~Information~ ☆Michelin one-star tempura restaurant opened in 2008☆ Chef Yoshiteru Shimizu, who trained at Akasaka's "Rakutei," with another person, opted for the chef's choice course and only drank black oolong tea. The total bill for two people was 54,510 yen (27,255 yen per person). ~Memo~ Recommended by someone, I had bookmarked Chef Yoshiteru's restaurant. Suddenly found myself with no dinner plans, so I called around 3 pm on the same day as a last resort and... surprisingly managed to secure a reservation for two people (laughs). Despite being a Michelin one-star restaurant, it doesn't seem to be widely known yet? All the other customers seemed like sophisticated regulars, giving off a vibe of a hidden gem known only to a select few. I want to keep it a secret so I can visit again... The lighting inside the restaurant was a bit dim, making it hard to take clear photos, but the tempura batter was very thin and delicate in person. Even an hour after eating, the oil was so light that I was continuously impressed until the very end. The dishes I had that day were as follows: ◉Amadai soup ◉Botan shrimp♡ ◉Squid ◉Fuki no tō ◉Kagoshima early-harvest bamboo shoots♡ ◉Sake lees ◉Shirauo♡ ◉Karei ◉Shirako with yuzu and salt♡ ◉Shiitake mushroom stuffed with shrimp♡ ◉Halibut ◉Taro ◉Hokkaido scallop ◉Mozuku ◉Anago♡ ◉Tempura bowl with kakiage♡ ◉Strawberry sherbet It's been a while since I was so impressed by tempura in Tokyo. I would love to visit again at a different time. Hopefully, with a variety of sake options...♡

Tsukiji Kiyoshi. This year we had our year-end party here for the last time. Our final dining out experience of the year was tempura. As always, the tempura was delicious and the lineup of wines was excellent. Thank you, Chef, for another great year. We will visit again. Thank you for the meal.

Tempura restaurants are open about twice a year, during the rainy season and then from autumn to winter. I visit regularly because they always use fresh Taihaku sesame oil, providing a fresh aroma for their tempura. This time, in late autumn, I'm excited to see what kind of ingredients they will serve. I sat at the counter and ordered a beer. - Ankimo Tofu: Ankimo tofu made by carefully mashing monkfish liver, with a slightly ginger-flavored sauce that smells delightful. - Shrimp Roll: The first shrimp is cooked thoroughly, while the second is rare, but both have the umami and sweetness of shrimp lightly coated with Taihaku sesame oil. - Squid: The seasonal squid is thick and tender. - Lotus Root: Firmly cooked lotus root with a crunchy texture and delicious root vegetable flavor. - Pumpkin: The pumpkin is sweet and aromatic. - Burdock: Extra thick burdock slices fried to a crisp, with a deep flavor. - Japanese Chestnut: A first-time try for me, but the aroma and sweetness of the large chestnut spread instantly upon tasting. - Conger Eel: Thick and fluffy conger eel, with salt bringing out a clear outline more than tempura sauce. - Shirako: Enjoy the sticky texture, with salt and vinegar citrus preferred over grated daikon. - Flatfish: A chopstick rest, served at a good timing for a reset before the second half. - Shrimp with Perilla Leaf: A subtle perilla leaf aroma enhances the sweetness of the shrimp. - Taro: Enjoy the sticky yet fluffy texture, with no need for additional salt, feeling the natural umami. - Scallop: Thick with a firm fiber structure, the scallop has a strong sweet taste. - Mozuku and Crab: A refreshing palate cleanser. - Conger Eel Tempura: Both tempura sauce and salt are good, but salt brings out even more umami, with a strong flavor for this season. - Tempura Bowl: The rice is cooked firm, leaving a good impression without being mushy. The sesame oil was changed regularly throughout the day, so the tempura aroma was excellent until the end, allowing me to taste the ingredients well. This restaurant's big feature is serving simple yet natural and flavorful tempura. The sake selection, including Mimuro Sugi, Saku, and Kokuryu, was also excellent. The young apprentices work efficiently with a sense of tension in the air, but I could sense the owner's passion for food. I had a brief conversation with the owner, and I could feel his strong passion for food. I had a very satisfying night in November.

