When summer comes, I remember the Anago Tendon at Mochiku♫, a summer vegetable♫. On a scorching hot weekday at noon, I visited the restaurant. I had made a reservation about a week ago, mentioning that I wanted to have the Anago Tendon. The 7-seat counter was already full at noon. There was a group of 5 people having a tempura course, and another customer, like myself, there for the Tendon. It's always safe to make a reservation, even for lunch. I ordered the Anago Tendon for 3,999 yen (including tax), although the menu lists it as 3,636 yen, so be aware that a 10% service charge will be added. First, warm roasted tea was served, followed by a salad. After 13 minutes, the main dish arrived. As I watched the group of 5 enjoying their tempura course, I was impressed by how they managed to prepare the Tendon in between. The Anago was crispy and crunchy as always. In addition to one piece of Anago, the dish included eggplant, taro, leeks, baby corn, green asparagus, snow peas, and edamame, making it quite rich in variety. I had tried Anago Tendon at a local tempura shop a few months ago, which was only 960 yen, but it only had Anago, eggplant, and green peppers. While it may not be fair to compare, the Anago Tendon at Mochiku allows you to enjoy a variety of summer vegetables, which definitely lifts your spirits. The eggplant was fresh and well-prepared, and the baby corn was sweet. The rice portion was small, so I asked for an additional serving. The miso soup was red miso with clams, lightly seasoned with sansho pepper. There was also pickles and a small ceramic glass of apple juice. For dessert, I had a slice of melon. I left the restaurant that day feeling very satisfied.

Tempura Shigetake @ Ginza A hidden gem in Ginza, this small counter-style restaurant allows you to watch the chefs prepare your food. I had the conger eel and mixed tempura rice bowl. The rice is cooked in a feather pot and you can have unlimited refills with the sauce! The salad was refreshing, with avocado and cherry tomatoes. Each order is freshly made, with the oil poured, coated in flour and batter. The tempura consisted of scallops and shrimp, all peeled and cut by hand. I thought it would just be half an eel and tempura, but it also included broccoli, eggplant, shrimp heads, asparagus, and shiitake mushrooms - so luxurious! The miso soup with clams had a spicy kick from the pepper. Cabbage pickles and apple juice were a nice touch. I couldn't resist having seconds of rice and sauce. For dessert, I had a Dekopon from Kumamoto Prefecture - sweet, juicy, and delicious! The total bill, including service charge, came to 5555 yen. I left very satisfied!!

I was able to enjoy the secrets of expertly fried dishes that seemed almost divine. The culmination of techniques passed down for over 100 years, combined with seasonal ingredients, made the course meal very satisfying. In particular, the broccoli was fried without being greasy, and it was truly exquisite. Not only the vegetables but also the fresh seafood were crispy and delicious, making it a restaurant I definitely want to visit again. Thank you for the wonderful meal.

I finally made it to a famous tempura restaurant. I started with shrimp, which was amazing. I ate it with tempura dipping sauce. Next, I tried shrimp heads, also delicious. Then came asparagus from Shinshu, which was very tasty. I also had white fish from Edo, eggplant with grated daikon and tempura dipping sauce, young corn with soy sauce, and rockfish with tempura dipping sauce. The ingredients were all top quality and delicious. I also tried soba noodles with sudachi citrus, tempura made with salted tuna from Sakata City, bell peppers, shiitake mushrooms from Iwate with shrimp inside, sweet potatoes, young ayu fish, scallops, and eel tempura. Each dish was crispy and flavorful, served with plenty of tempura dipping sauce. It was all amazing.

