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standing as one of the most well-respected tempura-ya in tokyo and possibly across japan. the style here is known to be light and oil-free, where taisho serves each piece personally by hand to demonstrate his ‘oil-cutting’ technique where there is barely any residual oil. seasoning is also minimal, served mostly with only salt to promote the natural flavours of the top ingredients selected in the course. since we were here for the winter course, taiza kani was also served, but only in three bites with barely any variation between the three, all just dressed with kani miso. everything tonight was solid and executed with great finesse, ingredients from tsumami to vegetables and protein were also top notch, but the batter and style was personally not for me. perhaps in the way he ‘cuts the oil’, it results in what feels like a slightly gummy and soft batter, not the light and crisp style i prefer. the course was also extremely long, with a lot of food, slightly too much for me and i got super tired mid way. the whole experience felt luxurious, from the plates to the service, and also the way they are persuasive on asking guests to spend on big name wines. glad i tried this place out before more inflation hits, even though its not a style which will suit everyone, its a place i do suggest trying for all japanese food lovers to try at least once.
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december 2023
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dinner course: (¥60,500)
おつまみ: 河豚, 甘鯛, さわら, 一番出汁
starters: fugu, amadai, sawara, dashi
海老 prawn (one with salt, one with prawn dare)
海老の頭, 海老だれ, チップス付き prawn head
ゆりね lily bulb
✨河豚 fugu
椎茸 shiitake
キス kisu
✨かぼちゃpumpkin
白真鯛 shiro amadai
にんじん carrot
ヒラメ hirame
下仁田葱 leek
寄せ大根とカラスミ daikon and karasumi
蓮根 lotus root
✨さわら sawara
かます kamasu
ワカサギ smelt fish
✨筋子海苔巻き sujiko
蟹のおつまみ crab starter with miso
蟹脚と蟹味噌 crab leg with miso
蟹の大葉巻き shiso wrapped crab
柿のアイス persimmon dessert
✨かぼちゃプリン pumpkin pudding
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would revisit: try once
reservations: intro-only
price range pp: ¥60,000-¥100,000
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📍くすのき
location: 1-9-4 yotsuya, shinjuku, tokyo
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