Here is the translation: "The following is what I received on my recent visit (autumn) in October 2021. The first dish was Tempura with Three-leaf Arrowhead and Chrysanthemum Flowers, followed by Three-leaf Arrowhead and Chrysanthemum Flowers in a clear soup. The Tempura-style preparation of the prawns was unique, with 22 consecutive prawns served with varying degrees of doneness. The first prawn had a rare quality and a strong sweetness, which was even more pronounced in the second prawn. The contrast between the two was evident, showcasing the skill of the chef. The prawn heads were perfectly cooked, enhancing the enjoyment of drinking alcohol. The large and tender saury in Tempura form truly highlighted the joy of savoring saury. The delicate flavor of the saury was complemented by the strong aroma of sesame oil. The Tempura-style conger eel was a rare treat, with a distinct flavor profile that was enhanced by the unique touch of the chef. The conger eel aftertaste had a slightly wild aroma, and the texture was both tender and gelatinous. The Abalone Tempura had a crispy coating that dissolved in the mouth, allowing the rich flavor of the abalone to shine through. The chef's abalone continues to evolve, offering unique and irresistible qualities. Whether in Abalone Liver Sushi or Tempura, the combination of abalone and liver always brings a smile. The Tempura-style Moro-eggplant had a savory and crispy coating that gave way to the condensed sweetness and aroma of the eggplant. The Matsutake mushroom from Nagano's Suwa region was a delight to the senses, with a breathtaking aroma that lingered long after each bite. Each mushroom had a unique flavor, with the longer ones being especially flavorful. The Japanese Flying Squid was a delight to savor, with a chewy texture and a burst of sweetness. The Tempura-style Japanese Flying Squid was a unique way to enjoy this delicacy. The Tempura-style Green Pepper was tender and sweet, with a delightful texture that added to the charm of the dish. The Sea Urchin and Shiso Leaf Roll was a perfect combination of sweet sea urchin and fragrant shiso leaf. The sea urchin from Kaneki Kimura in Hamanaka-cho was top-notch. The Kabocha Squash was sweet and fragrant, adding a delightful touch to the meal. The Megochi fish, despite being served later, was still delicious with its white flesh. The Tempura-style Megochi fish was a storytelling experience that highlighted its aroma and flavor. The Tempura-style Anago was crispy and flavorful, showcasing the chef's skill in preparing this delicacy. The small onions were sweet and fragrant, adding a nice touch to the dish. The Lotus Root and Eggplant had a tender and sweet texture, with a pleasant aroma. The Sweet Potato was of exceptional quality, reminiscent of a perfectly roasted sweet potato. The Tempura Rice Bowl was a popular choice, often accompanied by red miso soup. The pickles were also delicious. The Tempura with sauce was a direct hit to the stomach, offering a delicious and satisfying meal."

