26.Sep.2026On September 24, we celebrated my mother-in-law's 86th birthday. We made a reservation two months in advance at Tempura Fukamachi in Kyobashi, and revisited on September 26 after about 15 years.Tempura Fukamachi in Nihonbashi Kyobashi is a tempura specialty restaurant that cherishes the tradition of Edomae tempura while continuously honing its skills.This Michelin-starred establishment boasts a Tabelog rating of 4.04 and is extremely popular.Every morning, seasonal ingredients arrive fresh from Toyosu Market, which are carefully fried in the finest pure sesame oil and served with homemade tempura dipping sauce.Craftsman Masao Fukamachi has cultivated his skills over many years, bringing out the maximum flavor of each ingredient, allowing you to enjoy a light yet profound taste.In a serene space with a hinoki wood counter, indulge in the blessings of the season and the essence of tempura.Yuba (tofu skin) blanched in hot waterShrimp heads x2Kuruma shrimp x2Ginkgo nutsAsparagusKisu (whiting)Maitake mushroomsKensaki squidSea urchin with shisoLotus rootPumpkinAnago (conger eel)Sweet potatoTo finish off, we had a kakiage tempura rice bowl.For dessert, we enjoyed yuzu sorbet.Everything was delicious. The vegetables highlighted their natural flavors and sweetness. The fish was light and retained its original texture. The shrimp was rare and paired perfectly with salt. The sea urchin with shiso was Fukamachi's specialty, featuring rare sea urchin that was wonderfully fragrant and delicious. The light batter allowed us to enjoy the true flavors and textures of the ingredients.This is a place we can only visit for special occasions. Tempura Fukamachi truly values its ingredients.I humbly cannot express more than this. It was incredibly delicious. It's a restaurant I want to visit with each season. Thank you for the wonderful meal! ✨ Next time, perhaps in spring.