I revisited the popular tempura restaurant "Tempura Asanuma," which has become increasingly difficult to make reservations at since winning the Hyakumeiten award. It's already fully booked for the rest of the year... amazing! It's located on the 6th floor of the "ordin Nihonbashi Building," just a 3-minute walk from Nihonbashi Station. The tempura here is made using a blend of Taihaku sesame oil and Taikou sesame oil, resulting in a crispy batter that melts in your mouth. It's a perfect fit for tempura lovers who enjoy crispy batter. This was my third visit, and the tempura has become even more delicious than before. The young 28-year-old chef is showing great potential for the future... it's exciting to see where he will go next. Perhaps in a few years, the solid brand of "Tempura Asanuma in Tokyo" will be established. My friend, who came with me, mentioned that it will likely continue to climb and be selected for awards in the future! Here are the dishes we had that day: "Hatoshii" - minced shrimp sandwiched between bread and deep-fried, a signature dish and very delicious. "Ebi no Ashi x2," "Ebi x2," "Zucchini from Yamagata Shonai," "Kisu," "Kyoto's creamy eggplant," "Salted scallop," "Clam," "New ginkgo nuts," "Green bean tempura," "Shiitake mushrooms from Yamagata Shonai," "Oysters from Akkeshi," "Corn from Nayoro, Hokkaido," "Anago from Tsushima," additional "Shinika," "Shinika's legs," "Maitake mushrooms," "Pickles," "Tempura rice bowl," "Tempura tea," "Clam red miso soup." We had a great time and I would love to visit again. Thank you for the wonderful meal.

This day was dedicated to Asanuma-san! Asanuma-san has become very popular and it's getting harder to get a reservation. In the first half of this year, it wasn't like this at all, but suddenly it became very popular. I went with a friend who I always go out to eat with. Eating delicious food in the afternoon is happiness. As soon as we sat down, we found mushrooms. I hope they serve tempura mushrooms. My friend was drinking a lot of sake from the afternoon. It may be because it's delicious, but she was impressed by the rare sake. I opted for a light barley shochu with soda. The tempura was as delicious as ever. Lately, I feel like the price of tempura is increasing and there are more delicious tempura restaurants nationwide. It feels like suddenly they became delicious, but it's more like the discovery of delicious restaurants through social media. And as reservations become harder to get, the value of a delicious tempura restaurant has increased dramatically. Maybe next year will be the year of tempura?! We were talking about that. In my quest for long-lasting restaurant relationships, being young and delicious is the best. I don't want to say "I raised this place!" but the current famous restaurants have regular customers and people who love the restaurant. Just going there one day, even if the food is delicious, lacks a story. So, it might be nice to enjoy meals while reflecting on myself by visiting upcoming restaurants. Asanuma-san was delicious this day as well. It will surely become even more delicious in the future. I look forward to coming back next year. Thank you for the meal! The bill was around 20,000 yen and we stayed for about 1.5 hours.

Last time I visited for lunch, and this time was my second visit to a hidden gem tempura restaurant called "Asanuma" in Nihonbashi. Overall, it was a good value omakase course. The standout items for me were the eggplant, scallops, and maruten. The tempura dipping sauce was rich in flavor with a hint of sweetness, while the accompanying salt was strong in umami and paired perfectly with the tempura. The batter was crispy and firm, especially memorable when they cracked the anago in front of us. The steam rising from the anago really emphasized the steamed aspect of tempura. Some may find the batter a bit heavy, but others may appreciate the substantial feel of it. The tempura rice bowl with mushroom and shrimp tempura at the end was excellent, with perfectly cooked rice. The only downside was the restaurant's appearance, with cardboard boxes visible and a need for better storage solutions. Despite that, the food was truly delicious and I would love to visit again. Thank you for the meal.

The dishes were light and crispy on the outside, and elegantly delicious on the inside. I was so engrossed in conversation that I forgot to take photos, but the shrimp and scallops were truly fragrant, sweet, and delicious. The recommended sake was also delightful, and I thoroughly enjoyed it. The service was excellent and the atmosphere was cozy. It seems that reservations are becoming increasingly difficult to secure, but I definitely want to visit again during the mountain vegetable season. I will definitely make a reservation with friends next time.

