I went alone for the first time, but had a wonderful day in a pleasant atmosphere shared with friendly regular customers and the welcoming staff. The owner's thoughtful consideration in keeping up with my pace, the attentive service and graceful manners of the hostess were truly exceptional. The counter was shaped like a U, with 8 seats available. The space felt very relaxed. The dishes I enjoyed included various tempura items, sashimi, and a delicious dessert of strawberry and yuzu jam. The total cost was around 37,000 yen, mostly due to the high-end tempura. Despite the price, the tempura I had today was truly outstanding and worth every penny. The tempura with uni (sea urchin) was particularly impressive, with the uni being the main focus of the dish. The flavors and textures of the dishes, such as the bamboo shoot and the crunchy skin of the sea bream, were delightful. Overall, I was very satisfied with the experience and would confidently recommend this place to others.

I visited the restaurant for lunch with the thought of having tempura once in a while. The interior of the restaurant had only a counter, and the chef was frying tempura by himself. There was no menu, and it seemed like the same menu was available for both lunch and dinner. I started with a craft beer for a toast, and then ordered sake in order from the menu. The tempura, fried carefully, was delicious. Although there was tempura dipping sauce, salt was still the best. Tempura was served one after another, and even though I ate quite a bit, I didn't feel greasy. The meal ended with a light tea-based dish as I was too full for tempura rice bowl. I would definitely like to visit this restaurant again.

I met up with a friend from Osaka who was returning to Tokyo and we visited a restaurant in the city. It had been a while since I had been to Ginza, where we used to often go drinking after visiting Tsukiji with business partners. We arrived just before 6 pm and were guided to the counter by the head chef. There seemed to be a wine cellar in the back of the restaurant, as there was a wine list in addition to the drink menu. I left the wine choice to my companion and opted for a rare beer called Rococo Beer. We started with appetizers and then moved on to tempura, starting with shrimp. The tempura was fried right in front of us at the perfect timing to match our eating pace, making it a truly enjoyable experience. We had various items like sand borer, squid, asparagus, and sea urchin, followed by a break with fatty tuna sashimi. We enjoyed beer, shochu, and sake, and although I can't remember the details of the dishes that followed, everything was delicious. As an amateur, I noticed that there was hardly any oil left on the tempura paper, which I assume is a sign of fresh and good quality oil. Thank you for the wonderful meal.

Thank you for viewing. I visited "Tenmura Iwai," one of the top 100 tempura restaurants on Tabelog. The restaurant is located on the 6th floor of a building called "Ginza 745," about a 4-5 minute walk from Ginza Station. The atmosphere inside is bright yet elegant, with a V-shaped counter seating for 10 guests. The chef, who used to work at Ten-Ichi, and his wife provide attentive service. The tempura dishes are cooked to perfection, with a rare and delicate batter. The menu includes a variety of dishes such as tempura, appetizers, and a final meal. On this particular day, most of the customers were foreigners. The dishes I tried included various tempura items like red snapper, asparagus, uni, tuna, and more. Each dish was expertly prepared and delicious. Overall, it was a wonderful dining experience and I would love to visit again in the future. Thank you for the meal.

Ginza "Tenpura Iwai" is a top-notch tempura restaurant in Ginza, run by a skilled chef from Tenichi with over 20 years of experience. The restaurant has previously been awarded one Michelin star and is currently listed as one of the top 100 restaurants on Tabelog. The interior of the restaurant is beautifully designed, with a wine cellar offering a wide selection of white wines. There are no private rooms, only an L-shaped counter, but the restaurant can accommodate private bookings after multiple visits. The top dish is the sea urchin tempura, which allows you to fully taste the sea urchin without any wrapping. Iwai only uses Maruhon's Taihaku oil, carefully controlling the temperature for each ingredient to ensure the best frying results. It truly offers tempura that is delicious until the last bite. Despite being a prestigious restaurant in Ginza, the chef and hostess warmly welcomed even a solo diner like myself. I am grateful for their hospitality and look forward to visiting again.

