I recently visited the popular Tempura Asanuma in Nihonbashi for lunch after a long time.This renowned tempura restaurant boasts one of the highest ratings in the country, being selected as one of the top 100 tempura restaurants (2023, 2025) and receiving Tabelog Silver (2025, 2026). It’s a place that’s notoriously difficult to reserve.Despite the rising prices lately, I was genuinely surprised to find that they still offer an omakase course without significantly increasing their prices. Considering the quality of the dishes, the cost performance is outstanding!---A Captivating Start from the First DishThe first dish served was an unexpected Hatoshi.Following that, the classic shrimp was presented, along with seasonal seafood and vegetables in succession.The shrimp could be enjoyed with both salt and tempura dipping sauce, and the chef provided different seasonings such as salt, black salt, soy sauce, and tempura sauce for each ingredient, allowing for a unique taste experience with every dish.You could really feel the chef's meticulous attention to detail and playful spirit, making the entire course enjoyable without a dull moment.---The Most Impressive Dish of the Day: Tempura CornWithout a doubt, the MVP of the day was the tempura corn.By layering two types of corn—pearl corn and gold rush—and frying them together, the dish gained depth in sweetness and texture, and I was astonished the moment I took a bite.The batter was incredibly light, maximizing the natural sweetness of the corn, making it one of the best tempura corn dishes I’ve ever had.---✨ The Perfection of the BatterWhat stood out in every tempura dish was the lightness of the batter and the exquisite cooking technique.The texture was crispy yet never heavy, effectively trapping the moisture and aroma of the ingredients, allowing the unique flavors of both seafood and vegetables to shine through.Particularly, the shrimp, kiss fish, swordfish, and anago (conger eel) highlighted the umami of the ingredients, while the eggplant, shiitake mushrooms, and asparagus were also quite impressive.The additional flower zucchini was fresh and captured the essence of the season.---A Flawless FinishThe finale was a kakiage (mixed tempura) egg rice bowl.The combination of the crispy kakiage and the soft-boiled egg was nothing short of exquisite.Additionally, I enjoyed mentaiko (spicy cod roe) sushi rolls and red miso soup, leaving me completely satisfied both in body and spirit.---Comfortable Atmosphere as a Reason for PopularityNot only the food but also the chef's personality adds to the charm of this restaurant.He engages in conversation at just the right distance, and the staff provides warm and attentive service.I enjoyed my meal in a relaxed atmosphere throughout.---Overall Review- The quality justifies the difficulty in making reservations.- Remarkably light batter and tempura that highlights the ingredients.- Seasonal ingredients that reflect the time of year.- A structure that keeps the flavors changing with each dish, preventing monotony.- High cost performance that exceeds expectations."Delicious tempura can bring happiness all on its own."This restaurant truly reminded me of that.I look forward to visiting regularly; it’s a place I love.【Omakase of the Day】- Hatoshi- Shrimp (Salt)- Shrimp (Tempura Sauce)- Kiss Fish- Eggplant- Shiitake Mushrooms- Clams- Water Eggplant and Cucumber with Ume (Plum)- Corn (Pearl Corn, Gold Rush)- Swordfish with Shiso- Asparagus- Flower Zucchini (Additional)- Scallop Sushi Roll- Tokachi Potato- Anago (Conger Eel)- Kakiage Egg Rice Bowl- Mentaiko Sushi Roll- Red Miso SoupIt was a great meal!