I am a fan of the tempura here. The tempura here is not heavy at all, just delicious! My favorite is the anago (conger eel). It is fried crispy, with one piece seasoned with salt and one with tempura sauce. The tempura dipping sauce here is not too strong and easy to eat. I start by dipping the tempura in grated daikon radish. The side dishes are also delicious. The tempura rice bowl and tempura tea are especially good. The tempura tea here is light and flavorful, and they grate fresh wasabi for you, so it's not too spicy. The rice is cooked in a feather pot each time. The quality of everything here is top-notch. Unfortunately, I wasn't feeling well that day, so I couldn't finish everything. I'm sorry, chef. I usually even get seconds. Looking forward to trying the autumn flavors next time. Thank you for the meal.

I went to the tempura restaurant "Tempura Shin" in Ginza 7-chome. It is a famous restaurant that has been selected as one of the top 100 tempura restaurants on Tabelog. The tempura batter was crispy and light, bringing out the flavors of the ingredients perfectly. It was incredibly delicious and didn't make me feel bloated even after eating a lot. The tempura rice bowl was also delicious. If you want to eat tempura in Ginza, I highly recommend this place.

On this day, the seasonal dishes included wakasagi (smelt), takenoko (bamboo shoots), shirauo (icefish), and hamaguri (clams) from Kuwana. The hamaguri from Kuwana was particularly good - big and firm, probably the best. I also really enjoy the way Maruju fries their anago (conger eel), served in a beautiful dish with elegant small side dishes. The meal ended with tempura and tencha (rice cooked with green tea), which is unique to this restaurant. The tempura rice is slightly firm, specially prepared to complement the tempura well. The pickles are also delicious! I always think that the pickles made by the owner are amazing. The pickled nagaimo (Japanese mountain yam) is especially delicious.

I had been curious about a tempura restaurant recommended by an acquaintance, and I was very satisfied with the delicious food. The shiitake mushroom, sea urchin with shiso leaf, lotus root, and maitake mushroom were all delicious, but my favorite was the abalone with caviar. I ended the meal with a tempura rice bowl, which was also delicious, and I finished it in no time thanks to the tasty sauce.

I was taken to a famous tempura restaurant in Ginza by my boss for the first time. The dishes were all so delicious that I felt it would be rude to comment on them. In particular, the golden tilefish tempura was unforgettable with its fluffy texture and slightly rare inside. The seasonal lineup of matsutake mushrooms, sweet potatoes, and ayu fish with roe was also very satisfying. Not only the food, but also the head chef and staff were all wonderful, and I had a lovely time. I would definitely like to visit this restaurant again.

I visited the tempura restaurant "Tempura Shin" which is one of the top 100 tempura restaurants in 2022. It is located in Ginza, with a white noren as a sign. The interior has a simple L-shaped counter seat layout. The lunch costs around 8000 yen and dinner around 20000 yen. The owner, who appears to be in his 40s, fries the tempura in front of you with detailed explanations. You can enjoy a variety of tempura including shrimp, cabbage, abalone, sweetfish, corn, squid, onion, smelt, lotus root, sweet potato, and conger eel. The freshly fried tempura with salt, lemon, or tempura dipping sauce is the best. Personally, the tempura tea left the strongest impression. It is a great restaurant.

I visited "Tempura Shin," located in Ginza, where high-end brand stores line the streets. This restaurant was selected as one of the top 100 Tempura restaurants in the Foodlog Tempura Top 100 for 2022 and operates on a reservation-only basis. It is about a 10-minute walk from Shimbashi Station and Ginza Station on the Tokyo Metro Ginza Line, tucked away in the Nishi Shichibankan Building on a side street off Chuo Street. Upon entering the restaurant, you are greeted by a luxurious white wood counter seat with the sound of tempura frying as background music. The chef, Mr. Yoshinobu Yamada, has worked in the Japanese cuisine department at Hotel Okura for 20 years. Here is the course menu I enjoyed today: - Crispy shrimp legs with a lingering crunchy texture and savory aroma. - Conger eel tempura - Prawn tempura - Japanese persimmon - Corn - Lotus root - Sweet potato with a fluffy texture and sweetness. - Maitake mushroom - Uni and shiso leaf roll where the sweetness of sea urchin shines through. - Conger eel - Tempura rice bowl served in an earthen pot with fluffy rice and a special tempura dipping sauce that complements the dish perfectly. - Shine Muscat grape tempura with a light batter that enhances the flavor of the fruit. The head chef and hostess were very friendly and made the experience very comfortable. Thank you for the delicious meal.