A high-end tempura restaurant in Ginza, known for being the best tempura in Japan like Tenichi. I made a reservation the day before and visited at 7 pm. There are 8 seats at the V-shaped counter, run by the husband and wife owners. The tempura had a clear and crispy batter that didn't overpower the ingredients. They seem to have a strong commitment to quality ingredients, as every dish was delicious. The ayu fish was particularly tasty. Unlike many places that wrap uni in shiso leaves, they fry it as is. The course menu is probably around 28,000 yen, with high prices for sake and other drinks. It ended up costing over 40,000 yen, but I was satisfied with the taste of the tempura.

It was a highly anticipated restaurant with a reputation, but turned out to be quite average. As professionals, the food was decent because of the good quality ingredients. However, the overall value for money was not good. The tempura at a soba restaurant in Kagurazaka the other day was surprisingly delicious, while the tempura here was just okay. The tea was too light for my taste, and I didn't care for the dessert. The wine was also overpriced. Overall, it was a very average experience, with a high-end atmosphere that created a disappointing contrast. It was not the kind of tempura that would leave a lasting impression.

A high-end tempura specialty restaurant in Ginza run by the Iwai family from Tenichi. It has one Michelin star and a high rating of 3.74 on Tabelog (as of June 20, 2022). The course is mainly omakase, adjusting the quantity based on your appetite. The meal includes various tempura items like shrimp, kisu fish, shirasu, sea urchin, white asparagus, firefly squid, young ayu fish, shiitake mushrooms, flounder, baby corn, green beans, scallop, mantis shrimp, clams, abalone, and conger eel. In between, there's also tuna sashimi. The meal ends with tempura rice bowl, red miso soup, pickles, and dessert of cherries and almond tofu in sweet sake. The tempura was well-prepared, with some items like kisu fish and young ayu fish standing out for their flavors. However, some items like firefly squid and flounder did not meet expectations. The tempura vegetables were decent. The tempura rice bowl had a crispy texture, and the miso soup was a bit strong in flavor. The service was relaxed, and the ambiance included a wine cellar corner. The total cost for three glasses of G Champagne, oolong tea, and the meal was around 40,000 yen. Overall, the restaurant is easy to book but may not offer the best value for money.

Tenfu is great. After training for 17 years at Tenichi, he became independent. In the competitive tempura district of Ginza, "Iwai" is a well-known authentic place. Located on the 5th floor of a building along the Sony Street in Ginza 7-chome, in the same building as Renka and Kani-no-kita-fuku. They use fresh ingredients sourced from Tsukiji (or Toyosu?) and fry them only with Taihaku sesame oil. Their light and crispy batter is their specialty. After eating, you won't feel heavy but satisfied. - Shrimp Tempura: The best tempura is always shrimp. Start with the head, then the tail. Enjoy two shrimp with salt lemon and tempura sauce. Crispy and fragrant. - Sandfish: Surprisingly large! The sandfish melts in your mouth with its delicate white flesh. The batter and sandfish blend well in your stomach. - Smelt Wrapped in Seaweed: The seaweed aroma complements the smelt's umami flavor. - Gizzard Shad: They fry the gizzard shad differently. - Oma Tuna: Tastier than sushi restaurants. Rich and velvety taste that lingers. - Firefly Squid: Lightly blanched for three days. Served semi-raw. - Sea Urchin: Not a big fan of sea urchin tempura, but this one is exceptional! - Shiitake Mushroom: Juicy and meaty shiitake mushrooms that are piping hot. - Butterfish: Crispy batter and thick flesh, impressive. - Scallion: Talent is needed to fry scallions this well. You won't be able to stop eating them. - Scallop: Large scallops with a rare touch. - Mountain Burdock: - Tempura Tea Pickles: Freshly fried tempura served in tea-infused rice bowl. The seaweed flavor is delightful.

A tempura restaurant in Ginza. The owner, Mr. Iwai, trained for 17 and a half years at Ginza "Ten-ichi" before opening his own shop in Ginza for 23 years. That's a total of 40 years of experience. Amazing. We had the omakase course, and here's what we had: fig and mozuku seaweed, white shrimp marinated in kelp, two types of shrimp, small fish and okra, greenling sashimi with asparagus, sea urchin, tuna and conger eel, eggplant with abalone, shrimp-stuffed shiitake mushrooms, firefly squid, scallops, corn, and conger eel. For the finale, we chose a small portion of tempura rice bowl. The moment I took a bite of the purple shrimp and shine muscat shrimp, I knew this place was delicious! The batter is subtly sweet and very tasty. The sea urchin, firefly squid, and scallops were crispy on the outside and rare on the inside, showing true skill. The taste of sushi and yakiniku can be greatly influenced by the ingredients, but tempura relies heavily on skill. Each piece was generously sized, yet I didn't feel stuffed because the oil was excellent. Amount spent: 32,000 yen Rating: 4.5 points 5 points: Definitely want to visit again! 4 points: Would revisit if given the chance. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

