After relocating to Ningyocho, I visited "Edomae Shinsaku" for the first time. It is a top-notch tempura restaurant that earned a Michelin star through self-taught skills. Invited by an acquaintance, I visited the restaurant. Located in a stylish building, the interior is impressive. The food is outstanding, but the ambiance and the staff's service elevate it to a super famous restaurant. The rare taste and aroma of the shrimp were superbly enjoyed through two exquisite cooking methods. The shrimp head that followed was even more delicious than the famous "Kabuto Senpo" brand. The tempura of sandfish, a classic tempura dish, had a very tender texture and was excellent. The white fish wrapped in large leaves had a delicate taste due to the perfect amount of batter. The texture of the red snapper was crunchy on the outside and fluffy on the inside, truly sweet and delicious. The small pillar had a great umami flavor and a chewy texture when bitten into. All the ingredients were cooked to perfection, making them incredibly delicious. The tiger pufferfish's milt was served in a small bowl with plenty of milt, which oozed out when mixed. Mixing it with rice turned it into a high-class risotto. The tempura of sea urchin, wrapped in large leaves, offered plenty of sea urchin. The sea urchin's flavor did not overpower the aroma of the large leaves, creating a perfect tempura. The conger eel, cooked at an astonishingly low temperature of 130°C, had a crunchy texture on the outside and a meltingly soft inside. The use of wheat flour dried at -60°C to create a crispy batter was impressive. The two types of conger eel tempura, one long and one short, were both excellent. The eggplant had a unique cooking method that made the surface crispy while the inside was creamy. How did they achieve this texture? The two cooking methods for the eggplant were incredibly delicious. The mushroom was a challenging ingredient for me, so I left it uneaten. The potato, with its skin on, was cooked with a thin batter to retain moisture while being soft. Shinsaku-san refers to frying as "cooking with fire," which I felt came from his deep understanding of oil, temperature, batter, and cooking. The tuna rice bowl started with tuna sashimi in sesame sauce and ended with rice. I added tempura to it later. The tempura at the end was exquisite. The crispy and delicious tempura was a perfect ending. The dessert was a matcha-flavored kuzumochi. The stylish building, impressive interior, excellent food, pleasant ambiance, and great service all combined to elevate it to a super famous restaurant. It was a fantastic restaurant that I would like to visit regularly.

Today, I had tempura for lunch and dinner. I was thinking it might be tough to have tempura again for dinner until evening, but when I actually arrived at the restaurant and tried the dishes, I found it surprisingly manageable. I still want to believe that I'm young. Uni, scallops, shrimp, smelt, potatoes, shiitake mushrooms - all were delicious. The sake that I had with them was also great. I want to go back again.

Oh no, I forgot to take a lot of photos! My next reservation is in March, and I'm looking forward to next year! The craftsmanship was truly amazing. They mentioned that they fry different things depending on the season, but today's corn appetizer was delicious. The scallop and tempura rice bowl for the finale, tuna with sesame dressing, and green tea pickled rice were all excellent!

I visited Edomae Shinsaku, one of the top 100 tempura restaurants in Ningyocho. This was my fifth visit since they moved from Hongo Sanchome to Ningyocho. This time, I requested their signature dish, Anago Tendon, for the final course, so I was looking forward to it. - Botan Ebi: The first one is served slightly raw in the center, which is delicious. - Botan Ebi: Even more rare. Enjoy it before it's fully cooked. It may be a bit blurry in the photo, but you can see how rare it is. Delicious! - Ebi no Atama x2: Delicious! Fragrant and full of flavor. - Mirugai: It's divided and fried. It's difficult to fry, but the crispy texture and sweet flavor make it delicious. - Ama-dai: The flesh is hot and fluffy, while the skin is crispy. Delicious! - Konbu-shime Shita Kobashira: Enjoy it as is or with salt. Sweetness comes out as you chew, making it tasty. - Tokachi Corn: Mixed with tenkasu. Sweet and delicious. - Hamaguri Dashi Soup: Good dashi. - Uni: The large leaves are fragrant, and the uni is rich and creamy. - Anago (Tail): Despite being the tail, it's thick and juicy, fried to perfection. - Anago (Belly): Seasoned. Enjoy it as is, without anything else. Delicious! - Nasu (Eggplant): The egg mixture is only soaked in the flesh. The skin acts as a substitute for batter, so it's fried starting from the skin. Crispy skin and hot, sweet, and tender flesh. Delicious! - Nasu: Seasoned. Rich and delicious! - Shiitake: Crispy on the outside, moist on the inside, and delicious! - Maig Queen: Sticky and sweet. Delicious! - Meal: Anago Tendon, Oshinko, Akadashi, Sencha - Matcha Kuzumochi For dessert, I had a red wine made from Hokkaido Tokachi grapes called Yamasachi. The taste deepened over time, surprising me. Next time, I will order it from the beginning and savor it slowly.

