I want to visit regularly. The food is light and crispy. They use high-quality ingredients and cooking methods. The restaurant is well-ventilated and hardly smells. The head chef is friendly, cheerful, and funny! Despite the deliciousness, the prices are surprisingly reasonable. Highly recommended! (^^)

I don't want to share this information, but if the restaurant doesn't thrive, it may disappear. The chef trained at Tenichi and then opened a restaurant in Ningyocho before relocating here. The atmosphere conveys a strong sense of dedication to research. Enjoy authentic Edo-style tempura at a reasonable price. Lunch on Saturdays is by reservation only. They have limited seating at the counter to enhance the experience.

I had a dinner meeting with five people from a company I am working with to discuss system construction. The restaurant was just a few minutes away from the company, with a grand entrance. It was a nice surprise to find such a place nearby. We were seated in a semi-private area towards the back, arranged in a fan shape, with a space directly connected to the kitchen in the center. This meant that we could quickly receive freshly fried dishes. We started with a salad, followed by dishes like shrimp legs, shrimp, conger eel, shiitake mushrooms, asparagus, scallops, corn, sweetfish, konjac, shrimp again, lotus root, conger eel, and a small tempura bowl. The staff kindly explained how to enjoy each dish, dividing them into three parts and providing lemon salt, tempura dipping sauce, and curry salt for seasoning. Some dishes were meant to be enjoyed as they were. Everything was served piping hot. The conversation was lively, with the other two people from the company leading the way. I even found myself bragging about my marathon experience. The conversation only paused briefly when we were enjoying the hot dishes. The time flew by, and before we knew it, an hour and a half had passed. It was a great restaurant experience.

The impression was that you could enjoy tempura without feeling too fancy or too casual, and without worrying about the price. The evening course seems to have two options, one at 8,000 yen and the other at 9,000 yen, with sashimi and appetizers included. You can confirm this when making a reservation, which is reassuring. Also, the closing time is 9:00 PM, so it's best to arrive early if you want to enjoy drinks leisurely. The tempura was delicious, especially the fish like white fish. They recommended different ways to enjoy the tempura with salt or tempura dipping sauce. The selection of sake and wine was good and reasonably priced. The atmosphere of the restaurant was relaxed, with a friendly owner creating a comfortable dining experience. Overall, it was a nice place to enjoy tempura without any pressure.

Nakazawa is a place where you can enjoy high-quality tempura at a reasonable price. Located just a 3-minute walk from Ogawamachi Station, this restaurant opened in 2018. The owner is originally from "Tenichi" and used to operate under the name "Tempura Miyabi" in Ningyocho. Due to frequent confusion with a similar restaurant named Miyabi nearby, the owner decided to name the restaurant "Nakazawa" after his own name. Food: The Miyabi course costs 6,655 yen including tax. The meal includes salad, two shrimp, three types of fish, four types of vegetables, conger eel, tempura (small tempura bowl or tempura with tea), pickles, and a dessert. The quality of the food is excellent, making it worth the cost. Atmosphere & Service: The interior of the restaurant has a calm and modern Japanese feel. The service is very friendly and welcoming, making the overall experience enjoyable. Overall: I had a great time chatting with the owner and enjoyed the delicious tempura. The relaxed atmosphere combined with the owner's expertise and experience make this a place worth visiting again and again. In summary, Nakazawa is a restaurant where you can enjoy high-quality food in a friendly and welcoming environment.

First visit in July 2027 (No. 3794). I haven't had decent tempura in a long time, so I decided to visit this place based on photos alone. I made a reservation the night before at this shop that recently relocated from Ningyocho, and it seems like it hasn't been open for more than 2 years. The place is very clean, and the atmosphere is great. I visited right after opening on a weekday, with no other customers at first and only 3 customers later, all middle-aged women. The staff were wearing masks, but it didn't seem to bother them much. The service was okay, but I wasn't happy about paying a 10% service charge for lunch. I had a bottle of beer for 750 yen + tax + 10% service charge, and the omakase set for 3,500 yen + tax + 10% service charge. The tempura items included shrimp legs (not good), shrimp meat (good), belt fish (good), shiitake mushroom stuffed with shrimp paste (okay), asparagus (good), scallop (good), corn (okay), lotus root (okay), mochi (good), eggplant (okay), conger eel (not good). The tempura dipping sauce, curry powder, and salt were good. Overall, the tempura was greasy and some items were overcooked. In this area, when it comes to tempura, the clear winners are the renowned tempura masters at "Yamanoue Hotel," such as Mr. Kondo and Mr. Fukamachi. This place could be a Plan B or C when you can't get a reservation there. Thank you for the meal. [Pre. 02]

The 3850 yen lunch course at the counter tempura restaurant was a bit nerve-wracking at first, but the owner was very friendly and made the experience enjoyable! I learned that freshness is key for corn, and it was incredibly sweet and juicy. The owner always recommends the best way to eat each dish, so I never feel lost, and everything is incredibly delicious. I think it's a bug that you can get such delicious tempura at this price. I definitely want to try the evening course too!

