I visited this restaurant with gourmet friends who invited me. The concept is to offer experimental menus at a avant-garde tempura restaurant to get honest feedback, all at an unbelievably low price where you can eat to your heart's content. Personally, the vegetable tempura was really delicious, with onions being sweet and juicy, and bell peppers being fresh and amazing. They also provide drinks that pair well with the food, and it's all-you-can-drink. For dessert, they serve a whopping 3 dishes, and to top it off, they give you a surprise rice ball at the end. The owner is cheerful and friendly, and entertains with lively conversation. There were about 4 groups of customers that day, but the sense of unity among the customers was amazing. It's probably difficult to make a reservation now, but if I get invited again, I would definitely go with an empty stomach.

I was able to make reservations for two consecutive weeks, which is difficult to do at other restaurants. This place is so fun and delicious that I didn't cancel my reservation like I might have at other places haha. It seems that the tempura dish "Tira-ten" will end this month. The tempura is great, but I really love this ramen too!

I went to a restaurant that a friend had made a reservation for at night. It is owned by the first owner of Roast Horse, Mr. Hirayama. I heard that they serve experimental dishes during lunch, but at night they serve a lineup of completed dishes. The tempura, fried in rice oil, was light and I was able to eat a lot of them without feeling heavy. They have an overwhelming selection of sake, and they recommend sake to pair with the dishes. The cold fruit ramen, a collaboration with Soranoiro, was refreshing and had a tropical taste, which was delicious.

Special seating★*ﾟ*☆*ﾟI thought it was impossible to make a reservation, but my usual lucky charm came through for me once again. I was able to secure a reservation at the elusive tempura restaurant, "chikamine". Thank you so much for this opportunity. The restaurant is located in a building basement near the Namiki Bridge intersection, a short walk from Shibuya. The restaurant has a sushi bar-like counter with 9 seats. I visited on a Sunday, which is reserved for members (general lunch is only available on Wednesdays). The lunch course, including drinks, costs 5,500 yen and includes dishes such as white shrimp with sea urchin and seaweed, steamed sea bream with chikuwa, swordtip squid wrapped in seaweed, thick-cut hairtail, Florence eggplant, Se-tsuki horse mackerel from Yamaguchi Prefecture, zucchini, nodoguro tempura with salmon roe and rice, Takasaki lotus root tempura, Shine Muscat grapes, Hokkaido pumpkin, a challenge menu item of medium fatty tuna, red snapper with onion sauce, egg for dessert, an oriental flavored cold noodle with mango and basil sherbet, and Tiramisu tempura. I also received sweet potato tempura and a large rice ball as souvenirs, which I couldn't resist snacking on but saved for later. I indulged in beer, white wine, sake, highball, and a little red wine during the meal. Lunch starts at 12:00 and is by reservation only. Reservations open on the 15th of each month, but they fill up within a minute due to the popularity of the lunch course. The lunch service will only be available until the end of the year, and starting next year, it will be dinner service for members only, with some seats open to non-members. I hope to try the dinner service someday. The lively banter between Hirayama and Kondo is entertaining, with Hirayama's explosive talk and Kondo's quick-witted comments making it feel like watching a comedy duo. I particularly enjoyed the noodles from a previous visit with an Asian laksa-like flavor. The quality of the ingredients is top-notch, making the meal worth every penny. I had a wonderful and delicious experience once again. Thank you for the feast.

Since April, it's been impossible to get a reservation! Even if you have a set time, it feels like a battle to secure a spot, so reservations are difficult to come by. Nonetheless, the food was delicious and the experience was great, it was amazing. Separate options for snacks and desserts were popular. If I could get a reservation, I would want to go every month.

