Thank you for viewing. I would appreciate it if you could give me a 'like', 'follow', or save the restaurant. I visited 'Tenpura Tatsumi', a restaurant that has been awarded as one of the top 100 tempura restaurants on Tabelog. Congratulations on the award. The restaurant is located on the 6th floor of the Palace Hotel Tokyo, a 4-minute walk from Otemachi Station and an 8-minute walk from Tokyo Station. The restaurant has a very luxurious atmosphere both inside and out, and it is very calming to sit there. The lighting is slightly dimmed, creating a nice ambiance. There are 6 seats at the L-shaped counter. The service is excellent, as expected from a long-established hotel. The tempura batter is not too thick, and many items are cooked to my preferred rare level. Overall, everything was delicious. It may be difficult to make a reservation last minute, but it is relatively easy a bit in advance, so I would like to visit again in a different season. I had a very enjoyable time. Thank you for the meal. The items I had that day are as follows, along with some thoughts: 'Andes rock salt', 'Soba salt', 'Matcha salt', 'Seaweed salt', 'Churaumi sea salt', 'Tempura sauce and grated radish', 'Lotus root from Ibaraki', 'Two pieces of Say Maki shrimp legs', 'Two Say Maki shrimp legs', 'Pearl onions (Pekoros)', 'Red eggplant from Yatsushiro, Kumamoto', 'Makijima's flower salad', 'Shiitake mushrooms from Miyagi', 'Asparagus from Nagano', 'Conger eel', 'Tempura bowl', 'Pickles', 'Red miso soup', 'Kiwi blancmange with kiwi and homemade warabi mochi inside'. The dessert is also stylish and delicious.

Fresh abalone tempura is remarkable. There were several kinds of fish tempura as well, and all of them maintained the freshness of the fish, resulting in exquisite dishes. Additionally, it is very much appreciated that this high-end hotel restaurant welcomes children, as many famous tempura restaurants in Tokyo do not allow children.

Marunouchi Palace Hotel Tokyo Tempura Tachibana "Summer Limited Lily" on the 6th floor of the Palace Hotel, where you can enjoy the rich flavors of the season with an elegant touch. Tempura Tachibana, ranked as one of the top 100 tempura restaurants for 2022-23. The exquisite dishes include: - Seasonal appetizer with yam tofu, komatsuna, and sea bream flavored jelly - Makishima's flower salad (vegetables from Makishima, a contracted farmer in Hadano, Kanagawa Prefecture) - Tempura with Ibaraki lotus root, two prawns, swordfish, asparagus, red eggplant from Yatsushiro, Kumamoto, Gold Rush eel - Served with five types of salt and tempura dipping sauce - Tempura rice bowl, tempura tea pickles, shrimp and edamame tempura rice bowl - Red miso soup and pickles - Dessert: Peach blancmange. The wonderful dishes truly soothe the heart. Thank you for the feast!

Summer revisited. First, congratulations to Mr. Tsuboi on being selected as one of the top 100 tempura restaurants in a row. We started with the classic tempura of two prawns. The lotus root was crispy and perfect for summer. And then, the long-awaited corn. The thin coating brought out the sweetness of each individual kernel, making it exquisite. The artistic young ayu was a delight. The hot and fresh kiss was a pleasant surprise. A salad break with thick green asparagus and swordfish. Mr. Tsuboi's specialty, the juicy red eggplant from Kumamoto, shone brightly. For the main dish, we had tempura rice bowl. It was a joy to see prawns and corn again. The new item this time was a tempura dessert. A peach pineapple tempura from Ishigaki Island. The pineapple was lightly coated in batter and served with cold mango jelly. A visually stunning dessert. The warm surface and the sweetness of the pineapple complemented each other well. The combination with mango was delicious. A new possibility for tempura. When asked about trying red-fleshed melon, Mr. Tsuboi mentioned that melon didn't bring out its goodness, and pineapple was still the best, showing that he had been experimenting behind the scenes. Satisfied with the refreshing tempura featuring summer ingredients. Looking forward to the next visit in autumn. Thank you for the meal.

