Today I worked from home, so I decided to try a new restaurant for lunch. When I called Tenzan in Iriya, they said they were short-staffed and not open for lunch, so I started craving tempura and searched for a tempura restaurant. I found a place called Tempura Koromo that serves whole grain cut wheat tempura, so I called them. They said they normally have a 4000 yen course menu with a reservation made the day before, but they could accommodate me today with a tempura set meal or tempura bowl. I opted for the 4000 yen course menu. The restaurant was located near Yushima Tenjin, where a renowned soba master used to have a shop. The counter had about 5 seats and the owner seemed quite young. The course menu included early summer vegetable salad, delicious simmered pike and Chinese cabbage, tasty tempura of young ayu fish, young corn, and thinly battered eggplant, refreshing natural rock seaweed vinegar, light and crispy tempura of angel prawn (although slightly overcooked), delicious black mushrooms from Niigata, sweet silk sweetfish, tasty pike, a small tempura bowl with cut wheat noodles made from whole grain flour. The tempura bowl had small shrimp tempura. I made ochazuke with the soba broth that came with it. For dessert, they served Kabosu water manju and American cherry. Originally, the restaurant started as a new business concept for lotus roots in Ueno, but it seems the owner is now operating it as a subcontractor. The owner used to fry tempura at Parkside Hotel before moving here due to the hotel's closure. The tempura batter was thin, but the angel prawn was slightly overcooked. The cut wheat noodles were delicious. Overall, it was a pretty good restaurant.

After visiting Yushima Tenjin, I stopped by this lovely tempura restaurant nearby. They offer a tempura set lunch for 2000 yen. I sat at the counter to enjoy freshly fried tempura, served with both salt and dipping sauce. The tempura, including young corn, shrimp, and sweetfish (which looked cute), all had a delicious, rich flavor. I would love to come back for dinner sometime, although I imagine the prices might be a bit higher in the evening.

The calm atmosphere in the restaurant and the impeccable service were great. The tempura, made with fresh ingredients like shrimp and eggplant, was delicious. The fresh oysters were also tasty. Lastly, we had whole grain udon noodles, tempura rice bowl, and dessert.

My mother, who used to enjoy French and Italian cuisine, seems to have changed her preferences as she got older. When asked what she wanted to eat for her birthday, she said "tempura!" so we made a reservation for the tempura course at this restaurant. The price of the course has gone up by about 1000 yen this month due to various factors such as rising ingredient costs, but it can't be helped. The dishes other than tempura were delicious, and of course, the tempura itself was also very tasty. The batter was very light, and despite eating a lot, it didn't feel heavy, maybe because they use 100% rice oil...? I felt like I could eat more lightly compared to restaurants that use sesame oil (even though the calories are the same...). The best part was definitely the shrimp tempura! There were various types of sake available, and although we didn't opt for the all-you-can-drink option this time, it seems like you can enjoy sake as well. In addition to cash and credit card payments, you can also pay with PayPay, and when I asked, they said that go to eat digital and analog coupons are accepted, so we were able to enjoy our meal at a discount this time. The staff at the restaurant were polite, kind, and welcoming, and I would like to visit again.

The lunch was also great! The lunch course costs 3500 yen and includes appetizers, sashimi, 7 kinds of tempura, palate cleanser, main dish, and dessert. The appetizer was persimmon and chestnut white miso. The sashimi was striped jack. The tempura included smelt, ginkgo nut with truffle salt, long eggplant, angel prawn, king oyster mushroom, abalone mushroom, and conger eel. The palate cleanser was vinegar seaweed. The main dish was barley rice and a small tempura bowl. The dessert was Shine Muscat ice cream. From the appetizer to the dessert, it was a parade of delicious dishes. The angel prawn and conger eel were particularly good. The interior was calm and cozy, with a hidden gem-like atmosphere despite being located on a corner. The service was polite, and they frequently changed the paper lining. I thoroughly enjoyed the tempura lunch and will definitely visit again.