Last year, a former colleague who retired early invited me to go to Ginza to pick up a reserved item. She doesn't usually go all the way to Tokyo, so it must be something special, and I was curious to join her. Of course, since we were going to Ginza, my excitement was all about lunch. When I asked her what she wanted to eat, she said she wanted to have "tendon" (tempura rice bowl). While I knew of delicious tempura restaurants, when it came to tendon, I could only think of Kaneko Hanosuke. However, Kaneko Hanosuke has other locations besides Ginza, and I had already been there twice with her at the Kisarazu Outlet, so it lacked novelty. That's when I found this place through a search on Tabelog. Established in Taisho 3 (1914), this restaurant in Ginza has been honing their craft for over a hundred years. The current fourth-generation owner has blended tradition with freshness to create exquisite tempura dishes. Located on the 2nd floor of Sanraku Building in Ginza 6-chome, this small restaurant has only 8 seats at the white wooden counter. While the evening tempura course was a bit pricey for us, the weekday lunch tendon is popular and can be reserved, with enticing photos. ① Vegetable Tendon (abundant vegetables) Seasonal vegetables 2950 yen ② Anago Tendon (one eel, vegetables) Limited availability due to morning preparation 3636 yen ③ Kakiage Tendon (shrimp and small fish kakiage, vegetables) Small fish availability is unstable 4545 yen ④ Assorted Tendon (one live shrimp, two types of fish, vegetables) 4545 yen ⑤ Anago and Kakiage Tendon (half an eel, small kakiage, vegetables) 5050 yen ⑥ Live Shrimp Tendon (three live shrimp, vegetables) 5950 yen I immediately decided on ④ with one live shrimp, but upon checking Tabelog, it seems that the eel is popular, and the chef freshly fillets the eel, so I couldn't miss out on that. My colleague chose ② Anago Tendon, and I couldn't resist the temptation of the live shrimp, so I went with ⑤ Anago and Kakiage Tendon. I don't have much experience with tendon, especially a 5050 yen tendon, which felt like taking a leap of faith, but it was surprisingly delicious. The quality of the ingredients was outstanding, with all the vegetables having rich sweetness and great texture. I was impressed by the crispy and fluffy eel, and the kakiage was made with my favorite shrimp, cut into large pieces, which actually blended better with the rice than a whole tempura. The waitress asked me about the rice portion in advance (small, regular, large), but with the live shrimp, shiso leaf kakiage, eel, myoga ginger, green asparagus, turnip, young corn x2, broccoli, eggplant, it was too much even for a small portion. You can have seconds, so don't worry. The meal also included salad, red miso soup, pickles, Aomori apple juice, and Yamagata cherries for dessert. There was nothing to fault about the tendon. My only concern was the cost performance for me.

I had lunch at a famous tempura restaurant in Ginza and couldn't decide which tempura bowl to order. The chef recommended the "freshly sliced conger eel" and I decided to go with the "conger eel tempura bowl". While waiting for my order, I observed the chef's work with a small bottle of dry sake, salad, and soybeans on the side. The conger eel, freshly sliced before being coated in batter, sparkled in the light. It was the first time in my life that I found a conger eel beautiful. The tempura was delicious with conger eel, broccoli, asparagus, eggplant, shiitake mushrooms, snow peas, and turnips. The broccoli tempura was also surprisingly tasty. I enjoyed a refreshing Aomori apple juice and finished with a Kumamoto Dekopon dessert.

I've been in a tempura mood lately. During Golden Week, I lined up at a famous restaurant known for its kakiage tendon, only to wait for an hour. I got fed up and gave up. My craving for tendon only grew stronger. I made a reservation to visit a renowned restaurant. Located on the 2nd floor of a building, the small restaurant had only 9 counter seats. There were two groups of business lunch diners, and I was seated among them, making a total of five people. From the five tendon options on the lunch menu, I chose the "Anago & Kakiage Tendon" (5550 yen). It was quite pricey. The husband, who seemed to be in his 30s, and his wife, who was carrying a baby on her back, were also dining there. The baby was fast asleep on the mother's back. The husband started by sifting flour, and the pleasant scent of sesame oil began to fill the air. A salad was served, followed by pickles and clam soup. Then, my tendon arrived. It was topped with turnips, koshiabura (a type of leaf vegetable), eggplant, snap peas, green asparagus, shiitake mushrooms, and instead of small fish, scallops and shrimp kakiage. The anago eel was plump and crispy. As expected, I ran out of rice before finishing the kakiage. The wife kindly offered to add more rice. The rice was freshly cooked and shiny. The pickled cabbage and miso soup were also excellent. The dessert, a jelly-like Ehime Dekopon, had a unique texture. It was clear that they put a lot of effort into selecting high-quality ingredients. The price for dinner would make sense. The tendon sauce was kept warm in a pot over a hot water bath, a sight I had never seen before. The restaurant had a somewhat cluttered atmosphere, but the chairs were covered with white fabric. I enjoyed an exquisite tendon dish. It was truly wonderful.

