Tabelog ★4.09 2026 Bronze 2025 Top 100 Tempura Restaurants I visited Edo Mae Shinsaku, located in Ningyocho. The exterior is within a building that houses popular dining spots, and the interior features a simple L-shaped counter seating. The owner is Shinsaku Nishimura, who opened the restaurant in Hongo in 2016 and quickly became popular. In 2022, he relocated to Ningyocho, and has already received accolades as a top restaurant and Bronze award winner. They offer only an omakase course, which starts all at once, begun with the aroma and sound of sesame oil. ▶︎ Kuruma Ebi (Japanese Tiger Prawn) ▶︎ Rare Fried Kuruma Ebi ▶︎ Ebi no Atama (Prawn Heads) ▶︎ Kisu (Whiting) ▶︎ Hokkigai (Surf Clam) ▶︎ Amadai (Sweetfish) ▶︎ Shirako Takenoko Don (Soft Roe and Bamboo Shoot Rice Bowl) ▶︎ Uni Oba Maki (Sea Urchin Wrapped in Perilla) ▶︎ Usui Mame Surinashi (Pea Soup) ▶︎ Anago (Conger Eel) ▶︎ Anago Tare (Conger Eel Sauce) ▶︎ Nasu (Eggplant) ▶︎ Ajiwaki Nasu (Seasoned Eggplant) ▶︎ Shiitake (Mushrooms) ▶︎ Jagaimo (Potatoes) ▶︎ Kakiage Tendon (Mixed Tempura Rice Bowl) - Akadashi (Red Miso Soup) - Oshinoko (Pickles) ▶︎ Goma-dare Maguro no Ochazuke (Tuna Rice with Sesame Sauce) ▶︎ Matcha Kuzumochi (Matcha Sweet Potato Cake) I have visited several times. The shrimp and conger eel are particularly popular. The shrimp is served in two styles: regular and rare. The conger eel is fried at a high temperature to create a crispy coating, then transferred to a lower temperature oil, fried slowly at 140°C. The head is served with a reduced sauce, and the tail is enjoyed with salt. These shrimp and conger eel are truly the specialties of the restaurant. Additionally, the tempura batter is dried for two days at -60°C, resulting in a light texture that enhances the flavor. It’s impressive that this was achieved through self-study. The evolution of the tempura flavors is remarkable, every time I visit, it seems to improve. There’s no doubt about it, it’s a great restaurant.
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