Tsunahachi Tempura Restaurant

I visited the Tsunahachi tempura restaurant at the Daimaru food floor above Tokyo Station again but went there for dinner instead of lunch.  The price is a little higher than the lunch specials but well worth it.  I ordered one of the omakase seafood choices, about Y4000 plus beer and was not disappointed.  They have an English menu if you ask for it but I didn’t need it because I chose one of the specials from the window display at the entrance.  If you’re budget constrained you should try this restaurant at lunch time where it is positively a bargain.

Tempura, when prepared correctly is not greasy, heavy or overwhelming.  It has a delicate taste and should be eaten immediately after leaving the oil.  Sitting at the counter is optimal for the best eating experience.

Place Setting at the Bar

Place Setting at the Bar

Fresh Oroshi (grated daikon radish)

Appetizer Vegetable

Oroshi (grated daikon radish) and dipping sauce, absolutely delicious!

Oroshi (grated daikon radish) and dipping sauce, absolutely delicious!

Baby squid, hand-chosen by the diner (me)

Shrimp out of the tank, hand-chosen by the diner (me)

The shrimp tank, jumbo shrimp, chosen and inspected by the diner prior to preparation

The shrimp tank, jumbo shrimp, chosen and inspected by the diner prior to preparation

Hotate (giant scallops), I never saw such large scallops in the shell before!

Hotate (giant scallops), I never saw such large scallops in the shell before!

Chef preparing the next course

Chef preparing the next course

Some vegetables, shishito (sweet pepper), broccoli, mushroom

Some vegetables, shishito (sweet pepper), broccoli, mushroom

Chef preparing the hotate

Chef preparing the hotate

The giant scallop presented to to the diner, this is incredibly delicious!

The giant scallop presented to to the diner, this is incredibly delicious!

The prefectly prepared Koshihikari rice.

The prefectly prepared Koshihikari rice.

Fresh (meaning live) seafood fritter

Fresh (meaning live) seafood fritter

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