I used the omakase course for lunch. The restaurant is small but the food is delicious. The chef is kind and we had a nice conversation. I was surprised to hear that this restaurant has over 100 years of history. The soba was unexpectedly delicious, not just the tempura.

It was a rainy day from the morning. I visited Shigetake for lunch with a business partner. The location is about a 3-minute walk from Ginza Station, right near the Sukiyabashi intersection. Shigetake is a super long-established tempura restaurant founded in 1914! We arrived at 12:00 in accordance with the reservation time. The atmosphere inside the restaurant, including the head chef and staff, was very friendly. There are only 8 seats at the counter, and we were seated in the middle. For lunch, there are four options: Omakase course (16,500 yen), Special Tempura Set Meal (11,800 yen), Tempura Set Meal (8,800 yen), and Tempura Rice Bowl (3,636 yen). The Tempura Rice Bowl is available for reservation only on weekdays, and you can choose from 6 types. We had already ordered the Omakase course when making the reservation. Here is what we had, listed in order: - Salad: A salad with delicious Japanese-style dressing. - Shrimp with salt. - Shrimp head with salt. - Broccoli with daikon radish in tempura dipping sauce. - Silversides with salt. - Eggplant in tempura dipping sauce. - Lotus root in tempura dipping sauce. - Sea bream with salt. - Turnip with ponzu sauce made by mixing grated daikon radish, condiments, and lemon juice from the table. - Gizzard shad with ponzu sauce. - Long green pepper in tempura dipping sauce. - Donko mushroom from Iwate with salt. - Sweet potato in tempura dipping sauce. - Vinegar citrus soba. - Scallop with salt. - Conger eel in tempura dipping sauce. - Tempura rice bowl, tempura tea, served separately. Red miso soup and pickles included. - Kanpei mandarin orange from Ehime. We each had a bottle of beer, and the total bill for two people was 38,599 yen. Shigetake offers a luxurious lunch with reasonable cost performance! The atmosphere and service, along with the comfortable environment, make Shigetake a wonderful place to visit. Be sure to check it out!

Located a 3-minute walk from Ginza Station on the Tokyo Metro lines, and a 5-minute walk from Shinbashi Station on the JR and Tokyo Metro Ginza Line, we visited this restaurant for a business meal. We indulged in a luxurious tempura lunch in Ginza starting from noon. While there is a tempura course available, we opted for the tempura rice bowl lunch which requires a reservation on weekdays. The options for the tempura rice bowl include vegetable, conger eel, mixed tempura, assorted tempura, conger eel and mixed tempura, and shrimp tempura. We ordered the assorted tempura! It was filled with shrimp, conger eel, sillago, shiitake mushrooms, broccoli, eggplant, and sweet potato. The portion of rice was just right, making it a luxurious tempura rice bowl. The meal also came with salad, dessert, and apple juice. The dessert of orange was also delicious.

I'm not a fan of tempura, but I was able to eat all of the tempura here! They use 100% sesame oil and change the oil for each group of customers. It's really delicious... ❤️ The atmosphere is also soothing, which is great for families with young children. I wonder if they are not welcoming to those who don't like children? I heard they also serve lunch and I would love to visit once.

Most restaurants are closed on January 2nd, so I was happy to find that Mochiku was still open. It's a small space with only 6 counter seats, but luckily there were only two of us as guests that day. The owner is very friendly and the food is delicious. Overall, it was a very comfortable experience.

Today's lunch was at "Mochiku," a renowned tempura restaurant that I had made a reservation for through Tabelog. I arrived at 12 o'clock for my reservation and sat at the counter. The interior of the restaurant had a traditional, old-fashioned feel rather than a stylish one. The reservation included a choice of tempura rice bowl for the day. I had planned to order the "Conger Eel and Mixed Tempura Rice Bowl" for 4,950 yen based on reviews, but unfortunately, they were out of ingredients for lunch service. Instead, I went with the chef's recommendation of the "Assorted Tempura Rice Bowl" for 4,250 yen. The chef carefully fried the tempura pieces, and soon my rice bowl arrived. The tempura was crispy, the sauce not too sweet. The shrimp was perfectly crispy, even the tails! The famous conger eel tempura was tender and delicious. As the chef fried the tempura, we had a nice chat. I enjoyed the conversation and the atmosphere of the restaurant. I look forward to returning to enjoy the chef's tempura at the counter at a more leisurely pace next time. Thank you for the meal!

