been a disaster! The frying oil had a faint sesame oil aroma, which was nice. The batter was light and didn't leave a greasy feeling in the mouth. The owner seemed intimidating but was actually quite friendly. However, the dishes kept coming at a speed that made it impossible to have a leisurely conversation. We barely managed to keep up with eating. In less than 50 minutes, we were told that we had tried everything. That's how fast it was. Then we were asked if we wanted tendon or tempura. "I recommend tendon," they said, so I ordered tendon. It was indeed delicious. We left the restaurant in 55 minutes. Since the company president treated us, I asked about the price. It was 34,000 yen per person. I am not wealthy enough to afford that kind of meal on my own. When I am taken out for work, I usually stick to soba for lunch. The fact that this restaurant has been in business for 60 years at this price point is truly impressive. My apologies for my ignorance. Thank you, President O, for the meal.