I enjoyed freshly made tempura in a private room. I had tempura made right in front of me. There were various types of salt available, and I could enjoy different flavors with the tempura dipping sauce with grated daikon. I went with some foreign friends, and the waitress explained everything in fluent English, so we didn't need an interpreter, which was convenient. I always use this place for formal dinners.

When it comes to spring, it's the season for craving slightly bitter mountain vegetable tempura. The 6-seat counter was fully booked. A spring limited edition pink cherry blossom salt was also available, setting the mood for spring. - Tsutsuji Course 9900 yen (+ 15% service charge) - Cold Matcha 1320 yen (same) Additional mountain vegetables and seasonal ingredients not included in the course were added, creating a tempura unique to this season. The appetizer of the day was the most elaborate and visually spring-like so far. Tarano-me is said to be the king of mountain vegetables, while koshi-abura is known as the queen. Hana-udo was a first for me, with a soft texture that didn't quite give off the typical udo impression, perhaps due to the tips of the leaves. Fuki-no-to was like a large brooch, and the light green soramame as well. Firefly squid and young sweetfish were also unique to the season. The Sayori I added was in a unique braided shape. The classic sai-maki shrimp, lotus root from Ibaraki, and the specialty red eggplant from Kumamoto, all delicately prepared by Mr. Tsuboi's skills. For the finale, I chose the shirauo and green vegetable tempura. The rice seemed different this time, with a higher moisture content in the grains making it slightly softer. The previous rice seemed more suitable for the tempura. Served with pickles and red miso soup. Dessert was a choice between strawberry and mascarpone. Once again, I enjoyed a delicious meal in a calm atmosphere. Thank you for the feast.

At the beginning of the new year, I went to have winter tempura. Inside the restaurant, there were decorations of the rabbit zodiac sign. Mr. Tsuboi seemed to be in good health, which was great. Although there were two fryers, it seemed like Mr. Tsuboi was handling more of the frying on this day. They had prepared a plate with big red letters saying "福" (fortune) for the first meal of the year. They also had 6 different types of salt, with one being changed from Okinawa to Noto. I had the following: - Tsubaki course 9000 yen (+13% service charge) - Cold green tea 1200 yen To start, there was a first dish provided by the Japanese restaurant Wadakura. It began with a shrimp roll. The lotus root had a rich winter flavor. The squid had a thick and light crispy coating that paired well. The Apios vegetable looked like beans, but it was a nutritious sweet potato known as an Indian stamina source. When fried, it was small but fluffy. The taro was also fluffy and hot. The flower salad by Makishima had a cute red heart in the middle. The red eggplant from Kumamoto was still juicy. The winter butterbur sprout had a strong bitterness, which was typical for the season. The fish was red snapper. A colorful citrus called Finger Lime was served, which looked like salmon roe. It was placed on the red snapper. Additionally: - Purple sea urchin wrapped in seaweed was mostly rare and melted in the mouth. - Thick juicy shiitake mushroom. For the meal, I chose the tempura pork belly with shrimp and large leaf, which was light. The dessert was also optional: - Strawberry jelly for a refreshing finish. Lastly, there was a new star persimmon dish. The hot persimmon had a fresh sweet texture inside. It was delicious and enjoyable as always. Thank you for the meal.