The restaurant has a history of over 100 years, with the current owner being the 4th generation. The tempura, fried only in sesame oil, is light and not overpowering. It's not exceptionally delicious, but also not disappointing. Adding grated radish to the tempura dipping sauce was a new experience and it worked well. The spiciness of the radish made me think a richer dipping sauce would be a good match. The sake selection, all from the owner's hometown of Nagano, was unique and interesting. Personally, I enjoyed the Alp's Masamune, with its flavor that felt like an unfinished masterpiece. The restaurant is run by the owner and his wife, and their young child can be seen napping or playing around the place, which is adorable. However, due to this family-friendly atmosphere, it may not be the best choice for formal entertaining. The hygiene standards were not the best, considering the slightly higher prices compared to similar restaurants, so I would give it an overall rating of 3.0.

I happened to come across an online magazine article and became interested in a tempura restaurant called "Shigetake", which is one of the top 100 tempura restaurants in Japan. I made a reservation through Tabelog, which was relatively easy to do, and visited on a weekday afternoon. The location of the building was a bit hard to find, but I eventually arrived. The interior was elegant and had a formal atmosphere, but the owner was friendly and engaging in conversation. The vegetables displayed against a backdrop of pine trees looked even more delicious, sparking my appetite. I ordered a set of shrimp, fish, and vegetable tempura over rice, along with a premium fried conger eel. The total came to 9,757 yen (including tax). As I enjoyed a leisurely time sipping on a beer, I savored the light and gentle acidity of the salad and soy sauce pickled black beans that paired well with sake. The seating consisted of only 6 counter seats, which would be perfect for a night out with close friends. I started by tasting the miso soup and pickles served alongside the tempura, which was fried right in front of me. The tempura had a delicate batter and a refined taste, with a variety of vegetables such as broccoli, shiitake mushrooms, eggplant, asparagus, green peppers, and more. I couldn't resist getting a second helping of rice as I was recommended to try the black shichimi spice. The meal ended with apple juice and melon, leaving a satisfying and enjoyable experience. It was a delicious tempura meal and a fun time. Thank you for the feast.

Mochiku Tempura is a Michelin Guide Tokyo 2022 Bib Gourmand awarded restaurant, which has been in business for over 100 years since its opening in Ginza, Tokyo in 1914. They offer a variety of dishes such as tempura rice bowl, assorted tempura platter, and courses. They use carefully selected ingredients sourced from Tsukiji and Toyosu every morning. They pay attention to the type of oil and temperature, and fry with the highest quality sesame oil. The tempura has a crispy texture that allows you to fully enjoy the flavors of the ingredients. It is a wonderful tempura restaurant that has been loved across generations. Thank you very much for the meal. Ordered items: - Conger eel tempura rice bowl - Miso soup with clams - Salad - Pickles - Fully ripe mango from Miyazaki - Apple juice Today, due to a lack of small fish tempura, scallops will be served instead. They can adjust the amount of rice to your preference, whether small, regular, or large.

I had the specialty anago tempura rice bowl! It was great to watch them carefully fry the tempura right in front of me. The taste was also very delicious! It was nice to see the husband and wife running the restaurant together with their child playing happily inside!

I visited "Shigetake," a restaurant located in Ginza, where high-end stores line the streets. They have been selected as one of the top 100 tempura restaurants in the 2022 Tabelog rankings. The restaurant is just a 3-minute walk from Ginza Station on the Tokyo Metro Hibiya Line, located on the 2nd floor of the Sanraku Building facing Sotobori Street. Shigetake is a longstanding tempura restaurant in Ginza, with the 4th generation chef showcasing his skills. Upon entering, you are greeted with a sophisticated adult atmosphere, with only an 8-seat white wooden counter in the entire restaurant. The sound of tempura frying serves as background music. Here are some of the dishes from the course menu I had today: - Prawn - Asparagus - Sandfish - Grilled oysters with garlic soy sauce - Red snapper - Green beans - Flathead - Myoga (Japanese ginger) - Juvenile ayu from Lake Biwa - Sudachi soba - Fukue Bay tuna - Scallop - Conger eel The tempura is light and crispy, allowing the flavors of the ingredients to shine through. The meal concluded with a tempura rice bowl, featuring tempura with a thin coating that enhances the natural flavors. It was a delightful dining experience.

