The tempura and other dishes were delicious. The seasonal omakase course for 7,480 yen had a good variety of items, including tempura, small dishes, fish dishes, and meat dishes. However, there were only a few staff members, which caused some delays in drink service, and it became somewhat awkward to call for assistance as it got busier.

We visited as a group of four. There are counter seats, table seats, and tatami mat areas, giving the space a spacious and relaxed feel. The service speed and responsiveness were good, and all the dishes were delicious, with the tempura being particularly crispy. Since this restaurant is supervised by a renowned establishment that has received a Michelin star for six consecutive years, expectations were high. However, in my personal opinion, it felt like a nice and spacious izakaya with tasty tempura, lacking any special features. Given its location, it would be a good choice for enjoying delicious tempura and drinks with lunch or with colleagues in a lively setting.

I had dinner at the New Marunouchi Building! It was my first time in a while enjoying a tempura course for 6,600 yen. Looking at the drink menu, I found a variety of my favorite sake, so I indulged in several drinks. The meal started with appetizers: oysters, salmon marinated in shio-koji with ikura, and mozuku seaweed. Then we had shrimp and white fish wrapped in shiso leaves, seaweed tempura, tuna yukke with a yolk marinade, and slices of buri with bubbly soy sauce. The tempura included thick shiitake mushrooms, maitake mushrooms, lotus root, sweet potatoes, thin rolls, squid, kiss fish, duck with eggplant, pickles, sudachi-scented somen, and yokan tempura. Each dish was served promptly, and I enjoyed the hot tempura beautifully at the counter. I had the tempura with either salt or dipping sauce according to my preference. The course was great value for money, and the sake prices were reasonable too! They also have tempura bowls and set meals available for dinner, making it easy to stop by for a tempura craving. If you're looking for tempura near Tokyo Station, I highly recommend it!

The tempura made with nori (seaweed) topped with marinated tuna and egg yolk was a first for me. The crispy and light texture of the tempura paired wonderfully with the creamy egg yolk. The shrimp tempura, served fresh and hot, was incredibly fragrant—truly the best, and the ingredients were vibrant! Eating the seared sashimi with foam soy sauce was also an interesting experience!

■Menu Tempura - Shrimp: 605 yen - Anago (sea eel): 715 yen - Maru-jyu (round grilled fish): 220 yen - Special shrimp tempura bowl: 3,080 yen - Sashimi platter: 1,980 yen - Dashi rolled omelet: 1,100 yen - Sake: from 1,000 yen ⭐︎Restaurant Features⭐︎ Just a 1-minute walk from Tokyo Station, this popular tempura restaurant is located on the 5th floor of the New Marunouchi Building. It is supervised by a restaurant that has received Michelin stars for six consecutive years, offering delicate yet traditional tempura. There are counter and table seating options, making it suitable for dates as well as family dining. The ingredients are sourced fresh daily from Toyosu Market. The shrimp and anago are crispy with a light texture, leaving you feeling satisfied without being heavy after the meal. The special shrimp tempura bowl features four large shrimp, making it both luxurious and filling. The dashi rolled omelet is hearty and comes with a special plum sauce, making it a hidden gem of a dish. With its prime location and reasonable prices, this restaurant is perfect for various dining occasions. ⭐︎Recommended Occasions⭐︎ Lunch / Dinner / Date