Somehow, it's been a subtle day. Being a homebody is becoming a good excuse for staying at home. "Hikikomori Life" - staying indoors. Feeling like there's nothing I want to eat. "Maybe tempura?" I love fried food, but it's too heavy for me. So, the compromise is "tempura." Tempura sounds good, so let's go to the tempura shop "Nakazawa" in Awajicho. The narrow alleyways of Awajicho, a cozy atmosphere inside the restaurant. The lunch menu offers a "Tempura Nakazawa lunch course" with individual tempura items. The portion sizes seem smaller than before, making the dining experience less satisfying. Maybe it's time to explore other restaurants.

I used it to celebrate my mother's birthday. There are counter seats and one private room that can accommodate up to 4 people. This time we were seated in the private room. It was my first visit and they kindly accommodated a last-minute time change. The evening menu consists of two courses: a tempura-only course and a course with sashimi and a meal. I ordered the course with a meal and had extra shishamo and shrimp. There were salt, curry salt, and tempura dipping sauce, and they recommended how to eat each dish. The service was great and we had a fun meal. My mother was very satisfied and I also enjoyed the delicious food! I definitely want to go back again! It's delicious and reasonably priced!

The 13,000 yen course for 8,500 yen with 1.5 beers and sake was average. The atmosphere was like a typical izakaya with a lively crowd. Considering the course contents and taste, the cost performance was not great. It was neither good nor bad, just average.

There was a famous restaurant called "Tempura Miyabi" in Ningyocho. It was my 200th review restaurant. The place was always crowded, and I could only visit about three times. I was sad when "Tempura Miyabi" closed down, but to my surprise, it reopened in Ochanomizu. The location was in a back alley, just like in Ningyocho (lol). I arrived early, expecting a line, but there was no line at all. I was able to enter right away. The menu offered three courses: - Tsukasa Course (3,850 yen) - Miyabi Course (5,500 yen) - Limited Hira Course (1,800 yen) The prices were higher than before, as I remember the course used to be 1,200 yen. I wonder if Ochanomizu is a more high-end area than Ningyocho? It feels a bit different. I opted for the Limited Hira Course, which included 6 pieces of tempura, a small tempura rice bowl, red miso soup, pickles, and a sweet dessert. In the past, they only served the sweet dessert to female customers, but this time everyone got it. Also, unlike before, taking photos was allowed now in this social media age. The tempura and salt (rock salt, curry salt) were served first. The curry salt brought back memories. The tempura included shrimp, lotus root, water eggplant, mochi, Awaji Island's new onions, wild butterbur sprouts, conger eel, and sweet potato mochi. All the tempura pieces were of exceptional quality, just like a top-notch restaurant. The shrimp was fragrant, and the lotus root with soy sauce was delicious. They even fried mochi, which was a first for me. The water eggplant was expertly fried, a difficult ingredient to handle. The conger eel had a crispy texture and was delightful. The small tempura rice bowl with small shrimp and small strips of tempura was a true Edo-style tempura rice bowl. The single slice of ginger added a perfect touch to the dish. The dessert was warabi mochi, which was also excellent. The price of 1,800 yen was on the higher side in the area, but it was worth it for the quality. I would love to visit for dinner next time if I have the chance.