A popular restaurant that has been open for a year. Reservations for the rest of the year are already full, so it may be difficult to make a new reservation. The chef carefully selects ingredients from various places and fries them. Each tempura is light and allows the flavor of the ingredients to shine, without feeling heavy on the stomach. They are all delicious, but this time, I particularly liked the oyster and shiitake tempura. The closing menu now includes an egg tempura bowl in addition to the tempura bowl and tempura tea that were available before. I look forward to visiting again next time.

Visit on September 2, 2023, Location: 2 minutes walk from Nihonbashi Station, Reservation required, Invitation only, Unclear, No waiting due to reservation, 6 people, Price: 23,000 yen per person, Order: Chef's choice course, Menu: Pigeon, Shrimp head, Shrimp, Zucchini, Eggplant, Kiss, Shiitake mushroom, Squid legs, Scallop, Clam, Ginkgo nuts, Green beans, Flathead, Oysters, Corn, Conger eel, Egg, Tempura bowl, Tempura tea rice, Notes: Tempura restaurant in Nihonbashi. Located on the 6th floor of the Ordin Nihonbashi Building, a 2-minute walk from Nihonbashi Station B2 exit on Tokyo Metro Ginza Line, Tozai Line, and Toei Asakusa Line. The owner is Tsutomu Asanuma, who used to work at Tenichi in Ginza and opened Tempura Asanuma in Nihonbashi in September 16, 2022. Closed on Wednesdays. Operating hours are from 12:00 to 15:00 and 18:00 to 22:00. Only 8 counter seats available, no table seats or private rooms. Reservations accepted. All reservations for the current year are full, and preparations for next year's reservations are underway. Private bookings allowed. Cards accepted, electronic money not accepted, QR code payments not accepted.

Thank you very much for the kindness of the owner. I had given up on making a reservation this year, so I was grateful for the opportunity to visit. I had no knowledge of tempura until recently, but I became interested and decided to come here. The carefully selected ingredients were delicious even without any condiments. However, by enjoying two types of salt, tempura dipping sauce (which you can drink while enjoying sake), delicious soy sauce, and black shichimi pepper separately, it was like a collection of short stories, with a variety of colors and flavors, making for a delightful and enjoyable time. I would like to study more about tempura and visit again. I am grateful for the wonderful time. ✨

On a regular night, I made a reservation after my last visit and this is my second time here. Today, it seems that the typhoon had a big impact on the ingredients procurement. The course included minced fish cakes, fried shrimp heads, prawn, zucchini, kisu fish, scallop, fatty tuna, eggplant, clams, ginkgo nuts, green beans, shiitake mushrooms, conger eel, additional scallop, isobe-age (seaweed tempura), and corn tempura. The meal was delicious, especially the seafood tempura, but the vegetable tempura was also excellent. We had a lot to drink and had a great time. Thank you for the wonderful meal.

◾️Tempura Asanuma◾️Visit Date: August 2023 I visited Tempura Asanuma, which has become a hot topic since opening less than a year ago and already being recognized as one of the top 100 restaurants. I had the pleasure of working alongside Asanuma-san at a yakiniku restaurant before he started his own venture, and I remember how skilled he was at grilling meat. Seeing him in action at his tempura restaurant was truly impressive - he is young, passionate, and dedicated to his craft, even spending his days off constantly frying tempura. The tempura he fries is incredibly light, easy to eat, and leaves no greasy aftertaste. I could eat it all day long. The shrimp, smelt, scallops, and even the large clams we had that day were all delicious. The conger eel was light but satisfying, and overall the meal was excellent value for money at 16,500 yen. It's no wonder why it's so difficult to get a reservation here. I look forward to visiting again in the winter. Thank you for the wonderful meal! #TempuraAsanuma #tempura #tempura #JapaneseCuisine #Nihonbashi #Tabelog #TabelogTop100 #TabelogHighRating #Tabelog3.5StarsOrHigher #ReservationDifficult #ReservationDifficultRestaurant #ReservationDifficultGourmet #Tokyo #TokyoGourmet #Dinner #Gourmet #Foodie #FoodieGram #Japan #Tokyo #JapaneseFood #GourmetDinner

