Eating out every day in pursuit of visiting 100 famous tempura restaurants. Today, I visited Tempura restaurant "Tenmasa" at Haneda Airport, which is one of the top 100 tempura restaurants. Even though I don't have any plans to travel, I came to the airport for the sake of visiting the top 100 restaurants. Tenmasa is a long-established tempura restaurant founded in 1936 in Kanda Sarugakucho. They carefully select fresh ingredients from all over Japan, including live prawns directly from Kyushu. I arrived at the restaurant around 5:50 PM on a Sunday evening. There was no line outside the restaurant, probably because of the timing. I decided on the summer limited edition tempura rice bowl and somen set for 2,750 yen. The dishes were served promptly, with the tempura being elegantly presented. The somen noodles were thin, and the tempura was crispy with fresh ingredients inside. The tempura rice bowl was delicious, with a generous portion of tempura on top of the rice. Despite the smaller portion, it was surprisingly satisfying. Overall, it was an elegant and delicious tempura rice bowl experience.

Located on the 5th floor of Haneda Airport Terminal 2, this restaurant was not too crowded during lunchtime. I debated between the tempura course and the limited 10 servings of tempura bowl. I ended up choosing the Special Tempura Bowl (limited to 10 servings per day) for 3,080 yen, which included two prawns, eel, eggplant, okra, pumpkin, and mixed tempura. The prawns were juicy, and the eggplant was fresh. Overall, it was a delicious tempura bowl. If I were to visit again, I would like to try the tempura course to enjoy each freshly fried piece. Instagram ID: kuidaore.8.

I have visited Tenmasa at the 2nd terminal of Haneda Airport several times before, but I was never able to get a seat due to it being full or closing early. This time, after returning from Hokkaido, I was able to visit as there was availability. It was around 7 pm on a weekday, and the restaurant wasn't very big with only one group of customers before us, and the rest were all reserved. We had the plum course with 6 types of tempura, starting with 2 prawns, followed by seasonal vegetables, eggplant, yam, squid, etc., all served hot. We also had additional items like green onions, shirako, and conger eel. We enjoyed 3 non-alcoholic beers and about 5 glasses of wine. It was very delicious, thank you for the meal. I would love to visit again if I have the chance.

Each piece of tempura is carefully made. If you sit at the counter, they fry it right in front of you, and the master chef will engage in conversation at just the right time when you feel a little lonely. I really wanted to eat conger eel, and couldn't find any other restaurants serving it, so I visited this place. But I'm glad I chose this place, as I truly enjoyed it. This was my second visit, and it was still amazing. The alcohol is also delicious.

During lunchtime, the tempura rice bowl is popular here. By Saturday afternoon around 1 o'clock, it was already sold out. So, I opted for the 4400 yen lunch course. I had shrimp, zucchini, young corn, salmon, miso-marinated eggplant, shiitake mushrooms, and sakura shrimp tempura. I also added lotus root and eggplant as extra dishes. Along with beer and sake, the total came to around 15000 yen for two people. The tempura was delicious, but not necessarily something you can only get here. The prices are not cheap, but not overly expensive either. The limited variety of alcohol might be because it's not really a place to relax and drink. The rice and pickles were tasty. The tempura was served hot, and they kindly cut each piece in half. I just wish they would list prices on the a la carte menu and not put so much grated radish in the tempura dipping sauce. Overall, I enjoyed the meal and would consider coming back if I have the chance. Thank you for the meal!

It was really crowded and hectic. It's understandable and good that it's busy, but this time I didn't feel the food was that great. During the time when the restaurants were empty due to COVID, the service was very meticulous and the food was delicious. I hope they can increase the number of chefs somehow as more people will come in the future, and return to the delicious restaurant it used to be. Rating: 5 - Excellent! 4 - Definitely recommendable 3 - A place you want to visit repeatedly 2 - Not a top recommendation, but still good 1 - Not really... 0 - Never going back

I visited before my flight. The saimaki shrimp was sweet and very delicious, the bonito was rare, the conger eel was fluffy, the white asparagus had a good aroma and crunch, and the young ayu and fava beans were cooked just right to bring out the taste of spring. It was all very delicious.

Salmon belly and tempura rice bowl. The ingredients include tempura eel, salmon roe, baby corn, scallops, flaked salmon belly, squid, shrimp, shiitake mushrooms, snow peas, and aromatic vegetables. At first glance, aside from the tempura eel, there is not much of a tempura feel, but once you take a bite of the rice, the oil feels heavy, leaving a trace in your mouth, throat, and stomach. The heaviness of the dish feels like a mix of tempura. The photos of the restaurant looked very fancy, but in reality, there is a sense of loneliness and heaviness in the color scheme. The small side dishes like Chinese jellyfish and pickles, and the broth are good, but the main dish is not very impressive. Perhaps if they had stuck to a pure tempura menu, it would have been different? The drink menu is not very extensive, and it feels a bit heavy to pair with tempura. The ambiance is nice, but since it's not a window-side restaurant, you can't see the airplane views or the night scenery while enjoying tempura. You have to step outside the restaurant to see the views of Terminal 2. It's airport prices, but still quite expensive.