I really liked it. I visited for business purposes. There are not many photos (m(_ _)m) Recommended course for 6000 yen, starting from November it will be 7000 yen. The course includes steamed conger eel, Pacific saury sushi, sea bream with pine needle garnish, tempura, mini udon, mini tendon, and dessert of chestnut sweet red bean soup. The tempura included beltfish, ginkgo truffle salt, wagyu beef and sea urchin wrap, black shimeji and abalone mushroom, angel prawn, makomo mushroom, and scallop. Each dish was served freshly fried at the table and all were very delicious. The scallop, cooked rare, was the best. The clean interior of the restaurant, with young staff members working efficiently, created a very pleasant atmosphere. I have made a reservation for lunch. Looking forward to it! ♩

On a summer day when the nationwide rainy season ended, I visited here to refresh myself from the lush days. "Tempura Koromo second Season" is where I went. I forgot to take notes on the food last time because I was so focused on eating, so this time I made sure to take notes. Here is the full list along with photos. (Koromo Course 6,000 yen) - Summer vegetable with Tosazu jelly - Shrimp sushi and corn - Freshwater eel and corn tempura - Scallop tempura - Wagyu beef and sea urchin wrapped tempura - Mozuku vinegar - Eggplant tempura - Angel shrimp tempura - Edamame pickles - Man'yoji pepper tempura - King oyster mushroom tempura - Conger eel tempura with tendon bowl - Hand-cut barley noodles (additional) - Beltfish and lotus root (additional) All this for only 6,000 yen? And it's delicious. The menu may change depending on the season and ingredients, but that's part of the excitement. There's no reason not to go. I will visit again. Thank you for the meal.

It was a good decision to make a reservation for four people at the counter seats at the tempura restaurant at the foot of the Otorii gate after visiting Yushima Tenjin. The small restaurant quickly filled up, and those who came after us had to wait. The set meal with kirimugi soba and a small tempura rice bowl was delicious. The kirimugi soba had a unique texture and the freshly fried tempura made us want more. The portion of the tempura rice bowl was not enough for men. I would like to come back at night to enjoy freshly fried tempura at the counter.

The number of people in Okachimachi and Ameyoko has increased. Looking for a wandering shop, I came across Yushima's slope, Tenjinbashi. A battle between the slope and my appetite began. It seems quite daunting to climb the slope. The determination to climb it led me to a new opening on the top of the slope, "Tempura Koromo Second Season". I decided to do some reconnaissance and enjoy some tempura to climb up the Yushima slope - next to the Torii gate of Tenjin-sama. The restaurant had added "Second Season" to its name. There were only two customers before me, and the restaurant was empty, maintaining social distancing. For lunch, they offered a menu including hand-cut barley noodles, tempura rice bowl set, tempura rice bowl, tempura set meal, and more. I opted for the hand-cut barley noodles tempura rice bowl set and decided to add some tempura as well. I chose lotus root, burdock, and small shrimp tempura from the additional tempura menu. The hand-cut barley noodles in the tempura rice bowl set seemed less than before, and the texture was not as firm as I remembered. The meal did not leave me feeling completely satisfied. It might be a good idea for the restaurant to offer a larger portion of the hand-cut barley noodles or a separate option for those who prefer more. The tempura in the rice bowl was crispy and delicious, with various ingredients adding to the overall taste. Overall, the experience was a bit underwhelming, and the atmosphere felt a bit subdued. The office workers in Yushima might find the lunch prices a bit high, especially if they opt for a larger portion. The restaurant seems to be trying its best, but there is room for improvement in terms of overall dining experience.

I had been curious about this restaurant for a while, but due to the pandemic, I couldn't go. However, I decided not to make excuses and just go for it. "Tempura Koromo second season" is located near Yushima Tenjin, making it a stylish place. Normally, I don't have many opportunities to go to a tempura restaurant. But I gathered my courage and entered. The atmosphere is very quiet and calming, which helped ease my nerves. I reserved the "Koromo Course (6,000 yen)" in advance. The course started with appetizers, followed by sushi, a bowl of conger eel, sashimi, and finally the main tempura dishes like corn, shishito peppers, and snow peas. The variety of tempura was overwhelming, but each dish was delicious and made me appreciate the seasonal ingredients. I couldn't remember all the details of each dish, but I enjoyed every bite. This restaurant is highly recommended, and the conversation flowed easily, indicating that everyone was satisfied. In conclusion, the cost performance was excellent. Thank you for the wonderful meal.

It seems that the tempura restaurant Koromo, which was located in Ueno, has relocated and reopened in Yushima! I had the set meal which included angel prawns, young ayu fish, baby corn, eggplant, and more, with an additional mini tendon with 8 types of tempura. The dishes were made with seasonal ingredients and were very delicious.

