I was looking for a Japanese restaurant in Shinjuku and decided to try the tempura course at this Michelin-selected restaurant. Thankfully, it was located just a short walk from Shinjuku Station on the 3rd floor of a building. Upon entering, I found an L-shaped counter seat layout. There were also several private rooms, making the place much more spacious than I had anticipated. I opted for the "Takumi Course" which included tempura and kaiseki dishes. First, to warm up the stomach: - Unagi Rich Soup: A rich umami flavor with a light dashi taste welcomed me. - Sashimi: Tuna and kawahagi sashimi. The tuna was of excellent quality, while the kawahagi had a sweet taste. The aged kawahagi provided a depth of flavor, showing the care taken in preparation. A truly precious dish. And now, the tempura... - Kuruma Ebi: Beautifully fried shrimp served with salt or salted lemon. The restaurant's original "curry salt" also paired well. The crispy shrimp head was like a shrimp cracker. A delightful texture and I finished every bit of the shrimp. - Tochigi Asparagus: Quite thick asparagus. The tips were tender, with a slight bitterness that added to its charm. The flavor and texture changed as you moved down the stem. Asparagus is truly exceptional! I became quite a fan. - Red Squid: This squid, frozen to enhance its flavor, had a firm and thick texture. Surprisingly substantial. I would probably make it hard if I tried to cook it myself. A trio of tempura: - Corn Tofu: A dangerously delicious dish that makes you want to eat the whole bowl. - Konbu Seaweed with Roe: A delightful texture reminiscent of kazunoko. It would pair well with sake. - Aji Sushi Roll: Opening the seaweed revealed a fragrant and well-crafted sushi roll with a small but flavorful horse mackerel. - Hotate Scallop: Probably one of the highlights of the restaurant. A thick and impressive scallop showcased its three layers through the cooking process. The tempura chef's skill is truly remarkable. - Oita Shiitake Mushroom: Once again, a thick and meaty mushroom. The thinly battered shiitake could easily be a main dish. - Ainame: A favorite white fish tempura of mine. The light batter on the skin is the key. - Edamame: Yes! I love edamame, so I was delighted to see this dish. The tender and fragrant edamame was a joy to eat. - Ebi Nori Maki: Fragrant nori topped with ikura and caviar. A luxurious tempura reminiscent of a tempura sushi roll. - Sweet Potato: Unbelievably sweet. I thought it was a dessert. - Suzuki: At this point, tempura dipping sauce was served. I actually love tempura dipping sauce but didn't even realize it was missing until then. I got so caught up in the salted lemon that I was obsessed with it until the end. - Kumamoto Red Eggplant: One of my favorite tempura eggplants. Be careful, it's very hot! Crispy on the outside and melt-in-your-mouth tender on the inside like grilled eggplant. - Anago: Anago was the final tempura. It was quite large, so I enjoyed it with salted lemon (I loved it so much I used it all the way to the end!), tempura dipping sauce, and curry salt. For the last meal, you can choose from two options: - Tempura Chazuke: Pouring dashi over tempura and eating it with rice. - Tendon: I chose the tempura chazuke. Pouring dashi over the tempura and rice with salted kelp and wasabi was delicious, even though I was already full. I devoured it all. The shrimp tempura rice bowl also comes with red miso soup. And for dessert, there was Nashi Pear Sorbet with berry sauce and fruits. Matcha was also served. The head chef was friendly and answered all my questions. He was a true professional with a humble attitude! I now understand why they say you should eat tempura outside. They also offer lunch options and the prices are reasonable, so I recommend trying it out for yourself. The summer tempura was amazing!