Thank you for viewing. I visited "Tempura Shin," one of the top 100 tempura restaurants on Tabelog. Congratulations on winning the top 100 award. The location is a 5-minute walk from Ginza Station, on the first floor of a building. The exterior gives off a traditional Japanese vibe, with a large white noren curtain as a sign. The interior seems to consist only of an L-shaped counter seat. The service was average. The owner seems to chat with regular customers but not with others. Overall, the tempura was interesting, especially the combination of abalone and caviar. The saltiness of the caviar complemented the abalone perfectly. The crispy lotus root also had a nice crunch and was delicious. The tempura batter was of normal thickness. It was a great experience. Thank you for the meal. The dishes I had that day were as follows: "Kinjiso and nodoguro soaked in broth," "Hairy crab," "Kombu with octopus simmered until soft," "Green soybeans," "Two shrimp legs," "Two shrimp," "Amberjack," "Corn," "Flying squid," "Abalone and caviar," "Sweet potato," "Fish scraps and summer vegetable salad," "Sea urchin with shiso leaf roll," "Lotus root," "Onion," "Conger eel," "Asparagus," "Shiitake mushroom," "Pickles," "Miso soup," "Tempura rice bowl."

Masasan, who has been training at the Hotel Okura for 20 years, quietly stands in the city, about a 10-minute walk from Ginza Station or Shimbashi Station. I made a reservation and visited this prestigious tempura restaurant. Starting with the head of the shrimp, followed by a dish of sea urchin wrapped in perilla leaves and abalone topped with caviar, as well as young sweetfish unique to the current season, we enjoyed the luxurious ingredients expertly fried by the chef, which were undoubtedly delicious. By the time the conger eel made an appearance, I was already feeling quite full, but the tempura rice bowl and miso soup served at the end were also incredibly delicious, and I managed to finish everything with a smile. It was a delightful feast. Thank you for the wonderful meal. ❤️

It had been a while since I visited Tempura Shin, and I felt that the food had become even more delicious than before. I couldn't tell if it was due to the quality of the ingredients or the skill of the chef, but both seemed to have improved. On this day, I enjoyed spring ingredients like white fish and bamboo shoot with egg, fiddlehead ferns, bottarga, fava beans, and squid sashimi topped with sea bream with sake lees. The tempura included taro sprouts, sweetfish, bamboo shoots, shrimp, white asparagus, abalone, conger eel, and more. Everything was delicious and made me feel happy. The wine selection was also excellent and added to the enjoyment of the meal.

On March 25, 2022, I had the rare opportunity to eat tempura. When I went to Tokami, the owner happened to be there, and we had a great conversation which led to us making a reservation. The course cost around 20,000 yen. Although the business hours start at 5:30 pm, it is strictly by reservation only, so if the first reservation is at 6:00 pm, they won't open until then. We had a reservation for 6:00 pm, but we arrived at 5:30 pm thinking they would let us in since they open at 5:30 pm, but they were still preparing and we had to wait. It was our fault for arriving earlier than the reservation time, so it was not a problem. When we made the reservation at Tokami, I mentioned that I would be happy if they had Kirin Lager beer, and they made sure to have it ready. The course was completely chef's choice. First, shrimp legs were served, which was quite interesting. Then came the appetizer assortment, including bamboo shoots and squid with vinegar miso, seaweed salad with wakame, and fiddlehead fern with fava beans. The presentation was beautiful. Next, vinegar shrimp with the whole shrimp body was served, followed by megochi and bamboo shoots. The bamboo shoots were delicious. The tara shoot was huge. I haven't had firefly squid tempura before. A whole new potato was served with truffle salt, so be careful as it is hot. The combination of abalone and caviar was amazing. The abalone was of high quality. A throat blackthroat seaperch sashimi salad was served as a palate cleanser. Sweet potatoes and fiddlehead fern shoots were served, with sea urchin tempura being a first for me. Lotus root and conger eel, which is a classic, were served. For the finale, I chose between sweet tea and tempura bowl, and I chose the tempura bowl. The use of good oil prevented any stomach discomfort. They use high-quality ingredients. It was a bit pricey for me, but that's subjective. I wanted to try cuttlefish, not firefly squid. I realized that firefly squid may not be suitable for tempura. They have a good selection of alcohol and excellent service. It's great for entertaining guests. Thank you for the meal.

It's been a while since I visited this restaurant. I had simmered abalone and kombu with roe, a plate of nanohana (rapeseed flowers), and tempura shrimp. The spring ingredients were delicious - including young sea bream, bamboo shoots, wild vegetables, and cod sprouts. The uni tempura and kawahagi sashimi were also excellent. Asparagus, maruten cuttlefish, shiitake mushrooms, oysters, and anago were also served. We finished with tempura and tea. The total cost was around 15,000 yen. The atmosphere of the restaurant was great, making it an excellent dining experience.

I visited this restaurant for lunch with three friends, recommended by a friend. We were impressed from the start with the crispy texture and light coating of the shrimp tempura we were served. It was the best tempura I've ever had. We were the only customers as we arrived early for lunch, and the friendly owner talked to us about the tempura. Despite his skill and popularity, he was very humble. The eel tempura with sweet sauce was also delicious, showing the owner's playful side. We ended our meal with a tempura rice bowl and left completely satisfied. We will definitely be coming back.

