Thank you for viewing. I visited "Hasegawa," one of the top 100 tempura restaurants. It is located about a 6-7 minute walk from Kinshicho Station. The head chef trained for 16 years at Ginza Kyoto Keisei (Yoshimatsu) before opening here in 2012, so I was looking forward to it. As for the service, there were no particular concerns. The food was served with tempura dipping sauce, which was a relief. I was worried that there would be too many prawns, but there were only 4, which was just right. My favorite was the "Ginhō" from Miyagi. It had a chicken-like texture and was very delicious. It had been about 3 years since they last had it, so I felt lucky. Other dishes I tried that day included "Clam Somen," "Ebi Surimi Bread," "Quail Egg," "Pecorino New Onion," "Grilled Eel Fin Hand-Rolled Sushi Style," "Green Asparagus," "Young Ayu," "Princess Bamboo Shoots," "Corn," "Megochi," "Pickles," "Tempura Rice Bowl," and "Black Honey Kinako Ice Cream." Each dish was carefully prepared, and I had a very enjoyable time. I would love to visit again in a different season. Thank you for the meal.

I visited a tempura restaurant called "Hasekawa" around 6 pm on a weekday in August 2023. Located about a 5-minute walk from Kinshicho Station, the small restaurant had no other customers when I arrived. I had made a reservation and was seated at the counter with a friend. We ordered the "chef's choice course" for ¥17,600 and started with a drink. I ordered a draft beer (Asahi Premium Draft) for ¥900 and enjoyed the premium taste. The casual and friendly service, possibly run by a family, added to the pleasant atmosphere. They provided salt, lemon juice, and grated daikon radish for seasoning. The fine salt used here was noticeable. The first dish, a simmered dish with bamboo shoots, fried tofu, and okra, served as an appetizer. It had a gentle Japanese broth flavor and a perfect amount of saltiness. The high quality of this dish set high expectations for the rest of the meal. The first tempura dish was a shrimp paste bun, crispy and light, with a hint of shrimp flavor. It was followed by a shrimp tempura, expertly fried and easy to eat, leaving a refreshing aftertaste. We enjoyed it with the beer. Next was a simple tempura of quail eggs, bursting with yolk when dipped in salt. The sweetness of the eggs was prominent, showing the skillful preparation of the tempura. A tempura of small onions followed, with a crispy coating and a tender onion inside, best enjoyed with salt and lemon juice. We switched to a Japanese sake, "Jokawa Ooyuki Tokachi Junmai Sake," to pair with the tempura. The sake's rice flavor and sweetness complemented the meal perfectly. The tempura of young ayu fish was served next, with a slight bitterness and a taste of summer when dipped in salt. It was a delightful size for enjoying with the sake. Another shrimp tempura followed, perfectly timed and delicious with salt and lemon juice. A tempura of thick-skinned eggplant from Gunma was served separately, smooth and sweet, paired with plenty of shaved bonito flakes. It was a heavenly dish. A large tempura of saury fish, lightly battered, offered a delicate taste and unique flavor. It was a top-quality tempura. A tempura of Yamasaki chili pepper, not particularly spicy, had a refreshing aroma, pleasant texture, and a hint of sweetness. It was best enjoyed with tempura. Cuttlefish tempura was served next, with a satisfying size and chewy texture, allowing us to savor the squid's umami. The fresh cuttlefish tempura was a joy to eat. We switched to a sake, "Nanpo Super Dry Junmai Sake," to pair with the tempura, enhancing its crispness. The third shrimp tempura of the day was served smoothly after the cuttlefish, allowing us to enjoy the seafood tempura seamlessly. A tempura of corn, cooked in a roasted corn style, had a crispy texture and a savory soy sauce flavor, enjoyed with sake. We savored a luxurious tempura of abalone with liver sauce and topped with sea urchin. The perfect combination of the tender abalone tempura and the creamy liver sauce with a hint of sweetness was outstanding.

I received an invitation for tempura in Kinshicho! The main dishes were yakiniku and sushi, but I love tempura! I had a course meal which included: vinegar dish, shrimp surimi sandwich, baby shrimp, quail egg, spring onion, young ayu fish, second serving of baby shrimp, conger eel, grilled eggplant, bamboo shoot, tempura abalone topped with sea urchin, third serving of baby shrimp, mackerel, corn, fourth serving of baby shrimp, tempura rice bowl, and a sweet bun filled with red bean paste.

I wanted to eat tempura so I made a reservation and was told it was okay. I arrived at the restaurant at 5:30 pm when it opened. I sat down, ordered a draft beer, and started with a toast before the food arrived. The first dish was boiled yuba with sea urchin, served with the beer to wet my throat and get ready. Then came the deep-fried shrimp paste sandwich, which reminded me of a Nagasaki regional dish called Hatosh. The shrimp used were small and fried regularly, giving a refreshing seafood taste. All the tempura dishes were not greasy, as mentioned by others, and I didn't experience any heartburn the next day. I paired the food with alcohol, starting with beer, then switching to sparkling wine (Kenzo Estate Sei), and finally hot sake, which complemented each dish perfectly. I ended up drinking too much because everything was so good.