We had been debating where to go for a family meal out since last month, and finally decided on "Tempura Tatsumi". It is located on the 6th floor of the Palace Hotel Tokyo. The restaurant had recently undergone renovations, and the cleanliness and beauty of the floor immediately caught our attention. The counter seating was cozy, but unfortunately, there was no view to enjoy. The selection of salts provided - Himalayan rock salt, soba flour salt, matcha salt, seaweed salt, and Okinawa sea salt - was a delightful touch for salt lovers. The course included a soup, sashimi, tempura of shrimp, lotus root, squid ink, golden eye snapper, princess carrot, chestnut, saury, shiitake mushroom, sea urchin, scallop, seaweed, salted scallop, red eggplant, abalone, and tempura rice bowl for dessert. The soup was overly salty and overpowering with yuzu flavor. The sashimi was served with kombu and grated radish, a unique combination. The tempura batter was thin, allowing the ingredients to shine through. The lotus root was sweet and crunchy, while the chestnut and princess carrot were rich and flavorful. The saury had a lovely aroma, and the shiitake mushroom was meaty. The scallop was perfectly cooked, and the red eggplant was delicious. The abalone was served with liver sauce, but I preferred it with sudachi and salt. Finally, the tempura rice bowl was small but tasty, with a combination of silver fish and shiitake mushroom. Overall, the meal was enjoyable, with some standout dishes and unique flavors.

This is a tempura restaurant on the 6th floor of the Palace Hotel. The interior has a stylish and sophisticated atmosphere with a counter seating for 6. I had the Azami course for 16,500 yen (excluding 15% service charge). The dishes included seasonal vegetables, tofu, shrimp, taro, green onion, nodoguro fish, and salmon roe with soy sauce jelly. The tempura dishes featured flower salad, lotus root, shrimp, shrimp heads, squid, ginkgo nuts, mackerel, eggplant, carrots, shiitake mushrooms, sandfish, fiddlehead ferns, conger eel, and more. For the final course, I chose tempura with autumn salmon, shiitake mushrooms, and shiso leaves served with red miso soup and pickles. The tempura batter was thin but crispy, although some pieces were a bit too oily and overcooked. The ingredients were fresh and seasonal, which was a plus. Overall, the tempura did not quite meet my expectations.

Tempura at Palace Hotel Tokyo. 6 counter seats. Lunch ranges from 8,855 yen to 22,770 yen including tax for 5 courses. Free 4-hour parking with a 10,000 yen purchase. Visited during weekday lunch and it was fully booked. Ordered the 11,385 yen course (second from the bottom). Customers from China were served in English. Enjoyed the tempura with 5 types of salt, tempura dipping sauce, and sudachi lime. The matcha salt had a distinct matcha flavor. All were high quality. The lotus root was crispy with a hint of sweetness, cooked perfectly. The small shrimp was rare and sweet, delicious. Rice dishes using salmon, green leaf, and shiitake tempura were optional. Hotel restaurants usually have universally appealing flavors, so the tempura here was subtly seasoned. Definitely delicious dishes. Seems to use safflower oil. In general, top-tier hotel restaurants are more delicious and affordable than fancy exclusive restaurants. Tofu and salmon with Japanese jelly. Flower salad. 2 shrimp rolls, Spanish mackerel, conger eel, lotus root, ginkgo nut, red eggplant, baby carrot. Tempura bowl or tempura assortment or tempura tea. Pickles. Yogurt with pear sauce. Excellent service at this high-end hotel, very polite and appropriate. When I spoke to the chef, they were friendly in response. A great restaurant experience.

Autumn revisit. The Palace Hotel is bustling once again, which is great to see. I had a reservation for Mr. Tsuboi's shift, just like last time. The calm counter seats were full of customers. I ordered the Ginkgo Course for 9900 yen (+ 15% service charge) and a cold green tea for 1200 yen. The meal started with a seasonal appetizer. - 2 large prawn tempura The prawns were thicker than usual with a rare finish on the second one. Then, I tried a minced round tempura for the first time. - Ginkgo and Abalone mushrooms Autumn ingredients wrapped in a light batter enhance their original flavors. - Lotus root from Ibaraki Lotus root transitioned from a crispy texture in summer to a soft one. Followed by a flower salad by Mr. Makishima as a palate cleanser. - Ainame and Beltfish This time, the fish dishes were these two, with a delicate cooking technique leaving the flesh hot and tender. - Princess carrot This time, it was served in half-cut pieces. - White eggplant Normally it's red eggplant from Kumamoto, but this time, a pure white eggplant was served. For the finale, a tea with autumn salmon and maitake mushroom tempura, with a large pickled plum tempura added. And for dessert, a first-time experience with fig tempura. The juicy sweetness trapped inside was irresistible. Despite not being very hungry this time, I couldn't order as many extras as usual, but as always, the meal was enjoyable and delicious. Thank you for the feast.