Difficulty level of visit: ★★★☆☆ Recommended for: - Those who want to try Michelin-starred tempura - Those looking for a calm private dining experience in Shinjuku Located in Azabu, this tempura restaurant has been featured in the Michelin Guide for 8 consecutive years. Known for its high level of creativity and unique tempura dishes, this restaurant is sure to captivate your senses. I recently visited their new Shinjuku branch, and it was a delightful experience. Upon entering the restaurant, I was greeted by the soothing aroma of curry, which immediately put me at ease. The restaurant offers private rooms, making it perfect for special occasions like anniversaries or business dinners. The only option available is the chef's choice course, which includes a variety of tempura and other dishes. One of the highlights of the meal was the ability to customize the tempura with salt, curry salt, or lemon juice, allowing you to tailor the flavors to your liking. The tempura dishes were creative and delicious, showcasing a range of ingredients from the traditional to the seasonal. If you're feeling intimidated by a full dinner experience, they also offer a special tempura rice bowl lunch set for 3,500 yen. This set includes a generous portion of tempura rice bowl with vegetables and plump shrimp, along with side dishes like chawanmushi and red miso soup. Overall, Yokota provides a luxurious dining experience with a focus on high-quality ingredients and exquisite flavors. Don't let preconceived notions of tempura being heavy deter you - give this restaurant a try and indulge in their unique creations.

Hello, everyone! I am your food servant, "The Solitary Gourmet⭐️". Today, I visited a branch of the famous Yokota group in Azabu-Juban. The group has been awarded the Michelin star for 8 consecutive years and has opened branches in Ginza, Shibuya, Ebisu, and Shinjuku. The interior of the restaurant is not overly luxurious, but it is clean and has a lot of new air conditioning, making the air surprisingly fresh for Shinjuku. I ordered the "Goku Course" for dinner, which includes various dishes such as eel soup and sashimi of bonito and kue (a type of fish). The eel soup had a strong aroma of eel and the broth was delicious. The kue was particularly tasty, with a delicate balance of flavors and a hint of fat that added to its richness. Overall, the dining experience at Yokota was enjoyable, and I would recommend it to anyone looking for a high-quality Japanese meal in a casual setting.

My drinking buddies reserved a restaurant for our regular gathering, and we had a feast of delicious tempura. The freshly fried tempura was amazing! We started with a toast with beer and then moved on to sake. Here are some of my favorite tempura dishes from the meal: - The W tempura with shrimp and crab was a dream combination wrapped in seaweed and topped with ikura for a unique flavor. - The scallop dish with three layers - rare in the center, well-cooked on the outside, and medium in between - was like a work of art. - The "melting eggplant" was a surprising dish that literally melted in your mouth. - The shiitake mushrooms had an elegant flavor without the usual strong taste, simply delicious. - The shrimp shinjo sandwiched between Japanese bell pepper was a fluffy and enjoyable combination of flavors. - The crispy texture of the red snapper scales and the fluffy white flesh were classic and unbeatable. - The lotus root was simple yet addictively delicious. All the ingredients were carefully selected, and each tempura was elegant in both appearance and taste. I recommend eating them with just salt to bring out the natural flavors. The salt provided was gentle and complemented the tempura well. For those who prefer tempura dipping sauce, the restaurant also offers it upon request. Overall, it was a satisfying experience.

Three of us visited this restaurant. It seems that there are private rooms behind the counter, so they can accommodate a certain number of people for group dining. Sushi and tempura are best enjoyed at the counter, where you can also watch the chef's cooking process. The freshly fried tempura is definitely best enjoyed at the counter! The tempura chef explained the ingredients with a smile, and we thoroughly enjoyed the crispy tempura. The taste was great, and the portion size was generous. The staff serving the dishes were efficient, making it a pleasant dining experience. If I may make a suggestion, the alcohol was a bit pricey. The last two tempura items, conger eel and lotus root, were served with tempura dipping sauce, but we had been using salt, lemon, and curry salt until then. It would be better if tempura dipping sauce was provided from the beginning, allowing guests to choose based on their preference. Overall, it was an enjoyable meal that makes me want to try other restaurants in the same group.

I had the lunch course at the counter. I am sharing photos of each dish as they were served. The vegetables were cut in large pieces. The scallops had a nice rare texture. The vegetable tempura was delicious! You can enjoy it with salt, curry salt, or lemon juice. When the conger eel was served, it came with a dipping sauce. The tempura tastes great with salt.

