Tempura Fukamachi (てんぷら 深町) Tokyo

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. Less

I visited Tempura Fukamachi in Kyobashi.As a well-known establishment, the interior exudes a calm atmosphere. The classic tempura course features each dish fried right in front of you.What struck me first was the lightness of the batter. It was quite thin overall, making it easy to appreciate the natural flavors and textures of the ingredients without feeling weighed down by oil.The shrimp, as well as the shiitake mushrooms, scallops, fish, and vegetables, were all cooked with great care. The shiitake, in particular, retained moisture while concentrating its umami, resulting in a simple yet highly satisfying dish.The vegetables also left a good impression; the asparagus and ginkgo nuts had a noticeable aroma and sweetness. I believe the batter application and frying times were adjusted for each ingredient, but everything was consistently well-executed.The shrimp and seafood served midway through the meal were also light, preventing any fatigue from the batter. It was enjoyable to switch up the flavors with tempura dipping sauce, grated daikon, salt, and lemon.The meal concluded with a tempura rice bowl, topped with kakiage and a sauce that was not overly strong, tying everything together nicely. Even after enjoying the tempura, it was light enough to finish cleanly. The inclusion of red miso soup and pickles added to the overall completeness of the meal.On the other hand, the experience was quite traditional, focusing more on "appreciating the precision of the technique" rather than surprises or playfulness. Considering the price range, I personally felt there could have been a dish that left a stronger impression.That said, the lightness of the batter, the quality of the ingredients, and the consistency in frying were indeed impressive. I believe this is a reliable place to enjoy authentic Edomae tempura in a calm setting. Less

For over 20 years, I have been a loyal customer of the renowned tempura restaurant, Tempura Fukamachi.Once again, everything was delicious, and even after all these years, I left feeling grateful for my visit.This time, the matsutake mushrooms and pumpkin particularly stood out. The rich aroma of the matsutake evoked the essence of autumn, while the sweetness of the pumpkin was exceptional. I truly appreciated the joy of enjoying seasonal ingredients in tempura.Watching the father and son work in perfect harmony while frying the tempura showcased their craftsmanship. The comfort of returning to a place I've frequented for years, combined with the consistent deliciousness I experience each time, makes this a cherished spot I want to continue visiting. Less

I ordered the so-called "Omakase" course for a reservation of 11 people, but since 2 were absent, we started with 9.I was aware of the cancellation fee, but I only found out upon entering that the 100% charge applied to the Omakase course fee.Since we were going to pay anyway, we had the kitchen prepare dishes for the absent guests, and we shared them among the 9 of us.Our reservation was at 17:00, but the place was fully booked. It seemed that the 19:30 seating was also at capacity.The dishes included yuba (tofu skin), mozuku (seaweed), kuchiko (fish roe), abalone, shrimp, ginkgo nuts, squid, sweetfish with roe, sea urchin, kiss fish, lotus root, matsutake mushrooms, pumpkin, and anago (conger eel). We had the kakiage (mixed tempura) served separately from the rice.The kakiage consisted of small shrimp, scallops, and maitake mushrooms.Each ingredient was exceptional.I noticed they pressed the tempura with kitchen paper after frying to remove excess oil, and I wondered about that technique...I often think about wanting to eat tempura with less batter, so I felt a mix of happiness and confusion about this approach.Perhaps because of that, the batter was indeed thin.They skillfully divided the tempura frying into two pots, adjusting the temperature to medium and high, working in perfect harmony.That day, since I was with some heavy drinkers, they still seemed eager to continue drinking, but due to preparations for the next guests, we were gently ushered out as time ran out. Less