Tempura Tsunoten 2022 Top 100 Awarded Restaurant This is a tempura specialty restaurant that opened in May 2012 on the 6th floor of the Palace Hotel in Tokyo Marunouchi. The batter is fried to a crisp, with a very thin coating that maximizes the deliciousness of the ingredients. The fillings inside the batter are all beautifully delicious. It is served with 5 types of salt (rock salt/Andes/matcha/seaweed salt/Okinawa) that complement the taste of the tempura and the tempura dashi broth. The oil used is a blend of safflower and rapeseed, making it very light and not causing any heaviness after the meal. Not only can you enjoy delicious tempura, but the customer service and hospitality are also excellent. Thank you very much. It was a feast. Yuri Course ¥9000 - Appetizer: Spinach tofu/Spring sea bream - Shrimp head - Shrimp - Half-cooked shrimp - Lotus root - Chopstick rest salad - Corn Gold Rush - Belt fish - Asparagus - Conger eel - Eggplant - Tempura rice bowl - Plum tempura (additional) ¥900 - Watermelon/Champagne jelly Drink - Oolong tea

Located in the Palace Hotel, this tempura restaurant shares the same space with a Japanese and sushi steak space on the 6th floor, divided into private counter seats for about six people each. This tempura restaurant is one of them. Due to the hotel's early closing time and having only one head chef, there are probably only six seats available per day. As a result, reservations are quite difficult to secure. The tempura here is made with shiitake mushrooms, crab, cucumber, sesame dressing, beef tataki, sesame cream, sweet potato leaves, and shrimp. The tempura batter is light and not greasy, made with fine wheat flour that is crispy and delicate. The highest-priced course costs 26,000 yen, but the quality of the ingredients is exceptional. The whole abalone tempura is a luxurious treat. The restaurant offers a high-quality dining experience within the hotel's splendid atmosphere, and even the lower-priced courses are under 20,000 yen, making it a noteworthy dining option. It's a great restaurant.

I think this is the best tempura in Tokyo. Today's lunch was the Yuriko course. The first course was appetizers: tofu with soy milk, eggplant, scallop, Rubins, wood ear mushrooms, corn, and delicious dashi jelly. Then came Makishima's flower salad, followed by tempura of shrimp legs and shrimp. It was amazing. We also had delicious raw shrimp, and the difference in taste was noticeable when shared. The lotus root was also excellent, with a sweet flavor. We enjoyed the Gold Rush corn from Yamanashi prefecture, which was very sweet. The asparagus was incredibly fresh and perfectly fried. They use safflower oil and nakane oil, making it light and refreshing compared to sesame oil. The red eggplant from Kumamoto was also fantastic. And finally, we had eel, which was also delicious. The tempura rice bowl was a choice between tempura bowl, tempura belly, and tempura tea. I chose the tempura bowl, while my wife chose the tempura belly.

I visited Tempura restaurant Tatsunoya on the 6th floor of the Palace Hotel during lunchtime. I ordered the 7700 yen course. The course, starting with prawns, had a perfect cooking balance that brought out the deliciousness of the ingredients, as well as the sweetness and umami of the batter. The summer vegetables such as asparagus, eggplant, and corn were particularly delicious. Personally, I thought the way the batter was applied was spot on. I found a tempura restaurant that I can recommend. Thank you for the meal!