Tempura specialty shop located in Tsukiji. The restaurant has a high rating of 3.71 on Tabelog (as of July 2, 2023). The owner, Mr. Nakagawa, is one of the craftsmen who trained under Mikawa's Hayotome. I tried the cheapest lunch course, the Ume course (including tax 7,700 yen), with additional items. I had one shrimp, kisu, squid, conger eel, green peas, bell pepper, and eggplant. I added silver treasure, hamo, asparagus, and mebaru. For dessert, I had tempura tea and pickles. The center of the shrimp was not fully cooked, providing a texture gradient and a sweet flavor. It's not just a restaurant that serves shrimp with a medium rare center. On the other hand, the kisu was fried too strongly, causing the flavor and aroma to dissipate. This is reminiscent of Mikawa's style. Apart from the shrimp, I was impressed by the squid, mebaru, and conger eel. The squid was fried with a semi-raw center, giving it a chewy texture with a soft and sweet flavor. The mebaru was fried at a high temperature, crispy on the outside and juicy inside, which was good. The conger eel was fried at an even higher temperature, resulting in a crispy exterior and a tender interior. The earthy flavor of the conger eel added a delightful aroma. They seem to have gone beyond the point of not frying it too much, surpassing the likes of Niidome, Narusei, Shinsaku, Motokichi, and Mokkosu, which are rarely seen nowadays. The items that were not as impressive apart from the kisu were silver treasure, hamo, and kakiage. While the quality of the fish paste in the silver treasure and hamo was understandable, they lost flavor due to being overcooked, which was disappointing. The frying technique associated with Mikawa seems unsuitable for delicate and refined seafood. The kakiage, although not tough, had a texture and heaviness that was bothersome. It appears they use sesame oil, but details regarding the type of oil or blend were not confirmed. The roasted aroma did not bother me much, but the intensity of the flavor and aroma seemed to be a step above or slightly higher than the Taiko White Sesame Oil by Takemoto Oil. It is unclear whether this difference in intensity is due to the manufacturer or the oil blend based on this limited tasting. The thick batter made it feel like it absorbed a considerable amount of oil, but the oil drainage was good due to the thorough frying at a high temperature. Their skills seem to surpass the current Hayotome (Mikawa Koreyama). I had a bit of sake and the bill came out to around 15,000 yen per person. The vegetables were of mediocre quality and some of the seafood portions were small, but considering the location and content, the price is reasonable. The ventilation was not bad, and the service was adequate. If you prioritize conversation and information over taste, this place may not be suitable for you. However, if you are a reasonable customer, you should have no issues here.

I visited this restaurant for dinner a few years ago, and this time I went for lunch. I had the Plum Course, which is the smallest course, but I was very full and satisfied. You can have seconds of grated daikon radish. The tempura was all crispy and well-fried. Freshly fried tempura is always delicious. The kisu and anago were both large and hot, and the anago had a powerful flavor and was very tasty! The squid was incredibly tender. For dessert, I chose the tempura bowl. I always go for tempura bowls. This time it was a scallop tempura bowl. Even for lunch, it was a very satisfying meal!

- Omakase Course - ◯ Sweet and delicious shrimp. I was captivated from the first dish. The shrimp heads were also delicious. ◯ Fluffy kiss fish. Also amazing. ◯ Haze I haven't eaten much of this before. The flesh is firm and delicious. ◯ Ginkgo nuts Small but packed full. ◯ Abalone Indescribable. Delicious. ◯ Cuttlefish Delicious the moment you eat it. ◯ Shirako With sudachi. Absolutely fantastic. ◯ Man'nen Jii Togarashi Not too spicy and delicious. ◯ Sea urchin and shiso roll The sea urchin and shiso have a great combination. ◯ Conger eel It's too delicious. There are no words. ◯ Maitake mushroom and eggplant The eggplant is especially delicious. ◯ Sweet potato Sweet and fluffy. ◯ Scallop tempura Light and perfect for finishing. You can also choose a tempura rice bowl for the end depending on how full you are. Everything was delicious. It was amazing.

Thank you for viewing. I visited "Nakagawa," a tempura restaurant that is one of the top 100 tempura restaurants on Tabelog. Congratulations on receiving the award. The restaurant is located a 3-minute walk from Tsukiji Station on the first floor of a mixed-use building. The head chef, Mr. Nakagawa, trained under Mr. Tetsuya Hayashida of "Mikawa Koreyama" when he was 18 years old and opened this restaurant in July 2004 after 17 years of training. The service was normal with no particular issues. The tempura varies depending on the ingredients, but I think the batter is firm with a noticeable crispy aroma. It's a bit different from the light and crispy tempura. I would like to visit again when I have the chance. Thank you for the meal. The dishes I had on this day were as follows: "Three-leaf and chrysanthemum soaked in water," "Two prawns," "Two prawn legs," "Flounder," "Moroccan green beans," "Two squid," "Long green pepper," "Conger eel," "Shiitake mushroom," "Eggplant," "Scallop tempura rice bowl," "Scallop tempura tea," "Clam miso soup," "Pickles."