The tempura made by the master who loves motorcycles. The portion is quite large but it doesn't make you feel heavy, and it goes really well with alcohol. He didn't apprentice or train under anyone, but achieved success through self-study and innate talent. It may sound cliché, but the tempura is crispy on the outside and preserves the flavor of the ingredients inside perfectly.

Tempura is a deep-fried dish that, like sushi, is a hidden gem despite being a B-class gourmet food. It can be made at home if you want to. That's why I want professionals to finish it perfectly without any flaws. I have been visiting this place since it was in Hongo Sanchome, and they serve delicious tempura with very few flaws. However, it's not perfect yet. The young chef still has room to grow. I want him to aim higher and higher.

Enjoyed Edo-style Tempura at Edomae Shinsaku, where you can taste tempura backed by theory learned through self-study. Located a 2-minute walk from Ningyocho Station and a 3-minute walk from Suitengu-mae Station, this restaurant moved to the 6th floor of a building and reopened in May 2022. The exterior features a sign right in front of the elevator, with a door next to it. Inside, there is a calm atmosphere with a cozy L-shaped counter seating for 10. Chef Shinsaku Nishimura, who reached Michelin star status through self-study, continues to evolve as a craftsman. He skillfully uses steaming, grilling, and dehydrating techniques to bring out the umami of the ingredients in his tempura. Indeed, the tempura here allows you to enjoy the moist umami of the ingredients. The tempura batter is made from a mixture prepared from frozen tempura powder at -60°C, creating a crispy coating with reduced gluten. The course starts with this unique batter. Chef Shinsaku's talk was also entertaining, and we were able to have a leisurely conversation at the end, making it a pleasant time. I already made a reservation for the next visit in six months, looking forward to it. The menu we enjoyed included tempura combining late summer corn and tenkasu, as well as perfectly cooked shellfish such as mirugai and small pillar kombu-shime. Looking forward to the next visit in six months! Omakase course: - Botan shrimp x2 - Botan shrimp head x2 - Kisu (sand borer) - Mirugai (geoduck) - Ainame (greenling) - Small pillar kombu-shime - Clam soup - Hokkaido corn - Uni (sea urchin) and shiso roll - Anago (conger eel) - Seasoned anago - Eggplant - Seasoned eggplant - Shiitake mushroom - Potato - Kakiage rice bowl - Tuna rice bowl - Matcha kuzumochi ◆I would be grateful if you could save it for reference◆ ___________________ instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________

When visiting the restaurant, it has become a common practice to make a reservation for the next visit. This time, I was able to visit by chance when a cancellation became available. As always, each piece of tempura was fresh and brought out the flavor of the ingredients, resulting in the best tempura. The ayu (sweetfish) and surf clam were particularly impressive at this Edo-style tempura restaurant. I will definitely visit again. I was recommended a red wine from Hokkaido, which had a strong acidity and was delicious. It was the first time I had tasted such a sensitive flavor in a red wine, so I recommend everyone to try it. It was a great night that made me rethink Japanese red wine.

I visited for the first time since they moved. The prices have gone up quite a bit, and I was surprised to see several apprentices working there. It used to be a one-person operation, including drinks. The sauce for the rice bowl wasn't to my liking, especially towards the end when it was used more heavily. However, I appreciate that they are constantly trying new things, which is important for the development of Edo-style cuisine.

Edomae Shinsaku @ Ningyocho - Innovative and shocking, the Tampopo Club was reserved for members last time, but unfortunately I couldn't go as I had heart failure. Today, I have secured three seats and plan to exchange information with members during a study session. Will we have Tampopo today... First, as usual, starting with the shrimp. Today's shrimp is more springy and delicious than usual. The second one is very rare - the head of the shrimp. It has a crispy and fluffy texture, with a lingering taste. Delicious! I actually posted on Instagram with the caption "I remember once at a certain tempura restaurant, the shrimp smelled like iodine or something. It was strange that not only me, but the member next to me also felt the same way. Isn't this weird?" I had to reluctantly tell the young chef in front of me about the smell. Since then, I have drifted apart from that restaurant (in "Edomae Shinsaku"), they seem to carefully check the taste of the shrimp and only serve the ones they are satisfied with, which means they can only use about half of what they purchase. The sea bream, more like "guji" than sea bream, has a crispy texture followed by a rich aftertaste. The lightly pickled young sardines, served without anything, have the aroma of pickled kelp and the rich taste of young sardines. The taste is superb. The ayu, I couldn't go to Tsuwano this year again. First, they are frying tempura flakes. They will be mixed with Tokachi sweet corn. I was impressed by the Hachiman roll made with the new burdock root at "Iida" on the beginning of summer, and the lingering taste is still there, but the sweet corn that came out on the first day of autumn was also surprisingly impressive. It came out last year as well, and it was so shocking that I asked on the way to "Villa Del Need" how they were frying it. It turns out they are not frying the sweet corn. They use sweet corn from a Hokkaido producer to create tempura without frying it. The clam soup, the Ezo Bafun Uni, and the half of the Tsushima anago are excellent. The half of the anago with the seasoned sauce has a good aroma and is fluffy and delicious. The "Sohgen Junmai Sake AZELEA" ordered by the member next to me looks good. I can't drink alcohol, so I enjoy it with my eyes. It has a crisp taste with a hint of rice flavor, right? The eggplant starts with a crispy surface and then a sticky inner texture and sweetness. The first one is as it is, and the second one is seasoned. The shiitake mushrooms are dehydrated, not dry, and have a deep flavor. The sake ordered by the member next to me looks good. It seems to have a sweet aftertaste. The Bihoro Megumi Queen aged potatoes from Bihoro that I started using a long time ago have been tasted by a member who is known for being critical of food. The first potatoes that came out were indeed from Hokkaido. Based on that, I negotiated with the supplier and obtained even more aged potatoes. They are baked in a sweet potato machine and are even more aged, deep and sweet. The young sardine tempura rice bowl. There was supposed to be a ban on fishing due to shellfish poisoning, but fortunately, it was lifted, and we have the young sardine tempura rice bowl today. The young sardine tempura rice bowl today has a good crunch, a rich taste, and is exceptionally delicious. The tuna tea-soaked in sesame sauce is made with rice cooked in a feather pot. Matcha kudzu mochi with black honey. Oh, it's wonderful. No matter how many times I come here at the request of customers, it's always amazing. Edomae Shinsaku 2-10-11, Kyoe Plaza 6F, Nihonbashi Ningyocho, Chuo-ku, Tokyo 103-0013 Phone: 03-5615-8728

(Revisited on August 3, 2023 - about 4 months later. Awarded 1 star in THE MICHELIN GUIDE TOKYO 2023. Selected as one of the top 100 tempura restaurants in the 2023 Tabelog ranking. The dishes I enjoyed were as follows: [Food] - Chef's selection + additional items: - Prawn - Prawn (rare) - Prawn head - Kisu fish - Sweetfish (Amadai) - Small dried fish with kelp - Young sweetfish - Soup (clam dashi) - Onion from Awaji Island (seasoned) - Sea urchin from Hakodate wrapped in shiso leaves - Conger eel - Conger eel (seasoned) - Eggplant - Eggplant (seasoned) - Shiitake mushroom - Potato (variety: Mezame) - Tempura rice bowl with crispy fried bits (additional) - Tuna rice bowl with green tea (extra rice) - Matcha-flavored kudzu starch cake Highlights of the day were the Kisu fish, Sweetfish (Amadai), Awaji Island onion, and Conger eel. The tempura rice bowl with crispy fried bits tasted best with a generous amount of wasabi on top, but too much can cause choking, so I aim to find the perfect balance next time.) [Drinks] - Rosé wine (brought in) - Sake: Sogen Azalea Junmai (sweet and easy to drink at a rapid pace) The total bill came to 30,000 yen. Thank you for the wonderful meal.

A tempura dish made with careful attention to each ingredient's temperature, resulting in the most delicious ayu fish ever tasted! The ayu fish is put to sleep in ice before being fried in hot oil, causing it to swim. The wheat flour is also prepared by slowly mixing it with eggs in a container at -80 degrees to eliminate gluten-like texture. Just like how alcohol changes its taste when it's different, eggplant and shiitake mushrooms are fried for a long time due to their high moisture content. The sea urchin and shiso leaves were also delicious. Seasonal ingredients are truly the best!

It's a holiday night in Ningyocho, and we visited Edomae Shinsaku for the first time in about six months. We had a reservation for 7 o'clock and walked from Hibiya, wiping the sweat from our heads. We met up with our companion, Ura Kikyou, in front of the restaurant and took the elevator to the sixth floor. We were seated at the counter and greeted by Mr. Nishimura. The menu included various dishes which are detailed in the photos. Overall, Mr. Nishimura's tempura is delicious and satisfying, with no unnecessary extras. We look forward to our next reservation, which will be after the new year. We enjoyed three bottles of wine with our meal.

In Ningyocho, Shin-Saku Food Log 3.82 Price 25,000-35,000 "Delicious Tempura Full Course in Ningyocho" Located about a 1.2-minute walk from Ningyocho Station, this restaurant stands in an area bustling with many dining options. Originally located in Hongo Sanchome, the restaurant was relocated last May! The head chef, Mr. Nishimura, was originally a pianist, self-taught in tempura without any formal training, and opened the restaurant in 2016. Despite being in his 30s, he is a talented chef who has even earned a Michelin star and is a studious person! This visit was my fourth, following one in January this year! [Atmosphere] The appearance has completely changed from the previous small house, now standing on the 6th floor of a building. The interior is chic with a black color scheme, and the counter has about 10 seats in an L-shape. The head chef is calm and polite. [Food] I will list the menu for this visit below. -------------------------------------------------------Botan Shrimp Botan Shrimp - Rarely cooked Botan Shrimp head Tachiuo Mirugai Ayu Awaji Island Onion and Perilla Leaf Roll Sea urchin - Rishiri Island Seasoned Conger Eel Seasoned Eggplant Shiitake Mushroom Maikui Queen Tendon Tuna Sesame Sauce Donburi ------------------------------------------------------- [Price] The above omakase course was 23,000 yen, with 3,000 yen for two types of closing dishes and a few drinks, totaling just under 30,000 yen! [Reservation] Reservations can be made for omakase, but they are quite difficult to secure! Once you visit, you can make a reservation for the next time! [Summary] I was able to enjoy the same delicious tempura even after the move to the new location! It was delicious this time too! Thank you for the meal! I will visit again! #Gourmet #TokyoGourmet #NingyochoGourmet #Gourmet #TokyoGourmet #NingyochoGourmet #Rice #TokyoRice #NingyochoRice #TokyoDinner #Dinner #NingyochoDinner #UmeLogTokyo #UmeLogTempura #Tempura #TokyoTempura #NingyochoTempura #EdomaeShinsaku #Follow #Tabelog #Want to connect with people who like gourmet food #Want to connect with people who like gourmet food #Want to connect with people who like delicious food #Want to connect with people who like tempura #tempura lovers #tempura

This time, I drank too much sake... I just love the small pillar tempura so much that I ended up drinking a lot of sake from there! No matter how many times I eat it, I think it's delicious, but since the ingredients don't change much every month, I'll make sure to keep booking every three months!

Hello. Recently, I have been visiting Italian and French restaurants, but I had never visited a specialty (high-end) tempura restaurant before! Initially, I was thinking of visiting Mr. Kondo, who often appears on TV, but the high threshold and price made me hesitate. Today, I visited my first tempura restaurant, "Edomae Shinsaku" in Ningyocho. I had watched Ikko-san's video and wanted to visit. Although it seemed quite difficult to make a reservation, I received an invitation from a follower! I am really grateful for the invitation, just like the previous time at Luogo. Since it was my first visit, I did some research. The head chef, Mr. Nishimura Shinsaku, is from Nagano Prefecture and is currently 37 years old. He aspired to be a musician from a young age and moved to Tokyo at the age of 16 without going to high school. In his 20s, he became interested in art and engaged in various activities such as exhibiting his own works and designing. At the age of 27, he was captivated by the tempura of Mr. Tetsuya Hayashi at "Mikawa Koreyama" and visited more than 100 times to study diligently. Without any apprenticeship experience, he stepped into the world of tempura. He started cooking at the age of 27 and surprised everyone. He opened Edomae Shinsaku in 2016 and moved to Ningyocho in May 2022, earning a Michelin star since 2019. He also shares information on Instagram and even accepts requests for cancellations. His unique way of frying tempura is interesting. Instead of frying, he steams, dehydrates, and bakes the ingredients to bring out their goodness. By using a cooking method called the Maillard reaction, he browns the ingredients to make them fragrant, and by frying at a low temperature, he achieves a moist finish. He has a strong commitment to the batter. He stores the flour at -60°C, sifts it to make it snow-like, and pours it into a bowl to increase the surface area. He meticulously calculates the ratio of water, eggs, and flour, as well as how to beat them at that time. The batter is the most important part of tempura. It affects how the heat is applied. If the batter is not good, no matter what you do, you won't get the desired finish. Lower temperatures apply more heat, making the skin crispy like grilling. The flesh is moist while dehydrating, giving a cooked-like texture with a rich taste and aftertaste. He sees himself more as an artist or musician than a craftsman. He feels something close to music when he ages the fish, cuts it, prepares the flour, coats it, and fries the tempura. Mr. Nishimura loves alcohol, and the menu includes a wide selection of sake and wine. The restaurant has only 8 counter seats, and currently, they operate only one dinner service. The service starts promptly at 7:00 p.m., so I made sure not to be late. I got off at Ningyocho Station on the Asakusa Line and headed to the restaurant. It's been quite a while since I've been to Ningyocho, and it's my first time at night. I met the follower at the first floor of the building and took the elevator to the 6th floor. When the door opened, there were already customers waiting. The staff kindly guided us when the entrance opened. I sat at the counter and greeted Mr. Nishimura. His voice was very clear, and I felt his determination. According to the follower, today is Mr. Nishimura's 38th birthday! I started with a small bottle of Ebisu beer. After all, tempura and beer go well together. Due to budget constraints, I kept the alcohol to a minimum today... Radish with grated daikon was served first. I was surprised at how delicious it was when I poured the tempura sauce over it, and it could even serve as a snack on its own. By the way, I had all the tempura with salt only. I kept eating the tempura sauce and radish as a chopstick rest. Now, the start of my first tempura course in life! The prawn: The inside was slightly rare with a good texture, and the more I chewed, the more the seafood flavor...

I've been waiting for this, "Edomae Shinsaku"! It's been about 8 months since my last visit in December last year. Tonight, I invited a friend to join me for dinner. As I made my way to the restaurant, I was excited by the various shops in Ningyocho, where old and new blend together. I personally always appreciate the old. Inside the restaurant, I greeted the familiar staff and took a seat at the L-shaped counter. Nishimura-san appeared and said, "Happy birthday!" It was his birthday that day, so that was a nice surprise. I was really looking forward to this visit, even though I had to wait a long time. I couldn't help but feel nostalgic about the old days at the Hongo-Sanchome location. I started with a YEBISU beer, which was refreshing on a hot day. The tempura was amazing, and despite eating so much, my stomach didn't feel heavy at all. The light batter and careful preparation really made a difference. I could sense Nishimura-san's relentless pursuit of delicious tempura. It might be a while before I can visit again, but such delicious tempura is something everyone should try. It was wonderful. Thank you for the meal!

I visited the regular shop "Edomae Shinsaku" located in Nihonbashi. The chef has an unusual background and taught himself how to cook, eventually earning one Michelin star. The tempura is always evolving and continues to be delicious. I look forward to visiting again next time. Thank you for the wonderful meal!

This is a story from a month and a half ago, but I visited Edomae Shinsaku, a quaint (meaning old, small, and narrow) building on the first floor in Hongo Sanchome that moved to a new building on the 6th floor in Ningyocho a year and a half ago. The tempura from Edomae Shinsaku is always delicious, but they never stop seeking improvements. Here is what I had: - Raw shrimp: Rare and fragrant. The core is semi-opaque. Delicious! - More raw shrimp: Even rarer. Eat before the heat fully penetrates. The core is still semi-transparent, sweet, and delicious! - Shrimp heads: Crispy on the outside, tender inside. Delicious! - Conger eel: Light and crispy texture. Delicious! I preferred it with salt. - Mirugai clam: Not usually used in tempura, but it was a great substitute. Crispy texture, sweet, and delicious! - Sweetfish tempura: Light texture unique to tempura. Bitterness of the intestines adds to the flavor. Delicious! - Red snapper: Skin crispy, flesh tender and sweet. Delicious! - Young sweetfish: Light texture unique to tempura. Delicate and delicious! - Clam soup: Delicious broth. - Onion from Awaji: Sweet and hot. Delicious! - Sea urchin from Rishiri: Creamy and delicious! - Conger eel (tail): Crispy and flavorful. Delicious! - Conger eel (belly): With sauce, more fish-like taste. Delicious! - Eggplant: Crispy outside, tender inside. Delicious! - Eggplant (flavored): Delicious! - Shiitake mushroom: Crispy outside, juicy inside. Delicious! - Potato (Make Queen): Trimmed for sweetness, fried perfectly. Delicious! - Tempura rice bowl: Tempura on rice with pickles and miso soup. Delicious! - Pickles: Delicious! - Red miso soup: Delicious! - Matcha kudzu mochi: Delicious! Overall, everything was delicious, from the rare and rarer shrimp to the traditional dishes like red snapper and sea urchin. The vegetables like onion, eggplant, and shiitake were also outstanding. The tempura was perfectly cooked to highlight the unique flavors of each ingredient. Highly recommended.

Edomae Shinsaku Shrimp ◎ Shrimp ◎ Rarely finished more than before Head × 2 ◎ Kiss ◎ Mirugai (Geoduck) ◎ Unusual texture, strong flavor Red sea bream ◎ Young sweetfish ◎ Clam broth Onion ◎ Buffoon sea urchin ◎ Conger eel ◎ Conger eel ◎ Tare nasu (eggplant with sauce) ◎ Nasu (eggplant) ◎ Tare shiitake (shiitake mushrooms with sauce) ◎ Queen conch (large sea snail) ◎ Tender and sweet, fried multiple times Tuna rice tea ○ Matcha mochi with tea crumbs ◎ Price: 25950 yen It was delicious today as well. It seems like the chef is meticulous and suitable for a craftsman, not only in terms of sensitivity but also in logically refining and perfecting the dishes. Looking forward to more from this truly enjoyable craftsman.

The restaurant is called "Edomae Shinsaku" in Ningyocho, which is likely to be in the top 5 nationwide for dropping flying birds. I never thought I would have the chance to visit this place, but as they say, patience pays off. Located just 2-3 minutes walk from Ningyocho Station, next to the tofu shop Futaba. Currently, they only have one seating at 7 pm, so making a reservation can be quite competitive. The chef at this restaurant is a self-taught genius in tempura making. The soft drink water is quite expensive, priced at 1500 yen for 500ml. The tempura dishes like rare shrimp and dehydrated fish fillet were delicious, but the tempura dipping sauce was too salty for my liking. Overall, the experience was unique and worth trying out if you have the chance.