I was anxious from the phone reservation, had a bad feeling. But when I actually went, I was relieved by the friendly young female staff. They only had one type of junmai sake. The prices of the alcohol were too high. There is no food that reflects the season more than tempura. The water eggplant and corn that came out this time seem to be in season in the summer, but are they greenhouse-grown? Even though there were no other customers besides us, the person frying the food did not even see us off. No plans to revisit.

This time, I visited a tempura restaurant called Ippou, where they cook the tempura right in front of you in a private room! We had the chef's choice course, which included sashimi, soup, appetizers, and of course, tempura. The tempura included classics like shrimp, squid, and scallops, as well as vegetables like taro sprouts and Kyoto carrots. Everything was delicious! Especially the tempura with crispy seaweed topped with sea urchin and caviar, which had a great texture and temperature difference. And of course, the eel tempura was a standout! The tempura rice bowl at the end was also amazing. I was very satisfied with the whole experience!

Ingredients are carefully selected from all over Japan and fried with plenty of new safflower oil... The thin coating of tempura is extremely light, but the umami of the ingredients is condensed firmly... Please enjoy the light and flavorful tempura in the style of Kyoto... [Address] 5F, Koshu Building, 6-8-7 Ginza, Chuo-ku, Tokyo [Arrival Date] Monday [Number of People Waiting] 0 [Waiting Time] 0 minutes [Ordered Items] [Star Course] [Price] 15,400 yen (including tax) ✪ Appetizer Sesame Tofu ✪ Soup Course Kinmedai, Matsutake Mushroom, Somen Noodles ✪ Appetizers ❶ Pickled Yellow Chives ❷ Shirasu (whitebait), Grated Daikon Radish ❸ Roast Beef ✪ Tempura Assortment ① Prawn ② Prawn with Shiso Leaf ③ Prawn Head x2 ④ New Ginkgo Nuts ⑤ Megochi (flathead fish) ⑥ Round Eggplant ⑦ Pumpkin ⑧ Manakatsuo (bonito) ⑨ Manju (steamed bun) ⑩ Namafu (wheat gluten) ⑪ Lotus Root ⑫ Cod Milt with Shiso Leaf ⑬ Maitake Mushroom ⑭ Anago (conger eel) ✪ Main Dish Tempura Rice Bowl ✪ Dessert Pear, Grapes ✪ Black Oolong Tea x2

Onehō is famous for its Kansai-style tempura, and it is also well-known in Ginza. I wanted to try it, so I visited for lunch. I ordered an 8,000 yen course, which included 12 pieces of tempura, an appetizer, soup, and rice. The portion size was decent. When I sat down, there was no greeting or explanation of the course. The alcohol was brought out, followed quickly by the appetizer. Still no explanation. When I asked, they would come back. The soup and tempura that followed also had no explanation, just the chef working mechanically. The tempura itself was more chewy than crispy, and seemed overcooked. Is this really Kansai-style? The mixed tempura consisted of shrimp and vegetable scraps. Disappointing. After dessert, we asked for the bill. The chef who brought it didn't greet us and went to the back without returning. It was terrible service at a famous restaurant. It was boring. There are plenty of other good restaurants out there. I don't feel like going back. It was a shame.

The dining establishments in the Tsukushi Building seem to change quite frequently, but I wonder if this Osaka's long-established restaurant, founded in 1850, has been in Ginza for a long time since moving from Nihonbashi? This was my first visit. I wasn't very hungry that day, so I opted for the "Tsuki" course (appetizer / side dishes / assorted tempura 12 pieces / main dish / dessert / ¥12,100). The first thing served was kelp tea, which somehow made me feel the history of the place. The embroidered shrimp on the napkin is cute. The appetizer and side dishes were delicious. The beef loin, bamboo shoots with sesame dressing, taro with yuzu peel was a great non-alcoholic accompaniment. The tempura set was then brought out. Lemon, salt, grated daikon with tempura dipping sauce are a must. The simple salad with lettuce and pickled shallots was refillable, which was great for vegetable lovers or health-conscious individuals. I think I asked for refills three times! (laughs) The tempura was fried right in front of me. The white fish, broad beans, fiddlehead ferns, etc., made me feel the season. The sand lance is in early summer, so it's in season. Noteworthy was the unusual mochi tempura with sweet bean paste inside (first time trying this! Surprisingly good!). Tempura fried wheat gluten also provided a nice texture to enjoy. The second serving of shrimp was wrapped in perilla leaves. It was a nice change. The tempura (choose between tempura bowl or tempura tea) was packed for takeout as per my request. When I opened it at home, the tempura sauce had soaked into the rice below. The rice was shiny and delicious even when cold. It may not be flashy, but it's a classic and well-balanced meal. The light and crispy batter didn't weigh heavy on the stomach. It was a satisfying meal. Thank you.

