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天ぷら 畑中
Tempurahatanaka ◆ はたなか
3.42
Azabujuban
Tempura
10,000-14,999円
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Opening hours: [Monday, Tuesday, Thursday, Friday, Saturday]18:00-22:30 [Sunday, Holidays]18:00-22:30 Open Sunday
Rest time: Wednesdays Business hours and holidays are subject to change, so please check with the store before visiting.
東京都港区麻布十番2-21-10 麻布コート 1F
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20
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Details
Reservation Info
Reservations allowed Basically, reservations for one person are declined. If one seat is available on the day of the event, it is possible to make a reservation for one person.
Payment Method
Credit cards accepted (JCB, AMEX, VISA, Master, Diners)
Number of Seats
9 seats (Counter: 9 seats)
Private Dining Rooms
None
Smoking and Non-Smoking
No smoking at the table
Parking
None
Facilities
Calm space, counter seating available
Drink
Sake available, shochu available, wine available
Dishes
Focus on vegetable dishes
Comments
20
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kokolo1113
3.50
I would like to refrain from posting the first photo of the counter tempura, so I chose a light course. The starter of cod milt was warm and easy to eat. I had an Italian organic bottled beer with a fruity aroma. The tempura dipping sauce had grated daikon radish and salt, as well as orange. The shrimp heads were really crispy, like condensed shrimp crackers. The shrimp tails became sweeter with each bite. The mugwort leaves were aromatic. The kiss fish had a mild taste. The asparagus was very sweet. The shiitake mushrooms were incredibly fragrant. The conger eel was as deep and fragrant as the shiitake mushrooms. The fiddlehead fern was very bitter. The white fish, with 5 pieces per person, was sweet and went well with the dipping sauce. The lotus root was sticky rather than crunchy. Lastly, the tempura with separate bowls for tempura, tea, and rice had a strong matcha flavor with a bite of rice and only small shrimp in the tempura. It was a challenge to eat due to the strong tea flavor. I regret not getting the tempura bowl, which had delicious sauce and miso soup. The staff was very kind and the food was not greasy at all even after eating, which was great.
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モンチッチ
3.50
I was taken to a tempura restaurant called "Hatanaka" in Azabu-Juban by a customer. With its combination of Azabu-Juban, tempura, and the exterior, it exudes an indescribable sense of intimidation. It's a place I would never be able to make a reservation at on my own. The restaurant has an L-shaped counter seat. We visited at 6:30 pm and were the first ones there, but soon 90% of the seats were filled. There were only two staff members, the head chef and the hostess. They also have table seats, but they are not currently in use (the hostess mentioned that they stopped using them because the dishes wouldn't rotate). The condiment containers on the table have a very elegant feel to them. Despite the potential to attract foreign customers, there were none present during my visit. The menu offers a choice between two courses, priced at 11,800 yen and 14,040 yen. This time, I was treated to the 14,040 yen "Holly" course. For beer, you can choose from Kirin, Asahi, or Sapporo, and I opted for Sapporo Black Label. The thin glass enhances the sharpness of the beer, making it even more delicious. I only had one beer and then switched to white wine instead of sake, as I felt it paired better with the tempura. The prices seemed quite high at a glance, but the experience was definitely worth it. Now, let me introduce the "Holly" course. The first dish was grilled spear squid with olive oil, and it was incredibly delicious. The squid was tender and flavorful. After finishing the squid, a set of assorted tempura was served. The grated daikon radish is not only added to the tempura dipping sauce but also enjoyed as a side dish. They promptly brought more when we finished it. The daikon radish was quite spicy. The opening dish was shrimp, which was best enjoyed without any seasoning. The second shrimp was sweeter due to stronger cooking. The string beans had a concentrated flavor, while the butterbur sprout was fluffy and fragrant. The thick and tender sand borer was recommended with tempura dipping sauce. The asparagus was tender and had different textures depending on where you bit into it. The sweetfish was very bitter, and its tempura was full of moisture. Another shrimp followed, and after trying eight different tempura dishes, we took a break with clam miso soup. The head chef kept changing the oil repeatedly, which was surprising. The eggplant was the most delicious I've ever had, as if it was prepared in a way other than frying. Soy sauce was poured over the cut side. The edamame was seasoned with salt and had a strong flavor. The megochi was fluffy, and all the tempura had wonderful textures. The koshiabura, a new shoot of a tree, had a balance of bitterness and sweetness. The conger eel was fragrant, rich in fat, and had a earthy aroma. It was thick, chewy, and had a crispy texture. The shiitake mushroom tempura was followed by a tempura bowl, marking the end of the Holly course. It seemed like it cost 25,000 yen per person, but setting aside the 25,000 yen, there was no doubt that it was an amazing tempura experience. I felt like it might still be too early for me to visit on my own, maybe in another 10 years.