Clear Longevity/Tsukiji ▪️ Shrimp (second one is rare) ▪️ Firefly squid ▪️ Lotus root ▪️ Sandfish ▪️ Chestnut ▪️ Salmon roe ▪️ Maitake mushroom ▪️ Matsutake mushroom ▪️ Hokkaido scallop ▪️ Conger eel (second one with plum paste) ▪️ Eggplant ▪️ Anago eel ▪️ Tempura bowl Clear Longevity is located in Tsukiji. Their tempura is very light and doesn't cause stomach discomfort. The aroma of chestnut is incredibly rich and delicious ❤️ Tempura made with Matsutake mushrooms during this season is also delightful! It's nice that they have a variety of wine options as well ☺️ #Tempura #Tsukiji #ClearLongevity #TempuraBowl #MatsutakeMushroom #SalmonRoe #Shrimp #TempuraLovers #Wine #TokyoGourmet #ChuoWardGourmet #TsukijiGourmet #WantToConnectWithFoodies #WantToConnectWithGourmetLovers #AutumnGourmet

I have started a gourmet website for Mitomi Emon. The homepage is "https://blog.33inc.jp" and the Instagram is "@mitomi_emon". Established in 2008, I visited the famous tempura restaurant "Seishu" in Tsukiji. The spacious Japanese-style atmosphere in the basement is cozy, with many regular customers and a friendly head chef. The menu consists of courses focusing on seafood, influenced by the proximity to Tsukiji Market. The tempura is known for its thin and light batter, possibly due to the high-quality sesame oil or skilled technique. Each tempura dish is carefully cooked to optimize the batter, such as the perfectly cooked shrimp symbolizing the start of the meal. The lineup includes dishes like "Egg Tofu" with turtle soup and perilla, "Fresh Ginkgo" with a rich flavor, and "Lotus Root" with a crispy texture and juicy finish. The tempura restaurant in Tsukiji is truly a hidden gem. Bon appétit!

It's been about six months since my last visit, and with the rainy season approaching, I was looking forward to enjoying the seasonal anago (conger eel). This restaurant is conveniently located near Tsukiji Station, and although it is underground, the air conditioning is effective and the place doesn't feel too greasy. This was my second visit, so I was able to leisurely take in the atmosphere. The cleanliness of the space, thanks to thorough cleaning, was impressive and gave me a favorable impression of the owner's attitude. I started with a beer at the counter. The meal started with a dish of boiled whelk, followed by various tempura items such as shrimp, squid, corn, shishamo smelt, conger eel, and sea urchin. The tempura was fried in taihaku oil, which brought out the sweetness and aroma of each ingredient. The meal was satisfying overall, despite the conger eel lacking a strong aroma on that particular day. The tempura, fried in fresh oil, was truly exquisite. The chef's skill, coming from the famous Raku-tei, was evident in every bite.

It was my first time visiting Ginza Kiyotomo. Despite being a private reservation, it didn't feel too crowded and the timing of the dishes was just right. The winter and spring ingredients were delicious. There was also a wide selection of wines, making it a great choice for wine lovers. Thank you for the wonderful meal.

Visited "Kiyotsugu" in Tsukiji, Tokyo. It is a well-known tempura restaurant located next to Tsukiji Honganji Temple. The tempura here is consistently delicious, not greasy, and clearly shows the skill of the chefs. The course menu may not be very filling for men, but it's enough for me as I enjoy it with some drinks.

I used to visit the Tsukiji area frequently in the past, but it has been a while amidst the rise and fall of fortunes. I had visited Rakutei, where the owner is from, during the cherry blossom season. However, it was just before closing, so to be honest, I don't remember much. So, this visit is with a fresh perspective. The restaurant is located underground, and I wondered about the smell inside, but it was unfounded. A clean space with an L-shaped counter greeted me, and the meticulousness of the owner translates into the dishes, raising expectations. Starting with a beer at the white wood counter, I had the following dishes on this day: - Sweet sea bream and turnip soup: carefully made dashi with firm sea bream - Rolled shrimp: two types, one well-cooked and one rare with excellent sweetness, umami, and aroma - Firefly squid: beautifully cut with a slight sear on the outside - Lotus root: crunchy texture - Young sardines: large and firm with a good bounce - Conger eel: delicate and fluffy texture, better with salt than dipping sauce - Taro: sticky and sweet - Shirako: barely cooked with a fresh aroma - Sea bream: lightly blanched sashimi, surprisingly excellent in firmness, flavor, sweetness, and bounce - Burdock: thin slices like chips with a deep, fibrous taste - Lily bulb: large and tender - Whitefish: from Lake Shinji, beautifully sweet and delicate - Shark: clear outline when dipped in dipping sauce - Scallop: stunning rare cross-section with high-quality sweetness and aroma - Crab and mozuku seaweed: enjoying the umami of snow crab innards - Conger eel: well-cooked with a thick flesh, high-quality despite not being in the rainy season - Tempura rice bowl: tempura of conger eel and young sardines Overall, the ingredient selection is excellent. Although not a sushi restaurant, the quality of the fish is impeccable. The vegetables are also carefully chosen, enhancing the sweetness and umami of the root vegetables that complement the tempura. The owner's outstanding skills are evident in the tempura. The batter is very thin, fried lightly in clean oil, allowing the ingredients' flavors to shine through. While tempura oil can become unpleasant with repeated use, the owner changes it frequently, showing a high level of expertise in cooking. I was able to discover a very good restaurant this time, and I am already looking forward to visiting during the rainy season next time.

