Wife's birthday lunch in Ginza. Of course, took a day off from work. Ate at a tempura restaurant called "Tentei" in Ginza. Sat at the counter with a great view of the chefs frying tempura. Ordered a light tempura course with beer. Enjoyed the delicious tempura and the harmony of the chefs' skills. Had some sake with the tempura. Finished the meal with a tempura rice bowl. Overall, a fantastic lunch experience.

On the basement floor, there is a tempura restaurant. For lunch, they offer rice bowl dishes and lunch courses. Today, I had the tempura rice bowl. The tempura included mushrooms, asparagus, shrimp, horse mackerel, conger eel, and a generous amount of shrimp tempura. It was quite a luxurious selection and I was satisfied! The tempura had a slightly thick coating that was crispy and delicious. The seasoning was also good, and it was a happy meal with the rice! Thank you for the meal!

This time, I visited "Tentei," a tempura restaurant located right in between Shinbashi Station and Ginza Station. I made a reservation over the phone and ordered the lunch menu's top item, the tempura bowl. When I arrived, I was the only one there at the opening time. The elegant and calm atmosphere made me feel relaxed as I waited at the counter for my tempura to be served. Lunch Menu: Tempura Bowl - 3,300 yen (tax included) Kakiage Bowl - 2,750 yen (tax included) Tempura Course - 3,850 yen (tax included) Sumire - 4,400 yen (tax included) Momiji - 6,050 yen (tax included) Kikyo - 8,250 yen (tax included) After ordering, the tempura bowl arrived in about fifteen minutes. It may look simple at first glance, but the taste was exceptional. The ingredients like shrimp, smelt, shiitake mushrooms, and asparagus were fried perfectly, maintaining their quality. The sesame oil used for frying gave a unique and memorable flavor, not too spicy but with a spicy kick. The rice was cooked well, and the sauce had a perfect balance. The aroma of the sudachi citrus peel hidden under the tempura was also a nice touch. The red miso soup with clams had a delicious broth. Perhaps due to the somewhat higher price, the restaurant was not crowded, but I believe the quality of the food justifies it. I consider it a hidden gem (even though it's a well-known restaurant) and would like to visit again. I also want to try their dinner menu. Thank you for the meal.

I ordered the 6000 yen course. Started with shrimp tempura. Delicious, it has to be like this. After a terrible experience with tempura at the hotel club lounge... Next were "kiss" (a type of fish), shiitake mushrooms, and asparagus, all fresh and delicious. Also had ginkgo nuts, small fish, okra, and conger eel. The conger eel was amazing with salt and lemon. Finished with myoga (Japanese ginger) and a tempura rice bowl. This location, quality, and price are a great deal.

I visited this restaurant for lunch on a weekday without a reservation. It is located in a business district and offers slightly upscale lunches, but it was not crowded and I was able to walk in without waiting. Inside, there are mainly counter seats with around 19 seats. I ordered the "Tempura Course" for lunch, priced at 3850 yen. The tempura is fried right in front of you, so you can enjoy it freshly fried. Every piece of tempura was delicious! The batter was light and fluffy, sticking perfectly to the ingredients. The tempura kakiage, which had plenty of juicy shrimp, was particularly outstanding. I finished the meal with a tempura rice bowl, which was amazing. I will definitely try a different course next time! Thank you for the wonderful meal!

Taste: Very delicious Portion: Normal Memorable dishes: Sweetfish, Sand borer, Shiitake mushrooms Menu: Normal Atmosphere: Good Cost performance: Okay Crowdedness: Normal Customer service: Okay Would visit again: Want to go Ordered the tempura course The tempura is fried in sesame oil with a crispy coating, cooked perfectly. The grated daikon radish is plentiful. It can be eaten with tempura dipping sauce, salt, or curry salt. - Shrimp: Small but firm and delicious - Sand borer: Crispy on the outside, tender inside, very tasty - Shiitake mushrooms: Juicy with shrimp paste, full of flavor and very delicious - Sweetfish: Crispy outside, tender inside, full of flavor, even the bitterness of the innards is well balanced and delicious - White beech mushrooms: Good texture and delicious - Snow peas: Lightly coated, flavorful and delicious - Tempura rice bowl: Lightly flavored, the tempura is soaked in sauce, moist and tasty