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食いだおれリーマン
3.70
A shop located about a 3-minute walk from Mabashi-Jūban Station. It has an L-shaped counter with only 10 seats. I enjoyed the Enoki course for 11,000 yen (2 shrimp tempura, 3 fish, 4 vegetables, tempura, rice, red miso soup, and pickles), made with seasonal ingredients. Instagram ID: kuidaore.8.
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macaronnn666
3.50
The interior of the restaurant was very charming. They offer a variety of tempura, including seasonal options, with a light and crispy batter. The staff were also very polite. The only downside was that it took a really long time that day, almost like a full course meal, about 3 hours. I wish it could have been a bit quicker so we could enjoy our meal more smoothly.
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664683
3.50
If you want to eat tempura, this is the place.
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ハツ
3.80
For my birthday celebration this year, I expressed a desire to eat tempura, and I was taken to a place called "Tempura Hatana" as a treat. I am grateful for the gesture. The reservation was made for me at this cozy little restaurant located just a 2-minute walk from Azabu-Juban Station. It is situated on a quiet street off the main road, with a counter that seats 10 people and one private booth for up to 4 guests. We started the celebration with a toast of champagne. The menu offered courses starting from 10,000 yen, as well as an omakase option and a la carte dishes. On this occasion, we opted for the course menu. I was allowed to take a few photos, so I will share some highlights with you. We began with shrimp tempura, where we enjoyed both the head and the succulent meat. Next up was string beans, followed by juicy asparagus paired with sake. Then came a delectable horse mackerel and eggplant tempura, which was so tender it melted in the mouth. We also savored a crispy tempura rice bowl to conclude the meal. The tempura was elegant and refined, making me feel like a grown-up. I look forward to visiting more tempura restaurants in the future. Thank you for the wonderful meal!
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柏原 光太郎
4.00
The atmosphere in the restaurant is hard to describe, with a crisp tension in the air, but the owner and his wife create a nice harmony. This may be why the customers are somewhat selective, leading to mixed opinions about the place. However, after visiting again after a long time, I still like this restaurant. The prices have gone up due to the rising cost of ingredients, but it's understandable. Compared to other places, they are doing well. The vegetables are especially delicious. While separating the tips and roots of asparagus when frying is common now, the seasoning here is excellent. The balance between the batter and the fish body of megochi and shrimp is to my liking, making me regret not visiting this place in recent years.
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デーデ1024
5.00
The food was delicious as expected. The highlights of the day were the asparagus stems, lotus root, eggplant, shiitake mushrooms, and conger eel! The salt was strong, so you don't need to dip too much. The arrangement of the ginkgo nuts was beautiful, forming a gradient. The green beans were a bit thin, so the flavor was a bit weak, but the texture was crispy and tasty. The sweetness of the soy sauce on the eggplant was indescribable. I could never replicate that myself. They seemed to have brushed something thinly on it, maybe flour or katakuri starch? The tempura sauce had a slightly soy sauce flavor with a strong aroma. There was no overwhelming saltiness or strange sharp flavors. The rice didn't get soggy because the sauce was poured over it, remaining crispy until the end. The grapes had a cross-cut on the skin, which was good, but only the red grapes had seeds. My companion accidentally ate one and complained about the crunchiness. A simple note about seeded or seedless would have been helpful. Also, the shrimp was cooked gently, so it was sweet, but personally, I prefer a more savory flavor. Since they serve two shrimp, maybe one could be rare and the other well-cooked. Will it become tough? Nevertheless, it was delicious, and I love the atmosphere created by the owner and the attentive female hostess, so I might come back for tempura. The apprentice boy with a crew cut seemed less awkward, which was nice. As mentioned in other reviews, it's not a lively atmosphere, so you might want to choose your company. It's great for a calm date, entertaining older guests, or treating your parents. Enjoy the lovely atmosphere and quietly savor the food served, saving casual conversation for a second location.