This popular restaurant located in Shin-Marunouchi Building was fully booked even on a weekday evening, so I recommend making a reservation if you plan to visit. There are counter seats, tables, and a sunken kotatsu seating area, and this time we were shown to the kotatsu area. ◆ Omakase Course: ¥6800 - Seasonal Appetizer: On this day, it was a dish of Hiroshima oysters mixed with salmon and salmon roe. - Iwa Mozuku: This had just the right acidity, making it refreshing, and the texture was great. - Nori Tempura and Tuna Yukke: The crispy nori tempura was paired with tuna and takuan, topped with a seasoned egg yolk that had absorbed the flavors, making it delicious on its own. - Shrimp Tempura: When it comes to tempura, shrimp is a must! The large shrimp had firm meat, and the head was crispy and tasty. - Today's White Fish, Thick Shiitake, Seasonal Grilled with Foam Soy Sauce: On this day, we had yellowtail. I hadn't seen foam soy sauce before, but it enhanced the flavors of the ingredients beautifully compared to regular soy sauce, resulting in a refined taste. - Assorted Vegetable Tempura: This included kabocha squash, maitake mushrooms, and shishito peppers. The vegetables were enjoyed with salt, and the thin batter allowed the natural flavors to shine. - Today’s Meat Dish with Aromatic Elements: This featured duck breast with eggplant mixed with wasabi, in a mild broth. I love both duck and eggplant, so this combination thrilled me! - Today's Seafood: We had squid and whiting tempura. The squid was fried in seaweed while the whiting was tender and delicious. - Yamagobou (Mountain Burdock) and Shallots: The texture of the burdock in the center was excellent! It was so tasty that I wanted to have more. - Sudachi Somen: A light somen noodle dish perfect for the finale. After enjoying so much tempura, I was quite full, but this was so delicious that I easily finished it. The course offered a high level of satisfaction at a reasonable price. Given its location, it seems to be popular for business dinners, but it’s also a great place to enjoy with friends or family. They also offer tempura rice bowls and individual tempura dishes, so it's perfect for when you're craving good tempura. The interior had a calm atmosphere, making the experience even better.

A tempura specialty restaurant located just one minute on foot from Tokyo Station, inside the Marunouchi Building. It is renowned for its delicate tempura prepared by chefs trained under a restaurant that has received a Michelin star for five consecutive years. The restaurant offers a vibrant atmosphere with counter seating and a variety of seating options. Unfortunately, since I did not specify a counter seat when making my reservation, I ended up at a table. I apologize for not having a more immersive video to share. ~ Today's Meal ~ Omakase course (7,480 yen) ~ My Review ~ 【Food & Taste】 The highlight of the menu is the Edomae tempura, made with seasonal ingredients. The tempura, especially when prepared right in front of you at the counter, beautifully captures the flavors of the fresh ingredients sourced from Toyosu Market. In addition to shrimp and other seafood, the vegetables were also fresh and delicious. I highly recommend the well-balanced omakase course, which includes everything from appetizers to desserts! ❣️ 【Access】 This location is perfect for gathering nostalgic friends from the Greater Tokyo Area. It’s just a one-minute walk from Tokyo Station, making it very convenient for both sightseeing and business meetings. 【Ambiance】 The restaurant features a calming space with a modern Japanese style, including counter seating that offers a lively atmosphere, semi-private table seats, and dugout-style Japanese seating. It’s an ideal setting for business meetings or special dining occasions. 【Service】 The staff was attentive and flexible, confirming food allergies and accommodating special requests. The ability to chat with the chef while enjoying your meal at the counter is a delightful aspect of the dining experience. 【Price & Value】 The omakase course is 7,480 yen (tax included), which I feel offers great value considering the high-quality tempura and seasonal ingredients featured in the dishes. Although the all-you-can-drink plan is a bit on the higher side at +2,420 yen, it is worthwhile if you plan to have three drinks or more.

I saw the sign for the new opening and decided to visit. There were 11 groups ahead of me, so I had to wait a bit, but I was guided to a seat with a sunken table. I debated between the tempura set meal and the tempura bowl, ultimately choosing the tempura bowl. It was piled high with shrimp, fish, and vegetables. The tempura was infused with a delicious sauce, which complemented the chewy rice perfectly. The grilled eel was also fluffy. The miso soup with what seemed to be seaweed was very tasty. There were various a la carte options available too, and they all looked delicious.