I visited "Tentei," a famous tempura restaurant located a 5-minute walk from Ginza Station. I arrived just before the opening on a Saturday and there was no wait. I was able to enter as soon as they opened. The restaurant was fully seated except for my seat, so it seems like making a reservation would be a good idea. I ordered the tempura bowl for 3,300 yen. It was served in about 15 minutes. The tempura bowl consisted of 2 shrimp, anago (conger eel), kisu (Japanese whiting), asparagus, shiitake mushroom, and small shrimp tempura, all soaked in a flavorful tempura dipping sauce. The ingredients were cooked perfectly and delicious. The tempura dipping sauce was surprisingly salty, but it went well with the rice. I enjoyed every bite, including the miso soup with clams at the end.

I visited the renowned tempura restaurant "Tentei" with a rating of 3.63 on Tabelog in 2023. It is located in Ginza Hacchome on Hanatsubaki Street. The restaurant is situated on the basement floor of a mixed-use building and has a cozy interior with counter seats and private rooms. Tentei is a long-established restaurant that has been in business for over 30 years and has been selected as one of the top 100 tempura restaurants. You can still enjoy the traditional and classic tempura style passed down from the late owner, Yoshinori Koshida. I tried the lunch course "Sumire" which included shrimp x2, sand borer fish, shiitake mushroom, asparagus, conger eel, snap peas, and tempura bowl with assorted tempura. The tempura had a light and crispy batter, making it easy to eat. It was served with tempura dipping sauce, grated radish, lemon, salt, curry powder, allowing for various flavor combinations. Overall, it was a harmonious and delicious dining experience at this great restaurant.

I made a reservation and used it on the course. The stairs leading down to the basement and the entrance have an old-fashioned atmosphere, but the inside of the restaurant is bright with a stylish wooden counter. The restaurant was surprisingly quiet, almost to the point where I was worried my stomach might growl. Anyway, I was seated. Tempura is definitely best enjoyed at the counter, where you can have it freshly fried. I can't drink beer, so on days when there's no highball or lemon sour, I tend to hesitate a bit on what to start with. On this day, I went with plum wine and soda. What quietly appeared was a salad and something like smooth sesame tofu. It's a complimentary dish. Here's what I ate on this day: white shrimp, lots of shrimp, 3 pieces of kisu shiitake and shrimp paste asparagus scallop (forgot to take a picture) ginnan and snap peas ayu princess mushroom taro sprout conger tea melon and papaya tea Shrimp is my favorite, so I was happy to start with 3 consecutive white shrimp. The white shrimp was small, so the crispy texture of the batter stood out, and it was simple yet delicious. The fact that there were 3 pieces made me even happier. I think the shrimp were prawns (do they change names when they're small?), and they were small but firm, making them even more satisfying after the white shrimp. The tails were crispy all the way, so I enjoyed them very much. The combination of shrimp paste and shiitake mushrooms was fluffy and the mushrooms were meaty and juicy. The asparagus I saw before frying was huge. It had a great volume and was easy to eat, with a crunchy texture and a fresh and delicious taste. The scallop was sliced vertically, so it had a strange elongated shape. The large scallop was delicious, but I forgot to take a picture because I was concerned about its appearance. The ginnan nuts were sandwiched between two snap peas, making them cute and compact. Be careful because the ginnan nuts are hot bombs. The ayu had a fluffy flesh and a moderate bitterness from the intestines, making it a great match for sake. The contrast with the crispy batter was enjoyable. The taro sprouts and cod sprouts made me happy because I could feel the season. The tender taro sprouts had a nutty, corn-like soft and fragrant taste that was addictive. Lastly, there was a large conger eel. It's hard to tell from the picture, but the flesh was thick and fluffy, giving it a great texture. It was delicious not only with salt but also with grated daikon and dipping sauce. I usually go with tencha for the end. I love the contrast between the crispy and soft parts of the tempura. The tempura was packed with ingredients and plenty of shrimp, making me happy. I had mostly encountered tempura with thin, light batter, but the tempura here was more on the crispy side, with a slightly random batter that allowed me to enjoy the texture. The recommended sake at the restaurant seems to be Minshu, and I chose the honjozo "Soseki" and the junmai sake. For dessert, I had melon and papaya. I haven't seen papaya in a while. Both were voluminous, fresh, sweet, and luxurious desserts. It was the perfect ending. The staff at the restaurant were quiet but polite, and I was able to spend a pleasant time.