I had a reservation at a restaurant that suddenly fell through, so I hurriedly made a reservation here at Tempura Tenpura Yokota. The Shinjuku South Exit area is an area I have been visiting frequently lately. The convenience is good and it is easy to get back home. I reserved the top course "Kiwami", where you can fully enjoy the tempura made by the head chef. The tempura made by the head chef is exquisitely delicious. They fry seasonal ingredients at the perfect timing, bringing out the umami flavor to the fullest. So, you should eat it as soon as it is served. If you dawdle taking photos or videos, you will be scolded (laughs). You really need to eat it at the most delicious timing. Tempura changes its taste if you wait too long. Just like sushi. The course was well-balanced and everything was delicious. Among them, I particularly liked the nagaimo. The nagaimo melts in your mouth and spreads its umami flavor, it was incredibly delicious. And the conversation with the head chef was also interesting. I will report to you when I visit Zero Magnetic Field (laughs) [Tempura Tenpura Kiwami Kaiseki 17,800 yen (tax included)] - Eel soup with eel liver - Today's sashimi 2 types: - Kue (4 slices) - Bluefin tuna (2 slices) Served with homemade sweet soy sauce. - Tempura 4 items Tempura is served with salt, curry salt, and lemon salt. - Carabinero shrimp (rare), carabinero shrimp head - Baby corn The brown part is Maillard reaction, a browning that occurs when amino acids are heated. At first, I thought it was young corn, but the baby corn fried by the head chef brought out the sweetness and had a good texture. - Red squid (rare) Red squid is rare. I think it's a larger version of surumeika? They use instantly frozen ones. It is served while it is soft and rare. - Uni and seaweed on crispy seaweed A combination of crispy seaweed and Hokkaido sea urchin. I love this combination. It goes well with sake. - Sake dishes 3 types - Mozuku seaweed and octopus A refreshing dish to cleanse the palate - White melon and flying fish roe salad, with flying fish roe A dish to enjoy the texture - Mackerel sushi wrapped in chumaki style - Shrimp tempura roll A luxurious roll with carabinero shrimp, salmon roe, and caviar. The balance of salmon roe and caviar was also good. - Tempura 8 items - Shiitake mushroom (from Oita) - Scallop (rare) - Ebi surimi stuffed in a million bell peppers A bold tempura of glossy shrimp surimi stuffed inside a thick and large million bell pepper. The combination is excellent. - Hamo (pike conger) - Nagaimo - Kinmedai (splendid alfonsino) in a pine needle tempura Here, tempura dipping sauce is served. - Red eggplant - Anago (sea eel) The sea eel is not seasoned. I compared the taste with salt and tempura dipping sauce. - Tempura bowl of Shibaeby shrimp or Shibaeby shrimp tempura with tea My stomach was full, so I chose the Shibaeby shrimp tempura with tea. The head chef said to enjoy the crispy shrimp tempura with the broth. It matched well with the plump Shibaeby shrimp and broth. I finished it in no time. I might have been okay with a regular serving of rice instead of a small serving. - Fragrant dish - Red miso soup - Seasonal dessert and matcha Rafraiche sorbet of La France pear, blueberry, raspberry, pineapple [Drinks] Shared one cup of sake for two people - Umenojuku Aragoshi Ume Soda Mix 820 yen - Sake Junmai Ginjo Kanonochi 2,500 yen - Sake Junmai Ginjo Mid-Taking Gaya no Chi 3,200 yen - Kudoki Jozu Super Dry Bakuren 2,200 yen - Oolong tea 680 yen

Tokyo, Shinjuku-ku, Nishi-Shinjuku 1-19-13 Aorei Building 3F Nishi-Shinjuku. Located one street inward from the Koshu Kaido, in an area filled with restaurants and bars. The third floor of a tenant building offers a very calm atmosphere, with light leaking out from lattice doors. Inside, there is an L-shaped counter and private table seats that can be used as needed. There are additional private rooms at the back of the restroom. It's been a while since I visited Tokyo from Sapporo. I'm meeting a friend I haven't seen in years for a meal. - Master Course 14,800 yen - Eel Rich Soup: A light yet flavorful eel soup to start the meal. - Tuna and Cutlassfish Sashimi: Fatty tuna and white cutlassfish sashimi served with Kyushu soy sauce. - Curry Salt Origin: They use salt from Okinawa. - Premium Asahi Beer to start, along with cold water for preventing heatstroke. - Various dishes including shrimp, asparagus, squid, and corn tofu. - A variety of tempura dishes with different ingredients such as scallop, shiitake mushrooms, broad beans, red snapper, shrimp sushi rolls, conger eel, and eggplant. - Tempura sauce is mainly served with salt, lemon, and curry salt. Tempura dipping sauce is provided when you get to the conger eel, but you can request it earlier if you prefer. - Tempura bowl with shrimp tempura: You can choose between a tempura bowl or tempura tea. The dipping sauce for the bowl is light. - Red miso soup with nameko mushrooms and tofu. - Nashi pear sorbet with small fruits like watermelon, muscat grapes, and pineapple, as well as homemade raspberry jelly. - The atmosphere is very calming, away from the hustle and bustle of Shinjuku. The staff matched the pace perfectly, and the conversation with the chef was enjoyable. The curry salt was incredibly delicious, with a fragrant curry spice aroma and just the right amount of salt. I'm now curious about the main branch.