This is a casual restaurant supervised by a famous establishment that has won a Michelin star for five consecutive years, where you can enjoy seasonal tempura dishes. I had the seasonal omakase course (7,480 yen), which included: ▪️【Seasonal Appetizers】Iwami mozuku seaweed from Ishikawa, salmon marinated in salt koji topped with ikura, and simmered oysters. ▪️【Grilled Seasonal Dish with Bubble Soy Sauce】Seared winter yellowtail. ▪️Nori tempura with tuna yukke. ▪️Shrimp tempura. ▪️【Today's White Fish】Himeji (also known as "ojisan"). ▪️Thick oita shiitake mushrooms and maitake mushrooms. ▪️【Today's Vegetables】Naruto sweet potatoes and lotus root. ▪️Pickles. ▪️【Today's Seafood】Aosa seaweed squid and sillago. ▪️Carrot and tuna rolls. ▪️【Today's Meat Dish】Duck with wasabi. ▪️Hyogo prefecture's sudachi somen noodles. ▪️Mandarin orange yokan. Since they source fresh seasonal ingredients daily from Toyosu Market, everything was delicious! The oyster simmered at a high temperature of 85 degrees for 25 minutes was rich in flavor and incredibly tasty. The salmon marinated in salt koji with ikura was also rich and flavorful, while the Iwami mozuku was fine and substantial, perfect with sake! The appetizers set high expectations for the creativity ahead. The nori tempura came with a topping of marinated tuna tartare and egg yolk. It was served as is, and the combination of the crispy, freshly fried nori and the buttery filling made it incredibly enjoyable—so much so that I could have easily paired it with several drinks! The shrimp tempura was fantastic, with a light, crispy texture and a fluffy interior. It was fried in high-quality oil, and the heads were crunchy. The himeji fish (also known as ojisan), wrapped in shiso leaves seen in the main picture, was fantastic when enjoyed with a rich sea salt made from shiitake mushrooms and kelp broth. Both the Naruto sweet potatoes and lotus root were fluffy and delicious. The restaurant also had an extensive wine menu featuring sake like Nabeshima, Roman, and Syarak. The refined, freshly fried tempura and Japanese cuisine served in a modern Japanese ambiance were delightful, and I was also pleased to enjoy the grilled yellowtail seared with bubble soy sauce as part of the meal. Dining at the visible kitchen counter allowed me to enjoy watching the fryers in action, which was a lot of fun! Besides the counter, there were table seats and sunken hearth seats, with guests from various age groups and nationalities. Opened in August this year, this place seems perfect for business meetings, dates, or any occasion—it already is making its mark! It is conveniently located just about a minute from both Tokyo Station and Otemachi, and the service from the staff was as attentive and detailed as one would find in a hotel. I was truly impressed and would love to visit again.

I had the experience of a luxurious "omakase course"! The course included chef-selected dishes and three drinks. In the omakase course, we enjoyed fresh and elegant seafood tempura, rolled sushi, vegetable tempura, smoked duck, and drinks such as wine and sake. The service was wonderful; my friend and I were warmly welcomed and had a pleasant time. Additionally, the restaurant's manager and sommelier carefully advised us on the best drink pairings. We sat at the counter and enjoyed watching the chef prepare the dishes right in front of us. Each course came with an explanation, along with the story behind its name, which was very interesting. I highly recommend this restaurant for anyone looking to experience refined Japanese cuisine and delicious tempura around Tokyo Station!

I visited a new restaurant that opened at the end of August, which is said to be produced by a Michelin one-star chef. I was curious to see if it would become popular. The flavors were average overall. The rolled omelet and the daikon salad were delicious. The prices were quite reasonable. However, the staff's operation in the dining area still showed a lack of experience.

☑︎ Enjoy casual tempura supervised by a renowned restaurant. ☑︎ Ingredients are freshly delivered every day from Toyosu Market. ☑︎ They also have a great selection of local sake and wine. The ingredients are sourced daily from Toyosu Market. You can enjoy the omakase (chef's choice) course at the counter, where you can watch the tempura being fried right in front of you. They offer a wide variety of local sake from different regions and carefully selected wines by a sommelier, allowing you to fully enjoy both food and drinks. I had the pleasure of savoring the omakase course this time. Despite being a hearty course, the price was relatively reasonable, making it a relaxed and casual dining experience. The staff provided wonderful service, and I left feeling very satisfied with my visit! ✨