I used it for business purposes from 11:30 on a regular day. I had reserved a seat and ordered food in advance, so I just had to eat on site. I ordered the tempura course for 3,850 yen. You are served freshly fried tempura in the following order: 2 shrimp, 2 fish, 2 vegetables, and 1 kakiage. You can enjoy it with salt, curry powder, or tempura dipping sauce, but my favorite was the combination of grated daikon radish and tempura dipping sauce (although I usually like salt). The course kakiage comes with rice, red miso soup, and pickles. You can choose between a small tempura rice bowl or tempura tea. The freshly fried tempura was delicious. The atmosphere was quite upscale.

Near the intersection of Ginza 4-chome, there is a tempura restaurant called Hyakumeiten 2023. The lunch menu is more affordable compared to dinner, with options like kakiage-don (mixed tempura on rice) for ¥2,700, tempura-don for ¥3,300, and a tempura course for ¥3,850, with additional options at ¥4,400, ¥6,050, and ¥8,500. The tempura course includes 2 shrimp, 2 fish, 2 vegetables, and kakiage, which can be enjoyed as is or in a tea broth. The tempura has a thin crispy coating and pairs well with beer. The stuffed shiitake mushrooms were particularly delicious. The tempura tea with small shrimp was refreshing and enjoyable. Ordering a small bottle of beer for ¥750 also comes with a starter of miso soup with shrimp. The staff at this renowned Ginza tempura restaurant were friendly and made the dining experience relaxing. Prices exclude tax.

Lunch visit to "Tempura Ginza Tentei" located in the Shimbashi Kaikan Building B1 in Ginza 8-chome. Tentei is a long-established tempura restaurant that has been in business for 36 years in the Ginza area. The restaurant has a counter with 10 seats and also table seating available. The tempura at Tentei is known for its rich flavor and thick batter, which is fried to a crispy finish. Despite the substantial texture, the lunch course is of just the right portion size and can be easily finished. For the tempura course, you can choose from three options for the tempura rice bowl to finish the meal: tempura rice bowl, tempura tea, or white rice with separate tempura. The dinner course ranges from around 10,000 to 20,000 yen, but the lunch menu is relatively affordable, making it convenient and suitable for those who want to try counter tempura dining for the first time. Thank you for the meal! [Items received] Tempura course 3,850 yen, Appetizer, Salad, Shrimp, Sandfish, Shiitake Mushroom with Shrimp Paste, Young Sweetfish, Baby Eggplant, Moroccan Beans, Tempura Tea, Additional Oyster

"Ten-ten," a top 100 restaurant on Tabelog in Ginza. Visited around 12:10 on a weekday. The counter seats were full of foreigners, so I opted for a table seat. While it's recommended to sit at the counter if you want to enjoy tempura fried right in front of you, I was aiming for the tempura bowl, so the table seat was just fine. I was asked for my drink order and opted for tea since I was working. I ordered the "tempura bowl" for ¥3300. When asked about the rice portion, I confidently requested a large serving (I had researched beforehand that the regular portion is quite elegant). In less than 10 minutes, pickles, clam miso soup were served along with the tempura bowl. When I lifted the lid, I was greeted with thick asparagus! The two small prawns were probably rolled. The bowl sauce was a subtly sweet and refreshing type, not too elegant in flavor. The sand borer was fluffy, and the conger eel was perfectly tender. Oh, I wish I had eaten the asparagus with salt instead of the sauce... The thick asparagus had a crispy and juicy texture, while the small shrimp tempura had a bouncy texture. The rice was cooked perfectly, and its mild sweetness paired excellently with the sauce. Although the lunch was a bit pricey, the quality of the ingredients and the cooking were top-notch. Moreover, being in Ginza, it was understandable. I enjoyed a cup of green tea after the meal. #Ginza #Shinbashi #ShinbashiLunch #Tempura #TenpuraGinzaTen-ten #Ten-ten #TabelogTop100 #TempuraBowl"

Added to the Momiji (6050 yen) with additional ingredients such as whitefish, shrimp, kisu fish, shiitake mushrooms, asparagus, scallops, ginkgo nuts, young ayu fish, baby corn, conger eel, snap peas, shirako (added), tempura bowl (or tempura tea selected). Fry for a longer time, use high heat, and make the batter thick. The cooking time may vary depending on the number of customers.