Located next to the large torii gate at the entrance of Yushima Tenjin on Kasuga Street, this shop has always been full whenever I tried to visit. But on this day, there were only two customers ahead of me, so I was able to sit at the counter. I ordered a set of hand-cut wheat udon and a small tempura rice bowl for 1000 yen. I chose the warm (kake) option for the udon. The tempura in the tempura rice bowl consisted of tempura of spring chrysanthemum and squid, with a little bit of white fish, all served in a slightly spicy tempura dipping sauce. The tempura quail egg on the side was perfectly runny and delicious. The hand-cut wheat udon had a unique texture, with thin noodles that seemed to be mixed with buckwheat (later confirmed to be whole grain flour). The broth had a nice dashi flavor, making the udon quite tasty. I enjoyed it more than I had expected. Next time, I plan to try the tempura rice bowl.

Overall rating criteria: The average (normal) rating is 3.0 points, with evaluations in 0.5 increments. The total points are calculated by multiplying food/taste by 4, service by 2, atmosphere by 2, and cost performance by 2, then dividing the sum by 10 (alcohol/drinks are excluded). ================ Not specified Delicious

I had the swordfish tempura set meal and it was amazingly juicy and delicious. The salmon was also delicious with a medium rare cook. I added scallops and myoga, and for around 2500 yen, I was completely satisfied! They mentioned they will be closed from 7/12, but I look forward to coming back when they reopen.

I visited the Haku Yoshida exhibition at the Tokyo Metropolitan Art Museum in Ueno until March 28th. I thoroughly enjoyed the depth of printmaking and then had lunch at a restaurant next to Yushima Tenjin. Even though the state of emergency has not been lifted yet, there were a lot of people in Ueno Park and Yushima. I had made a reservation in advance, so I was seated at the counter. I ordered a lunch course while having a beer. The course included nine items such as young yellowtail, carabinero prawn, fuki (butterbur) sprout, taranome (angelica tree sprout), shiitake mushroom, maiitake mushroom, lotus root, and fried whitefish, along with a dessert of sweet potato. It also came with red miso soup and rice with pickles. The tempura could be enjoyed with ten-ro (tempura dipping sauce) and cherry blossom salt. The choice of ingredients was very spring-like and got me excited. The young yellowtail was surprisingly tender, probably steamed before frying. The small carabinero prawn was served with its head, enhancing the flavor with cherry blossom salt. The fuki sprout and taranome were seasoned with salt, while the shiitake mushroom, maiitake mushroom, and lotus root were enjoyed with tempura dipping sauce. The fried whitefish was seasoned with salt. I ran out of rice halfway through, but I managed to resist. The dessert, sweet potato, was also steamed before frying, and it was unexpectedly delicious. I must visit this place for dinner as well. Thank you for the wonderful meal!

- You seem to like tempura, so you're okay with fried food in general. I wanted to come right away, but it was uphill. From the bottom of Yushima to the top. Koromo used to only have a special lunch on Sundays. The Hills tribe stays in their rooms at night so I couldn't see them at "Koromo" during those times. It was a lifesaver in these times. They are now open for lunch as well. Now I can meet them anytime, from the spacious "Tempura & Fish Bar Koromo" on the first floor of the hotel to the now smaller store. It feels nice and cozy, closer to the chef, and more familiar. The counter in front of the frying station. The counter is now smaller, only for six people. The person next to me has been drinking since noon. It's the kind of place where you can use it like that. Our team relies on self-propelled two-wheelers for transportation. I can't drink. The menu includes two types of tempura donburi, tempura and cut barley set. The previous store had a set of tempura and sashimi. It seems like they have stopped serving sashimi here. The previous store name, Fish Bar, is gone. That's why they started serving udon. I was looking forward to the "cut barley" that they started here. I remember talking to them in front of the store during the opening preparation. That's why I wanted to come. They fry it right in front of you. It's closer than before, because it's smaller now. The tempura seems better when it's made in front of you, maybe because of the size of the store. The tempura in the tempura donburi includes maitake mushrooms, snapper, conger eel (small), and large leaf. It feels like they should add more toppings even if it costs more. Additional tempura is also possible during lunch. The additional items menu includes angel prawns, conger eel, small shrimp tempura, today's fish, lotus root, burdock, maitake mushrooms, negi onions, shiitake mushrooms, etc. So I asked for lotus root, burdock, and small shrimp tempura. I like prawns, but I've already tried angel prawns and the texture was too soft. I would prefer black tiger prawns to be added to the menu. The tempura donburi is good, the rice is nice. The rice is cooked just right, slightly firm, and goes well with the tempura dipping sauce. The udon is well done. The "cut barley" dish they call it. The store manager made up his mind to start making hand-pulled noodles for the new store. It turned out better than expected. I didn't have high expectations, given the short training period. Made with whole grain flour, it looks good, and most importantly, the texture and mouthfeel exceeded expectations. This set is great. Tempura donburi and udon, with the "cut barley" dish. You can also order additional tempura separately. It's a great option for those who want to try a variety of dishes. You can enjoy both tempura and hand-pulled udon, so I decided to revisit this place. I will visit again soon.