The Malouin's smug tongue is just for your information. How happy was the heart? The new restaurant's decor is good. The gourd-shaped table in the back is perfect for group dining of 3-4 people. The kitchen is directly connected through a noren curtain, so the owner serves freshly fried dishes at a fast speed similar to the counter. The lunch menu uses high-quality ingredients except for the shrimp, but it includes a small portion of tempura rice bowl and dessert, providing a high level of satisfaction in terms of quantity and quality. Encountering a lunch with a good balance of price and content after a long time made my heart quite happy. How much did the tongue hum? The tempura is fried with a thin batter at high temperature. It has a strong sesame oil flavor with a slight bitterness that seems to come from sesame in the batter. I don't dislike the crispy texture, but personally, I prefer a thicker batter in this frying style. The variety of ingredients was enjoyable, especially the corn and shiitake mushrooms had a delicious umami flavor. It was my first time trying tempura with mochi inside. The eel was thinly sliced and not fatty, which was disappointing. On the other hand, the scallops in the tempura rice bowl had a good flavor and a solid taste, blending well with the sauce and the slightly bitter batter, creating a good smoky flavor. How naturally do your feet move to come back here? Since there is easy parking around, your feet will likely move back here as one of the new lunch rotations. During this time, I want to minimize travel by public transportation, so easy parking is an important condition. How did the finance minister of our household react to the bill? Fairly priced Tempura lunch. ☆In a word: Deep Fried with high temperature sesame oil. Others may not say: A straight tip. The appetizers are delicious. They seem to be well-preserved in good rice bran, with a good balance and freshness.

A few years ago, there was a trend towards upscale tempura restaurants where a meal could cost over 50,000 yen per person. However, in the past year, there has been a rise in mid-range tempura restaurants where a meal costs around 10,000 yen. Tempura is said to be only about one-tenth as popular as sushi, but it seems to be increasing in popularity. This particular restaurant opened within the past year. I prefer to order only tempura at tempura restaurants, without any unnecessary extras, and I appreciate that they offer a course like that here. The shrimp and conger eel are of good quality, and there is no unpleasant smell that is sometimes present in tempura restaurants. Although the location is not in a bustling area, I hope they do well.

- Tokyo excluded!?. Nowadays, prioritizing the density inside the store. It has become a habit to choose places with few people. Although it's not completely safe in the daytime, there are still places to avoid: Hmm, where should I eat? Passing through Akihabara to the west, you reach Shobu Bridge. Crossing the bridge and heading south, you come out to "Wa Terrace." Beyond Wa Terrace, there are several Japanese-style restaurants. The area gives off an atmosphere where adults can enjoy a meal. Behind the alley lined with Japanese restaurants, a tempura shop has opened. Oh, here's where I need to use my brain. By the way, when did I feel the true nature of this era? Oil, frying, dependency syndrome. The love for oil emerges = To overcome the crisis, I break my self-control, is it an excuse? ...I just want to eat what I like. Yes, I haven't visited this tempura shop yet. I can't remember the name of the shop, but it's located in the back alley of Kino Niwa. Relying on this, I activate my radar from the Showa era. The "Tempura Miyabi" that was in Ningyocho has moved. They changed the name to "Tempura Nakazawa." It seems that there was no attachment to the name Miyabi, the reason for this is unknown. No photography was allowed, so I didn't enter the shop. Now it's allowed. I peek inside the shop. Nowadays, safety space feeling is a priority. Oh, the shop is empty, no other customers. It's just around lunchtime, maybe it's just starting? The tempura Nakazawa lunch menu includes: - Lunch course - Limited time course for 1800 yen - Tsukasa course for 3850 yen - Miyabi course for 5500 yen. It seems like it's the "Limited Time Course," isn't it? The chef starts mixing the batter and begins frying as there are no customers. Since the place is empty, we engage in a conversation about nearby diners. Various pickles are served. There are four types. Each item is fried and served individually. - Carrot - Shiitake mushroom - Green beans - Conger eel - Corn - Kyoto long green pepper - Fried rice cake I love fried rice cakes. I can only eat them during meals. - Small shrimp and scallop tempura rice bowl - The miso soup is made with red clam broth. The miso soup without a cheap taste is appreciated. A parade of summer vegetables. I'm not a fan of vegetables, but I'm okay with fried foods. However, it's a bit too vegetable-heavy for me. It feels like a cheap tempura set for lunch. It would be nice to have squid and scallops, but it might be a bit pricey. It's possible to add more, but I'm currently unemployed. It seems this is a restaurant mainly for business entertainment. In this era, the influence is evident in the evening. For those who are not there for business purposes, it's a chance. With pickles, delicious miso soup, and a dessert of warabi mochi, it's a good lunch for just a few bills. It's a good place to take out a vegetable lover who tends to stay indoors. Therefore, a return visit is confirmed. I'll come back again.