【2022 Tempura Top 100】Established in the 3rd year of Taisho era (1914), boasting a history of over 100 years, the beloved tempura restaurant "Shigetake" is located on the 2nd floor of a building about a 5-minute walk from the Sukiyabashi intersection towards Shinbashi. With a calm appearance of wooden lattice entrance and a pure white curtain, the interior of the restaurant has only 8 counter seats. Currently run by the 4th generation owner couple, with the landlady carrying a baby on her back, the atmosphere of the restaurant and the baby on her back evoke a nostalgic and warm feeling. The proud tempura is fried carefully and crisply using Tamajime squeezed sesame oil from Sekine Oil Store, with a focus on high-quality ingredients. The highlight of sitting at the counter is being able to see the tempura being fried right in front of you. 【Ginpo Tendon】¥3795 For lunch on this day, I chose the tendon instead of a course, and surprisingly, Ginpo was available. There is a saying, "One cannot talk about tempura without eating Ginpo," and "As an Edokko, one must eat Ginpo in the spring even if it means borrowing money." Ginpo, which is rarely seen these days, has a delicate and elegant taste with a rich flavor, creating a refined and high-quality texture. Ginpo, which has a firm flavor, is used as an ingredient in high-end traditional Japanese restaurants, and it truly delivers a satisfying taste. The tendon comes with salad, miso soup, pickles, Aomori apple juice, clam and trefoil red dashi, and watermelon. The tempura batter, with a fragrant sesame oil aroma, includes eggplant, shiitake mushroom, broccoli, myoga, asparagus, shrimp heads, snow peas, and silk pod vegetables. The tempura is juicy and fresh, and the sauce has an elegant taste with restrained sweetness, enhancing the enjoyment of both the tempura and rice. The amount of sauce is minimal, allowing you to savor the tempura itself. The red dashi and pickles are also delicious, made with carefully selected ingredients and fried one by one by the 4th generation owner using seasonal fresh fish and vegetables. The tempura, made with carefully selected ingredients and fried with dedication to the type of frying oil and temperature, has a thin crispy coating, truly a blissful experience. You can enjoy the seasonal tempura filled with dedication and sincerity. Bon appétit!

Thank you for viewing. I visited the long-established tempura restaurant "Shigetake," which is known as one of the top 100 tempura restaurants in Japan with over a hundred years of history. The restaurant is located on the 2nd floor of a building along Sotobori Street, about a 3-minute walk from Ginza Station. The service was friendly and the atmosphere was bright. The tempura batter was on the firmer side, and the frying was done just right. Luckily, they had "Ginpo" on the menu that day, which was absolutely delicious when combined with the dipping sauce. I couldn't resist ordering more. The scallops with perfect frying, and the unique texture of the lotus root left a lasting impression. I would love to visit again if I have the chance. Thank you for the meal. The dishes I had that day were as follows: "Salad," "Shrimp legs x2," "Shrimp x2," "Broccoli," "Asparagus," "Eggplant," "Myoga ginger," "Tuna red meat with perilla leaf," "Kisu fish," "Corn," "Yamashina chili pepper," "Ginpo x2," "Snap peas," "Scallop," "Shiitake mushroom," "New lotus root," "Mini watermelon."

At Ginza 6-chome, I had lunch at Mr. Shigetake's tempura restaurant, a renowned tempura restaurant in Ginza established in the year 1914. Located on the second floor of a mixed-use building past the intersection of Ginza 5-chome, it is easily accessible from exit C3 of the station. As soon as you take the elevator up, you are warmly welcomed by the kind owner, his wife, and their adorable child. The dish I had was an anago tempura bowl. The batter used for the tempura was freshly prepared, not reused from previous customers. The tempura ingredients are prepared in advance using seasonal ingredients before being fried to perfection. The aroma of sesame oil fills the air, making me eager to dig in. A salad is served first, with a dressing made using high-quality sesame oil. Following the owner's recommendation, miso soup and pickles are also served before the tempura bowl arrives. The tempura consists of a colorful variety of vegetables and seafood, with a delicate and beautiful batter. The dipping sauce is not overly sweet, allowing the natural flavors of the ingredients to shine through. I enjoyed a delicious and high-quality tempura bowl at Mr. Shigetake's. The warm atmosphere, along with the kindness of the owners and the cuteness of their child, made it a heartwarming dining experience. Thank you for the wonderful meal.