Everyday I eat out to conquer 100 famous restaurants. Today, I visited Tatsumi, a tempura restaurant at the Palace Hotel Tokyo. It is one of the selected Tempura Top 100 for 2022. I arrived at the restaurant around 12:30 pm on a weekday. Stepping into the restaurant within the Palace Hotel Tokyo, I could feel the luxurious atmosphere of a high-end hotel. There were only six seats at the counter, and I was lucky to secure one of the last two seats with a same-day reservation. I ordered the "Kaede" course, a slightly lighter option for lunch. The meal started with a duo of soy milk-based appetizers. The summer-like freshness of the first dish was delightful. The flower salad that followed was also delicious, with a hint of acidity and subtle spiciness. Even though I was looking forward to the tempura, the salad was a standout recommendation. Each tempura piece was fried individually, using a blend of two types of oil. The delicate tempura coating and careful frying technique showed the attention to detail. The finale of the meal was a flavorful mixed rice dish, which I couldn't resist getting seconds of. Throughout the meal, the chef engaged in conversation with us, showing a thoughtful touch. The restaurant's name may not be widely known outside, but it's clear that it's a top-notch establishment brought into the hotel not for its fame, but for its skilled artisans. A top-tier restaurant within a luxury hotel. Soy milk-based appetizers, wood ear mushroom, Rubins, lacquerware, delicious dashi jelly-topped salad, tempura seven items (fresh lotus root from Kasumigaura, 2 Sayamaki prawns, conger eel, red eggplant from Yatsushiro, asparagus from Nagano, shiitake mushrooms from Miyagi, corn), mixed rice, pickles, water dessert.

On a holiday in early summer, I revisited after 3 months. During this time, it was selected as one of the "Top 100 Tempura Restaurants" on Tabelog, which was great news! The reviews have been increasing recently, and overall they have been highly rated, which makes me happy as I visit every season. There are two fryers at this place, but I always make reservations for the days when the young chef, Tsuboi, is in charge. The website introduced the chef, but only one of them was mentioned. I wish they would include the name and photo of the other chef as well, considering the spacious layout of the restaurant. On this day, I congratulated them on being chosen as one of the top 100 tempura restaurants and enjoyed the light atmosphere in the 6-seat counter. I indulged in the early summer ingredients in a casual attire. My main focus this day was on my favorite, corn. I added my preferred ingredients to the course, which included: - Appetizer (scallop, jade eggplant, corn, wood ear mushrooms, served with jelly broth) - 2 shrimp rolls - Lotus root from Lake Kasumigaura, prepared in a summer style with a crispy and refreshing texture - Asparagus from Nagano, fried with a thin batter to bring out its juicy freshness - Young corn to start with before the main attraction - Corn, where each kernel is skillfully showcased. This year it was Gold Rush, slightly less sweet than last year's "Sweet Girl" from Shizuoka, but satisfying with its juicy filling. - Young ayu, artistically presented - Makishima's flower salad for a refreshing palate cleanser - Beltfish, plump and juicy - Red eggplant from Yatsushiro, a specialty of Tsuboi. I'm always amazed by its moisture content. Additional orders included: - Megochi, whenever available - Squid - Soramame I was shown a bottle of soy sauce called "Tatsumi," the same name as the restaurant, which they are particular about sourcing. The final meal options were tempura rice bowl, tempura bara, or tempura tea, with the day's recommended option being tempura bara. It consisted of conger eel, corn, and perilla mixed with rice, creating a delightful combination. Dessert was matcha Bavarois and Satonishiki cherries. Another satisfying meal. Looking forward to visiting again in the autumn. Thank you for the feast.