Tempura Nakazawa @ Ryumeikan Ura (Kanda Awajicho 1-chome) Coming from Ningyocho, I discovered a new signboard in the alley behind Ryumeikan Honten on the way to Kanda Shinotazushi. The tempura restaurant had a high-class feel to it, but the lunch set was affordable at 1637 yen. I asked about when they opened, and it turns out it was two years ago. The interior was beautifully designed, with a counter seating about ten people and private rooms available. I tried the limited-time course for 1637 yen. The shrimp tempura had a rich aroma and sweetness, and even the tail was delicious. The tempura of butterbur sprout had a fresh and distinctive flavor. The fried mochi had a crunchy texture and a sweet sauce on top. The anemone had a fragrant aroma and a deep flavor. The conger eel had a unique sweetness and aroma, and the clam had a chewy texture and a lingering sweet taste. The sandfish had a delicate taste, and the whitefish had a firm texture and a subtle flavor. The round sweet potato had a sticky texture. The tempura rice bowl was generously topped with various tempura, and it was delicious. The warabi mochi dessert was a perfect way to end the meal. The owner used to have a shop in Ningyocho, and it was a rare find in the area. I look forward to returning for a leisurely evening meal with drinks.

In the heart of Kanda, where many long-established restaurants line the streets, it's surprisingly rare to find a place where you can enjoy tempura other than at tempura or soba shops. However, I recently discovered a hidden gem - a counter tempura restaurant where you can enjoy authentic freshly fried tempura at a reasonable price. Located in a quiet alley near Kanda Awajicho, the restaurant has a calm atmosphere with a discreet dark yellow noren curtain hanging at the entrance. According to seasoned reviewers, the chef trained at Ginza Tenichi before opening a shop in Ningyocho, and recently relocated to Kanda. The restaurant seems to be relatively unknown as even during the lunchtime peak around 12 pm on a weekday, I had no trouble finding a seat at the counter. The lunch menu offers a limited-time course for 1637 yen, Tsukasa course for 3500 yen, and Miyabi course for 5000 yen. Opting for the limited-time course, I was promptly served with tempura dipping sauce, salt, and curry salt, along with a side of pickles. The pickles included daikon radish, cucumber, and pickled radish in soy sauce, and were delicious. The chef started frying from shrimp, which was served on an Oribe ware plate with a wire mesh on top. The tempura batter was crispy, and the shrimp was plump and not greasy. Next up was a large shiitake mushroom, cut into two for easy eating. Despite the tendency for shiitake mushrooms to become soggy when fried, these were crispy and tasty. Lotus root was served with a brush of soy sauce, offering a firm texture and great crunch. Eggplant was fried without batter on the skin side to showcase its vibrant purple color. The surprise of the meal was the fried mochi, which was unexpectedly delicious when eaten fresh out of the fryer. The anago was rolled into a half-coil before frying, giving it a lifelike appearance. Purple sweet potato displayed a vivid color, and the meal concluded with a mini tempura rice bowl. The bowl featured small shrimp and small fish tempura, topped with a slice of yuzu for a refreshing finish. The dinner course is priced at 8000 yen, so I am considering visiting again in the evening.

There used to be a tempura restaurant called "Miyabi" facing a narrow alley in Ningyocho, which had a good reputation for its mini-course lunch. I visited once, but it closed down two years ago. Recently, I heard that the owner opened a new restaurant in Kanda. The location is a little off between Awajicho and Ogawamachi, with the nearest station being Shin-Ochanomizu. "Miyabi" was always crowded even before opening, so when I arrived around 11:30, there were no people in front of the restaurant. The restaurant is run by the owner and a female server. The server led me inside a little early and seated me at the far end of the 9-seat counter. Each person had a half-moon plate in front of them, and on the counter, there was a plate with a wire mesh for frying. The hand towel provided was thick, which was a nice touch. The lunch menu had three options priced at 1,637 yen, 3,500 yen, and 5,000 yen (excluding tax), with differences in the number of dishes and the quality of shrimp and fish. I hesitated a bit but decided to try the cheapest "limited-time course" to compare it to the lunch at "Miyabi" (which was around 1,500 yen). I also ordered a beer (Suntory Premium Malt's in a medium bottle). As the server brought the beer glass, each dish was placed on the mesh with a brief explanation. The menu listed 6 items, but in reality, there were 7 items. It was enjoyable to savor each dish while sipping on the beer. The menu included: shrimp, shiitake mushroom, lotus root, eggplant, mochi, conger eel, purple sweet potato, and a small tempura rice bowl. The tempura rice bowl had a generous tempura on top of it, and the style of soaking it in the sauce was pleasing for soy sauce lovers like me. The tempura was crispy, and when broken with chopsticks, you could see shrimp and small fish inside. The rice was a bit soft, probably due to not steaming it enough, but the accompanying clam soup was well-made. The highlight was the variety of pickles, including cucumber, daikon, pickled radish, and cucumber with chili pepper in soy sauce. The dessert was a warabi mochi with sweet red bean paste and black sesame powder, which was quite tasty. The attention to detail and thoughtful service made for a fulfilling lunch experience. The price was reasonable, around 2,000 yen with a beer, considering the quality of the meal. The skill of the owner was evident even without choosing the high-end course, and the server's calm and pleasant service left a good impression. Perhaps due to its lesser-known status, there were only two other customers, a pair of women, during my stay until around 12:30.