The shop owner of the long-established tempura restaurant "Mikawa" serves freshly fried, delicious tempura with generous portions. The first half of the course focuses on fish tempura, while the second half transitions to vegetable tempura. Customers can also order seasonal flavors as additional items. The tradition that has been passed down and the skills that are created combine to create the present-day Edo-style tempura. Mr. Nakagawa, who boasts Edo-style tempura, believes that Nakagawa Tempura is a shop where customers can continue to experience the essence of skilled artisans. [Drink] 1. Oolong tea [Price] ¥21,000 (tax included) [Chef's Course] - Appetizer - Tempura 1. Rare shrimp 2. Second shrimp 3. Shrimp head 4. Gizzard shad 5. Conger eel 6. Nemagari mushroom 7. Abalone from Miyagi Prefecture 8. Abalone liver 9. Gempylidae 10. Japanese flying squid 11. Red chili pepper 12. Young ayu 13. Black scraper 14. Sea urchin and shiso leaf roll 15. Conger eel 16. King trumpet mushroom 17. Sweet potato 18. Eggplant 19. Additional Japanese flying squid - Rice bowl topped with tempura - Red clam miso soup - Pickles Overall, everything is delicious.

"We visited 'Nakagawa,' which was selected as one of the top 100 tempura restaurants in the 'Tabelog Tempura Top 100 2022.' The restaurant is located in Chuo-ku, Tokyo, just a 3-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line. The lanterns and eggplant curtains outside made it easy to find. The interior has counter seats and table seats, suitable for solo diners or groups. The head chef, Nakagawa, trained at the famous restaurant 'Mikawa Koreyama,' opened this restaurant in July 2004. We tried various dishes including shrimp, shrimp head, needlefish, Japanese flying squid, shishito pepper, conger eel, shiitake mushroom, eggplant, and small fish tempura. The thickness of the batter varied depending on the ingredient, providing a different texture for each. Despite using sesame oil, the tempura did not feel heavy, making us wonder if they used white sesame oil. We enjoyed the taste of traditional Edo-style tempura. Thank you for the wonderful meal."

I visited Tempura Nakagawa in Tsukiji for the first time. The owner is originally from Mikawa and the restaurant has been selected as one of the top 100 Tempura restaurants on Tabelog. I made a reservation a week in advance and opted for the weekday lunch special, the Ume course for 6600 yen. The course included shrimp, shrimp head, kiss fish, shishito pepper, firefly squid, conger eel, shiitake mushroom, eggplant, and a small tempura rice bowl at the end. The batter was thick and crispy, the shrimp was cooked perfectly, the kiss fish was juicy, and the conger eel was generous in size. The standout dish was surprisingly the shiitake mushroom, which had a unique crispy texture. The tempura dipping sauce was not too sweet or salty, and I enjoyed it with plenty of grated daikon radish. The owner was humble and friendly, and I definitely want to visit again. The prices were very reasonable as well. I prefer it over Mikawa.

[Omakase Mats] ¥12100 - Shrimp 1 - Shrimp 2 - Shrimp head, kisu, ginkgo - Squid 1 - Squid 2 - Shishito pepper - Fried shrimp with shrimp, anago, shiitake mushrooms, eggplant, and small pillars - Small tendon bowl, tempura tea, new fragrance, miso soup