・【Restaurant Name】Chikamine【Nearest Station】5-minute walk from Shibuya Station【Budget】From 3300 yen to 5000 yen. Difficult to make a reservation. Reservation times are irregular, and everyone is constantly checking the reservation site and laughing. Open for lunch only. Sundays are reserved by members, so effectively only open on Wednesdays. Nighttime is members-only, with 10 or more members. On this day, they had a light lunch course for 3300 yen with 100% rice oil. Soft drinks are free, and alcohol is 5600 yen for one drink, with a maximum of 5000 yen for all you can drink. The lunch deal is the best, you have to go. The green curry ramen as the finale was spicy and delicious!!! They even have snack time. This month might have been the best! Thank you for the meal! #Chikamine #Tempura #TempuraLunch #TempuraBowl #TempuraRiceBall #ShibuyaGourmet #TokyoRamen #ShibuyaLunch #Shibuya #Ramen #RamenLover #PopularRestaurant #Noodles #Noodlestagram #RamenShop #WantToConnectWithRamenLovers #RamenInstagrammer #RamenPatrol #PopularSpot #NoodleActivity #Gourmet #Foodie #FoodPorn #Foodstagram #Instagram #Instadaily

I am truly grateful! Thank you so much! When I was starting to give up on ever being able to go because I couldn't find any openings on the reservation site, a goddess armed with a sword (laughs) appeared before me. The restaurant is located near Shibuya, Ebisu area, just off the side of the Yoyogi Bridge intersection in a building with a white wooden counter in the basement, which has only 12 special seats... a platinum seat! Lunch Course: - Onion and Burdock Pickles served as an appetizer with grated daikon on the side. - Tempura: Nori & Uni Nori (apparently this nori is not a gift from the Emperor but the actual nori that the Emperor eats) - Seafood Chawanmushi: Various ingredients with a generous amount of toppings and flavorful dashi. - Hakkaku: Fluffy and delicious. - Mehiraki: Thicker than kisu with a rich flavor. - Akanasu: The best eggplant for tempura, with a unique texture that melts in your mouth. - Awabi: Served with liver sauce. - New Onion: Sweet and fried until caramelized. - Eel for salad: Like a hand-rolled sushi with tempura eel and refreshing cucumber. - Hamaguri: A large clam with a satisfying texture. - Chicken with Yuzukosho: Tender chicken with a yuzukosho flavor. - Sushi rice, nodoguro, and ikura instead of soy sauce: A small bowl mixed with various ingredients. - Sweetfish with new onion sauce: Italian flavor with crispy scales. - Egg - Ramen for the finish: A laksa-like flavor that is visually appealing and delicious. - Custard cream tempura for dessert - Satsuma sweet potato tempura for dessert - Gold kiwi white bean paste daifuku tempura for dessert - Dessert assortment: Hojicha pudding, Kondo chef's sweet potato kenpi, warabi mochi, and green tea extract. I had a modest 3 drinks: draft beer, silk white wine (refreshing with a strong grape flavor), and white wine (rich and smooth). The conversations with the two hosts were incredibly entertaining and made the experience even more enjoyable. Thank you so much to the member who invited me. It was a blissful time.

I made a reservation in advance and visited this high cost-performance and mysterious tempura restaurant. I am looking forward to what kind of unique and creative dishes I will be served today. The course for the day included: - Tempura of seaweed with sea urchin - Bowl of steamed hokke, menke, and eel - Tempura of hokke - Tempura of menke - Tempura of white eggplant with rosemary - Tempura of snow carrots with rosemary - Tempura of new onions from Kochi - Tempura of hamaguri with seaweed - Tempura of eel wrapped in cucumber and ginger sweet vinegar - Tempura of white asparagus and risotto - Tempura of nodoguro with ikura and vinegar rice - Tempura of purple sweet potatoes with butter and foie gras - Tempura of amadai with new onion sauce - Tamagoyaki with minced ginza shark - Ramen with Sichuan pepper oil - Tempura of cheesecake with honey and lemon - Tempura of sweet potatoes - Tempura of strawberry daifuku - Dessert of roasted green tea, espresso, sweet potato chips, warabi mochi, hojicha pudding - Souvenir of onigiri with pickled plum. All this for only 3300 yen is truly the tyranny of the tempura world. The tempura of hokke was outstanding, and the tempura of nodoguro left a lasting impression. Despite serving unconventional items like cheesecake and strawberry daifuku, they were all deliciously prepared. This restaurant is innovative and fun, not bound by tradition.