Weekday lunch course for 5,000 yen. A course with plenty of tempura that leaves you satisfied. The shrimp and scallops were tender and delicious. There were a lot of fried items, so it might be a bit heavy, but I enjoyed them lightly with salt and lemon. Come to think of it, there was no dipping sauce for the tempura dish! The curry salt was also available, which was great for salt lovers.

Yokota, a tempura restaurant that has earned a Michelin star, has a Shinjuku branch. Located quietly in a building in the bustling area near the south exit of Shinjuku Station. I visited early in the evening, and the L-shaped counter was almost full, indicating its popularity. I tried the Ten Tomura [Takumi] course. Many other guests were also having this course, making it a popular choice. You can leisurely enjoy the 19 dishes over a 2-hour period. It's a delightful and elegant experience to watch the live cooking at the counter. Despite the small size of the restaurant, the staff seem abundant but never intrusive. They have good hospitality, promptly taking orders for drinks when needed. Here are some highlights from the course: - Seated eel soup: A small bowl of soup with the richness of eel broth and a pleasant mushroom-like aroma. - Today's sashimi: Fresh and vibrant bonito sashimi served with a homemade sauce made with grated onion and ponzu, which complements the dish well. - Tempura course: A variety of tempura items including shrimp, asparagus, red squid, and shiitake mushrooms, each with a unique taste and texture. - Sake dishes: A selection of three elegant dishes served in a wooden box, including corn tofu, sushi wrapped in bamboo leaves, and a smooth and sweet corn tofu. - Shrimp tempura roll: A luxurious sushi roll with shrimp tempura, caviar, and ikura, which blend perfectly in taste and texture. - Tempura course (continued): More tempura dishes featuring hamo fish, nagaimo, scallops, anago eel, and eggplant, each representing the season's flavors. - Shiba shrimp tempura rice bowl or tea: A choice between a rice bowl with shrimp tempura and red miso soup, which is a satisfying combination. - Seasonal dessert: A refreshing dessert of La France pear sorbet with fruits and matcha, providing a tropical and soothing end to the meal. Despite being a Michelin-starred establishment, Yokota's Shinjuku branch offers a casual dining experience without any pretentiousness. The quality of food and service justifies its cost, and the restaurant is suitable for both locals and international visitors looking for a high-quality dining experience.

I received an invitation from a friend I often go out to eat tempura with! It's a 5-minute walk from Shinjuku West Exit. It's on the 3rd floor of a building with many food and beverage establishments. The restaurant mainly has counter seats, but also several private rooms. This time, we sat at the counter where we could watch the tempura being fried in front of us. The restaurant was fully booked that day. We had the chef's special course, which included: eel's rich soup, bonito tataki, shrimp, asparagus, red squid, raw shiitake mushrooms, sea bream with broad beans, three types of sake dishes, horse mackerel sushi wrapped in bamboo leaves, corn tofu, shrimp and salmon roe hand rolls, conger eel with plum, yam, scallops, eggplant, conger eel tempura, and shrimp tempura rice bowl or tempura tea. We had tempura tea with salt, curry salt, and lemon as well. The final eggplant and conger eel are eaten with tempura dipping sauce. The course was very fulfilling. We started with the soup to warm up our stomachs. The sashimi was fresh, and the three sake dishes were perfect for drinking. The tempura, which we were looking forward to, had a light and crispy batter. My favorites were the flavorful raw shiitake mushrooms, fresh asparagus, rare scallops, and melt-in-your-mouth eggplant. Despite the many dishes, the tempura had excellent oil control, making it an ideal tempura that didn't leave us feeling too full. The inclusion of hand rolls with seaweed in between was also a fun course structure. We finished with tempura tea to cleanse our palates. My friend had tempura rice bowl with red miso soup, which also looked delicious. It's impressive that the restaurant was fully booked in an area with a lot of food and beverage establishments, especially in a location that isn't very noticeable. By the way, I remembered while writing this review that "Yokota," a famous restaurant in Azabu-Juban, supervised this place. Oh, speaking of "Yokota," they are known for their curry salt!