I carefully selected this restaurant based on limited information available. At the beginning of 2019, there were almost no reviews and very little information about the restaurant online. I wanted to celebrate my birthday and was craving tempura, so I decided to find a place myself. Tempura can vary greatly in taste depending on the ingredients, batter, and frying method used by each restaurant. When I made a reservation, there was hardly any information available, so I was a bit anxious. However, it turned out to be a great choice. The brand new interior had a high-end tempura restaurant feel, mainly consisting of a counter. I initially thought the atmosphere was too upscale, but the friendly head chef quickly made me feel at ease by striking up a conversation. There was a private room at the back that could seat around 5 people, and since we were a group of 4, we were seated there. The room had purple walls and a semi-circular table, giving it a special atmosphere. The course we reserved was priced at 8500 yen (at the time). We started with draft beer and then switched to sake. The food included: sashimi, shrimp legs, shrimp bodies, hairtail from Tokyo Bay, asparagus, kaiware salad, scallops, taro, shishamo from Hokkaido, matsutake mushrooms, blackthroat seaperch, Japanese flying squid, and more. The tempura was delicious, and the portion was generous. Despite feeling full after eating 10 types of tempura, there was still dessert to enjoy. The restaurant had only been open for about a year, and the head chef's dream was to build a house with the living quarters upstairs and the restaurant downstairs. He mentioned the challenge of the location in a quiet alley with little foot traffic. However, I believe that with the chef's friendly and warm personality, customers will continue to come. The tempura was outstanding in terms of taste, batter, and frying technique, and the value for money was great. Despite the slightly high price for women, the quality of the meal justifies it. Although the restaurant may be hidden in an alley, I believe it will eventually become popular due to its ambiance, service, and delicious tempura. Keep up the good work! I will definitely visit again!

Located a short walk from Awajicho Station towards WATERRAS, this renowned tempura shop is tucked away in a back alley on the left-hand side. Originally based in Ningyocho, the shop relocated last year. The interior features a counter and private rooms at the back, run by the head chef and a female staff member. The space, abundant in light wood, exudes a calm and clean atmosphere, with a touch of modern stylishness added by the use of red accents. There are two course options available: a tempura-only course and a course that includes sashimi and rice dishes, both priced under 10,000 yen, which I find very reasonable. Drinks include sake and wine. Now, onto the tempura itself - it's absolutely delicious. The batter is crispy, perfectly fried to suit each ingredient. Served with salt, curry salt, tempura dipping sauce, or just as it is, the tempura includes prawn, conger eel with matsutake mushroom, clam, asparagus, eggplant, and more. And then there's the conger eel. I'm quite picky when it comes to conger eel tempura, but this one was cooked to perfection - tender and not overly oily, with a crispy batter that wasn't greasy. I truly enjoyed it. While I'm not a regular at tempura shops, I realized that for items like prawn and conger eel, you really need a proper tempura shop. The head chef is friendly and knowledgeable, making guests feel welcome. I look forward to returning.

A beloved restaurant in Ningyocho, "Tempura Miyabi," which closed down, has reopened. The interior has an L-shaped counter and private half-moon counter, with exquisite decor and tableware, and the tempura tastes just as amazing as before. In the past, there were always long lines at the Ningyocho location, but since moving and changing the name, the restaurant is not well known yet. I visited at 12:30 today and had the place to myself, enjoying a delightful and delicious time chatting with the owner. It's still a hidden gem, a place you might not want to share, but I hope more people get to taste their fantastic tempura.

I'm not a big fan of fried foods and rarely choose them myself, but ever since trying the lunch at "Tempura Miyabi" in Ningyocho, I've become a fan and occasionally visit. The owner of "Miyabi" has moved and opened a new restaurant called "Tempura Nakazawa," where you can feel his dedication in the interior and tools, but of course, the dedication in the food is even more evident, with amazing tempura dishes to enjoy. Additionally, one of our companions this time had a shellfish allergy, which we mentioned when making the reservation. Not only were they able to accommodate this, but they even prepared a separate batter for us, which was greatly appreciated. They also offer lunch, so if you're nearby, it's definitely worth a visit.