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一期一会のあじ
3.50
I visited a restaurant that I used to frequent when I was exploring tempura dishes. It had been a while since I last visited. I ordered a set menu consisting of 3 shrimp tempura, 4 fish tempura, 5 vegetable tempura, kakiage (served with rice), and fruits at HIRAGI. The meal included white fish, sandfish, scallop, conger eel, Japanese butterbur, lotus root, edamame, burdock, sprouting wild vegetables, and asparagus. I also added smelt tempura, taranome (buds of Japanese angelica tree), and ginkgo nuts. The meal started with grilled squid as an appetizer, which was served with arugula. The tempura dishes were served individually, allowing for different ways to enjoy each piece. The fish tempura tasted best with a sprinkle of salt to enhance the sweetness, while the vegetables were best enjoyed as they were to savor their aroma. The shrimp tempura felt a bit large, but it allowed for a good balance of texture and flavor. The scallop and sandfish, which I don't usually like, turned out to be delicious with their thick and flavorful meat. Among the vegetables, the smelt tempura and taranome stood out for their aroma, while the lotus root impressed with its texture. The asparagus tempura was a highlight, with the tip offering a crunchy texture and the stem being juicy and flavorful. The tempura batter had a rich and robust taste, thanks to the eggs and flour used. The meal was accompanied by a clam soup to cleanse the palate, which was comforting. Lastly, I enjoyed a tempura rice bowl with shrimp, shiitake mushrooms, and Mitsuba leaves, which was delicious and satisfying. Overall, I rated the meal 4 stars for taste and 3.5 stars overall. I found the additional 5% service charge for card payments a bit inconvenient, as it was calculated after the consumption tax. The experience was enjoyable, and I would love to return for the tempura rice bowl.
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超暇人
4.00
I went to Hatano, a tempura restaurant in Azabu-Juban. The restaurant has been open since 1997 and has a slightly worn-out feel to it. The interior has one table and about 10 counter seats. The chef seemed a bit shy but was engaging with what seemed like regular customers. The dishes were served in traditional Azabu-Juban style pottery. The tempura batter varied in thickness depending on the ingredient. The meal included a variety of tempura dishes, with the option to choose between an 8,400 yen or 10,500 yen course. The tempura was tasty, but some pieces were slightly burnt. Overall, the restaurant is good for business entertaining.
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めいぷる
4.00
It's been almost 20 years since I left my hometown. I rarely fry food at home, so I usually buy tempura from supermarkets or eat at restaurants. Recently, I had the opportunity to visit a tempura restaurant after a long time. I ordered the 8,400 yen course which included white squid, 2 shrimp, okra, asparagus, sand borer, eggplant, scallop, shiitake mushroom, clam soup, and tempura (served with rice). The chef, a quiet man, skillfully and silently fried the tempura, which was very impressive. The dishes that left an impression on me were: - The "oil-grilled" white squid was a nice change from the usual tempura. It was cooked to a half-raw texture, tender and delicious. - The shrimp had a crispy texture without being overly oily, making it easy to enjoy. - The asparagus was served in two parts, with the soft tip first and the crunchy stem later, highlighting the different textures. - The sand borer was easy to cut and had a tender and fluffy texture, very tasty. - The scallop was rare and smooth, with a hint of sweetness. - The tempura served with rice in tea was unique, with a strong green tea flavor that complemented the crispy tempura well. I also had beer and white wine with the meal, served by a friendly female staff member. The tempura was a beautiful and delicious experience, reminding me of the elegance of this dish.
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どら身
3.00
Yes, in the tenth place, there is a famous tempura restaurant called Tempura Yokota, but there is also a bustling tempura restaurant called Tempura Hatanaka in the neighborhood. Unfortunately, I can't post photos of the tempura dishes. Here is a verbal description of the dishes: - Appetizer: Grilled squid (with tentacles) - semi-raw and quite delicious. - Tempura: - Shrimp heads (2 pieces) - Green beans (very thin) x4 - Asparagus - Smelt - Shiitake mushrooms - Oysters (semi-raw and tasty) - Shishito peppers - Myoga (refreshing and nice) - Conger eel - Lotus root - Tempura fritters (can be made into tempura bowl or tempura tea) At the end of the fried dishes: - Hamaguri clam soup (apparently served when you drink too much) Overall, the dishes were not to my liking, especially the shrimp and tempura fritters. I wish there were more surprising dishes and seasonal items like shiitake mushrooms and eggplants. The quantity of dishes seemed a bit lacking. The price range for tempura restaurants is usually similar, so it's important to differentiate in other ways. The ambiance was decent, which may explain its popularity among locals. It may not fulfill the desire for extremely delicious tempura, but it's a comfortable neighborhood spot. Thank you for the meal.
