The material was so good that I forgot to use tentsuyu
*
A restaurant where you can casually enjoy tempura supervised by one Michelin star in front of Tokyo Station.
[Tokyo Tempura No Saka]
1 minute walk from Tokyo Station
☆ Takumi's Tempura Course ◆ Many dishes utilizing seasonal ingredients such as tempura and sashimi 7480 yen
* Three kinds of seasonal appetizers
* Seaweed tempura Tuna yukhoe (Tempura)
* Shrimp Tempura
* Today's white hairtail
* Katsuobushi
* President Shiitake (Tempura)
* Mountain burdock and green onion roll sushi
* Seasonal vegetable tempura white asparagus
* Seasonal vegetables tempura shishito
* Today's Seafood Kiss
* Golden-scented cold noodles
* Fruit yokan
I was surprised from the first seaweed tempura × tuna yukhoe, and the taste of crispy and light batter and rich tuna was exquisite.
Since tempura makes use of the goodness of the material, most of the style is served with salt.
Especially impressive were hairtail and presidential shiitake mushrooms.
Hairtail is exquisite with its fluffy body and elegant fat.
President Shiitake is surprisingly thick, and every time you chew it, the taste overflows.
Although the shrimp is large, the batter is light and I do not feel heavy until the end.
Because the mouth is reset by tataki of bonito and sushi rolls on the way, the balance of the whole course is also ◎.
The end is golden incense cold noodles.
The scent of sudachi was perfect after fried food and it was delicious until the end.
Because it is located in front of Tokyo Station,
✔ Dating
✔ Dinner
✔ Marunouchi Dinner
✔ Meals before and after Shinkansen
It is also an easy-to-use house.
I had the Takumi Tempura Course, and every dish was beautifully prepared.
Most of thetempura wasserved simply with salt, allowing thenatural flavors of the ingredients to shine.
My favorites were thetilefish and the premium shiitake mushroom. The fish was incrediblytender, while the mushroom wasthick, juicy, and full of umami.
The shrimptempura was large, light, and perfectly crispy.
The course finished with refreshing citrus noodles and a delicate fig jelly dessert, making for a well-balanced meal from start to finish.
The restaurant is conveniently located right in front of Tokyo Station, making it agreat choice for dinner, business meals, or special occasions.
✂ ︎ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
🕑, Tuesday, Wednesday, Thursday, Friday, Day before holiday
11: 00-15: 00
L.O.14: 00
17: 00-23: 00
L.O.22: 00
Saturdays, Sundays and Public Holidays
11: 00-15: 00
L.O.14: 00
17: 00-22: 00
L.O.21: 00
🎌 Irregular
☎️ 050-5594-3220
💰 from 10000 yen per person
このお店の天婦羅を体験して感じたのは、素材自体の素晴らしさが天ぷらの味の決め手だということです。一般的に天婦羅には天つゆを添えて楽しむことが多いですが、こちらの料理は天つゆを使うのがもったいなく、塩だけで十分に食材の旨みが引き立ちます。また、塩での味わいは食べる側も素材の違いや食感の微妙な変化に気づきやすく、味覚を新鮮に保てるため、天ぷら一品一品の個性が際立ちます。 特に印象的だったのは太刀魚の天婦羅。ふわりとほどける白身と上品な脂のバランスが、塩味と相まって口の中で豊かな味わいを作り出します。一方で大統領しいたけの濃厚な旨みは噛むほどにあふれ出し、まさに天婦羅の新しい魅力を実感しました。さらに、海老の大ぶりで衣が軽い天婦羅は、口に運んだ瞬間のサクサク食感とプリッとした海老の弾力が絶妙で、繊細な味のコントラストを楽しめます。 また、コースの途中に出てくる鰹のたたきや山牛蒡の巻き寿司は、味のリセットに最適で飽きずに最後まで美味しくいただける工夫が感じられました。締めの黄金香冷麺は、すだちの爽やかな香りが油の重さを流してくれ、食後の爽快感を演出。こうした細部への気配りも、訪れる価値を高めています。 東京駅のすぐ近くという好立地は、旅行やビジネスのタイミングで気軽に利用できるのも魅力の一つ。デートや特別な会食、また新幹線の前後で「本格的な和食が食べたい」と思った時にぴったりです。価格帯はやや高めですが、それに見合うクオリティと満足度の高い体験ができます。 素材の良さを天つゆに頼らず楽しみたい方には特におすすめで、次に訪れる際もまた塩でじっくり味わいたいと思わせる一店です。