■Regarding the visit to the restaurant, this was my first lunch visit since July. I believe my first visit was about 4 years ago. I decided to drop by to give a lively end-of-year greeting now that December has arrived. The head chef is Mr. Takashi Nakagawa, who trained at the renowned Mikawa in Monzen-nakacho. The restaurant is run by the head chef, the hostess, and a part-time staff member who doesn't appear upfront. ■About the meal [ Bamboo Course ] - Shrimp with head x2 - Kisu (Japanese whiting) - Ginnan (Gingko nuts) - Sumiika (Cuttlefish) - Manjūyaki (Sweet red bean bun) - Anago (Sea eel) - Renkon (Lotus root) - Nasu (Eggplant) - Tendon (Tempura rice bowl) with pickles and red miso soup ■Regarding the drink - Kirin Classic Lager Looking back, when it comes to tempura, "Nakagawa in Tsukiji" comes to mind. I've never had tempura from Mikawa (by Tetsuya Hayashio), but I believe I'm eating something that inherits its DNA. The counter seats were full with 3 groups of customers and myself. The bill came to around 10,700 yen. It was delicious and the bill was straightforward (laughs). This is an important restaurant for me, and I will likely continue to visit next year. ■Bonus After leaving Nakagawa, I stopped by the Nissan showroom on my way to Yurakucho. They had on display a restored Cima that actress Kazue Ito had been driving for over 30 years. It looked completely like a new car. I saw the technical expertise and pride of the Nissan Group. Truly amazing.

I had Edo-style tempura for the first time in a while with a friend from Osaka. The tempura by Nakagawa, a disciple of the tempura master Hayotome, is truly authentic Edo-style tempura. The refined skills inherited from the master are clearly evident. The tempura fried in pure sesame oil from Kuki Industries has a delicate and light texture with a moderate sesame oil aroma. The omakase (chef's choice) option offers a substantial amount of tempura, but the overall post-meal feeling is quite good.

It's summer. I went to Nakagawa in Tsukiji for lunch. I made a reservation and headed towards Tsukiji Honganji Temple. I haven't had tempura in a while, so I'm looking forward to today's lunch. - Plum Course - Kuruma prawn, prawn head, kisu fish, aori squid - Moroccan green beans, lotus root, eggplant - Scallop tempura (tempura bowl), red miso soup, pickles - Additional dishes: sweetfish, silver pomfret, rock oyster I ordered a Kirin Classic Lager (small bottle) and started with the kuruma prawn. It was sweet and delicious. The prawn head was crispy and had a nice texture. Both were seasoned with salt. Next was the conger eel. They fried a whole eel and served it with tempura dipping sauce and grated daikon radish. It was delicious. The silver pomfret was in season, unlike last year. It was tasty and I was happy. (It seems the megochi fish is not in season this year...) The sweetfish was plump and sweet, with the bitterness of the liver and the acidity of the tade vinegar blending well in the mouth. It's almost the end of the sweetfish season. Finally, the rock oyster. The thin batter was crispy and hot, but the center was cool and rare, melting in my mouth. It was pure bliss. The bill came to around 12,000 yen. I enjoyed seasonal seafood and vegetables prepared skillfully by Chef Nakagawa. The counter seats were full again today. Chef and the hostess, I hope to visit again before winter. Thank you for the delicious meal. Thank you very much.

Ah, I wanted to eat this with alcohol. It's inevitable, right? Starting with shrimp, then sweetfish, taro, sea urchin wrapped in shiso leaves, Moroccan something, conger eel, abalone, squid, and finally pickled sea bream! All in perfect condition, especially the conger eel - prepare a video! The sound is amazing!