Nihonbashi Tempura Asanuma 17,100 yen The tempura here has a crispy texture which is quite unique and enjoyable for those who like a crunchy texture. The interior is a bit casual and tends to retain the smell of oil, so be careful with the clothes you wear. The tempura dipping sauce felt a bit strong, and the water served was mineral water. The oil may linger a bit, but the tempura was very delicious and worth the price. I would like to visit this restaurant again as it was a good experience. By the way, although I thought it was a one-menu course, there seems to be a course where you can add a few more items, but I was the only one who didn't receive it, so I thought I was forgotten, haha. White Shokudo Takashimaya Fried breaded shrimp paste ◎ Shrimp head ◎ Shrimp ◎ Zucchini ◎ Kiss fish ◎ Matsutake mushroom ◎ Oyster ◎ Fresh ginkgo nuts ◎ Eggplant tempura ◎ Green bean tempura ◎ Scallop ◎ Conger eel ◎ Shrimp tempura rice bowl (with choice of tempura tea) with clam miso soup and appetizers ◎ = excellent

"Tendon Asanuma" head chef is from the famous Ginza Tenichi. He is polite and provides excellent service. The tempura is crispy and has a high level of integration with the ingredients. The blend of tempura flour tailored to each ingredient is impressive. The use of 100% sesame oil adds a nice aroma. The pricing is surprisingly reasonable, which explains why it's fully booked until the end of the year. I'll have to wait until January for my next visit. It's quite far away... haha.

*⑅︎୨୧┈︎┈︎GRAND OPEN on September 16, 2022 ┈︎┈︎୨୧⑅︎* Visited "Tempura Asanuma" ⭐️ Head chef Tsutomu Asanuma honed his skills at "Ginza Tenichi" and opened his own highly anticipated restaurant at the young age of 27. Through research on oil and batter, as well as how to bring out the best in ingredients, he offers a tempura-only omakase course with the concept of "tempura that won't make you feel heavy no matter how much you eat." Using 100% sesame oil in the Edo-style preparation allows you to fully enjoy the aroma of the oil. - Visit Date - Weekday dinner - Occasion - With friends (6 guests, private party) - Cost - ¥15,000 to ¥20,000 (Course ¥16,500) - Food Highlights - ▶ Hatoshi / Salt ▶ Shrimp Legs / Salt ▶ Shrimp / Salt Tempura ▶ Conger Eel / Salt Tempura ▶ Maitake Mushroom / Tempura with Soy Dipping Sauce ▶ Oyster / Salt with Soy Dipping Sauce ▶ Fatty Eggplant / Grated Daikon Radish with Soy Dipping Sauce ▶ Clam / Salt with Black Pepper Soy Dipping Sauce ▶ Fresh Ginkgo Nuts / Salt ▶ Megochi (Flathead Fish) / Tempura with Tempura Dipping Sauce ▶ Zucchini / Salt ▶ Tempura of Hidden Beans ▶ Scallop / Salt ▶ Scallop Tempura with Seaweed ▶ Conger Eel ▶ Egg Tempura Bowl ▶ Tempura Rice Bowl with Shrimp Tea The tempura was perfectly cooked with a crispy texture and bursting with flavor. The dishes were meticulously prepared, showcasing the chef's expertise in tempura cooking. The service was excellent, providing a memorable dining experience.