I am called Kyoka, and in the tea ceremony, a small fragment of incense wood is embedded in ash with charcoal, covered with mica, to enjoy the fragrance of incense wood. There is also a Japanese traditional art called Kodo, which is one of the top three traditional Japanese arts. I have been making tempura at home for a long time, and fortunately, I was able to witness the master chef's cooking skills up close. As they say, tempura can be categorized into rustic-style tempura, intermediate tempura, and elegant tempura. I recommend the tempura restaurant near Yoshiwara Gate in Asakusa called Iseya for rustic-style tempura, Owariya in Asakusa for elegant tempura, and Karasawa in Nishi-Azabu for my favorite tempura. Nurihiko in Nihonbashi is also known for its elegant tempura. The most challenging part of cooking tempura at home is controlling the heat. Just like in the incense world, professional chefs use large pots tilted at an angle. They carefully polish each tool, and the tempura they make is of high quality. Amateurs like me tend to struggle with the right temperature and technique. This particular restaurant has a pleasant overall taste, and their tempura is best enjoyed with just salt. The tempura of steamed buns was especially interesting, as they pickle it themselves using high-quality pickles from Tsukiji. This place is highly recommended for tempura lovers, and I would suggest pairing it with a sweet sake rather than expensive wine. The atmosphere is great, the hojicha tea is excellent, and the restroom is very clean. I highly recommend it.

Nacchan is a long-established tempura restaurant based in Osaka. I tried shrimp, shrimp with shiso leaf, eggplant, asparagus, bonito, red bean paste bun, scallop, fresh wheat gluten, tempura rice bowl with green tea, and roasted green tea ice cream. My favorites were the bonito (so juicy and delicious) and the fresh wheat gluten (chewy and even more delicious than I imagined). The red bean paste bun is famous and has a refined sweetness. It was fried in high-quality oil, making it light and easy to enjoy until the end without feeling heavy. It was truly delicious.

I felt like eating tempura, so I went out to find a place. It was Sunday, so it was hard to find a place that was open, but eventually I found a restaurant. I often go to the Kouken Building, but I had never been to this place before, so I was excited. The restaurant had a counter and private rooms, and the private rooms were completely private. This time, I chose to sit at the counter and ordered a 16,500 yen course. We started with kelp tea, followed by appetizers, soup, and then the tempura dishes. The shrimp was sweet and delicious, and the Kyoto carrots were sweet and tender, even though I don't usually like carrots, I enjoyed them. The asparagus was sweet, and they also served fugu shirako. The shiitake mushrooms were thick and tasty. For the finale, we could choose between tempura tea or tempura rice bowl. I chose the tempura tea, but it was a bit bland for my taste. For dessert, we had melon and strawberries. The lady who served us was a bit pushy when bringing the dishes, but she was friendly. The chef didn't seem like a talkative person. We had two people, with 4 highballs, 2 black oolong teas, and half a bottle of wine, the total bill was around 63,000 yen. Overall, it wasn't an amazing experience, but I thought the private rooms were convenient.

This is my first visit to the Tempura restaurant Ichihou. It is located in a building, but it has a traditional Japanese restaurant atmosphere. I felt quite tense as I entered. The private room has a central frying station surrounded by seating. It exudes a sense of luxury. This is Kansai-style tempura, so the oil used is different from Tokyo tempura. Instead of the familiar sesame oil, they use rapeseed oil, giving it a lighter taste. The tempura, including edamame, asparagus, and bamboo shoots, is delicious. The shrimp tempura is seasoned with salt, while the vegetables are enjoyed with dashi. The tempura rice bowl is also incredibly delicious.

There is a tempura restaurant located above Barney's New York, which seems to be a famous place in Kansai. We visited on a weekday night and found only 2 groups at the counter, including us, and a group of foreign tourists at the table. The atmosphere was a bit quiet, perhaps just a slow day. The tempura was fried by an elderly gentleman who seemed like a veteran. Both the fryer and the staff were not particularly friendly, and the service felt a bit cold and lacking in attentiveness. The overall vibe was lacking in energy and a bit lonely. The tempura itself was average, nothing particularly outstanding, but it did bring back nostalgic memories of eating tempura at my grandparents' house. The best tempura was the mushroom tempura. It wasn't bad, but it didn't leave a strong impression that would make me want to come back or crave it again. Thank you for the meal.