The tempura restaurant I visited focuses on enjoying the ingredients themselves. They carefully select their ingredients, such as using whole eggplants for pickling. The eggplants were not oily at all and remained juicy, surprising me. Each tempura is fried differently, resulting in varying textures and maximizing the flavors of the ingredients. I especially loved the sea urchin tempura, which was just the sea urchin itself without any other ingredients. It was delicious. Some of the items I tried were fig, tuna, live shrimp (very fresh and springy), sandfish (fluffy), shirasu (whitebait), sea urchin, white squid (firm and chewy), mozuku seaweed, whole eggplant, conger eel, shiitake mushroom, scallop (rare in the middle), Yama-Karashi pepper, corn silk, eel, tempura bowl, and Shine Muscat grapes.

Nice to meet you again. As someone who loves mountain vegetables, my favorite is spring tempura. I was so happy to be able to visit this restaurant! Thank you for the delicious meal☆ [Here is what I had on this day] - Super Dry beer - White miso with shiitake mushrooms and lotus root - Firefly squid marinated in yuzu pepper - Shrimp - Shrimp - Shrimp - Sandfish - Small dried fish - Asparagus - Sea urchin - Tuna sashimi - Mantis shrimp - Squid - Abalone - Sea bream - Shrimp-stuffed shiitake mushroom - Clam - Butterbur sprout - Tempura tea - Strawberry Thank you for the meal.

It is a very nice tempura restaurant with a great atmosphere. The restaurant is right there as soon as you get off the elevator. They also have a good selection of wine. The oysters were especially delicious. The kisu (fish) was also large and satisfying to eat. The tempura at the end was also to my liking. Due to the situation with COVID-19, there was only one other group besides us, so we were able to relax and enjoy our meal.

Bright and charming interior. Enjoyed the sound and taste at the counter. The batter was excellent. We enjoyed the temperature and taste along with the lively music. I would love to visit this restaurant again. - Three types of mushrooms, chestnuts, lily roots, and white miso - White shrimp with the flavor of perilla - Ginkgo nuts - Shrimp tempura - Shrimp tempura - Shrimp tempura - Sandfish - Young sardines wrapped in seaweed (my favorite) - Asparagus - Sea urchin - Oma tuna - Sweetfish - Matsutake mushrooms - Sumi squid - Scallop (my second favorite) - New ginger - Eggplant - Abalone - Tempura bowl - Dessert fig I really want to go back! Thank you for the meal.

In simple terms, sushi is a dish where fish is cut and placed on top of rice, and tempura is ingredients coated in a mixture of flour, water, and egg and then fried. The quality of the ingredients and the skill of the chef are crucial. The best sushi and tempura restaurants are those that consistently source high-quality ingredients, capture the essence of Japanese seasons, and serve them in their best state. Iwai is one such restaurant. The owner-chef has the freedom to personally select ingredients, deeply appreciates Japanese culture and seasons, constantly seeks out the best ingredients, and consistently delivers top-notch dishes by honing their skills every day. It all comes down to the chef. When I visited Iwai, there were a few customers at the counter, creating a relaxed atmosphere. The bill has increased since the move, but the spacious seating allows for a more enjoyable dining experience. I opted for beer as I had plans for a third round. The beer selection, including various bottled options, is typical of Ginza. The owner remembered my preference for Kirin Lager, which was a nice touch. The wine selection is impressive, and the owner's wine descriptions are literary masterpieces. Even after a long absence, the owner remembered what I had previously ordered. The meal started with firefly squid and beer, followed by a live shrimp tempura that was simply outstanding. The shrimp was perfectly fried, retaining its texture and sweetness. It's been over 10 years since I started coming here, and every time, the first shrimp course never fails to impress. Despite knowing how delicious it is, I'm always amazed by it. For the final course, we had to rush a bit due to time constraints, but I was once again treated to a three-hour culinary show. The tempura was so light that it didn't feel like I had eaten any. It was truly an artful display of steamed dishes using oil and steam.