Visited this underground restaurant where the sound of tempura frying in the hot oil fills the air instead of background music. I ordered the "kakiage don" for lunch with less rice. First, a small dish of pickles was served. About 10 minutes later, the kakiage don arrived. The thick asparagus stood out, and the kakiage was packed with plenty of shrimp, giving it a satisfying crunch. The tempura dipping sauce had just the right amount of spiciness.

I was taken to dinner by a senior in life! According to the senior, the previous owner has appeared on "Professional Work Style". It is located in the basement of a building. We ordered a modest tempura course for 3850 yen per person to prepare for the night! The following dishes were served: - Salad - Yuba (tofu skin) - 2 prawns - Kisu (Japanese whiting fish) - Shiitake mushroom stuffed with prawn paste - Sweetfish - Shirako (additional order) - Oysters from Iwate (additional order) - Moroccan green beans - Asparagus (additional order) - Tempura rice bowl Tokyo's famous tempura is of high quality, and I couldn't help but order more. The ingredients were fantastic, and the cooking was top-notch. After finishing the tempura rice bowl, I recalled the first time I had tempura in Tokyo. It was when I visited "Tempura Kondo", who also appeared on "Passion Continent"! At that time, I wondered why raw ingredients were turned into tempura. However, as soon as I took a bite, I realized it was a silly question. In essence, tempura is about preserving the texture and flavor of the ingredients by heating them. This experience once again reminded me of that. Currently, the restaurant has a rating of 3.61 on Tabelog.

I used it for lunch. When I arrived after 12:00 on Saturday, it seemed to be full with reservations, but the kind landlady guided me to a table seat because there was a little time left until the reservation. I ordered a tempura bowl. It was served in about 10 minutes. As for the taste, the sauce was well coated, and the aroma of freshly fried tempura was combined, very delicious! There were two big asparagus, and they were very delicious. The shrimp was also in the tempura, and the flavor of the shrimp was even more noticeable. Thanks to the hospitality of the landlady, it was a very good lunch.

It was my first experience! The head chef had a modest personality and didn't provide details about the ingredients unless asked, but it was interesting. The female owner was very friendly and charming♪ The tempura was exquisite! Especially the scallops were juicy and amazing. I was surprised by the amount of wine in the glass I ordered. The dessert had plenty of strawberries, very luxurious! I was very satisfied and my stomach was full.

I visited for the first time and enjoyed the Sakura course at the counter. The chef is cool and won't tell you the name of the ingredients unless you ask, haha. The hostess is friendly and beautiful. The tempura was delicious! The scallops were so plump and good. The amount of wine served in the glass was surprising. The dessert strawberries were also a luxurious amount! I was very full. I will definitely visit again!

I had a sudden request for tempura during a business meeting, so I searched on Tabelog and found a place with available counter seats. I enjoyed freshly fried tempura right in front of me. The tempura was a deep golden color and slightly crispy. We had 3 sakura prawns, 5 fish, 5 vegetables, 1 mixed tempura, and 10 fruits for a total of 10,450 yen (including tax). There was a mix-up in the order, so they gave us an extra dish as a service. Since it was a business meeting, I couldn't take photos of the food, but I managed to snap a picture of the papaya before leaving.

Today, I went to "Tentei" in Ginza for lunch. It's only a 4-5 minute walk from Shinbashi Station. When I arrived, there were empty seats available. I ordered the "Tendon" for 3300 yen. The dish arrived in about 10 minutes. The bowl contained shrimp x2, anago, kisu, shiitake mushrooms, asparagus, shrimp tempura, and yuzu slices. The green asparagus caught my eye. The tempura coated in sauce had a rich flavor. The red miso soup was delicious with clams. I enjoyed the pickled vegetables as a palate cleanser. Since it's a fried dish, the role of the miso soup and pickled vegetables is important. I quickly finished my meal and next time, I'll try either the tempura course or the kakiage bowl.