This is my first visit. The tempura here is light and fluffy, similar to the famous tempura from ○machi. I only used lemon juice and a special salt blend as dipping sauce. The first dish, whether it's a hatoshi or a sandwich, is delicious, and the fugu soup is very tasty but quite strong in flavor. The potatoes and tempura were all delicious. The course includes small shrimp served multiple times in between larger shrimp, similar to Ginza Yumatsus. The dessert, monaka, had a delicious outer shell, but the red bean paste and caramelized cream inside were a bit too rich and didn't quite match. There is a big difference in the intensity of flavors between dishes that highlight the ingredients and those that are heavily seasoned. Overall, everything except for the dessert was delicious.

I visited the tempura restaurant "Tempura Hasegawa" which has a rating of 3.60 on Tabelog and is one of the top 100 tempura restaurants in 2022. It is located in Kinshicho, behind the JRA building. The exterior is marked by a white noren curtain. The interior has a simple design with a counter that seats about 10 people. They only offer an omakase course. The dishes included in the course are: vinegared dish of taro stems, shrimp paste on toast, shrimp, half-cooked quail egg, onion, young ayu fish, grilled eggplant, okra, tempura rice with abalone sauce, shrimp, firefly squid, corn, asparagus, conger eel with plum vinegar, shrimp, tempura tea, pickles, ice cream with hojicha tea. This tempura restaurant stands out from others in its class with its unique and delicious flavors. The shrimp paste on toast, half-cooked quail egg, and tempura rice with abalone sauce are particularly tasty. It's no wonder why it has regular customers. It's a great restaurant.

I wanted to see it on TV and made a reservation one month ago. The shrimp paste sandwiched between fried bread at the beginning was delicious. All the tempura was delicious, and I had a great time. It's a restaurant I want to visit again.

I visited "Hasegawa" in Kinshicho, Sumida-ku. It's a tempura restaurant that I had been curious about for a while. The owner is from Kyoto, so I had high expectations. However, to be honest, it was just okay. Maybe it was just an off day, but overall, it didn't quite meet my expectations.

It's been about 5 years since my last visit. The restaurant has both a counter and tables. We opted for the chef's choice course. The dishes were served in a wooden box at the beginning. They were able to accommodate my dislikes. The tempura was light and not greasy at all, very delicious. Before we knew it, we were enjoying the tendon as the final course. It was just the right amount, not too much or too little. We had black oolong tea and the course for two people came to 32,000 yen. Just for reference.

■ Situation of the day: Late October, Thursday evening. Reservation for 3 people at 6:30 pm. We were the only customers that day. The counter was clean and there were also table seats, but it seemed they only served at the counter. A couple and maybe the mother were running the place. We ordered drinks and were shown the ingredients for the day, all looking delicious and exciting. ■ Dishes ordered: - Tempura Omakase Course for 14,000 yen (excluding tax) - Other orders included draft beer and various types of sake, totaling around 23,000 yen per person. [Contents]: - Fresh Yuba (appetizer) - Shrimp paste on bread - Baby shrimp tempura - Quail eggs - Pearl onions - Hokkaido smelt - Hokkaido chestnut pumpkin - Australian asparagus - Japanese whiting - Abalone rice bowl - Kyoto taro - Kamazime vinegar sauce - Tanba chestnuts - Bonito sashimi (complimentary) - Tempura tea The pace was leisurely, allowing us to enjoy each dish with just the right amount of time between them. Although the autumn ingredients were delightful, I personally would have liked to see more seafood. A highlight was when some foreign guests arrived without a reservation. With the help of my companion who was fluent in English, we found out they were from South Africa. With the Japan vs. South Africa Rugby World Cup match that weekend, the atmosphere became lively. I treated them to delicious sake, which they enjoyed, and the chef even offered bonito and baby shrimp tempura. We ended the night by taking a photo together in a scrum. It was a truly enjoyable time.

Visited with colleagues from work. The inside of the restaurant was clean, with a beautiful wood grain on the counter. The owner and the lady in charge were friendly, creating a comfortable atmosphere. We started with some appetizers. The tempura was undeniably delicious. Despite feeling reasonably full, there was no sense of heaviness in the stomach. It's a hidden gem perfect for casually enjoying tempura.