Located close to Tsukiji Honganji Temple, "Seiju" offers a serene space with a pleasant tension where you can enjoy a course that captures the emotions of the four seasons. The tempura, made with ingredients sourced from the market every morning and fried to perfection, has a delicate crispy coating that complements the sweetness of the ingredients. The use of premium sesame oil, changed for each set to maintain freshness, showcases the meticulous work that goes into creating the sophisticated taste unique to "Seiju." Please enjoy. [Drinks] 1. Seasonal Shinshu Kyoho Grape Juice - 1200 yen (tax included) 2. Black Oolong Tea - 880 yen (tax included) 3. FUJI Mineral Water - 750 yen (tax included) [Price] 25,640 yen (tax included) [Chef's Course] - Appetizer: Steamed Amadai with Turnip - Tempura: 1. First Prawn - salt, lemon 2. Second Prawn - tempura sauce 3. Sumiika squid - salt, lemon 4. Lotus root - tempura sauce 5. Shira-uo fish - salt 6. Sandfish - salt, tempura sauce 7. Ebi-imo potato - salt 8. Shirako (cod milt) - grated ponzu, salt and vinegar citrus - Intermezzo: Sea Bream Sashimi with Wasabi Soy Sauce - Tempura: 9. Burdock root - salt 10. Lily bulb - salt 11. Hokkaido scallop - tempura sauce 12. Shiitake mushroom stuffed with prawn - tempura sauce - Vinegared Dish: Kegani Hair Crab with Mozuku Seaweed - Tempura: 13. Conger eel - tempura sauce - Main Dish: Tempura Rice Bowl with Pickles and Miso Soup - Dessert: Musk Melon Sherbet

A renowned tempura restaurant near Tsukiji intersection. The chef trained at Akasaka's "Rakutei" before opening his own place, which has earned one Michelin star and consistently high ratings on Tabelog. Known for its exceptional freshness of ingredients and perfect frying technique, thanks to its location in Tsukiji. It was my first visit and as I descended into the underground dining area, I was greeted by a pure Japanese tempura ambiance. The tension and harmony between the chef and customers created a unique and authentic atmosphere. In between the tempura dishes, they served appetizers to cool down your mouth and prevent burns, which was a nice touch. The sashimi and mozuku served as palate cleansers were also delicious. Among the tempura dishes, the highlights were the flying squid and scallops. The method of leaving a rare sensation while finishing with heat was truly impressive. The tempura was crispy, hot, and sweet.

I entered the restaurant next to Tsukiji Honganji Temple at 17:40 on a regular day. The spacious underground floor was elegantly decorated with carefully selected items, creating a solemn atmosphere with a calming fragrance. I opted for the chef's special course, which consisted of about 17 dishes and was reasonably priced. The shrimp was prepared in two different ways, and dishes like squid, lotus root, goby fish, sandfish, taro, shirako, lily root, burdock, scallop, shiitake mushroom, shrimp, conger eel, and tempura were all delicious with amazing textures, aromas, and flavors. The soup and sashimi were also top-notch. For drinks, I had the Master's Dream, Tairoriki Junmai Ginjo, and Shinsei Viridian Junmai Daiginjo. I look forward to trying wine pairings next time.

Visited alone on a holiday night. Had been there a few times before. Managed to get a reservation on the same day. The restaurant seemed spacious with white lighting that may alter the color of the tempura. There were 13 seats, and about 10 were filled including me. Most customers were in quiet groups, focused on eating. It's a bit far from Ginza, so those who come here must really love food. This place is one of the top tempura restaurants in Japan, yet it's relatively easy to get a reservation even on the same day. The tempura here is surprisingly light, in a good way. The oil is well-drained, and the paper hardly gets dirty. They change the oil frequently. I arrived late and was the last customer, but they still changed the oil even though there were only two more items left to fry. The dishes I had were as follows: - Turnip and red snapper soup (appetizer) - Shrimp, squid, lotus root, scallop, sandfish, cod milt, sea bream sashimi (palate cleanser) - Burdock root, taro, scallop, shiitake mushroom and shrimp, seaweed (palate cleanser) - Conger eel, tempura rice bowl, musk melon sherbet I also ordered sandfish and burdock root as additional items. I had beer, 1.5 servings of sake, and 2 glasses of white wine. Due to the holiday, they didn't have fresh goby fish, which apparently is only available when the market is open. The frying technique is expertly done. The sandfish was plump, the cod milt was perfectly creamy, the squid and scallop appeared rare but were warm inside, and the conger eel was crispy and flavorful. The lotus root, burdock root, and shiitake mushroom had amazing fragrances. The tempura here doesn't make you feel heavy. I was unsure where to use the lemon as a condiment, but it turned out you could use it however you like. The sashimi served as a palate cleanser was a nice touch. They have a good selection of sake and even offer white wine, which I don't usually drink with Japanese food, but it went well with the tempura. There were two types of white wine glasses available. There were a few apprentices who were a bit tense but provided polite service. The head chef worked diligently, but I wish there was a bit more explanation about the dishes. Of course, they would answer any questions if asked, and the farewell was courteous with no rude behavior. The bill came to about 33,000 yen (including tax). While the taste was impeccable, the cost was on the higher side. Perhaps because it's a bit off the beaten path in Tsukiji and the price is relatively high, reservations are easier to get. It's easy to make a reservation, and I think it's worth visiting occasionally.