Asanuma-san, whose reservations are becoming increasingly difficult, is just a few minutes' walk from Nihonbashi! Here is the July course menu according to Tomobacho's Secretary General living in Kiyosumi-Shirakawa: - Hatoshi (salt) - Shrimp leg (salt) - Shrimp (salt, tempura sauce) - Sandfish (salt, tempura sauce) - Maitake mushroom (tempura sauce, soy sauce) - Oysters (salt, tempura sauce) - Fatty eggplant with grated daikon and soy sauce - Clams (salt, black pepper, soy sauce) - Fresh ginkgo nuts (salt) - Megochi (tempura sauce) - Zucchini (salt) - Tempura of hidden beans - Scallop (salt) - Scallop tempura - Conger eel - Egg tempura rice bowl - Tempura rice bowl - Tempura tea-soaked rice The oysters and clams were delicious. The Megochi was also very tasty!

I visited the most popular tempura restaurant, Asanuma, which I have been frequenting the most this year. In January, it wasn't too difficult to make a reservation, but now it has become so popular that it's fully booked for the rest of the year. The main reason for its popularity is simply the taste. It's delicious. The chef is constantly thinking and researching about tempura, making fine adjustments every day. On this day, he changed the oil mixture, always striving for the best taste. The tempura is crispy and light, which is what I love about tempura. I will definitely go back. Thank you for the wonderful meal.

First visit to Tempura Asanuma! It's my first time at a tempura restaurant, but it's delicious. The vegetables might be different, but they are generally pre-seasoned. Even without salt or dipping sauce, they tasted seasoned enough to enjoy on their own. It would be helpful if they could explain the recommended way to eat them so you can fully enjoy the flavors. Overall, it was a delicious meal. Thank you.

Recently, there has been a lot of buzz about Tempura Asanuma, which is also being posted on Instagram. Despite being from Ginza Tenichi, the young owner has set up a shop in Nihonbashi, showing great determination. The tempura here is enjoyed with soy sauce, and I was curious to find out more, so I was lucky enough to secure a reservation and went to see for myself. There are 8 seats available, but currently only 6 seats are being used for one turnover during lunch and dinner. The course costs 16,500 yen, which is considered reasonable as the price has not been increased yet. The menu includes pigeon, seafood including shrimp heads and prawns, vegetables, and a tempura rice bowl. I also added mackerel and scallops. I experienced the fresh tempura made by the young chef. Impressions: 1. The batter is distinctive. The crispy texture is refreshing and overturns the greasy impression usually associated with tempura. The feeling of the teeth sinking into the tempura was delightful. 2. The way oil is added to the tempura batter. It seems that a blend of white sesame oil and regular oil is used to bring out the flavor in the batter. The broccoli and mushrooms had a good amount of oil, enhancing the aroma of the ingredients. 3. Soy sauce and black pepper. I usually don't use tempura dipping sauce much. I prefer salt for a lighter taste and to avoid feeling too full from the broth. Soy sauce? Black pepper? Seriously... At first, I was skeptical, but the unexpected combination surprised me. Mixing the broth and soy sauce and letting it sit seemed to work wonders. It was slightly sweet, almost like western soy sauce. The black pepper was also a nice touch. The overall experience was impressive, with a fresh and innovative approach. The only downside was the tempura rice bowl, which was a bit too firm. It may not be the best choice for a tempura bowl. The young chef is experienced and dedicated to his craft. If he continues to focus on the quality of the ingredients, this place will surely become a popular spot that is hard to get a reservation at. I praise the young chef for his passion and dedication to creating tempura that everyone should try. The fact that all evening slots are fully booked until the end of the year is understandable. I was lucky to get a reservation today, and I look forward to enjoying the evolved tempura on my next visit in five months. Thank you for the delicious meal.

I saw this place online and thought the tempura looked delicious, so I tried to make a reservation but they were fully booked for the next 2 months. Finally, I went in July after making a reservation in May. I had the lunch course which included 14 pieces of tempura and tea for around 18,000 yen. The tempura by Asanuma-san is known for its crispy and light batter, which I really enjoyed. The cooking technique was impressive, with ingredients like broccoli and mushrooms cooked perfectly. Although the menu seemed like a lot, it was actually just the right amount. If you have room in your stomach, you can add more items as well. The chef, although young, showed great skill in frying and was very friendly, explaining things to us. It was really delicious, thank you for the meal!

