The chef, who was in his 20s at the time, opened "Tempura Asanuma" in Nihonbashi in 2022. This restaurant has been recognized as one of the top 100 restaurants since 2023 and received the Tabelog SILVER award in 2025 and 2026.I ordered the:■ Omakase Course JPY 16,500The first dish, Hatoshi, was a revelation. It’s a local dish from Nagasaki, resembling a shrimp-filled fried bread, but it was so light and crispy that I was completely captivated from the very first bite...■ Hatoshi ■ Shrimp ■ Shrimp (with grated daikon) ■ Red Eggplant The shrimp was served with salt and grated daikon for comparison. It was fun to see how the same ingredient could create different impressions.■ Whiting ■ Shiitake Mushroom ■ Firefly Squid The firefly squid tempura was especially outstanding! It was plump and rich, showcasing the unique flavors of the season.■ Side Dish (Cucumber & Eggplant & Plum) ■ White Fish ■ Mushroom The white fish was wrapped in shiso leaves and fried, delicate yet full of flavor. The mushrooms were also thick and juicy.The seasonal mountain vegetables were fantastic as well.■ Tara no Me (Fried Sprouts) ■ Koshia Bura (additional) ■ Scallop Tempura The aroma of the mountain vegetables wafted through, making me feel like I was truly tasting spring. The scallop tempura was also fragrant and memorable.■ Aori Ika (Squid) with Soy Sauce and Black Shichimi (additional) ■ Potato ■ Anago (Sea Eel) The potato was truly shocking. It was so juicy and sweet that it completely changed my perception of potatoes...For the final rice dish, you can choose from options for an additional charge.■ Oyster Tempura Rice Bowl ■ White Fish Tempura Rice Bowl ■ Mentaiko (Spicy Cod Roe) and Seaweed Tempura Rice I chose the white fish and mentaiko. The cross-section of the mentaiko was stunning, and the white fish was incredibly creamy and delightful...The selection of Japanese sake was also extensive, and I appreciated being able to convey my preferences and have them choose for me.This place is undoubtedly one of the most memorable tempura restaurants I’ve ever visited. It seems reservations are booked well in advance, but I definitely want to return.
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