The restaurant was fully booked, but I was able to make a reservation three days in advance and still get a table on a Saturday. It seems relatively easy to get a reservation here. The tempura here has a relatively thin and light batter, bringing out the maximum flavor of the ingredients. The salt seasoning is just right. I was particularly impressed by the clams and abalone. Both were juicy and incredibly plump, making me think that tempura might be the best way to enjoy shellfish. Among the vegetables, the asparagus left a lasting impression. When you bite into it, the water from the asparagus drips down, making it incredibly juicy. It was quite moving. The standout feature of this restaurant is undoubtedly the extensive wine list. Almost 80% of the diners were enjoying wine. They mainly offer Burgundy whites, with most being Premier Cru or higher. The tempura course may seem relatively expensive at 20,000 yen, but I found the pricing of the wine to be fair. It is probably set at around 1.3 to 1.6 times the retail price. Burgundy whites are typically characterized by mineral and citrus aromas, making them a perfect match for tempura. The pairing with shellfish tempura was outstanding. However, I personally think it would be even better if they added more Koshu or Riesling options. Many people would probably like to enjoy tempura with Koshu. This time, I had a half bottle of Ramonet's Santenay Le Charmois and William Fevre's Chablis Vaulorent. The course included: - Ankimo (monkfish liver) tofu - Shrimp - Rare squid with bamboo shoots - Purple shiso-wrapped shrimp - Soramame (fava beans) - White fish - Conger eel - Clams - Sea bream sashimi - Asparagus - Scallops - Abalone - Anago (conger eel) tempura - Strawberry sherbet The bill came out to about 36,000 yen per person. Ordering wine can add up quickly. I felt that the tempura course was a bit on the pricey side. That was the only slightly disappointing aspect.

The restaurant named "Seisho" lives up to its name with its clean and refined atmosphere. The tempura served in this elegant space is top-notch, with a light and perfectly cooked batter that enhances the quality of the ingredients. The meal starts with a polite bow from the owner. This is definitely a restaurant worth visiting again.

Last minute reservation. It was a wonderful dinner. Our plans changed so we suddenly had to find a place for dinner. Luckily, we were able to make a reservation at this restaurant located in a nondescript building at the Tsukiji intersection. The counter has a total of 13 seats and feels very spacious. The space is actually very minimal and simple. The counter was not full, and another guest finished their meal shortly after arriving. In the end, the chef was able to focus on our group only, which was very nice. The omakase menu started with daikon topped with karasumi, which was an interesting combination. The shrimp was served in two consecutive parts. The first piece was more cooked. The tempura was light and not crispy, which I found a bit unusual, but still enjoyed with a bit of salt. The second part was cooked a bit more raw and was really delicious. The squid was tender and cooked perfectly. The texture was warm and comforting. I usually don't like squid because of the texture, but this was good. The shirauo was really delicious. It was larger than usual, allowing us to savor each piece of meat. The taste was wonderful, and the tempura batter was crispy! It was really enjoyable. I was surprised to see shirauo at the beginning of the season. The kisu was one of my favorite tempura dishes tonight. It was very hot, but the meat melted in my mouth, allowing me to taste the freshness of the fish directly. I couldn't stop eating even though it was hot! Another dish I really enjoyed was the shirako. It was so creamy, smooth, soft, and had a great flavor. It's been a while since I've had such delicious shirako. The next few parts were okay. And one of Shimizu's signature dishes is this one. Shiitake mushroom and shrimp. It was delicious. The umami was strong, and the richness was impressive. This dish was the most enjoyable! The anago was also amazing. Very fresh and perfectly fried. Overall, the atmosphere of the restaurant was very enjoyable. Shimizu-san was very friendly and kind. There are plenty of drink options and a great wine list. I love this place!

Tsukiji [Seisho] has won one Michelin star for 10 consecutive years, which is amazing! I only had a little tea and was able to finish the Hokkaido natural scallop, beautiful fire-grilled Aori squid, shrimp, and taro tempura rice bowl in just over an hour. It was still satisfying. I would be happy if you liked it. Please follow my IG as well. Real-time meal updates every day. Instagram: @gyoza.obasan ❤️