To Tempura Fukamachi.After finishing my meal, I had one clear thought: it was the best tempura I’ve ever had.Simply saying the batter was light and the oil was well-drained doesn’t quite capture it. What impressed me most at Fukamachi was how each ingredient didn’t converge into a single flavor of "tempura." For seafood, there was juiciness; for vegetables, sweetness; and for fragrant ingredients, their aroma stood out. Each ingredient’s strengths were enhanced through frying.This time, there were particularly memorable dishes.First up was the fresh ginkgo nuts. This was my first time trying fresh ginkgo. The vibrant jade color visible through the thin batter was beautiful, and the taste was completely different from the ginkgo I usually eat. While it had the characteristic chewiness of ginkgo, I was surprised by its juiciness. It had a youthful aroma and a hint of sweetness, with a refreshing quality that overshadowed any unique bitterness. I was immediately moved from the very first dish.I thought to myself, "Is ginkgo this delicious?"Next was the sweet shrimp, which was also remarkable. The batter was so light that it didn’t hide the ingredient, and when bitten into, the shrimp’s firmness and sweetness were clearly present. What was particularly interesting was the head that was served afterward. The body offered a juicy sweetness, while the head provided a crispy shell texture, a toasty flavor, and rich umami. Though it was the same shrimp, it felt like two completely different dishes.The white fish tempura was light on the outside and fluffy on the inside. As soon as I bit into the batter, the softness and moisture of the fish emerged. It wasn’t just that it was crispy and delicious; it felt like the batter and oil were used to bring out the fish at its most delicious state.This time, the biggest shock for me was the Bachiko. This was my first experience with Bachiko. Honestly, before tasting it, I thought it would just be a chance to try something unusual. However, after one bite, my impression completely changed. Within that small piece, the ocean’s umami, saltiness, and rich depth were packed with incredible density. Moreover, frying it added a toasty flavor, and the aftertaste lingered long after swallowing.It was shockingly delicious.And it paired perfectly with Japanese sake. After taking a bite of Bachiko, I sipped some sake. Instead of the sake washing away the umami, it actually complemented the saltiness and richness, extending the aftertaste even further. I went back to the Bachiko. This cycle was irresistible. Even though it was my first encounter with this ingredient, I instantly fell in love with it.Another unforgettable item was the Dake corn. Visually, it looked like a perfectly shaped board, but the sweetness when bitten into was quite intense. The kernels retained moisture and sweetness, bursting in one bite. It wasn’t just sweet; it had a corn-like aroma and richness, and the thin batter and oil enhanced the ingredient’s sweetness.It was my first time being so moved by corn tempura.And then there was the matsutake mushroom. Here, it was more about the overwhelming aroma than the taste. From the moment I brought the freshly fried piece close to my mouth, the matsutake’s characteristic fragrance wafted up, and as I bit into it, the heat released the aroma into my nose. It retained a pleasant crunch, and the oil didn’t overpower the matsutake. Rather, it felt like the batter trapped the heat and aroma, releasing it the moment I bit into it. Fresh ginkgo was juicy. Bachiko was concentrated umami. Dake corn was sweet. Matsutake was aromatic.These four dishes particularly moved me, each with a different point of surprise. This is the greatness of Fukamachi.The smooth appetizer served at the beginning was also impressive. With gentle dashi and wasabi, it prepared my palate for the fried dishes to come.In front of the counter was a striking copper frying station. Ingredients entered the oil, and the chef skillfully timed the frying, delivering the finished dishes almost immediately. Tempura is a matter of seconds from the moment it’s placed down. I wanted to take photos, but I also wanted to eat quickly. That inner conflict was enjoyable. As I finished one dish, the next was being fried. The rhythm was pleasant, and the time spent at the counter became part of the overall dining experience.This time, what I’ll particularly remember are the fresh ginkgo, my first Bachiko, Dake corn, and matsutake. And the combination of Bachiko and Japanese sake.I’ve had delicious tempura before. But in one meal, to repeatedly think, "Is there such deliciousness?" is a rare experience.At this point, I have no doubts. It was the best tempura I’ve ever had.RatingFood/Taste: 5.0The points of surprise vary completely depending on the ingredient. Especially the fresh ginkgo, Bachiko, Dake corn, and matsutake left a strong impression.Frying/Cooking: 5.0Not only the lightness of the batter but also the moisture, aroma, sweetness, and texture of each ingredient had a different landing point.Pairing with Japanese sake: 5.0Especially the Bachiko. An unforgettable combination from this meal.Atmosphere/Experience: 4.9Enjoying each dish at the perfect timing while watching the copper frying station. The experience itself was luxurious.Desire to revisit: 5.0I want to visit again in a different season to try another seasonal ingredient.Overall rating: 5.0Not because it’s high-end or a famous restaurant, but simply because it was the most delicious I’ve ever eaten. Moreover, this time I discovered new flavors with the fresh ginkgo and Bachiko, and was overwhelmed by the power of seasonal ingredients with Dake corn and matsutake. Not only delicious but also memorable tempura. For me, Fukamachi has become such a place. Less

