Tenshichi — Restaurant in Yokohama

趁著農曆新年，帶著家人一同品嚐，橫濱Tabelog 名單 天七 天ぷら。由於第一嘗試板前天婦羅，有了解天七曾入選米其林指南，就對其有點小期待。

板前主要有三種調味，一是店家精心製作的蘿蔔泥，配上柴魚醬汁，二是三種類的鹽。有咖哩鹽，昆布鹽與柚子鹽。 最後是較為濃口的醬油。

店家每道菜色解釋的非常詳細，從產地出處吃法，都會詳細說明，那個食材該搭配哪種調味方式。

其中最讓我驚艷回味的主要有三道。

第一道是紫蘇裹海膽炸，這道麵衣薄，細品又有紫蘇的香氣，海膽的濃郁又會從舌尖化過。

第二道是加點的穴子，其中吃法也非常講究，剛炸好的穴子，佐上新鮮蘿蔔泥，配上現榨檸檬汁，最後灑上抹茶鹽。細品的滋味，層次豐富，蘿蔔的甜，檸檬與薄麵衣的酥與酸，魚肉的甜與抹茶鹽的鹹香。 每一品嘗，都是刺激味蕾的饗宴。

最後的飯可選用三種不同的方式。 一是天丼，這是店家最推薦的吃法。 二是茶泡飯 三是定番的天婦羅，配上漬物與味增湯。

我選用天丼，板前的天丼真的很細緻，那塊蝦餅，整個香彈鹹香米飯也煮的晶瑩剔透。整個瞬間清光。

美中仍有小不足，今日主要是預訂的包廂桌型，今日板前四位客人，L型的座位安排在靠近門的位置？

服務人員又常忘記關門這點細節很扣分，主要是包廂門離大門又近，冬天門沒關這點還是要扣服務的星。

最後謝謝，天七給我們這麼好的夜晚

Today is the first date of Lunar New Year, I make a reservation with my family to taste Yokohama famous Tenshichi restaurant. Since this was my first time trying Itamae Tempura, and knowing that Tenshichi was once included in the Michelin Guide, I had some expectations for it.

There are three main seasonings for Itamae. The first is the carefully prepared grated radish with bonito sauce, and the second is three types of salt. There are curry salt, kelp salt and yuzu salt. The last one is soy sauce.

The store explains each dish in great detail, from its origin to how it is eaten, and which seasonings should be paired with which ingredients.

There are three dishes that amazed me the most.

The first dish is fried basil with sea ​​urchin. The batter is thin and you can taste the aroma of basil if you taste it carefully, while the rich flavor of sea urchin will melt through the tip of your tongue.

The second dish is the fried Conger eel, which are also very particular in how they are eaten. The freshly fried Conger eel are served with fresh grated radish, freshly squeezed lemon juice, and finally sprinkled with matcha salt. The taste is rich in layers when you savor it carefully, with the sweetness of the radish, the crispness and sourness of the lemon and the batter, the sweetness of the fish and the salty fragrance of the matcha salt. Every taste is a feast that stimulates your taste buds.

The final meal can be prepared in three different ways. The first is the Tendon, which is the most recommended way to eat it. Second is tea rice

The third is the standard tempura, served with pickles and miso soup.

I chose the tempura, the tempura on the plate was really delicate, the shrimp cake and the whole chewy and salty rice were cooked to be crystal clear. The whole moment was clear.

There are still some minor shortcomings. Today we mainly booked a private room table. There are four guests in front of the board today, and the L-shaped seats are arranged near the door?

The service staff often forget to close the door, which is a detail that deducts points. The main reason is that the box door is close to the main gate. In winter, the door is not closed, which still requires a star deduction for the service.

Finally, thank you, Tenshichi, for giving us such a...

Tenshichi in Yokohama is a place with history—you can feel it the moment you walk in. The restaurant has been around since the mid-60s, and there’s a certain aura of tradition that has been carefully passed down through generations. I’ve always loved tempura, and for me, what matters most is its lightness: the batter shouldn’t be too heavy or over-fried, but crisp and airy. That’s exactly what I found here—each bite felt delicate rather than oily or dense.

The atmosphere at Tenshichi is calm and quietly elegant. I loved watching the chef work with such focus and precision. The whole space seems to breathe attention to detail—the interior, the presentation, even the sense of time itself. For me, this is more than just a restaurant; it’s a place where you truly feel the respect for Japanese culinary culture and the genuine care for guests. I’m grateful to have had such...

●2025/3/17(月) 19時 初訪問。 ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍

●コース名 ▷雅コース (13,750円/人) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍

●コース内容 ▷ かぶと小松菜 クリームチーズ ▷桜海老のサラダ ▷天婦羅 ・海老(頭) ・車海老 ・茄子 ・真鯛 ・そら豆 ・太刀魚 ・新じゃが ・ふきのとう ・車海老(2本目) ・雲丹大葉巻 ●追加 ・雲丹海苔巻 3,500円×2 ・天恵菇 2,500円 ・黒毛和牛 2,000円×2 ・白魚 900円×2 ・薩摩芋 600円×2 ・プリンセス鬼灯 700円 ・梅干 800円 ▷ ほたるいかのカラシ酢味噌 ▷かき揚げ丼(黄身のせ +800円) ▷あんみつ

その他ドリンク含め お会計は2人で \ 50,490円/ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍

●感想 今週(3/11)発表されたばかりの 天ぷら百名店2025。 そこで、百名店常連である こちらのお店が気になり早速予約し訪問。

店内はカウンターが10席。 巨大な桜の枝が生けられていて、 コースのラインナップも 春の食材がふんだんに使われています。

丁寧に揚げられた熱々の天ぷらは 塩(笹塩･藻塩･カレー塩)、天つゆ、醤油 の内、都度店主おすすめのものでいただきます。

特に美味しかったのは海老と真鯛。 こんなに甘い海老の天ぷらは初めてでした。 真鯛も口の中でとろけるほどにとろとろ。

ひと通りコースの天ぷらを堪能した後は、 お腹と相談しつつ気になるものをいくつか追加注文。 追加のメニューリストはなんと31種類も…。 迷いに迷って色々頼みましたが、 満腹度的にはちょうど良かった気がします。

そして追加で頼んだ天恵菇(プレミアムキノコ)が ぶりっぶりで香りが強く、 めちゃめちゃ美味しかったです。 揚げる直前の写真(※24枚目)が インパクト抜群なので是非ご覧ください。

〆の炭水化物はかき揚げ丼。 卵大好き星人の私は 黄身の天ぷらを上にのせてもらうことに。 とろ〜りとろけた黄身をすぐさま 甘めのタレとご飯でかきこみました。

最後はデザートルームへ移動して あんみつとお茶をいただきます。

一種の『体験』と言っていいほど 臨場感･特別感溢れる 素晴らしい時間となること間違いなし。 ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍...