Finished work. After completing some minor tasks, my mind is already in New Year mode. I bought two books for the New Year holidays at Maruzen, then walked slowly from Nihonbashi to Yanagibashi with a hungry stomach. I arrived at a long-established tempura restaurant at the foot of Yanagibashi. I enjoyed tea in a private room on the first floor, then sat at the counter. The counter had a beautiful semi-circular design. While waiting for the restaurant to prepare, I ordered the full course for 16,200 yen in a tatami room. My wife and children are back in their hometown. Have I worked hard this year? Let's reward ourselves with some tempura. [Appetizer] Fried bread stuffed with minced shrimp and sea urchin sauce [Tempura] I'm a bit fuzzy on the order, but here's what I remember: - Two saimaki (small fish) - Ginkgo nuts, shiitake mushrooms, and minced shrimp - Sandfish, shrimp heads, oysters - Broccoli, shirako (milt), crab claws - Onion, conger eel There was also a small dish of white shrimp in between. [Meal] Tempura rice bowl with shrimp and small dried fish, red miso soup, pickles [Dessert] Melon and liquor I had a draft beer, Kuro Ryu Ginjo. The master and his son, perhaps? They skillfully fried the tempura. The standout was the sandfish. Its delicate texture and rustic aroma paired perfectly with sake. Enjoying luxurious tempura in a relaxed atmosphere. This is the ultimate indulgence. Thank you for the feast. I look forward to indulging in such luxurious treats again.

Tempura set lunch! The high-quality tempura course for around 4000 yen was amazing. The level of tempura in Asakusabashi is high without having to go to Ginza. It was incredibly delicious. Tempura included: shrimp head, shrimp, sandfish, eggplant, conger eel, shiitake mushroom, scallop tempura, sweet potato tempura, and additional sea urchin tempura. The tempura was light and crispy, and all the ingredients were cooked perfectly. The miso soup was red miso, which was a nice touch. Rice was refillable, and I could easily eat two bowls with the tempura. I couldn't resist and had an extra sea urchin tempura. I wish they had cold tea instead of just hot tea. I ended up getting a non-alcoholic beer. I definitely want to come back here again. Thank you for the wonderful meal!

I visited to enjoy tempura in a private room. First, I had tea in a separate room before heading to the dining area. The tempura was cooked right in front of me, and I could eat at my own pace as they served each piece. I could choose between salt or ponzu sauce for dipping. The kiss and conger eel were especially delicious. The last dish, mixed tempura, was tasty as well, but due to heavy drinking the night before, it was a bit hard to swallow. Overall, it was a luxurious experience to enjoy tempura in such a perfect condition. I am satisfied and look forward to visiting again in a cooler season.

Located at the foot of Yanagibashi in Taito-ku, this quaint tempura restaurant on the second floor offers freshly fried tempura at the counter in a tatami room setting. I visited on a Saturday night, and while they do not all start at once, the 12-seat counter is always full. Reservations are likely necessary on Saturdays. This time, I tried the Saturday-only course, which included: - Uni sandwiched between shrimp surimi and fried, topped with sea urchin sauce - Shrimp - Tilefish - Fiddlehead fern - Firefly squid (raw) - Bamboo shoot - Shrimp head - Crab claw - Conger eel - Shiitake mushroom stuffed with shrimp - Pearl onion - Tempura rice bowl - Tempura tea - Tempura soba - Dessert Lastly, we moved to a private room for dessert to finish off the delicious meal. The quality of the ingredients was excellent, and overall, it was a highly satisfying experience.

We held a thank-you party for three people because a person who helped us is changing jobs. We always choose Daikoku-ya when inviting special guests. We enjoyed the charming atmosphere overlooking a tributary of the Sumida River and had outstanding Edo-style tempura. The taste and atmosphere are both perfect, creating a blissful time to share and pledge friendship. It is a renowned restaurant where this naturally comes about.

Had lunch at Daikokuya in Yanagibashi. Unlike the Daikokuya in Asakusa known for its deep-fried tempura, the one in Yanagibashi is completely different. It's located in a stylish concrete building across from Komatsuya, a pickled fish shop. Upon entering the restaurant, I was led to a private room on the second floor where tea was served. From the window, I could see a yakatabune (traditional Japanese boat). I chose the tempura set meal (4500 yen including tax). I was then guided to a room with a half-circle counter where two tempura chefs were working. The height of the tempura fryer was quite low, which made it a bit uncomfortable to stand and fry. I ordered a glass of draft beer. The meal came with salad, tempura dipping sauce, and grated daikon radish. I started with deep-fried shrimp heads, followed by two shrimp tempura. The batter was light, although I prefer it a bit rarer. Next came the sand borer fish, shiitake mushroom (juicy and delicious), half portion of conger eel, fiddlehead fern, sweet potato rice, miso soup, and pickles. I asked for less rice. It wasn't a tempura bowl or tempura tea. I placed the tempura on top of the rice, poured the dipping sauce and grated daikon, and enjoyed it. It was delicious. After finishing the meal, I was led to a room on the first floor where I was served yuzu sherbet and tea. The bill came out to be 5460 yen. Was the draft beer really 960 yen? Nonetheless, it was delicious.

Long time no see🌀, both the landlady and the landlord are still the same🈯️ Today, I visited with a friend for lunch on a holiday, so I will leisurely enjoy tempura♻️ First, a toast with a draft beer✴️ and the course starts🔱 with freshly fried seasonal tempura➿. We also ordered a glass of Chablis white wine☘️. Luxuriating in this rich and abundant time㊙️, let's have something more. We added seasonal arrow oysters♦️ and squid. We were completely satisfied until the last bite. Next time, we will visit at night. After this, we will walk to Ryogoku for a boat ride on the Sumida River to sober up. This is truly elegant❤️.

I felt the high threshold! The taste was good and I didn't feel bloated. I was satisfied with the tempura, rice, pickles, and miso soup! Eating silently at the counter may be especially good now during the pandemic! It's not a typical counter where you eat, instead you are guided to a small room where you are served tea. After getting ready, you are guided back to the counter to eat, and once finished, back to the small room for tea and dessert. I want to visit again to try a different tempura.

I am Rie Igaki, a talent educator, mental trainer, and etiquette instructor. My younger sister and her husband recently discovered a private room tempura restaurant that they really enjoy, so our family decided to go together. Upon arrival, we were greeted with temperature checks and hand sanitizing at the entrance. We were led to a room on the second floor where we could relax after placing our belongings. The room had a nice view of the river, and the fresh air coming in through the windows was very pleasant. We moved to the dining room where we ordered drinks while sitting comfortably in our chairs. The ventilation was excellent, and there was no greasy smell in the air. Normally, I would have enjoyed a sake from Kokuryu Brewery, but due to the current situation, I had to settle for non-alcoholic beer or wine. We opted for the chef's choice tempura course, with the option to switch out any ingredients we didn't like for something else. The tempura here had a light, crispy batter with a delicate texture, and the ingredients were cooked perfectly, bringing out their natural flavors. The chef would cut the tempura into smaller pieces if it was too hot to eat right away. The chef was quiet, while his son, the fourth-generation successor, assisted with preparations and removing excess batter. After finishing the course, we had the option to order additional items from the "monthly favorites" menu. I particularly enjoyed the scallops, which were served half-cooked and bursting with flavor. They were a hit with everyone at the table. The scallops were delicious with both natural salt and a slightly stronger soy-based dipping sauce. For dessert, we were served a fruit platter back in the initial room where we started. Normally, we would have enjoyed some drinks here as well. I look forward to returning and enjoying tempura with some sake next time. Thank you for the wonderful meal.

I was able to eat freshly fried tempura at the counter for the first time! I was initially led to a waiting room and thought I would eat there, but after waiting for about 15 minutes, I was guided to the counter. It was my first time being led from a waiting room to a dining room, so I was quite nervous. The tempura fried in front of me and eaten was so delicious, with a crispy coating and a juicy inside!

There was no post in November 2020, so I will post now. 🈚️ Please see the photos to compare night and day. 🔄 Thank you very much. ☘️ The title is because the son of the head chef has become the fourth generation. ✔️

I chose the restaurant Daikokuya in Yanagibashi to celebrate my friend becoming the president of our business partner. We have been patrons of this restaurant for 30 years and it is a special place for us. They serve fresh seasonal ingredients right in front of you, allowing you to fully experience the food with all your senses. Eating freshly fried food immediately after it's cooked is pure bliss. The taste and atmosphere of this restaurant set it apart from others, and I am confident in recommending it as a top-notch establishment. I can't wait to see what they will serve us today - the anticipation starts even before we arrive at the restaurant!