Tempura is typically enjoyed with just salt. For the final rice bowl, I craved tempura sauce, so I opted for the tempura donburi. On a whim, I ordered the tempura bara, and it was incredible.It was my first time enjoying a rice bowl with high-quality wasabi and salt. The shrimp and small clam tempura had a delightful texture, and the sakura shrimp added a wonderful aroma. The wasabi enhanced the flavors with its fragrance and just the right amount of spiciness, creating a synergistic effect that amplified the umami. I felt that salt was the best seasoning to bring out the wasabi's qualities. For me, it’s a condiment that pairs well with soy sauce. I’ve always liked wasabi, but I was surprised to find it could take center stage when combined with salt and fried foods.As for the conger eel, it was served with plum and grated daikon. It was completely different from the boiled version, pleasantly rich in flavor, and had a fluffy texture that surprised me. The abalone was steamed and then fried, served with liver sauce. I didn’t notice any significant benefits from frying it, but it was delicious, so I won’t nitpick. Like the conger eel, there are unique preparations here that you wouldn’t find in traditional Edo-style restaurants.The sweetfish was fried after being stunned with ice. Being small, the liver wasn’t too bitter and was quite tasty.The whiting was in season, large, and thick, and like the conger eel, it was pleasantly rich in flavor with a fluffy texture that surprised me. While it’s usually a supporting ingredient in sushi, I realized it could take the lead in tempura.The anago (conger eel) was the only one with a thicker batter. It had a wonderfully fluffy texture and rich seasonal flavor. In contrast, the batter was crispy and delicious, showcasing the chef's high skill level.I felt that the vegetables were a bit lacking. The corn was delicious as its sweetness was concentrated through frying, but the asparagus, Manganji peppers, and onions felt ordinary compared to the seasonal seafood. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred spots. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Top 100 Tempura Restaurants 2025 ◆Crowd Level◆ I was able to visit with a reservation. ◆Parking◆ None ◆Duration of Stay◆ About 2 hours ◆Cuisine◆ Lunch Course ◆Comment◆ The tempura was light and crispy, making it enjoyable until the very end without getting boring. The cost performance was excellent, and I would love to visit regularly if it were closer to my home.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • The score is primarily determined by the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile. ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you taking the time to read this. I hope this helps you in choosing a restaurant. Less

I mainly visit Tabelog Award-winning restaurants, prestigious establishments, and Michelin-starred places, but occasionally I explore other spots as well.I hope this information is helpful.I am grateful for this opportunity. It was a great meal.Awards:Tabelog BronzePrestigious EstablishmentAccessibility and Parking:A short walk from the station.No parking available, but there are parking spaces right in front.Duration of Stay:1 hour and 30 minutes.Cuisine:OmakaseImpression:It was delicious, and I look forward to coming back. Less

I ordered the No. 1 lunch set.Kumiyage Yuba (freshly made tofu skin)Sweet shrimp legsThe recommended salt enhances the sweetness and umami, combined with the delicate aroma of the white soy sauce—absolutely delicious, pure bliss.Sweet shrimpThe first one was recommended with salt—cooked to a perfect medium, sweet, and fragrant—pure bliss.The second one was cooked a bit more with tempura dipping sauce and lemon salt recommended.The sweet and flavorful tempura dipping sauce was delicious—pure bliss.AsparagusThick, sweet, and juicy, overflowing with flavor—so amazing it almost burned my tongue, pure bliss.Aichi Pearl White CornSweet, juicy, aromatic, and crunchy—no complaints, pure bliss. I wish it wouldn’t run out.Kisu (Japanese whiting)With tempura dipping sauce, salt, and lemon recommended.The aroma and sweetness of the kisu, along with its juiciness and richness, combined with the delicate aroma of the white soy sauce—pure bliss. The lemon salt was incredible.OnionWith salt and tempura dipping sauce—recommended to season the core with salt and the sides with dipping sauce.The aroma is different, making it sweet, juicy, and absolutely delightful—pure bliss.Yamagata Donko ShiitakeThe aroma, sweetness, umami, and juiciness were all incredible—pure bliss with tempura dipping sauce and salt recommended.Hamo (pike eel)The aroma of hamo, combined with the delicate aroma, umami, sweetness, and juiciness—everything was amazing—pure bliss. Recommended with salt, tempura dipping sauce, and plum sauce.Manganji Sweet PepperRecommended with salt and tempura dipping sauce.Delicious, sweet, juicy, and aromatic—absolutely amazing.Anago Tempura Rice BowlThe aroma of anago was high and incredibly delicious—pure bliss.DessertThis was my first visit in three years.Most of the cooking was handled by my son, Kazuma, while Chef Masao provided support. Kazuma's service was excellent, and I enjoyed many delightful conversations.The dishes were all incredibly impressive.I am convinced that tempura is the best way to enjoy vegetables.The delicate aroma, the crispiness of the batter, the sweetness, umami, and juiciness of the ingredients all combined to create an indescribable bliss.To manage such cooking with a full house, the two of them did it calmly and effortlessly.As I write this, I already want to go back. Less

