Tempura Asanuma, located a 5-7 minute walk from Nihonbashi Station, is a tempura restaurant that boasts an exceptional reputation across the country, despite being run by a young chef. It has been recognized as one of the top 100 tempura restaurants in 2023 and 2025, and has also been awarded Tabelog Silver in 2025 and 2026.In light of recent price increases, they continue to offer their omakase course without significant price hikes, making it a fantastic value. The chef engages in pleasant conversation, creating a warm and inviting atmosphere to enjoy your meal.Here’s what I had during my visit:-----------------------------◾️ Hatoshi We started the course with Hatoshi, a dish resembling shrimp toast, featuring shrimp paste fried in a light batter. The crispy texture of the batter combined with the sweetness of the shrimp was simply delightful, capturing my heart right away.◾️ Ebi Tempura The ebi tempura had a wonderfully crunchy batter. It was delicious on its own, but a sprinkle of salt enhanced the shrimp's umami flavor even more.◾️ Red Eggplant Thickly sliced and tender, the red eggplant absorbed just the right amount of oil, resulting in a perfectly balanced texture that made for an outstanding tempura.◾️ Kisu A classic kisu tempura wrapped in a crispy batter. Dipping it generously in tempura sauce and grated daikon made it an exquisite treat as the sauce soaked into the batter.◾️ Shiitake The shiitake tempura was delicious on its own, thanks to a drizzle of soy sauce on the stem. Biting into it released the fragrant aroma and umami of the shiitake, filling my mouth with its delightful scent.◾️ Clam The clam tempura had a lightly toasted batter. The unique chewy texture and rich flavor of the clam were perfectly complemented by a hint of spiciness from the shichimi seasoning.◾️ Corn This corn tempura featured a luxurious mix of Pure White and Gold Rush varieties, both delicious on their own. The sweetness bursting from the corn and the deep flavor from the combination was simply irresistible!◾️ Sawara Wrapped in shiso leaves, the sawara tempura offered a refreshing aroma. The fluffy texture and sweet fat of the fish paired excellently with the grated daikon and tempura sauce.◾️ Asparagus The asparagus tempura allowed me to enjoy the natural sweetness of the vegetable directly. While it was delicious dipped in tempura sauce, it was equally delightful with just a sprinkle of salt to enhance its flavor.◾️ Aori Ika The aori ika tempura had a pleasantly chewy texture. Fried in 100% sesame oil, the batter was light, and I didn’t feel any heaviness even after this course.◾️ Scallop The scallop was served wrapped in nori, creating a unique flavor profile with the seaweed's aroma and the saltiness of soy sauce, offering a different taste experience from the other tempura.◾️ Potato The potato tempura had a gentle sweetness, distinct from sweet potatoes. Its fluffy and moist texture was incredibly addictive.◾️ Anago To conclude the tempura course, we enjoyed the classic anago tempura. The performance of cutting it right in front of us was captivating, and dipping it generously in tempura sauce made it even more delicious.◾️ Tendon For dessert, we could choose from four styles. The classic kakiage don was superb, with the sweet and savory sauce thoroughly soaking into the kakiage, and the rice was fluffy and perfect!-----------------------------It seems difficult to make a new reservation, so I recommend finding an opportunity to be invited by a regular customer and definitely visit this place.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
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