Located on the 5th floor of the Shin-Marunouchi Building, directly connected to Otemachi Station, this restaurant is in a calm area. The interior features a counter and tables, creating an easy-to-use atmosphere suited for various occasions. This time, I visited for a reservation of the course menu at the counter. To conclude, it's an incredibly good deal considering the location and the quality of the food! It's a handy place to know about.✨ ----------Order---------- ▶ Special Course (7,480 yen) ▶ Various Drinks ■ Seasonal Appetizers ■ Rock Mozuku Seaweed ■ Tempura Nori with Tuna Yukhoe ■ Shrimp Tempura ■ Today's White Fish ■ Thick Shiitake Mushroom ■ Seasonal Grilled Dish with Foam Soy Sauce ■ Two Types of Vegetable Tempura ■ Today's Meat Dish ■ Today's Seafood ■ Yama Gobo and Sprout Roll ■ Sudachi Somen Noodles ■ Fruit Yokan ■ Large Shrimp (1,200 yen / additional) ----------Review---------- ■ Seasonal Appetizers - Salmon Karasumi and Simmered Oysters These two appetizers really complement the drinks! The salted salmon is milder thanks to the salt koji, and the oysters are cooked just right, plump and juicy! I could have eaten another one. ■ Tempura Nori with Tuna Yukhoe This dish uses tempura to create a seafood bomb! The tuna is mixed with a yolk and the hot, crispy tempura nori pairs perfectly! It's even more indulgent than a typical bomb, which made it irresistible! ■ Shrimp Tempura ■ Today's White Fish The Hirame wrapped in shiso leaves is also known as "ojisan" (old man). The shiitake mushroom and kelp salt taste wonderful, making me want to just enjoy it with salt! ■ Thick Shiitake Mushroom This really is thick! The juiciness oozes out as you bite into it. This was definitely my favorite! ■ Seasonal Grilled Dish with Foam Soy Sauce Today’s dish features Buri from Oita Prefecture, served with a mellow foam soy sauce that I really enjoy. ■ Two Types of Vegetable Tempura For the vegetable tempura, I chose yam and eggplant. I was also given an extra shishito pepper! The light frying retained the moisture of the vegetables. Vegetables are really delicious! ■ Today's Meat Dish Today's meat dish was duck. It was tender and cooked gently, with a subtle flavor to the broth. The light fat content was perfect. It’s nice to enjoy such exquisite dishes between courses! ■ Large Shrimp (1,200 yen) This item really stands out on the menu! It’s like a dragon—huge! You can savor it from head to tail, and it’s definitely filling! For this size and price, it’s quite reasonable! Just the right amount for sharing between two people.✨ ■ Today's Seafood - Iso-be Ika and Kisu I really liked the chewy texture of the squid. The tempura batter is on the softer side, which pairs well with the seafood! ■ Yama Gobo Roll ■ Sudachi Somen Noodles I was so happy to receive a roll at the end of this meal! The crunchy texture with just the right acidity was refreshing. The somen noodles were delightful in a mini size, and the sliced sudachi was a nice finishing touch, freshening up the palate! ■ Fruit Yokan This was a unique yokan (a jelly-like dessert) with mandarin oranges inside! It was warming to pair with hot tea for a relaxing moment. ----------Overall, I felt very satisfied with this tempura course! Given that it's directly connected to Otemachi Station, having 16 dishes for this price is quite a bargain. I recommend this place for casual tempura dining with friends or for small business meetings! The service was pleasant, and I left very satisfied!✨ Thank you for reading this far! With that, I conclude today’s review!! ------------------------------- Thank you for checking out my post! If you're interested in this restaurant, I'd be thrilled if you could save it using the “Save this Restaurant” button below! I hope it helps you choose your next special meal!✨

The restaurant in front of Tokyo Station, in the Shin-Marunouchi Building, is quite easy to find. Even though it was past 1 PM, it was bustling with activity, and there were many foreign customers as well. After a short wait, my shrimp tempura donburi was served. The staff was very polite, and despite being busy, they showed great consideration and were all very pleasant. The tempura donburi had a slightly sweet sauce, but unfortunately, it was a bit cold, which was disappointing.