It's been a while since I had tempura as a course meal ♡ The batter was thin but crispy, just perfect! The lotus root was sliced this way instead of in rounds, and it had a great texture. The sea urchin tempura was fried quickly at high temperature, so the inside was creamy. It was a very luxurious meal, enjoying it with wine!

I love the tempura here the most! I always suddenly crave it, so recently it has been hard to get a seat, but I made a reservation to come here during this time and I'm happy about it. Even during this time, there are luxurious welcome flowers arranged, which brightens my mood. I started with the scallop shinjo with lots of ginkgo nuts, delicious! I always pair it with a Chablis with a hint of barrel aroma. Starting with the crispy shrimp tempura, followed by a splendid swordfish tempura, it was so juicy and amazing. The rare water eggplant tempura was also so satisfying. I finished with tempura tea. Thank you for the feast today. I would love to visit again soon.

Finally fulfilled my wish of having tempura in Ginza (๑･̑◡･̑๑) Enjoyed the freshly fried tempura while listening to the sound of it being fried. The owner of the restaurant worked in the culinary department of Hotel Okura for 20 years, including 6 years at the Japanese Embassy in Paris, honing his skills. He incorporates Western vegetables without compromising traditional techniques, offering his unique tempura based on the techniques of kaiseki cuisine. - Visit Details - - Weekday Dinner - Reservation Required - Visited with Friends - Food Experience - - Light and crispy tempura! - Sweet and delicious shrimp♡ - Fluffy sweetfish tempura, a first for me! - Ginkgo nuts with a great texture and a hint of bitterness that I love♡♡ - Love the texture of lotus root tempura! So soft and savory! - Being able to enjoy precious snow crab tempura is pure happiness (๑˃̵ᴗ˂̵) - Sea urchin and shiso leaf roll, the sweetness of the sea urchin spreads in your mouth♡ Perfect match with the shiso leaf!! - Luxurious abalone tempura with caviar on top!! The right amount of saltiness from the caviar pairs perfectly with the abalone♡ Can't say anything but it's the best (๑>◡<๑) - Tender and sweet squid (๑˃̵ᴗ˂̵) - Sweet and fluffy sweet potato!!! - Vertical cuts for the lotus root tempura! The crispy texture stands out and the sweetness intensifies. Surprisingly different with just a different cutting technique! Eating it, you'll understand (*´꒳`*) - Menu - - Chef's Omakase Course - Tempura course - Abalone liver - Sweet potato tempura - Yellowtail sashimi salad - Tempura course - Tempura rice bowl - Enoki mushroom and seaweed miso soup - Pickles - Service - - Very polite service leaving a good impression. The owner's dedication can be felt throughout. - Ambiance - - Clean and quaint interior. You can witness the craftsmanship of the chef up close, creating an exciting and immersive dining experience!! You can enjoy delicious tempura while listening to the sound of it being fried. - Will Visit Again - - ★★★☆☆ If I have the chance.

I left it up to the chef and everything that came out was delicious. In particular, the abalone, sea urchin, matsutake mushrooms, and shiitake mushrooms were all delicious. The last dish, tempura, was so tasty that I could eat it even when full. The staff at the restaurant were friendly and welcoming, which left a good impression.

There are various ways to eat udon. Some are delicious when eaten rare, while others are better when cooked. Ingredients used for tempura are often better eaten rare. However, I think the batter should not be rare. It needs to be cooked well in the oil to be delicious. You want the surface to be hot and crispy, but also rare inside... I think this is why tempura is difficult. Tempura in Ginza 7-chome. The customers are likely there for business meetings or with companions. It seems like there are more customers who want to eat expensive food rather than delicious food. The tempura was not very memorable. It's surprising how there can be such a difference in tempura just by the way it's fried in different restaurants...

I had a great time drinking with a friendly senior colleague who I am close with. It was a farewell party as I am planning to change jobs, and they brought me to "Tempura Shin" in Ginza 7-chome. The space with a counter of about 10 seats was very calming. We enjoyed delicious and pleasant tempura thanks to the chef's personality. The shrimp was crispy and sweet, the cod sprouts had a good aroma, and the bamboo shoots made us feel the spring. The white fish was light and the sea urchin tempura wrapped in shiso leaves was excellent. The tempura did not feel greasy and the flavors of the ingredients were alive. We had Hiroshima's Kamo Kinshu and the popular "Junmai Daiginjo no Saké". Both were exceptionally delicious! They paired perfectly with the tempura. Truly, sake is delicious. Thank you for the meal.

Kanesaka-san's affiliated restaurant serves delicious tempura dishes made with seafood. Before I started going to Masu-san's place, I used to frequent Tenichi, but Masu-san's restaurant is cozy and feels like home, especially for those who prefer a more casual atmosphere in Ginza. The fact that there is only one chef preparing the tempura each time ensures consistency, and the oysters and abalone are delicious. The wine selection is also good, making it a great place for those who enjoy drinking.