Dinner on 6/29 (Sat) at @mitomi_emon / Blog: http://ameblo.jp/nobuhiromitomi When it comes to high-end tempura, Ginza is the first place that comes to mind. At least in the downtown area of Kinshicho, there is no such image. However, I discovered a tempura restaurant that defies this image. No, it's more like taking the best of both worlds, combining the authenticity of Ginza with the casual atmosphere of Kinshicho. The name is "Hasegawa", a true professional who trained for 16 years at the prestigious "Kyosei" in Ginza before becoming independent. Despite the fact that there are many tempura restaurants that exceed 30,000 yen, Hasegawa offers a course for 13,500 yen. When it comes to tempura, shrimp is a must, but the shrimp at Hasegawa is different. The shrimp is served in the form of "shrimp bread", where shrimp paste is sandwiched between bread. The bread may seem like it would soak up a lot of oil, but the fact that it is fried to a crisp is a testament to the quality of the oil used. They use camellia seed oil, which provides good oil absorption and a hint of sweetness. Of course, you can also taste the flavor of the shrimp. The starter dish served by the restaurant is perfect for presentation. This is a popular dish at Kyosei, where the head chef trained, but the essence of his training is also evident in the batter. The batter, made without eggs, gives a light impression. For those who are not fans of tempura, this is a dish you should definitely try. The light frying allows the flavors of the ingredients such as shrimp and shiitake mushrooms to shine through. The high level of skill is evident in every aspect. The semi-cooked quail eggs are perfectly cooked, not too low or too high in temperature. The young ayu fish is fried in a way that creates a three-dimensional effect. The use of soy sauce and other seasonings is excellent, with the salt absorbed by the batter itself acting as a seasoning. Dishes like the flat clam and corn were enjoyable with the flavor of soy sauce. Furthermore, the approach of elevating the dishes, such as serving eggplant with bonito flakes and soy sauce, or combining Thai tofu skin rolls with watercress, or enjoying abalone with rice and sauce, is interesting. Despite the sudden reservation on this day, I am grateful for being accommodated, which allowed me to discover this wonderful tempura restaurant. Thank you for the meal. Other items on the menu included "small onions", "Yamashina chili peppers", "green beans", and "tempura bowl".

I visited for a subordinate's birthday. They always fry seasonal vegetables and fish perfectly crispy at just the right time! Shrimp always comes regularly, and you can leisurely enjoy plenty of them. They fried the sweetfish to look like it was swimming on the plate, almost too beautiful to eat ^_^ Finished with tempura tea, and dessert was a choice of 4 ice creams! Thank you for the feast! m(__)m

Finally got a seat! It's been a while since I had delicious tempura. Normally, I try my luck by contacting them on the spot, but as expected, they were fully booked. Today, I made a reservation in advance and went. I usually enjoy tempura with lemon juice and salt, but today I had silver pomfret tempura with tempura dipping sauce. The tempura dipping sauce was exquisite! When having conger eel or silver pomfret, they also serve grated daikon radish with the tempura dipping sauce. The ingredients change with the seasons, so you can enjoy different dishes throughout the year. Today's menu included thick purple asparagus, whole baby corn, small shiitake mushrooms, and chitake, which is a type of shellfish grilled with seaweed. To finish off, I had tempura tea-soaked rice. I am full and satisfied.

It's been a while since I went to Hasegawa in Kinshicho, and the grilled shrimp was delicious! This time of year is full of spring vibes! I ordered a lot of shrimp, but with some drinks, I managed to finish it all without any leftovers haha. Before I knew it, I even had some tempura. The dessert, kuzukiri, was also delicious with sweet honey. I was very satisfied!

This shop is located an 8-minute walk from the south exit of JR Kinshicho Station. In front of the shop, there are two famous ramen shops, Madai Ramen Meio and Chukasoba Mantekken. The shop I visited this time is a bit understated. I tried various dishes such as firefly squid with natto, grated daikon with seasoning, shrimp sandwiched in bread, quail eggs, baby onions, Biwako ayu, monk garlic, taranome, shrimp, leafy onions, cherry salmon, abalone rice, hanakkory (a mix of rapeseed blossoms and broccoli), white asparagus, squid, shrimp tempura, and kuzukiri. Each dish was delicious, especially the tempura made with 8-10 pieces of shrimp. Despite eating a lot of tempura, I didn't get tired of it. I realized that eating tempura at a specialty shop is really great. Thank you for the meal.

I like tempura, and I visited Yumatsu in Ginza based on recommendations. The restaurant is small and cozy, allowing for a quiet and enjoyable dining experience. Breaking down the word "food" into "person" and "good," food is about making people feel good, so I am grateful for the effort to create a positive atmosphere. The food was truly delicious. I would love to visit again during different seasons.

After a long time, I had dinner in Kinshicho! And I was treated to it! I was really excited when I went there! It's been so long since I had dinner in Kinshicho, I can't even remember how many years it's been (laughs). It was said to be one of the top 100 tempura restaurants, so my expectations were high! They had a good selection of alcohol, from carefully selected sake to rare shochu and wine. The course started smoothly and the tempura was delicious. I felt like you really need to sit at the counter to enjoy tempura. The course had quite a lot of food, and I was surprised that shrimp came out four times! There was also plenty of vegetables, so it was quite satisfying. The only thing that didn't quite satisfy me was the tea-pickled vegetables served at the end. The taste of green tea was a bit too strong. I thought they could have chosen a different tea or something else.

A restaurant that used to appear on Shinsuke-sanpo. A course with seasonal ingredients + 1 drink for 17,600 yen. All the course dishes were delicious, so I want to visit again when the season changes.

The atmosphere was nice and the food was delicious. Shrimp appeared a few times.

The tempura at Keisei is more like breaded and fried, rather than a tempura rice bowl. When you order a tempura rice bowl, it comes with tea instead of miso soup.