Tempura restaurant located on the 5th floor of Haneda Airport Terminal 2, Ota-ku, Tokyo. Visited during lunchtime. Ordered the "Special Tempura Bowl" priced at 3080 yen, limited to 10 servings per day. The bowl consisted mainly of shrimp tempura, served with miso soup and pickles. The tempura was fried well and the sauce was slightly sweet, but it was definitely airport-priced. The restaurant has been around since the opening of Terminal 2 in 2005. Eating at the airport is usually rushed and it's hard to savor the tempura slowly. I had a bit of extra time this time, so I decided to give it a try. I thought about getting the tempura course at the counter, but the small restaurant had limited seating and the counter seats were popular and full, so I opted for the tempura bowl at a table. Perhaps if I had savored each piece of tempura at the counter, my evaluation might have been different.

I visited the restaurant when using ANA flights at Haneda Airport. The title mentions that I had the Tenbara Juu, so the rating is also based on the Tenbara Juu. Although many eateries at the airport have closed or temporarily closed in the past 2-3 years, it seems like they are finally returning to their previous state. I thought having tempura for lunch would be nice, so I chose this restaurant, Tenmasa. The small yet calm atmosphere inside the restaurant is pleasant. While I initially wanted to have tempura, the sound of "tendon" also sounded appealing. As I looked at the menu, I came across something called Tenbara Juu and wondered what it was. Just as I was contemplating, the waiter came to take my order, and I ended up saying, "I'll have the Tenbara Juu." (laughs) The meal arrived with a tiered box, a bowl, a rice paddle, and dashi broth. I opened the lid of the tiered box and saw a beautiful arrangement reminiscent of chirashi sushi, with anago tempura on top and ikura visible among various ingredients on the rice. All the ingredients seemed to be cooked and coated in oil. I transferred the food from the tiered box to the bowl and tried it as it was. The combination of tempura and ikura, although a bit unusual, was delicious. The textures of the various ingredients such as shrimp, squid, baby corn, and snow peas were enjoyable. I realized that the kakiage was mixed in as I ate further. For the latter part, I enjoyed it with the dashi broth, which was also delicious, with the ikura adding a nice touch. However, I still preferred eating it as it was or with the tempura sauce. I alternated between the two ways of eating. Although it was a bit pricey, I enjoyed the meal. However, I felt a bit unsatisfied as I initially wanted to have tempura when I entered the restaurant. It's my own choice, so next time, I definitely want to try the tendon or tempura course. Thank you for the meal.

At the food log top 100 restaurant in Haneda Airport Terminal 2, there is a tempura restaurant where you can watch the frying process right in front of you at the counter seats. I ordered the special tempura bowl, limited to 10 servings per day. It had shrimp, conger eel, white fish, eggplant, and various vegetables. It was so luxurious and thick! The sauce soaked in well and it was incredibly delicious! It was definitely worth the price of 3,080 yen.

Salmon belly tempura rice bowl and Special tempura bowl limited to 10 servings per day. I visited Tenmasa, a popular restaurant located at Haneda Airport. The restaurant has been featured on various media outlets such as Honma Dekka TV. There is a wait time of about 30 minutes during lunch hours on weekdays, but the food arrives in about 20 minutes. The chef prepares the tempura in front of you, using fresh ingredients like shrimp, squid, young corn, shiitake mushrooms, salmon roe, lotus root, okra, and mitsuba. The tempura is served with a side dish of hijiki, cucumber, daikon, and pickles. The dashi broth is light and enhances the natural flavors of the ingredients. The tempura rice bowl can also be turned into a crispy rice dish by adding dashi broth. The tempura bowl is limited to 10 servings per day and includes shrimp, conger eel, squid, shiitake mushrooms, eggplant, pumpkin, scallops, and okra. The tempura coating is crispy and not greasy, and the dish is well-balanced with sauce. A must-visit restaurant for a satisfying meal at Haneda Airport. Personal rating: Service 3, Taste 5, Presentation 5, Value 3, Atmosphere 5.

I have always wanted to visit a famous tempura restaurant at Haneda Airport, but never had the chance to relax there. Finally, during a late lunch time after arriving from Hokkaido, I was able to try it out. There was only a short wait of 20-30 minutes as there were only 3-4 people ahead of me. I ordered their specialty tempura bowl, and it was absolutely amazing! The balance of the tempura batter and sauce was perfect. If you love tempura, this is definitely a must-visit restaurant. I am looking forward to going back for dinner next time.