I've often heard great things about the gourmet options and location of Shin-Marunouchi Building, but it wasn't until now, as I'm about to leave my life in Tokyo, that I truly appreciate it. Since I always stop at Tokyo Station for work trips, it's important to have great places for dinners and meetings. This time, I invited my closest friend in Tokyo to join me. We were seated at the counter where we could watch the kitchen. Right away, we received attentive service reminiscent of a hotel. The experience started on a good note, exceeding my expectations. "What can I get you to drink?" "What do you recommend?" "Japanese sake and wine are popular here. Especially, we have some unique selections of sake, including the owner’s hidden favorites. Today's special is 'Shalaku Junmai Ginjo Sakemirai.'" "I'd love to try that!" So we toasted and enjoyed the sake. Shalaku Junmai Ginjo Sakemirai has a fresh and refined flavor, which made its charm even more noticeable since it was the first taste of the evening. It heightened our anticipation for the tempura to come. ◉ Salmon Salted Fish ◉ Fine Iwamozuku from Ishikawa Prefecture I was right to order the Japanese sake as our first drink; it paired perfectly that we paused our conversation to savor it. ◉ Oyster Stew Decorated with charred maitake mushrooms, this oyster dish is simmered slowly at low temperature, which creates its depth of flavor. ◉ Seaweed Tempura A creative dish featuring seaweed served with mackerel and soy sauce, topped with egg yolk. The seaweed looks stunning, gracefully shaped like waves and crispy to match perfectly with mackerel. ◉ Kiss Tempura I’ve loved this white fish since my childhood, so I was delighted to see it on the menu. Wrapped in perilla leaves, the aroma was wonderful. ◉ Shrimp Tempura I believe that shrimp tempura showcases the restaurant's style. Here, it’s not just crispy but also light and aromatic. ◉ Thick Oita Prefecture Shiitake These shiitake mushrooms are the best for tempura. I've yet to forget their unique texture and rich flavor. ◉ Grilled Yellowtail Tempura To balance the meal, we enjoyed some sashimi midway. Lightness is essential at times, and a touch of our special soy sauce was just right. ◉ Shishito Pepper Tempura & Pumpkin Tempura Vegetables can be prepared so deliciously… I can only give a cliché compliment, but that immediate reaction confirms the dish's excellence. ◉ Duck Breast and Fried Eggplant Seeing this dish, I felt a tinge of sadness as the course was coming to an end, but the delicious duck and expertly fried eggplant distracted me from that sentiment. ◉ Anago Tempura & Aosa Seaweed with Squid Tempura This was the last tempura of the course, delicate yet memorable, especially the creative Aosa and squid tempura left a lasting impression. ◉ Yamagobo Roll I was relieved it wasn’t a rice bowl… the rolled dish was a delightful surprise, with mountain burdock inside, which was a nice touch. ◉ Sudachi Somen The last dish lightened things up as we began to wrap up, bringing a refreshingly elegant finish to the meal. ◉ Mandarin Yokan The dessert was absolute perfection. While sorbet is nice, this time of year called for a moist, subtly sweet, and refreshing yokan to conclude our satisfying dinner. Tempura Iyasaka offers tempura that showcases the seasons and the essence of the ingredients. It seems upscale, but even those unfamiliar with tempura or not true foodies can fully appreciate the deliciousness of this specialized restaurant. I hope more people will enjoy it without feeling pressured!