The tempura restaurant "Tatsumi" at Palace Hotel Tokyo is located within the Japanese cuisine restaurant "Wadakura." The restaurant opened in May 2012 and is situated on the 6th floor of Palace Hotel Tokyo. The interior features a marble counter with 6 seats, creating a luxurious and calm ambiance. Let's see how the food tastes (*´∇｀)ﾉ - Highlights: - The frying oil is a blend of safflower oil and rapeseed oil - Fresh ingredients are carefully selected through a unique route by Palace Hotel Tokyo - Five colorful salts are used: 1) Red salt from the Andes Mountains, 2) Soba salt with buckwheat tea, 3) Matcha salt, 4) Mineral-rich salt from the Okinawa sea, 5) Seaweed salt dried with seaweed from Nagasaki [Spring Flavors] Tempura menu with young ayu and mountain vegetables - Tsutsuji - 10,890 yen (tax and service charge included) 〈Menu〉 - Appetizer: "Thin tofu with dashi jelly" - Japanese-style salad: "Herb salad" - Tempura with young ayu and mountain vegetables: 1) Shrimp roll: Crispy and delicious, with a nice texture 2) Shrimp roll: Initial frying is strong, followed by a rare finish, unique and tasty 3) Lotus root: Thinly coated to enjoy the natural flavor 4) Koshi-abura: Taranome, mountain vegetable with a delightful aroma 5) Young ayu: Fresh and delicious, served with matcha salt 6) Asparagus: Thick and flavorful from Nagano 7) Sand borer fish: Plump and tasty - Seasonal mixed rice with deep-fried fish: "Ainame, anago, and shiso tempura" - Red miso soup with side dish - Dessert: "Lychee blancmange" - Drink: Toyomaya's Kin Kon Juemon Junmai Ginjo Unfiltered Sake (Glass - 1,500 yen) The tempura emphasizes the quality of ingredients and frying technique. The fish are as fresh as possible, and vegetables are carefully selected. The chef, Kenji Tsuboi, ensures a top-notch frying technique. The overall dining experience is enhanced by the excellent service and atmosphere of Palace Hotel. The prices are slightly higher due to the hotel's reputation, but the quality justifies the cost. The tempura is light and crispy, allowing the ingredients to shine. The atmosphere is relaxing, making it a delightful dining experience.

I visited the tempura restaurant "Tatsumi" in 2022, which has a rating of 3.67 on Tabelog. The restaurant is located on the 6th floor dining area of the Palace Hotel. It is a stylish tempura restaurant with a wooden L-shaped counter seat. Established in 2012, it has been selected as one of the top 100 tempura restaurants on Tabelog. The restaurant only offers courses and requires advance reservations. The menu includes appetizers, salad, a variety of tempura items, rice with fuki, red miso soup, pickles, and dessert. The tempura has a light batter that is easy to eat and does not leave you feeling heavy. The restaurant offers five types of salt for seasoning, along with tempura dipping sauce. Overall, it is a great restaurant with fresh and carefully selected ingredients, making it deserving of its recognition as one of the top tempura restaurants.

Course menu includes: Sakura (appetizer), three types of seasonal sashimi, Japanese-style salad, tempura with Tokyo Bay's branded horse mackerel and abalone (9 pieces), main dish of tempura rice bowl (with red miso soup) - choice of tempura tea or cold udon, pickles, and dessert. The total cost including tax is 21,780 yen. With a group of four, they ordered four draft beers, one non-alcoholic beer, and one serving of four different types of sake, totaling just under 105,000 yen. They enjoyed their meal in a private and cozy 6-person counter seat setting.

Tempura goes well with ingredients that are unique to spring. As usual, I added a few extra items to the course. After the long period of self-restraint, I find that I can't eat as much as before. The meal started with a spring-like appetizer, followed by tempura with prawns. The prawns had a rare texture, and I immediately tried them with the pink cherry blossom salt that is only available in spring. The tempura also included wild vegetables like butterbur sprouts and taro sprouts, which added a subtle bitterness to the dish. The delicate firefly squid and shirauo fish were also highlights, each bringing out its unique flavor. In the middle of the meal, I took a break with a green salad, which included lotus root, green asparagus, and red eggplant. The thick shiitake mushrooms were juicy and delicious. The meal ended with tempura of sakura shrimp and large basil leaves, topped with a large pickled plum. For dessert, I had a setoka orange blancmange. Overall, I was very satisfied with Mr. Tsuboi's skillful cooking. The Palace Hotel seemed to be getting busier, and I hope that the environment will soon be free from acrylic barriers. Thank you for the delicious meal!