Tempura Shinjuku Tsunahachi Souhonten — Restaurant in Tokyo

A restaurant specialised in tempura only with over 100 years history - the original store. Right in-between the busy shopping main Street a stone throw away from Uniqlo - Bic camera store, and Isetan. Expect some expertly fried food here, shrimps freshly taken out from the fish tank and fried within a minute, fresh oil replaced every hour or so. Expect some wait for a seat, the best seats are the bar whereby each tempura is served by the master as soon as it's cooked, sushi bar style - so they are fresh and crispy. At the tables you are served only once a decent portion of tempura been cooked making some to get cold and not as crispy and freshly cooked. Equally expect a fairly pricey menu, there's Al la carte, however the sets are much more economical, and had certain unique items that you cannot even order via Al la carte, like the Uni tempura (sea urchin in a seaweed wrap). If I can still remember correctly, the cheapest set starts at 2,300 yen, then 3,500, 4,600 yen, 6,000 and lastly the omakase at 8,000 each. The 4,600 set already will ensure that you are filled to the rim, unlimited premium quality Japanese rice for refill too. Sorry didn't take too many pics, tempura was getting cold! Not 5* coz of the price and limited menu. But still worth a visit, because compared to other modern tempura shops in ginza, this is not the most expensive yet very good quality. From the ¥4,600 set there were (all Tempura): sweet potato, mushrooms, shrimps, fish fillet, squid, eel, a big clam (don't swallow the shell!), set also comes with rice, clam based miso soup, pickles, special salt (sea salt, wasabi salt and spicy salt). tempura Sea urchin roll only comes with the omakase set at ¥8,000, not available even from the Al la carte menu. Good thing they don't seems to close even on public holidays like new year when most traditional restaurants closes, I was there 2 January, most restaurants would not open until 4/5...

In the heart of Tokyo’s shimmering Ginza district, nestles Tempura Shinjuku Tsunahachi - an oasis of tranquility and gastronomic brilliance amidst the city’s ceaseless pulsations. Stepping through its doors is akin to embracing a harmony that characterizes the Nippon spirit – one of respect, purity and a pursuit of perfection.

Sitting at the counter, we were offered the prime vantage point to witness the masterful chef at work, transforming humble ingredients into delicate, celestial morsels. There was an air of composed nonchalance about him that was oddly comforting, a warmth that belied the icy precision of his craft.

The Tempura, that star of Tsunahachi’s culinary stage, emerged as airy, golden orbs from the bubbling cauldron of oil. Each bite was a revelation, the light, crispy batter yielding to reveal an explosion of pure, unadulterated flavours within. Whether it was a piece of shrimp, a leaf of shiso or a slice of lotus root, each tempura had its own tale to tell, a tale that danced tantalisingly on the tongue before dissolving into a lingering memory.

However, it was the eel, a first-time indulgence, that left an indelible mark on our culinary expedition. Cloaked in a coat of feather-light batter, the eel was a sublime paradox of textures – crisp on the outside, luxuriously soft within. Its unique, complex flavour profile, at once robust and subtly sweet, was a revelation that was as exhilarating as it was unforgettable.

In this hallowed sanctuary of Tempura, Tsunahachi crafts more than just delectable morsels of deep-fried delight. It presents an authentic, immersive narrative of Japanese culinary philosophy, where food is an art and each bite, a celebration of simplicity...

Founded in 1924, Tsunahachi now has locations all over Tokyo, but continues to operate its original Shinjuku shop in these old-school, battered wooden premises. The standard bowl (¥2,100), available only on weekdays, is topped with two prawns, prawn kakiage, thick eel cuts and a selection of vegetables, while the batter is thick with a crunchy texture. The whole place is filled with the whiff of cooking oil, but the food is perfectly good enough for everyday fare.

Tsunahachi offers a reasonably priced and delicious introduction to this golden meal, and they've been doing it for over 90 years. Expect a line, especially at prime meal hours, and go for lunch for the best deal. You can get a basic tempura set lunch for 1,200 yen (about $12), but for 2,100 yen (about $21) you can upgrade to the chef-recommended Tempura Zen set that includes a few additional pieces of tempura, including melt-in-your-mouth anago (sea eel) which is especially good during the late spring and early summer season. All sets comes with an assortment of tempura: ebi (shrimp), white fish, vegetables, and kakiage (a fried "cake" of shrimp and vegetables combined together). Rice and clam miso soup round out the meal. There's an English menu as well as an instructional page with diagrams to show how to eat the tempura. You can mix grated daikon into tsuyu as a dipping sauce, but I prefer playing with the three colorful dipping salts: traditional sea salt (white), wasabi salt (green), and yukari (shiso) salt (purple). Despite the deep-frying, the tempura is rather light and...