Recently, the days have gotten longer, so it doesn't get dark early (lol). I had a slightly luxurious tempura dinner at an early time. The restaurant is located on a street crowded with eateries beyond Shinjuku's west exit. It's a bit of a walk from the station. The entrance isn't particularly clean (lol), but once you step inside, you'll find a lovely upscale restaurant with an L-shaped counter and private rooms around. There were already customers there, and the course I had reserved was the seasonal tempura kaiseki course called "Tenfura Kaiseki" for 11,000 yen. We toasted with draft beer and started with a rich eel soup and sashimi of bonito. The tempura course included items like whole prawn with asparagus, thick-cut shiitake mushrooms, red snapper, and edamame. The sake appetizers featured three items: seaweed-wrapped rice cake, corn tofu, and horse mackerel roll. The tempura course continued with dishes like conger eel with plum, crunchy and delicious long yam tempura, plump scallops, and a surprisingly large and tasty eggplant tempura made with a special eggplant called "Higomurasaki nasu." The tempura was light and not greasy, and the speed of service was just right. The meal ended with a choice of shrimp tempura rice bowl or shrimp tempura with tea, followed by pickles, red miso soup, and a refreshing dessert of La France pear sherbet. Overall, the tempura was light and not heavy on the stomach, and the quality was top-notch. It was a hidden gem in the bustling city, offering a high-quality dining experience. I had a great time. Thank you for the meal!

I made a reservation for 6:00 PM on a weekday and visited the restaurant. The interior is beautiful, emphasizing Japanese aesthetics, and has a calm atmosphere. I went with friends to celebrate a birthday this month. We started with a toast with cold beer as it was hot outside. The Asahi Premium Aging was delicious. I love restaurants with delicious drinks. The warm eel soup was rich and comforting. It was amazing to taste the flavorful broth of eel. The sashimi of bonito was moist, served with homemade onion soy sauce, leading us to sake. The sake served was like wine, refreshing yet with a deep flavor. The tempura of shrimp, squid, asparagus, and scallops was crispy and made with carefully selected ingredients. Eating freshly fried tempura at the counter was the best. The course menu was also fulfilling with various appetizers. The tempura of fava beans, taro, and eggplant continued the seasonal ingredients. The hand-rolled sushi with conger eel, plum, and caviar was luxurious. The sushi menu was available as the restaurant is affiliated with a sushi restaurant next door. Even when full, we could eat more if it's sushi rice. The meal ended with a tempura rice bowl or tempura with tea. The tempura with plenty of small shrimp was juicy, and the sauce was perfect. The course was satisfying with generous portions. The service was polite, kind, and the restaurant was comfortable. I would love to visit again. Thank you for the meal. Asahi Premium Aging, Eel Soup, Bonito Sashimi with Onion Soy Sauce, Tempura of Shrimp, Squid, Asparagus, and Scallops, Hand-Rolled Sushi with Conger Eel, Plum, and Caviar, Tempura Rice Bowl or Tempura with Tea, Matcha Sherbet.Visited in June 2023. Will provide further updates after the visit.