- Summary - - Member-only tempura restaurant in Shibuya offering lunch - Affordable tempura dessert shop with difficult reservations on Wednesdays only - Duration: 110 minutes (12:00 on holidays in May) reservation required - Today's menu: Lunch course for 3300 yen - Greetings! This is a review of a tempura restaurant with a rating of 3.29 on Tabelog (May 2023) located on the basement floor near a Japanese restaurant called "Yamaboushi." They offer tempura in Shibuya, and at night, it seems to be a members-only establishment. Lunch reservations can be made online, but only on Wednesdays and Sundays. Sundays are usually fully booked in advance by members. I targeted this day during Golden Week, as Wednesday was a holiday. Reservations are only available once a month at the time when the head chef is on duty, so it's not consistent. Next year, they plan to eliminate lunch service and become a regular reservation restaurant at night. It seems they started this through crowdfunding. - Arrived at 12:00, seating at L-shaped counter with 9 seats. The clientele is mostly young people, with some Instagrammers filming videos. The head chef is a lively and talkative person. They cook tempura in two pots, mainly using rice oil, and there is minimal smell in the underground restaurant. I won't go into detail about each dish, but overall, the tempura was light and fluffy, with little difference between the various types of fish tempura. I wish they had more variety in between dishes. - Serving started at 12:00 with various tempura dishes such as seaweed, sea urchin, steamed egg custard with golden-eye snapper, snap peas, Hokkaido snow carrots, new onions, eggplant, surf clam, eel hand roll, aged potato with foie gras oil, blackthroat seaperch tempura, duck breast, golden threadfin bream, and ramen as the finale. The tempura desserts included sweet potato, cheesecake with honey, strawberry daifuku, maple leaf-shaped steamed bun, and more. The tempura had a unique and delicious taste, with a variety of textures and flavors. - End of translation -

In Shibuya, there is a trendy new tempura restaurant that I visited this year and absolutely fell in love with. It is a members-only restaurant, but they offer lunch service on Wednesdays and Sundays. The menu is omakase style, meaning chef's choice. The course I had included various unique and delicious dishes such as tempura seaweed, uni chawanmushi, hokke fish, and more. Despite the affordable price of 3,300 yen, the quality and creativity of the dishes were on par with a much more expensive meal. The tempura was light and crispy, and the ingredients used were unconventional and exciting. I can't wait to see what this restaurant does next. I will definitely be returning. Thank you for the amazing meal!

3rd visit. I've been coming every month from January to March, and I'm happy about it. It's definitely different from regular tempura, and it's fun. Of course, the tempura is perfectly cooked, and the use of ingredients that you wouldn't normally find in tempura is unique to Chikamine. It's not just delicious, but it's exciting and fun to eat, and it brings out a sense of joy and excitement. - Cucumber and onion pickles - Grated daikon radish - Nori and sea urchin - Chawanmushi - Hock fish - Alfonsino - Zucchini - Baron potato - Scallop - Blackthroat seaperch - Fish cake - Spear squid with sea urchin - Red sea bream - Tiger puffer fish milt - Vietnamese pho-style ramen - Cheesecake - French toast - Red strawberry with condensed milk foam - Snow mochi - Sweet potato (Kantaro) - Homemade bracken rice cake, sweet potato snack, chocolate tart - Roasted green tea espresso Being in a profession where I usually eat processed foods, I tend to avoid them, but the tempura made with chikuwa brings out an outstanding sweetness, and it's delicious every time I have it. And as for the fish, I wonder why the texture turns out so fluffy every time. Fish can be prepared in various ways, like sashimi or grilled, but is frying the best way to bring out the flavor? I'm in no position to say this, but it feels like it's getting more and more delicious... I hope to visit again soon. Thank you for the meal.