We arrived at the restaurant around 1 pm on Saturday with a group of 12 people, but it was full so we had to wait. We were taken to a waiting area with a private room where we were served tea and hot towels. After waiting for 15 minutes, we were seated at a circular table with a kitchen in the middle where we could watch the tempura being cooked right in front of us. We started with a salad and shrimp heads, followed by tempura of shrimp, white fish, eel, shiitake mushrooms, sweet potatoes, butterbur sprouts, and tempura-fried manju. We also had raw oysters, miso soup, and rice. The tempura was light and crispy, and we could enjoy it with salt or grated daikon radish and dipping sauce. The restaurant blends two types of oil for frying. Watching the tempura being cooked in front of us was exciting and stimulating for the senses, making the dining experience even more enjoyable.

In early March, as the new buds began to sprout, the seeds also started to feel like spring. The clams, capturing the scent of the tide, were a unique delicacy of this season. The tempura, served with elegant timing, showcased the chef's frying skills. This is how Edomae cuisine should be.

2016 Archive ☘️ A secret and exquisite course that I want to keep to myself. The lunch course is similar to the dinner course, with a portion of tempura that is about 70% of the dinner course and a price that is 30% cheaper. Even though the price is not 30% cheaper if you drink moderately from lunch, you can still feel a sense of satisfaction. Now, the fun part is yet to come. Crossing Ryogoku Bridge in a tipsy mood and refreshing yourself on a water bus ⛴ with a clear sky ☀️ and white clouds ☁️. Playing by the river is really refreshing. On this day, I disembarked at Ryogoku, Asakusa, and St. Luke's. If you have time, this is an exquisite course that can take you anywhere. Keep it a secret.

I had a business meal with a client at this restaurant. They offered us dinner menu for lunch, and it was surprisingly delicious. The shrimp and broccoli were especially tasty. The view of the traditional Japanese boat outside added to the atmosphere. The taste of the food was on par with top-notch restaurants. This restaurant would be a hit with foreign visitors. I would love to go back again.

It was a lunch course. Located at the foot of Yanagibashi, it is a neighborhood with a nostalgic Edo atmosphere. We were led to a second-floor tatami room and first served tea. After enjoying the view of the yakatabune floating on the river for a while, we were seated to enjoy tempura. It was a classic menu, but the tempura had a light batter that allowed the natural flavors of the ingredients to shine through, and it was delicious. The seating was a bit close to the next table, making it a little awkward to engage in conversation, but perhaps this was to encourage focusing on savoring the tempura. For dessert, we moved back to the tatami room for a relaxing moment. Overall, it was delicious, and the experience of the Edo atmosphere was worth it, making it a good value for the money compared to restaurants with high prices based on name alone. The quiet demeanor of the tempura chef was nice, but the somewhat blunt attitude of the staff member who added a few words was a bit noticeable (laughs).

Around 12:30, I visited this restaurant for the first time. I was led to a private room and ordered the tempura set meal for 4,160 yen. I was asked if I wanted to sit at the counter or in the room, and I chose the counter. After waiting for about 15 minutes with a cup of tea, I was seated at the counter. The counter, which can accommodate around 10 people, is in a semi-circle shape, and the tempura is fried right in front of you. It's quite elegant, just as you would expect near Yanagibashi. Because of the sophisticated atmosphere, I decided not to take any photos this time. The meal started with crispy shrimp heads and tails, followed by shiitake mushrooms that were perfectly fried and cut in half. Next came broccoli and crispy eel. The eel was not fishy and retained its unique flavor. Lastly, there was tempura with rice, red miso soup, and pickles. The tempura showcased the skills of the chef, and the meal ended with dessert and a mandarin orange sherbet in the private room. It was a leisurely and enjoyable dining experience.

Starting with an unbelievably delicious tempura course that tastes like a sandwich fried as is, it feels like a dream. The foreigner next to me, on their fourth visit from England, couldn't forget the wonderful meal here. This is the pride of Japan. This is tempura. A performance that can be proudly shown to the world.