I wanted to eat authentic Edo-style tempura after a long time, so I searched and found this restaurant. When I arrived at the reserved time, I was promptly guided to the counter seat with polite service. I ordered the chef's course menu and while waiting, I quenched my thirst with a beer. The course menu started with an appetizer of eel soup, which was light and refreshing with a strong eel flavor. The sashimi course included saltwater-grown bluefin tuna and striped jack from Chiba, which were enhanced by the sweet soy sauce from Kyushu. The tempura course began with shrimp tempura, where the fried shrimp heads were especially delicious. The tempura of Chiba-grown asparagus was tender and sweet, while the red squid tempura had a firmer texture. The steak shiitake mushrooms from Oita were half-cooked and bursting with flavor. The tempura of tilefish and fava beans from Kagoshima was delightful, with a crispy texture and a harmonious balance of flavors. There was also a refreshing interlude with dishes like kombu seaweed with fish roe, needlefish rolled in bamboo leaves, and corn tofu. The highlight was the tempura rice ball with salmon roe and caviar, a perfect combination of ingredients. The final tempura dishes included saury from Fukui, yam tempura, and scallop tempura with a semi-raw texture that melted in the mouth. The meal ended with a choice of tempura rice bowl or tempura tea pickles, followed by a unique dessert of matcha and La France pear sherbet. The quality of the tempura, the generous portions, the excellent service, and the reasonable price made this dining experience exceptional. The restaurant, located in a business district, was surprisingly not crowded on this day, but it is usually busy. I couldn't find any flaws in the food, service, or ambiance. I highly recommend this new restaurant for its outstanding tempura course.

I was invited to this place, which is located in a mixed-use building near the station. I was surprised to find such a wonderful shop in this building! The upscale interior made me feel like I was sitting up straight and it was very refreshing. It just opened in January this year. First, I toasted with a draft beer. I sat at the counter, which is a prime spot. This time, I had the "Tenfurya [Takumi] Kaiseki" course, which included: - Zatsu-tsuke: Eel's rich soup - Today's sashimi: Bluefin tuna and horse mackerel - Tenfurya (4 items): Car shrimp, red squid, asparagus, scallop - Sakana (3 types): Mixture of fish roe, corn tofu, needlefish roll - Shrimp tempura roll with salmon roe and caviar - Tenfurya: Sea bream, shiitake mushrooms (from Nagano Prefecture), red eggplant (from Kumamoto Prefecture), broad beans, flounder with plum, yam, conger eel - Tempura of Shiba shrimp on rice, Shiba shrimp tempura tea - Incense, red soup - Seasonal dessert: La France sherbet, matcha Starting with the eel soup, which is one of my favorite dishes, everything was delicious from the beginning. Tempura is a simple dish, so the skill really stands out. The fish dishes were especially excellent. The sea bream was amazing. The fried scallop was also wonderful! The corn tofu from the Sakana dish was delicious and made me smile. The shrimp tempura roll was also a favorite of mine, with the beautiful rare touch. I was surprised by the size of the red eggplant, but the Tenfurya at the end was also exquisite. For the finale, I had both options of dessert, which were both fantastic choices. The owner used to work at the Ginza branch, and he has an impressive background. He was very friendly and our conversation was enjoyable. I also enjoyed the sake, especially the "Saku" brand. This place is perfect for when you want to indulge in something luxurious!

Visited at night. The place is located on the 3rd floor of a building on the international street lined with restaurants right behind Yodobashi Camera, just out of Keio Department Store directly connected to Shinjuku Station. Ordered the Tempura "Goku" Kaiseki Course for 17,800 yen. Here are my thoughts on what I ate: 1. Eel Rich Soup: The eel broth was rich and the eel meat was tender. 2. Sashimi: Tuna and Striped Jack. Surprisingly, the sashimi was delicious even though it's a tempura restaurant. 3. Prawn Tempura: The prawn head was crunchy, and the meat was moist and flavorful. 4. Asparagus Tempura: Crispy on the outside and tender on the inside. 5. Red Squid Tempura: Rarely cooked, with a crispy exterior and moist interior. 6. Shiitake Mushroom Tempura: Perfectly cooked, retaining the freshness of the mushroom. 7. Red Snapper Tempura: The scales were crispy, and the flesh was flavorful and moist. 8. Uni Tempura: The sweetness of the sea urchin and the crispy seaweed created a luxurious taste. 9. Sake Appetizers: Suzuki Chumaki, Kombu with Roe, and Cabbage Ohitashi. 10. Prawn Tempura Roll: A luxurious combination of prawn tempura, salmon roe, and caviar. 11. Red Seabream Tempura with Plum Paste: The sourness of the plum paste added a nice touch to the delicious red seabream. 12. Broad Beans Tempura: Full of umami flavor. 13. Nagaimo Tempura: Moist and delicious. 14. Scallop Tempura: Sweet and delicious with a perfect balance of flavors. 15. Red Eggplant and Conger Eel Tempura: The eggplant was flavorful, and the conger eel was tender and boneless. 16. Shiba Prawn Tempura Rice Bowl: A perfect balance of dashi, tempura, and pickled greens. 17. Nashi Pear Sorbet: Refreshing and sweet. Overall, the restaurant in Shinjuku has a high-class atmosphere, making it suitable for entertaining or dates. The tempura dishes are creative and delicious, keeping you excited for what's next. The "Prawn Tempura Roll" is a must-try for its luxurious taste. If you're looking for a course meal of tempura in Shinjuku, this restaurant is a great choice. Delicious!