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ぽいぇっとぽるしぇ
3.50
[2007.06 revisit] I ordered the "Special Tendon with Kakiage" (¥1,500) which I didn't used to eat before. The regular tempura was a bit too light for my liking, but when it came to the tendon, the sauce made it more enjoyable. The slightly sweet sauce was just right, not too thick or too thin. It felt more like "eating tempura" rather than "tempura and rice". The lunch will be on break from mid-June for a while, but it seems like they won't completely stop. Despite some minor issues, being able to have tempura of this quality at a reasonable price for lunch is quite valuable, so I hope they resume soon. [From the review on 2007.04.02] Title: Same Overall: 3.5 Food/Taste: 3 Service: 4 Atmosphere: 4 I visited around 12:30 on a weekday. The interior had a counter with 10 seats and one 4-person table. There were about 4 customers at the counter. The atmosphere was calm and relaxing. The chef spoke gently when asking the staff for something. The staff also politely announced when entering the kitchen from the customer area. There was a peaceful atmosphere throughout. The lunch menu included "Tendon" (¥1,260) and "Special Tendon" (with kakiage, ¥1,575), but I wanted to try the tempura, so I ordered "Tempura and Rice" (¥1,575). While waiting for the freshly fried tempura, they brought pickles and grated radish. The grated radish was shaped so cute and round (refer to the photo) that it made me feel good. Before the tempura arrived, I tasted the tempura sauce with chopsticks. It was slightly sweet with a strong dashi flavor. The salt was in powder form, so fine that it looked like flour at first glance. The tempura I had included: whiting, 4 shrimp, eggplant, green pepper, sweet potato, young ayu fish, and kakiage. The shrimp were small but firm and juicy. The kakiage also had plenty of shrimp and maintained its texture. The vegetables were all decent. The tempura batter and frying were elegant. The batter was very thin and didn't overpower the taste. It paired well with the flavorful tempura sauce. Especially the vegetable tempura had an elegant touch due to the batter and dashi. As I was eating, I suddenly realized that it felt similar to eating kaiseki cuisine. The atmosphere, the visually appealing grated radish, the seasoning and frying of the tempura... everything felt like dining on kaiseki cuisine. I understood it and thought, indeed, the tempura was light enough to not cause indigestion even when eaten for lunch. However, if I were to think "I'm going to eat tempura at night!" and this was served, I might feel slightly disappointed. (This might be a matter of preference) Personally, I prefer tempura that has a bit more presence in terms of the sauce and salt.
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Tオカ
3.40
It's been a while since I last visited this restaurant. When it first opened, I used to come here for lunch often because I worked in this area. I remember the tempura rice bowl being very delicious. Today, I arrived a bit early for lunch, around 12 o'clock, and the restaurant was already almost full. I wanted the tempura rice bowl, but since the owner wasn't the one frying, I decided to try the special tempura bowl for 1,575 yen. Surprisingly, it took less than 30 minutes for the tempura bowl to be served. The chef was very skilled and efficient in frying each piece of tempura separately. The tempura bowl was served with a thick dipping sauce, similar to Tenya's style, but with a more distinct contrast between the sauce and rice. The tempura was slightly overcooked, which may be the chef's preference or the restaurant's style. Overall, the tempura was good, but the process of preparing it was impressive. The pickles, miso soup, and cold green tea were also delicious. It seems that the owner of this restaurant is from Tenya, which explains the solid style of the tempura. I would give the tempura a score of 70, but the meticulous preparation process deserves recognition. It's hard to find the right words to describe the straightforward and honest approach of this restaurant, but maybe casually ordering "tempura, lightly fried" could be a good way to appreciate their dedication.
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crossbiker
3.40
About four months ago, when I called the restaurant, they said they were taking a break from serving lunch. However, I noticed recently that they had reopened for lunch when I passed by after visiting "Edoya" the other day. I decided to visit today. The restaurant had a nice atmosphere with a welcoming curtain, but unfortunately, I wasn't very satisfied with the food. I arrived around 1:00 PM on a weekday, and there were three other customers in the 10-seat counter and 4-seat table restaurant. Two foreign customers were having a course menu for around 4000 yen, while the other customer was having tempura with rice for 1575 yen. The tempura included green pepper, eggplant, two small shrimp sets, young ayu fish, anago eel, and sweet potato. The shrimp were quite small and overcooked, but the sweet potato was delicious. The young ayu was decent, but nothing outstanding. The tempura dipping sauce was too sweet for my liking, so I ended up mixing the last piece of tempura with rice and salt, which turned out to be quite tasty.
