【2026 Bronze】 【2025 Selected 100 Restaurants】 【2026 Michelin Star】 I thought I had visited quite a few famous tempura restaurants, but this one was particularly hard to book. One day, I found a single spot available for omakase, so I quickly secured a reservation at "Edomae Shinsaku"; rating: 4.09. Shinsaku Nishimura, who was inspired by the tempura at "Mikawa Zeyankyo" and learned the art of tempura on his own, is the chef here. I was curious if it truly was Edomae-style tempura. The tempura batter is frozen and dried at -60°C two days before use, following the method from his time in Nagoya. He employs a technique using a dredge (a resin spatula without branches) to coat the eggplant. ■ Omakase JPY 28,000 (plus tax) + Beer, Japanese sake; JPY 38,200 ◆ Draft Beer; JPY 800 ◇ Kuruma Ebi (Sweet Shrimp) ○ ◇ Rare Kuruma Ebi ◇ Kuruma Ebi Heads x2 ◆ Tsurunoe Junmai Ginjo ◇ Kisu (Whiting) ◇ Hokkigai (Surf Clam) ○ ◇ Shiro Amadai (White Sweetfish) ◇ Wakaayu (Young Sweetfish) ◆ Chiyo Tsuru Junmai Daiginjo ◇ Awaji New Onion with Sauce ◇ Sea Urchin Wrapped in Shiso ・ Jade Bean Soup ◇ Anago (Conger Eel), served plain ◇ Anago with Sauce ○ ◆ Matsumori Daiginjo ◇ Eggplant, served plain ◇ Eggplant with Sauce ◇ Shiitake Mushrooms ◇ 2-Year Aged Mako Potato 〈Meal〉 ・ Hojicha (Roasted Green Tea) ・ Tuna with Sesame Sauce and Hojicha ○ ◇ Matcha Kuzu Mochi with Black Syrup Additional ◇ Tempura Scraps to Take Home Located on the 6th floor of the building next to the main store of Shioda Sushi in Ningyocho, there were a few people gathered in front of the elevator until the scheduled time. The restaurant has an L-shaped counter with only 8 seats. The batter is made by mixing freeze-dried tempura flour, which has been whipped with egg yolk and stored at -60°C, and the consistency is adjusted by sifting the flour. They use cottonseed salad oil for frying. Despite the usual excuse of having a sinus infection and fever, I’m the kind of person who made four reservations at such a place. As for the Edomae aspect, you can feel it in the rich tempura dipping sauce and the sauce drizzled over the fried items.
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