The plane was delayed and arrived at Haneda Airport in the early afternoon. I used to often stop by the Chinese restaurant Akasaka Rikyu, but it is no longer there. After some thought, I headed to the opposite terminal. The impact of the new coronavirus is gradually disappearing, and there are many people around. When I went up to the 5th floor, there was a line at the restaurant. After looking around, I decided to go to Tempura Tenzan, a long-established tempura restaurant where both Emperor Showa and Emperor Heisei have dined. My wife joined me and we waited in line for about 20 minutes. We sat at the counter and looked at the menu, ordering the winter omakase course. We also ordered some wine and sipped on it while waiting for our tempura to be served. Today's ingredients included two sweet shrimp, salt and lemon-kissed kisses, edamame with plum, white malt, and salt, half-cut black shimeji mushrooms in broth, salt and tempura dipping sauce, hot and fresh rape blossoms, thick and tender squid with salt and lemon, juicy half-cut oysters, fluffy conger eel, and clams with salt and lemon. The tempura had a light batter and was easy to eat. The ingredients were fresh, with no unpleasant smell, and the sweetness, texture, and deliciousness of the ingredients were brought out. The chef advised us on how to enjoy the tempura with salt, lemon, tempura dipping sauce, plum, and white malt. The hot and fluffy tempura was a delight to eat. The meal was finished with a delicious rice dish. It was a wonderful experience to enjoy delicious, hot tempura in a leisurely and elegant manner. (Despite trying to be elegant, I ended up eating eagerly.)

The interior of the restaurant has a calm and luxurious atmosphere. Located inside an airport, most of the customers were dining alone. I had the salmon belly and tempura rice bowl, which was plentiful with a variety of ingredients. You can also enjoy changing the taste by making it into ochazuke.

This is a real tempura restaurant. Normally, the course costs around 10,000 yen, but at lunchtime you can eat for around 4,000 yen. The tempura at this authentic tempura restaurant is so delicious that it's amazing. The flavors of the ingredients really stand out (lol). The scallops are small but incredibly tasty! The shrimp is delicious too! The sandfish is also good! The mushrooms are tasty too! The tempura bowl is 2,800 yen and the Nanbu Bijin (local sake) is 1,100 yen. I am very satisfied.

At Haneda Airport on the ANA side, I had tempura. I visited a long-established tempura restaurant from the early Showa period about 30 years ago at the now-closed Kanda Sarugakucho main store. As it was at the airport, the tempura set with grated yam for weekday lunch was served quickly. The taste was nothing special, just ordinary tempura.

I have been wanting to go to this place for a while now, but because it's at the airport, I couldn't make it. Today, I decided to go for it and leave it up to them. There were 8 dishes, and rice at the end. The appetizers, sashimi, shrimp, barracuda, ginkgo nuts, etc. were all delicious!

Haneda Airport Second Terminal 6th Floor Tenjo Haneda Store Friday Lunch Use Counter Vacant Special Ten-don 2 bottles of Minami Bijin Orange Juice added Scallop, Oyster Tempura for 2 people 10,000 yen From today, I'm going to Okinawa. I arrived at Haneda Airport early and there are two famous restaurants for lunch. I went to this restaurant located in ANA's Second Terminal. There were still 10 servings left of the special Ten-don, so I ordered two. For tempura, we had sake, and already had 1 cup of Minami Bijin. It's a counter seat, so it's fun to watch the cooking process and ingredients. The conger eel was very thick. It took about 10 minutes to arrive. The conger eel, shiitake mushrooms, small fish, eggplant, 2 shrimp, and pumpkin were not too salty, with a sweet sauce that was delicious. The Minami Bijin was incredibly delicious. Talking to the chef frying over the counter, it seemed that scallops and fresh oysters were delicious, so we added an order. There are some places that make tempura with boiled oysters, but here they roll seaweed around fresh oysters and scallops. The oysters were delicious, but the scallops were the best! If available, I highly recommend ordering the scallops. I was happily tipsy from the afternoon. I want to make this a regular stop before departing from Haneda.

In the era of COVID-19, airports are incredibly crowded. Unable to get a premium class seat, I decided to finally try this restaurant I had been curious about for lunch. Since it was still early, many people were ordering tempura bowls for lunch, but I opted for a course meal. The tempura was delicious and I wondered why I hadn't come here before. In addition to the course, I added a few extra dishes and finished with a special dish for the season - a creamy porridge with cod milt. It was bursting with flavor and had a melt-in-your-mouth texture. Apparently, this dish is a winter specialty and some people come to this restaurant just for it, even if they're not flying. It was delicious!

I ordered the evening plum course. First, I had two shrimp. They were small but tasted sweet and delicious when eaten with salt. Next was zucchini, which was hot and didn't have a strong taste. The third dish was cherry shrimp, which I had with salt. The fourth dish was dancing mushrooms with plum paste. The fifth dish was sandfish with salt koji. The sixth dish was miso-marinated salmon. The seventh dish was onion. The eighth dish was conger eel. Conger eel is best enjoyed with plenty of tempura dipping sauce and grated radish. Finally, I ordered tempura as an additional dish and had it served as a tempura rice bowl. The tempura included clam, shrimp, and was delicious, but the sauce was a bit too salty.