Thank you for your hard work! This is Ada Log. [Instagram: ada_log] https://www.instagram.com/ada_log/?hl=ja Lunch ■ Bamboo ¥9,900 (tax included) I visited a tempura restaurant in Tokyo after a long time. I had never been to a restaurant in the Mikawa lineage, so this time I made a reservation in advance for "Nakagawa" run by Takashi Nakagawa, who trained at "Mikawa Korefu" for 17 years. It was Saturday lunchtime, but there was only one other group of customers. The restaurant had an L-shaped counter and two table seats. The course at this restaurant is very reasonable, with three levels: Ume for ¥6,900, Bamboo for ¥9,900, and Pine for ¥12,100, with the price difference based on the number of dishes. This time, I requested the middle option, "Bamboo." The oil, batter, temperature, and batter preparation were all done meticulously in the Mikawa style. The batter was fragrant, light, and delicious. I was able to enjoy the batter that brought out the flavor of the ingredients. 1. Prawn 1 2. Prawn 2 The prawns were cooked in a way that strongly brought out their sweetness. 3. Prawn head 4. Sandfish The large sandfish had a delicate and crumbly texture. Despite its subtle and delicate flavor, when coated in batter, it created a synergy of deliciousness, emphasizing the necessity of it being tempura. 5. Wild vegetable 6. Firefly squid 7. Koshiabura This high-end wild vegetable, known as the queen of mountain vegetables, had a refreshing minty aroma and bitterness, making it the highlight of the day. 8. Conger eel The conger eel was filleted whole on the spot. With a strong heat treatment, the contrast between the fluffy flesh and crispy batter was impressive. 9. Sweet potato I received a sweet potato as a service. It had a moist and wonderful heat treatment. 10. Shishito pepper The freshness and greenness of the shishito pepper were impressive. 11. Lotus root The thinly battered lotus root had a crunchy texture that was quite pleasant. 12. Tempura rice bowl For the finish, you can choose from clam tempura rice bowl, tempura tea, or side dish and rice. I chose the clam tempura rice bowl. It was a bit soggy, so it might be better to eat it with the side dish and rice. The side dishes were clam miso soup and pickles. In total, with just water to drink, it was a neat ¥9,900. They even graciously served water without any complaints. The master's demeanor was gentle, creating a very pleasant atmosphere even for us customers. The prices are reasonable, making it a recommended restaurant for tempura beginners.

This is a tempura restaurant in Tsukiji run by a chef who has trained for many years under Mr. Mikawa. I believe the quality of ingredients and cooking skills here are among the best in Tokyo. The owner is quiet but not unfriendly, and you can feel his seriousness and dedication when he fries the tempura. It's always a satisfying experience whenever I visit this restaurant.

From Isetan to the Tsukiji Nakagawa via the Keio Department Store. This day was a gourmet tour. I had made a reservation about a month ago to go eat shirauo (icefish). This was my third time eating shirauo this year. I personally prefer the atmosphere at Motoyoshi-san's place, but the crispy texture of the fish and the abundance of fresh seafood tempura here make me quite satisfied. Two prawns, consistently plump and juicy prawns, with the head of the prawn giving a satisfying crunch. Fuki no tou (butterbur sprout) is better when opened up before frying, as it releases the essence of the mountain vegetables. Maybe it's because of the season, but the cultivated butterbur sprouts here have a nice aroma that makes you feel dizzy (in a good way). And finally, the shirauo arrived. When the chef took it out of the box, it was a sight to behold. A large, shining shirauo fish that looked precious. It was fluffy and very delicious. The taranome (Japanese angelica tree sprout) was also good, just the right size for my taste. It's different from the small ones sold in department stores. There are mixed opinions, but I personally prefer this size for the texture and aroma. Abalone with liver - Nakagawa's tempura always has a crispy texture with seafood. The abalone is no exception, with a satisfying texture, and when paired with the liver, it's pure bliss. Two sumiika (Japanese common squid) were served next. This is a masterpiece that is hard to put into words, so please try it for yourself. Fugu (blowfish) shirako (milt) - I love shirako. I devoured the rich shirako with delight. Uni (sea urchin) wrapped in shiso (perilla) leaves - There is an abundance of uni wrapped here. The aroma of the shiso leaves harmonizes well without overpowering. Anago (conger eel) - Simply huge. The chef split it in two right in front of me with chopsticks, and it was so artistic that I wanted to capture it on video. Renkon (lotus root) - A light and crispy lotus root. It's fairly normal without a sticky texture. Sweet potato, eggplant, onion followed, but the impact of the seafood was so strong and delicious that the vegetables were overshadowed. And then the tempura rice bowl. Delicious. If you want to eat seasonal seafood tempura, this is the place to go. By the way, it's quite filling, so if you're not confident in your stomach capacity, it might be a good idea to go on an empty stomach. Thank you for the feast. Completely satisfied!!