Prologue: I received a 1000 yen discount coupon for Ikkaku, so I decided to use it and searched for a place to go. I came across Ipou, a long-established tempura restaurant in Osaka founded in 1850. The 5th generation opened a Tokyo branch on the 5th floor of the Ginza Kojun Building. (The Osaka main store is run by the 5th generation's sister) 【Traditional flavors passed down through 5 generations】 Enjoy a course meal of 9 tempura dishes, a small tempura rice bowl, or tempura tea rice in a relaxing atmosphere where time flows leisurely. The price is 12,068 yen for 2 people, with a 1000 yen discount from the original 13,068 yen (tax included). I arrived a few minutes late for my 12:30 reservation. When I told the female staff member at the reception my name, she said, "We have been waiting for you," and handed me over to a waitress in a kimono. I was guided to a table in the back of the two tempura counters (the counter in the front was unmanned, and there were four customers in front of the counter in the back). The waitress brought the menu, and when I mentioned that I had already placed my order, she said, "I will check," and confirmed with the kitchen that they had received it. The set meal included a plate with vinegar citrus, salt, grated daikon radish, and tempura dipping sauce, along with sesame tofu and salad. △□ Sesame tofu: Very good quality. △(□) Salad: Lettuce and small pickled onions. △(□) Shrimp △□ Corn △(□) Megochi △□ Lotus root △(□) Yam dumplings with basil; Served as a palate cleanser. △(□) Raw gluten with basil △□ Scallop △(□) Shrimp and shiso leaf roll △(□) Tempura rice bowl; Shrimp, asparagus, lotus root, and shiitake mushrooms. △(□) Pickles; Cucumber, red turnip, and shrunk silk pepper. △(□) Clam miso soup; White miso. △(□) Roasted green tea ice cream. Although there was a slight feeling of something lacking, considering the price, I think it was well done. However, the description of "9 tempura dishes, small tempura rice bowl..." led me to expect 9 tempura dishes in addition to the tempura rice bowl, and I had assumed that the yam dumplings with basil served as a palate cleanser did not count as one of the 9 dishes (based on my experience with tempura restaurants in the past where such descriptions were common). Looking back, the yam dumplings with basil as a palate cleanser and the tempura in the small tempura rice bowl barely make up the 9 tempura dishes. While there was no issue with the description within the acceptable range, my favorability towards it decreased slightly. I was seen off by the female staff member at the reception and left the restaurant.

I sometimes have a strong craving for tempura, especially the hot and crispy kind served at the counter. This restaurant is convenient because you can usually get a meal without making a reservation. However, it is a high-end establishment, so be careful with the prices of the drinks. I had an 8500 yen course for lunch on this day. The tempura was delicious, but the lack of interaction or explanations about the ingredients made the experience a bit lonely. Overall, it was a good meal and I will probably come back again.

The tempura here is thin, light, and delicious, you can eat as much as you want. On this day, I ordered the omakase course with additional orders of shrimp, shrimp and shiso leaf rolls, and squid. The dessert, a ripe Fuji apple, was soft, sweet, and delicious. The food was so delicious and the service was excellent, so I will definitely visit again. #Japanese cuisine #Ginza #Tempura #Ginza dinner #tempura #Ginza gourmet #japanesefood #japantravel

The craftsmen and employees are not in sync... I had made a reservation for a course, the craftsmen understand but the employees do not, resulting in slow service... The tempura itself is delicious, but this aspect was very concerning.

The fifth floor of this building can sometimes feel deserted with no one around. Sometimes there are reservations and staff waiting at the entrance to greet guests. Today's lunch spot is a Kansai tempura restaurant. It's surprisingly empty. The tempura is prepared by heating fresh oil. The tempura includes shrimp, Kyoto carrots, sandfish, steamed buns, fresh wheat gluten with basil, shrimp wrapped in perilla leaves, and ginkgo nuts. The tempura is light in color and not as oily as traditional Edo-style tempura. Some may not like the lack of sesame oil flavor and the minimal amount of dipping sauce. Personal preferences may vary. I personally don't enjoy tempura with a strong sesame oil scent, but I also don't prefer this Kansai-style tempura. Additionally, the prices are on the higher side.

A shop in Osaka where they fry the food for you in a private room.