When I arrived at the restaurant, I felt anxious because the building looked unusual, but once inside, it was a calm and pleasant place. I ordered the special course at the counter and was very satisfied with the quality. The portion was more than enough, and everyone seemed to be satisfied. They also had private rooms, so even if the counter seems intimidating, I think it can be enjoyed by anyone!

Visited for lunch on a Sunday. The entrance was a bit hard to find, had to go to the back of a mixed-use building and take the elevator up to the restaurant. Inside, there was a Japanese-style atmosphere with counter seats and private rooms separated by doors. I wanted to relax and enjoy, so I chose a private room this time. I had the kaiseki course, starting with eel soup and sashimi. The tuna sashimi was really flavorful and delicious. The tempura was also impressive, especially the shrimp tempura and asparagus. The sweet potato tempura was particularly tasty. The mixed tempura rice bowl was light and not greasy, and I finished with green tea and ice cream for a refreshing end to the meal. It was truly delicious.

It was a really wonderful restaurant. The tempura was beautifully fried to be perfectly straight, and the asparagus was deliciously sweet. We also enjoyed uni with plenty of sweetness, and various seasonal ingredients in tempura. We were able to enjoy the final meal of ochazuke without feeling too full.

Located in the bustling district of Shinjuku, this calm tempura restaurant offers a counter seating where you can watch the skilled chefs at work. The freshly fried ingredients were all delicious and the atmosphere was very pleasant.

Yokota in Azabu, a popular tempura restaurant that has been awarded Michelin stars, is located a short 5-minute walk from Shinjuku Station South Exit. I visited after my husband finished work this time and we enjoyed the Takumi course. - Started with a toast with white wine - Appetizer: Rich eel soup with eel pieces - Sashimi: Tuna and striped jack sashimi with sweet soy sauce - Tempura: Asparagus, prawn, young ayu fish, shiitake mushroom, squid, and three types of sakekasai - Tempura roll: Prawn tempura with salmon roe and caviar wrapped in seaweed and rice - Tempura bowl: Various tempura items including Spanish mackerel, scallop, bamboo shoot, taro sprout, red eggplant, and conger eel - Shirauo (icefish) tempura rice bowl - Pickles, red miso soup with Nameko mushrooms and tofu - Seasonal dessert: La France sherbet and matcha Most items were enjoyed with Okinawan salt and curry salt. The restaurant offers private rooms and counter seats, making it suitable for various occasions. It was a delightful dining experience.

Yokota's tempura was located about a 5-minute walk from the south exit of Shinjuku Station. I was looking forward to it, and I was very satisfied with the variety of dishes they offered! The meal included eel soup, sashimi of sea bream and tuna, followed by a variety of tempura such as asparagus, shrimp, ayu, shiitake mushrooms, squid, scallops, and more. There were also appetizers, shrimp tempura rolls, and a tempura rice bowl for the main course. For dessert, we had sherbet and matcha. The tempura was well-prepared, with each ingredient shining through. The portion size was generous, and I thoroughly enjoyed trying different salts such as regular, curry, and lemon with each tempura dish. Overall, I was very satisfied with the delicious tempura at Yokota's!