It's Friday night. Tonight, I'm dining in Ginza with my middle-aged friends who I meet up with once a month. We decided to try a tempura restaurant called "Tenpura Iwai" as a change from our usual sushi and meat spots. The restaurant is located on the sixth floor of a building on Sony Street. The atmosphere is welcoming, and the chef is friendly and accommodating. The tempura is cooked in high-quality sesame oil, and the dipping sauce is flavorful and not too sweet. We tried various dishes including natural shimeji mushrooms in broth, simmered octopus, and shrimp tempura. The restaurant also has a great selection of wines and sake. Overall, it was a delightful dining experience.

Our dishes are based on a chef's selection of seasonal ingredients carefully chosen at the fish market (formerly Tsukiji, now Toyosu) each day, with no fixed menu available. The chef will fry each ingredient in front of you. The essence of facing the ingredients with sincerity can be witnessed at the counter, offering a unique dining experience. From seafood to vegetables and other ingredients, each will be prepared in the most suitable condition and cooking method. We do not strive for anything extravagant, but rather focus on bringing out the "natural deliciousness" of seasonal ingredients to the fullest. The omakase menu includes: - Natural shimeji mushroom in dashi - Seasonal natural items - Mozuku seaweed - Two heads of carabineros prawns - Two carabineros prawns - Kisu fish - Small dried fish - Asparagus - Horse dung sea urchin from Funka Bay - Lean tuna marinated in soy sauce from Toi - Japanese flying squid - Shiitake mushroom - Abalone - Ginkgo nuts - Corn - Scallop - Bara chirashi - Dessert: fig

It's omakase only. I made a phone reservation about a week ago and got a reservation easily. Arrived on time. The restaurant has a simple yet elegant Japanese atmosphere with a large hinoki counter and spacious seating. The menu included tempura, sashimi, and various seafood dishes. The ingredients were fresh and the flavors and textures were excellent. The tempura was cooked perfectly, with a delicate and crispy coating that complemented the ingredients well. The service was attentive and the staff made sure we were well taken care of throughout the meal. Overall, it was a delightful dining experience.

The Michelin-starred tempura restaurant, Tempura Fukamachi, served us a refreshing cold-brewed Dong Fang Mei Ren tea, which was delicious. The tempura course included a variety of dishes such as marinated horse mackerel, mozuku seaweed, and vinegar-soaked new onions as appetizers. The chef carefully selected and fried each ingredient right in front of us, starting with a lively prawn that was just alive moments before being fried. The tempura was exquisite, featuring seasonal delicacies like wild vegetable sprouts, uni, white asparagus, and more. The meal ended with a satisfying tempura bowl and a delicious red miso soup with plump clams. For dessert, we enjoyed fresh lychee, a rare treat that can only be enjoyed for a short period of time during the season. Overall, we thoroughly enjoyed the abundance of delicious seasonal ingredients.

A delicious tempura restaurant in Ginza with a clean and beautiful interior. The meticulousness of the owner is evident in the cleanliness of the place. The tempura here is elegant and light, so you won't feel heavy after eating. I like to dip the tempura in the sauce with grated daikon radish and a little salt. Is it bad manners? Finally, the tempura bowl with red miso soup is a perfect ending. The lunch prices have gone up, so the cost performance is not great.

The long-awaited third visit did not disappoint. The meticulous work and top-quality ingredients lived up to expectations. From the shrimp to the last of the year's conger eel, small dried fish wrapped in seaweed, sea urchin, asparagus, and dancing mushrooms, the piping hot tempura was a delight. The palate cleansers in between, such as Oma tuna and deep-fried ginkgo nuts, pickled gizzard shad, were all delicious and complemented the tempura well. As someone who doesn't drink alcohol, I was pleased with the refreshing Taiwanese cold-brewed tea. The beautifully arranged interior of the restaurant, along with the attentive yet not overbearing service from the chef and the proprietress, made the experience truly enjoyable. Looking forward to the next visit, I feel ready to take on whatever comes my way starting tomorrow.