I had dinner at Iyasaka, a renowned restaurant supervised by a place that has received a Michelin star for six consecutive years, which opened in August this year on the fifth floor of Shinmaru Building! The interior has a modern Japanese atmosphere, featuring a counter seat that allows you to enjoy freshly fried tempura and various options like sunken kotatsu seating and semi-private table seats, making it perfect for dates, girls' nights out, and business dinners. That day, we sat at the counter and enjoyed the omakase course for ¥6,800, which included a rich variety of 16 items that combined tempura and seasonal Japanese dishes. The course started with: - First dish: Salmon salted with koji and oyster - Ishikawa Prefecture’s rock mozuku - Tempura: Shrimp - Tempura: Himeji fish - Tempura: Thick shiitake mushrooms from Oita Prefecture - Tempura: Maitake mushrooms - Sashimi: Seared yellowtail - Tempura: Sweet potato - Tempura: Shishito peppers - Tempura: Anago (conger eel) - Tempura: Squid - Duck with wasabi - Dish: Yamagobou maki (burdock roll) - Dish: Somen (thin wheat noodles) - Dessert: Chestnut yokan (jellied dessert) We started with the salmon salted with koji and oyster. The salmon was incredibly appetizing, making it perfect for pairing with sake, and the oyster was cooked at a low temperature of 85 degrees Celsius, with no odor and intense umami flavor. We also had the vinegar with the mozuku, and then the first four tempura dishes made their appearance. The shrimp could be enjoyed from head to tail, and the shiitake mushroom was surprisingly thick and juicy, incredibly delicious! The seared yellowtail was served with bubble soy sauce and wasabi, rich in flavor. Following the sashimi, we were treated to another four tempura dishes. The sweet potato was sweet and absolutely divine! The squid had aori nori (seaweed) coating, making it tender and delicious. For the rice dishes, we had both Yamagobou maki and somen, topped with sliced lemon. This was a refreshing and perfect complement after the tempura. Even though there were eight types of tempura, I never felt stuffed or fatigued, enjoying every bite until the very end. The tempura, made with high-quality oil, had a light and crispy batter, truly excellent! I left feeling completely satisfied and full from a wonderful dinner. Thank you for the meal!

This time, I visited a tempura restaurant near Otemachi. They offered a course meal featuring a lineup that is also good for health. Here’s the menu: - Mozuku vinegar (Iwami mozuku from Ishikawa) - Salmon salt and koji - Oyster slow-cooked at 85 degrees - Shrimp - Himiji (a type of fish) - Shiitake mushrooms from Oita - Maitake mushrooms - Seared yellowtail with foam soy sauce - Sweet potato - Shishito peppers - Anago (conger eel) - Squid with aonori (green seaweed) - Roast pork - Wrapped yam gobo - Chestnut yokan (sweet jelly) - Salt yokan Among the course dishes, the shrimp head had a delicious miso inside that paired perfectly with its crispy texture. The shishito peppers were also impressively large, making me wonder if they were bell peppers! Personally, while I enjoy dipping in the tempura sauce, I highly recommend the shiitake mushrooms that are rich in flavor. If you stop by this restaurant, be sure to savor them. Thank you for such a wonderful meal!

I made a reservation for a course at a new tempura restaurant in the Shin-Marunouchi Building. We were seated at a small raised area with a sunken kotatsu. The course consisted of 15 dishes from appetizer to dessert. There were moments when the dishes were not explained much, which left me wondering, "Wait, did the anago (conger eel) arrive?" But in the end, they even offered me a refill of hot tea, which made me feel appreciated with their thoughtful service.

This restaurant opened on August 28, 2024, located on the 5th floor of Shin-Marunouchi Building. Previously, there was a completely different establishment called "Tempura Funabashiya." It's supervised by "Tempura Miyashiro," which has received a Michelin star for five consecutive years in Nakameguro, so I was excited for my first visit. Lunch options range from ¥1,500 (seasonal vegetable tempura rice bowl) to ¥3,800 (luxury set including tempura, sashimi, a small side dish, and a dessert), with most dishes in the ¥2,000 range. Dinner features a selection of course meals. I ordered the Tempura Set Meal (¥2,200 tax included) to try a basic menu from a tempura restaurant. The set included one shrimp, fish tempura (cod), squid, chicken, three kinds of vegetables (okra, autumn eggplant, and carrot tempura), a small side (dried daikon), pickles, rice, and miso soup (with seaweed and green onions). I finished with the carrot tempura on the side. However, I felt the dish was a bit greasy and lacked the freshness of piping hot tempura. I plan to come back for dinner next time! Thank you for the meal!

【Visit Date】Around 1 PM on a weekday in mid-October 【Reservation Status/Timing】No reservation 【Number of People】1 person 【Crowd Level】About half of the seats occupied 【Comment】It is a beautiful and elegant tempura restaurant. I decided to enter here because there was a line at the tonkatsu restaurant across the street, but it was delicious, so I plan to return if I’m ever in need of lunch near Tokyo Station.