I challenged myself to break free from staying at home due to the coronavirus and went to Tsukiji Nakagawa in Tokyo to enjoy delicious food, this time focusing on tempura. I avoided taking the train and had my second son drive us there in a car for the first time. Luckily, the typhoon veered east, so we only experienced some windy conditions, making for a smooth journey. We arrived 15 minutes early for our 6 o'clock reservation. The master and his wife greeted us, and we sat at the counter. Due to the typhoon, there were some cancellations, but we were determined to come rain or shine, and made sure to mention it proudly. Looking at the menu, I noticed matsutake mushrooms, but also saw options like rock oysters and pike conger, giving a mix of summer and autumn flavors. We started with beer (Kirin Lager in a bottle) and later had cold sake. My son had tea, of course. While waiting for the tempura, we enjoyed the appetizer and informed the master that we would be taking photos today. The first dishes were shrimp, 2 pieces, cooked medium and rare, with the head served later. Then we had abalone, and a dish with million-year-old pepper and Japanese pepper. We also tried squid, pickled scallions, matsutake mushrooms, uni wrapped in large basil leaves, and rock oysters. The eel was a specialty, and we finished with a tempura rice bowl with sea bream. The meal was accompanied by red miso soup. We had a great time chatting with the master, who had a relaxed attitude, as there were only two other customers after us. The bill came to just over 70,000 yen, and although parking cost over 4,000 yen, it was worth it to enjoy Tsukiji Nakagawa for the first time since February. Thank you for the delicious meal.

I made a reservation for Saturday at 7:00 PM. The chef is said to be from the famous restaurant Mikawa in Monzen-Nakacho. The tempura was made with ingredients like shrimp, squid, anago, lotus root, Manjū-tōgarashi, Moroccan green beans, and conger eel (additional). The flavors were maximized by the crispy coating, creating a beautiful tempura. The additional conger eel was soft and very delicious. You can choose between tempura rice bowl or tempura tea for the finishing touch. Thank you for the meal.

It's summer. This is Iwagaki. It's Tsukiji Nakagawa (laughs). I made a reservation and headed to Tsukiji Honganji Temple. Today's lunch, the bill was 10,340 yen. - Ume Course: Kurumaebi, shrimp head, kisu, aoriika, Manjouji Togarashi, eggplant, lotus root, scallop tempura (tendon), clam red miso soup, pickles - Added Iwagaki and Megochi - Kirin Classic Lager (medium bottle) Iwagaki. The thin coating is crispy and hot, but the inside is slightly cool. It's rare and creamy. Delicious. I wanted to add "Ginpo" as well, but it seems that there was hardly any catch this year due to poor fishing. That was disappointing. The magazine "Pen" No. 466 (2019 New Year Special Edition) features "Edomae no Ryuugi" (Edo-style techniques). Unagi, tempura, and sushi are covered, with our restaurant being prominently featured for tempura. Chef, hostess, I will come again. Thank you for the meal.

I visited a restaurant called Nakagawa with a rating of 3.77 on Tabelog's Top 5000 in 2020. It is located near Tsukiji Honganji Temple. The exterior is not very noticeable, with a simple interior featuring an L-shaped counter and table seats. The lunch menu is reservation-only, with omakase options ranging from around 20,000 yen. The table is set with tentsuyu, coarse salt, and grated daikon, offering a traditional dipping sauce for tempura. I tried the Matsutake course, which included shrimp, smelt, green beans, squid, lotus root, eggplant, pickles, and more. The tempura is fried in front of you at the counter, served with tentsuyu and salt. It is a classic tempura experience in a serene atmosphere. For dinner, they offer additional dishes like sea urchin tempura, conger eel, and sashimi. Overall, Nakagawa is a charming traditional tempura restaurant worth visiting.