It was in early August at lunch when I first visited here…I was very surprised at very delicious 海老穴子天井(shrimp & conger eel tendon (a bowl of steamed rice topped with tempura)) for 750 yen.
I’m not interested in finding bargaining food.
I always keep in mind to review high-quality food.
Batter is the essential part of tempura.
Ingredients, including shrimp, squid, smelt-whiting, and conger eel, were coated with silky batter and were deep-fried. Each of them was excellent.
The chef deep-fries each ingredient perfectly with his long-established sense and technique.
There are many restaurants that make me feel to drop by here and there in Monzen Nakacho. However, I recently come here whenever I have a chance.
Please stop by here and enjoy these high-quality tempura made by a master chef.
Address: 2F 1-22-26 Tomioka, Koto-ku, Tokyo
* a three-minute-walk from Monzen Nakacho Station
Opening hours: 11:45-13:30 for lunch (until supplies last) 18:00-21:00 for dinner *Note: dinner only on Saturdays
* Closed on Sundays and public holidays on Monday
Price range: 750 yen to 950 yen for lunch and 5,000 yen for dinner *Credit cards not accepted
Seats: counter 6 and table 12
1. The owner Nakajima-san had worked at みかわ是山居(Mikawa Zasankyo), a prestigious tempura restaurant, for seven years
2.The restaurant’s interior was simple but bright.
3.Shrimp & conger eel tendon served only for lunch is fulfilling and its price is incredible for 750 yen. You can also have a set menu (Omakase Teishoku), including shrimp, squid, smelt-whiting, and conger eel, vegetable tempura, for 950 yen.