Budget: 3300 yen Order: Omakase course only Duration: 1-1.5 hours Reservation: via Toreta This restaurant, which is usually a members-only tempura place, offers an unbelievable lunch course on Wednesdays. For just 3300 yen, you can enjoy a full tempura course with drinks included. The quality of the dishes is top-notch, with no shortcuts taken, and experimental tempura dishes are also served, making the dining experience enjoyable from start to finish. The course challenges the notion that tempura courses are expensive and difficult to approach, offering a wonderful variety of dishes. The approach to cooking fish and the seasoning of the tempura without the use of salt or dipping sauce, allowing you to enjoy them as they are served, is particularly interesting, reminiscent of traditional Edo-style sushi. The dessert time features treats like cheesecake and snow-viewing daifuku, allowing you to enjoy experimental flavors and explore new possibilities. Although reservations are difficult to come by, I would love to visit again before they relocate. [Course Details] - Nori with sea urchin - Chawanmushi - Smelt - Alfonsino - Zucchini - Baron potato - Scallop - Gizzard shad - Fish cake - Spear squid with sea urchin - Red sea bream - Puffer fish milt - Ramen in Vietnamese pho style - Cheesecake - French toast - Red strawberries with condensed milk foam - Snow-viewing daifuku - Sweet potato with sweet soy sauce - Homemade bracken rice cake - Candied sweet potato - Chocolate tart - Sencha espresso

Tempura can conquer the world. It's fun. It's delicious. I'm full of joy. On this day, the golden eye snapper, white sweetfish, and fatty throat blackthroat seaperch were the best. Anchovies, French toast, strawberries, and sweet potatoes were also amazing. You need a referral and NFT purchase for dinner, but even just for lunch, it's a great deal.

This shop was as crazy as the rumors say! They don't serve the usual items like shrimp or conger eel, but they do offer high-quality ingredients. They even fry strawberries, bananas, and French toast, and they serve ramen. Dessert is also included, and you get onigiri as a souvenir. They put a lot of effort into making the food delicious, not just frying it. The oil they use is 99% rice flour and 1% sesame oil, so it's light on the stomach. They are constantly evolving and experimenting. You'll understand the impact once you visit the shop. Don't hesitate, go and experience this crazy place!

・【Restaurant Name】CHIKAMINE【Nearest Station】10-minute walk from Shibuya Station【Budget】3300 yenLocated in Shibuya, this tempura restaurant uses 99% rice oil and 1% sesame oil. They aim to provide a casual tempura dining experience for the younger generation and have aspirations for global expansion. They operate as a members-only establishment at night, with lunch service on Wednesdays open to the public. The lunch course costs 3300 yen and offers unique tempura dishes that cannot be found elsewhere, with a focus on precise cooking techniques and ingredient selection. The tempura is light and easy to digest due to the high rice oil content. In the evenings, the restaurant transforms into a secret society-like lab, where gourmet enthusiasts experiment with ingredients, cooking methods, and flavor combinations to create new dishes for the lunch menu. The restaurant's dedication to continuous improvement and pursuit of making dishes even more delicious is commendable. It's not just about serving good food, but about constantly striving to make it even better. "Delicious" to "even more delicious" is the challenge they embrace. Goodbye to diets! Thank you for the meal!

The tempura restaurant had always seemed too expensive and intimidating, but this one offered a lunch course for 3300 yen, so I was looking forward to it. They fried unique ingredients like zucchini, firefly squid, French toast, and strawberries, and everything was delicious. I felt like it was a waste to leave the ends of the chicken tempura, but they kindly made them into onigiri for us to take home. I wanted to make a reservation for next month, but it was fully booked in an instant. We enjoyed some drinks too, and with around 10,000 yen for two people, it was truly a great value tempura restaurant.

I had innovative, revolutionary tempura. I had never seen amaou strawberries boldly served as tempura before. The various tempura dishes created by Mr. Hirayama were delicious! The satisfaction and fullness I got for the 3300 yen course were amazing! I enjoyed seasonal ingredients that can only be found at this time of year. I definitely want to visit this restaurant again in other seasons. #chikamine #tempura #course #lunch #Shibuya gourmet #Tokyo gourmet #foodie #foodieconnect

It was a hot topic even before it opened. There were rumors that the lunch was a great deal. I was thinking of trying the lunch, but reservations were quickly impossible. Just when I thought I had to give up, I received a surprising invitation for dinner! It is a tempura restaurant called "Secret Society 10+" Labo, which was created with the aim of expanding worldwide. The dinner course with all-you-can-drink for 11,000 yen is an amazing deal. The omakase course includes tempura with sea urchin, sweetfish, nori chawanmushi with salmon roe, blackthroat seaperch, swordfish, zucchini, lotus root, onions from Nagasaki, scallops sandwiched with seaweed, and more. The tempura is made using 99% rice oil, aiming to be the lightest tempura in Japan, and indeed, the tempura was light and delicious. Despite the many dishes, there was no feeling of being tired or having an upset stomach. The quality of the ingredients used was top-notch, and the variety of dishes was truly impressive. I was amazed by the delicious taste of the sweetfish and the ship pickle-infused caviar paired with the blackthroat seaperch. The tempura of zucchini that tasted like you could drink it, and the light and delicious fugu tempura were also outstanding. The sweet and moist sweet potato tempura was the best dessert! The tempura here is an evolution of the traditional tempura, with unique and creative twists. After enjoying the tempura, we had ramen. The soup, made without any artificial seasonings, was surprisingly delicious, and despite the large portion, we could finish it easily. Mr. Hirayama, the chef, was not only entertaining but also shared many interesting and informative stories during the dinner, making the experience stimulating. As a souvenir, we were given onigiri with sautéed chicken tempura. I enjoyed it the next day. Although it will be open to the public from next year, it is currently difficult to make reservations even for members. Therefore, I have no plans to visit next year! It will be a legendary tempura course. I am sure that their worldwide expansion will be a great success. ♡

Is there a tempura restaurant that offers more value for the price? It's a classic tempura place with a touch of creativity. A gathering of chefs who constantly incorporate feedback and requests from gourmet customers and strive for growth every day. Located underground near the Namiyoke intersection in Shibuya, the restaurant has a fantastic atmosphere that will surely lift your spirits. It's a counter-only establishment with a lovely and clean ambiance. The cost performance is unbelievably good, making it hard to believe. The lunch course is priced at 3,300 yen and includes various tempura dishes, a seafood bowl, and a delicious ramen to finish. The menu is truly amazing, featuring unique tempura items such as tempura seaweed with sea urchin and tempura egg with sushi rice. The dessert options are also delightful. The drink menu includes options like draft beer, white wine, and sake. The bill came to 5,800 yen, which is a great deal for the quality of food and service. Reservations may be hard to come by, but I will definitely be returning to this amazing restaurant. It was the best dining experience I've had recently.

Sushi! Tempura! These are representative examples of Japanese cuisine worldwide, but compared to sushi, authentic tempura restaurants are scarce in cities around the world. This restaurant aims to establish a global standard for tempura, and I had the pleasure of being invited by a group of food enthusiasts. The mastermind behind this venture is former roast beef restaurant owner Mr. Hirayama, along with Mr. Miyazaki and Mr. Nagashima, who are all sharp and experienced in the food and beverage industry. While reservations are primarily for members, if there are openings, the general public can also make reservations for lunch. Despite the experimental nature of aiming for the world stage, the lunch price is a steal at 3,300 yen. Each tempura dish seems to be evolving through trial and error, but in this visit, the fish cake and surimi tempura were exceptional, and the creativity of the dessert was outstanding. What surpasses even the tempura is the simple, plain noodle dish served at the end instead of rice, which alone is worth the 3,300 yen. I look forward to visiting this restaurant for dinner next time!

During the day, this restaurant offers a tempura lunch course, but at night it transforms into a members-only tempura lab. I was truly amazed by the variety and quality of tempura dishes they served. From catfish tempura to tempura carbonara, and even tempura strawberries and oranges, each dish was unique and delicious. And the best part is, it's all very reasonably priced – they are actually operating at a loss. The ramen they serve as a finale was also outstanding. I could feel the chef's passion and dedication to perfecting the art of tempura. It was a truly eye-opening experience, and I can't wait to visit again. Thank you for the amazing meal!