I was invited and visited for the first time on a weekday afternoon. The interior of the restaurant is bright and elegant. I heard that the owner had been preparing to open their own place since leaving Tenichi. They took a month off to study and eat at famous restaurants around the country, and finally opened their own shop. The interior design is classy and clean. I had heard that the tempura was light, so I was expecting something similar to the tempura from a former Tenichi branch in Nagoya, but it was different. The thick coating looked like caramel and had a crispy texture. The combination of this coating with soy sauce and black shichimi pepper was fresh and delicious.

Recently, there is a tempura restaurant that has been gaining popularity. I visited for lunch today, and there were about 2 seats available, so there might be a chance to get in during the daytime. However, it seems that reservations for dinner are quite difficult in the future. The chef presented today's tempura ingredients, which included vegetables, 7 types of seafood, and 5 types of fish. We started with "Hatoshii" which is a rare dish to start with. The chef explained that Hatoshii is a dish from Yamagata, not Nagasaki as one might think. It is a dish where shrimp paste is sandwiched between slices of bread and deep-fried. I enjoyed it with a bit of flavorful salt. Next was "2 pieces of shrimp heads" which were crispy and delicious when dipped in salt. Then came "2 shrimp tails" with a slightly thicker coating, but still tasty. Followed by "broccoli" with a thick stalk from Yamagata, served with a dipping sauce with grated daikon. The crispy coating and delicious taste were interesting. The "kiss fish" had a crispy coating and was best enjoyed with the dipping sauce. The "Yamagata shiitake mushroom" had a contrast of crispy coating and fluffy mushroom texture. The "kombu-marinated scallop" had a slightly raw texture with a crispy coating. The "fatty eggplant" had a crispy coating and a soft, hot texture inside. The "beltfish wrapped in shiso leaves from Chiba" was crispy and delicious with both dipping sauce and salt. The "zucchini" had a hot inside, and was delicious with a crispy coating. The "snap pea tempura" was simple with only snap peas, but tasty with soy sauce. The "myoga ginger from Kochi" was best enjoyed soaked in tempura dipping sauce. Finally, the meal ended with a choice of "tempura rice bowl" or "tempura rice tea." I chose the tempura rice tea with small shrimp tempura and flavorful green seaweed. Overall, the restaurant's approach of focusing on the crispy coating was unique and enjoyable. The meal was delicious, and I can see why the restaurant is gaining popularity.

Tonight, I visited this restaurant. I received an invitation from a friend, and I had been wanting to go since hearing it was delicious among my foodie friends. Tonight, it was a private party with 6 people. Thank you for inviting me. I had plum wine soda as my drink. It was made with pure plum wine from Wakayama, Japan. The table had grated daikon radish and tempura with a flavorful salt to go with it. The first dish was a shrimp paste sandwiched between fried bread, which was delicious. We also had shrimp heads, shrimp, sandfish, grilled eggplant with dipping sauce and grated daikon, shiitake mushrooms with soy sauce and black pepper, belt fish wrapped in shiso leaves, zucchini, green beans, and corn. I also had a yuzu sake soda, made with wild yuzu from Tochigi, Japan. We had scallops as a palate cleanser, pickles, eel rice, and tempura rice bowl. The tempura had a unique crispy texture, and it was my first time trying this style of tempura. It was a feast. Thank you for the meal.

I visited the trendy tempura restaurant Asanuma in Nihonbashi, Tokyo. This place has become my favorite tempura spot this year. Here is what I had: rice cake, prawn head, prawn, shiitake mushroom, kiss fish, fatty eggplant, clams, zucchini, swordfish wrapped in shiso leaf, tempura of green beans, scallop, corn, snow peas, conger eel, tempura rice bowl, tempura tea, and egg tempura bowl. Everything was amazing! The tempura just melted in my mouth, truly one-of-a-kind. The chef's passion and curiosity are truly admirable. I highly recommend experiencing the world of Asanuma. I will definitely be back. Thank you for the delicious meal.