Michelin Guide

"The owner-chef’s tempura is thinly battered and lightly fried so as not to spoil the original taste of the ingredients."

Savor Japan

"The combination of smooth sea urchin, aromatic shiso, and crunchy tempura creates an unforgettable taste sensation that truly sets this establishment apart."

Time Out Tokyo

"The tempura is fried in freshly pressed, unroasted sesame oil, giving a satisfying crunch with each bite, whereas the sauce has a rich flavour and is best poured in ample quantities in order for some of it to seep through to the rice underneath."

Melissa Tse

"In general, the tempura here was really good as the batter was quite thin and not oily."

Time Out Tokyo

"The tempura is fried in freshly pressed, unroasted sesame oil, giving a satisfying crunch with each bite. The sauce has a rich flavour and is best poured in ample quantities in order for some of it to seep through to the rice underneath."

Gary Suen

"I came with high expectations and this definitely exceeded it. All the pieces were insanely good."

Emma Li

"Just slightly transparent in the center, were incredibly sweet, tender, and succulent."

Voyagin

"You'll be delightfully surprised by the delicious taste of the seasonal vegetables prepared expertly for each customer. Each vegetable's and seafood's tempura style is unique and guests can enjoy the flavors that complement every ingredient."

Tom Jenkins

"For light and fluffy tempura head to Fukamachi, close to Kyobashi station, where a signature dish of Special Kakiage Tendon will cost you 2500 yen."

Gary Suen

"You would think by then I wouldn't have room to finish the Tendon -but no, I finished every bit of every grain in the bowl as well."