"If my memory serves me right, 'Tempura Koromo' used to be located within Hotel Park Side along Shinobazu Pond, and it seems like the current restaurant has moved to the Yushima Tenjin side. So, I assume 'second Season' is like a subtitle. The original restaurant is well-known for lotus root in Ueno. On my first visit, I ordered the 'Handmade Barley and Small Tempura Bowl Set' for 980 yen. The handmade barley, made with whole wheat flour from Hokkaido, looked shiny and fresh. It had a strong texture and a unique slippery feel, almost like a cross between soba and udon. The tempura coating was thin, and they use rice oil for frying, which was quite delicious. The best part was being able to eat freshly fried tempura right in front of the counter. However, I found the portion size a bit lacking. Next time, I would like to try a tempura bowl with a larger portion (with free extra rice). Thank you for the meal."

Just next to Yushima Tenjin, there is a traditional Japanese-style tempura restaurant. It's only about a five-minute walk from Yushima Station, right off Kasuga Street, so it's easy to find! I ordered the lunch course, which included Yamazaki Highball, rapeseed blossoms in broth, young bamboo shoots, sashimi of mackerel, angel prawns with butterbur sprouts and taranome, and more. The flavors were amazing, especially when paired with salt and grated daikon radish. The peach-colored yogurt-like dessert, made with melted snow from Oze, was delicious. The Chiba Prefecture baby ayu fish had a subtle bitterness to it. The lotus root dish was fresh and tasty. I also tried a cheese tasting with cream cheese and Camembert drizzled with maple syrup. It made me crave wine, but I had a wine tasting event later, so I resisted. Instead, I enjoyed some fresh seaweed salad for a refreshing palate cleanser. The tempura rice bowl with shrimp was a great addition, and the homemade soba noodles with seasonal yuzu ice cream were the perfect way to end the meal. The soba noodles were fresh and delicious, handcrafted by the chef. I added anago eel to my meal, and overall, the cost performance of the 3500 yen course was excellent. The use of rice oil in cooking prevented any greasy smells from sticking to my clothes and avoided any stomach discomfort. The chefs were friendly and chatting with them at the counter added to the dining experience. It's clear that this restaurant is loved by regular customers. I will definitely be back again! Thank you for the wonderful meal!

A new restaurant near the entrance of Yushima Tenjin Shrine. It used to be a sushi restaurant, then a soba shop called "Juhachiwari Soba" run by a soba-making expert, and now it's a shop specializing in hand-cut wheat noodles. However, the sign says "Tempura" on it. I decided to go in anyway and ordered the "Hand-cut Wheat Noodles and Small Tempura Rice Bowl Set". The noodles were a unique color, somewhere between soba and udon. It was a bit unfamiliar to me... The tempura rice bowl was decently tasty. The 2021 Bunkyo Ume Matsuri (Plum Blossom Festival) has been canceled, but the plum blossoms at Yushima Tenjin Shrine are in full bloom. And as usual, the ema (prayer plaques) are made of tin! May the prayers of the students taking exams reach the heavens. Thank you for the meal.

I ordered a tempura bowl, but the sauce was too salty, reminiscent of Marugame Seimen's dashi sauce. The tempura itself was delicious, so it was very disappointing. My partner ordered udon, which had a delicate and delicious flavor, surprising how there was such a contrast in taste at the same restaurant. If you prefer a lighter sauce, the tempura set meal might be a better option.