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lovabo
3.90
I finally visited a tempura restaurant that I had been meaning to go to but couldn't because it was nearby. The seating is mainly at the counter, with limited seats available. I enjoyed the delicious seasonal tempura. The course menu is a bit expensive, so I can't visit this restaurant often, but it has become one of my favorite tempura restaurants.
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BestField
3.00
Located in a prime location, it seems that many gourmet diners have left critical comments. I am not a gourmet nor wealthy, and I do not usually visit high-end establishments like tempura restaurants, so it would be presumptuous of me to comment. I think the content is worth revisiting. While I will not stop you if you wish to nitpick, I hope you enjoy your experience overall. The asparagus, shrimp, squid, udo, sandfish, young ayu, and shiitake mushrooms were all delicious. The chef changed the oil frequently, saying that "the oil loses its power as it gets dirty." The asparagus has a strong aroma at the tip and sweetness at the base, which I agree with. I had tempura with green tea, and the matcha and shrimp tempura were delicious. We each received a large bottle of beer at the beginning, which might have been a bit much since we had more food coming. There is one shared restroom for men and women. You can bring in a bottle of wine for a corkage fee of ¥3500, with additional options available. The Maru Ju (taro) tempura is thick, so order it early as it takes time to fry. There are about 5-6 types of sake available, but no hot sake.
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タケマシュラン
2.00
When it comes to tempura in Asakusa, Yokota or this restaurant are the top choices. Yokota has decent taste but the head chef talks non-stop which can be distracting. On the other hand, this restaurant has a calm traditional Japanese facade. They are located next to the Korean restaurant Hosenka. They do not allow photos, so please enjoy the description. They offer wine on the drink menu but I decided on beer and sake since it's Japanese cuisine. However, it took about 10 minutes for the beer to arrive. The first dish, cod milt, took another 10 minutes to arrive. The restaurant was not busy, with only 6 customers and 3 staff visible. The tempura was served slowly, with a long wait between dishes. The tempura can be enjoyed with tempura sauce, grated radish, salt, and daidai citrus. The radish can be refilled if needed. The tempura overall was underwhelming, with some dishes like shrimp lacking flavor and texture. Some dishes like asparagus and clams were well-prepared and tasty. The operation of the restaurant seemed slow and inefficient, with long waits between dishes. Some tempura dishes were heavy and lacked flavor, while others were overcooked. Overall, the experience was disappointing and the service was lacking.
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猫奴隷
4.10
I have visited this restaurant three times so far. It seems to get crowded around 7:00 pm, so it might be better to go earlier. I tried the 10,000 yen course, which included shrimp, scallops, kisu (Japanese whiting), anago (sea eel), asparagus, shiitake mushrooms, green beans, and red eggplant. The vegetables were lightly fried and had a fresh and delicious taste. The chef uses domestic and international ingredients to provide seasonal dishes. We finished with a tempura rice bowl. The portion of rice was small, and my friend ended up getting a second serving. We had beer followed by sake, which paired well with the meal. The grated daikon radish served with the tempura dipping sauce had a perfect spiciness that complemented the sake. The owner seemed very busy but made sure we were full (probably because my friend had a second serving of rice) and was very considerate. It looked like they changed the frying oil frequently, which seemed like a lot of work. Despite being a bit pricey, I would like to visit this restaurant again in the future. Personally, I think the calm atmosphere and delicious flavors here compare favorably to other famous tempura restaurants in Tokyo.
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パン太夫
3.70
I visited at the end of February after making a reservation a week prior. The restaurant had a subtle and understated exterior. Despite my familiarity with the area, I didn't notice this place before. There were no other customers at the time (as it was opening time), so it felt like a private dining experience. There are two course options, and we opted for the more expensive one due to my partner's birthday. The menu consisted of shrimp, fish, vegetables, and seasonal items like butterbur sprouts. The dishes were quite traditional but well-executed. The asparagus, for example, had a crispy tip and a tender base. The highlights were the sandfish and conger eel, which were expertly prepared without any unpleasant odors. Although I wanted to order more, I was satisfied with the meal and ended with a delicious tempura rice bowl. Overall, it was a satisfying dining experience.
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