*I apologize if my Japanese seems unnatural; I used a translation tool.*I have never considered tempura to be my favorite dish. I don’t dislike it, and I certainly think it’s delicious, but I wouldn’t typically choose it when making a reservation.However, after dining at Tempura Fukamachi, my perspective has changed.Each dish was served piping hot, and the batter was surprisingly light, without any heaviness or greasiness. The flavors of the ingredients were clearly conveyed, and I was truly impressed by how delicate tempura can be.What stood out to me the most were the shrimp, asparagus, whiting, anago (conger eel), and the final tempura rice bowl. I was particularly surprised by the green pepper. I usually don’t think of it as a special ingredient, but the green pepper that day was exceptional and became one of my favorite dishes in the course.It was a truly wonderful meal that taught me what delicious tempura is all about. I highly recommend this restaurant to anyone looking to enjoy tempura in Tokyo. It was a great meal! Less

I visited this place around the same time last year. At that time, it was my first visit and the atmosphere was very quiet, but this time it was fully booked (it seems to always be busy), and I could hear conversations from all around. I don’t mind it at all! ^^I chose the omakase and tried a variety of dishes, and for the finale, I decided to switch things up from last time and ordered the tempura rice bowl. The sauce-soaked rice was delicious! Haha. The shrimp had a firmer texture compared to the sweet shrimp served in the course, but the chopped shrimp tempura was really tasty.I wanted to pop the tempura into my mouth right away, so I didn’t take any photos! Haha.The staff seemed to be in training and still had a bit to learn, but I wish them the best! Working at a good restaurant can be beneficial for a long time, and the experience can be valuable elsewhere too. Less

It had been a while since my last visit to Tempura Fukamachi.We started with fresh yuba (tofu skin) and a small appetizer of water shield and tomato.The tempura began with dried sweetfish, and it was the best I’ve ever had.No salt or lemon needed.Next, we enjoyed abalone from Sanriku with liver sauce, along with sweet shrimp and their heads, corn, and new onions.The kisu (whiting) was served with plenty of tempura dipping sauce and grated Japanese radish.We also had Manganji peppers, purple sea urchin wrapped in shiso leaves, and megochi (a type of flatfish).Fresh lotus root from Ibaraki was an extra treat, along with young sweetfish from Lake Biwa, asparagus, and anago (conger eel).For dessert, we had tempura rice.To drink, we had Kirin bottled beer, highballs, and Junmai Daiginjo sake from the brewery.Today, the dried sweetfish and the bottarga were absolutely outstanding. Less

When it comes to tempura, Tempura Fukamachi is the place to go.Among the dishes I had today, the standout tempura was the sea urchin and abalone, which were undeniably delicious.Recently, many tempura restaurants have gained popularity and attention after relocating or opening independently within just a few years. However, making truly delicious tempura requires experience and skill; no matter how high-quality the ingredients or oil used, it won't be good without the right technique.I will definitely visit again! Less

My daughter contacted me to share her promotion at work, so we decided to celebrate by having dinner together after work.This time, we chose Tempura Fukamachi, which was entirely my personal choice as I had been wanting to visit. Luckily, I was able to make a reservation.In early June, we can already enjoy summer ingredients. I love that tempura restaurants often feature seasonal ingredients that give a sense of the time of year.We had classic summer ingredients such as young sweetfish, corn, kisu (Japanese whiting), and Manji chili peppers. The tempura was lightly battered and perfectly crispy, showcasing the chef's skill in cooking without losing any moisture from the ingredients. As expected from a renowned restaurant, it was delicious.For the final rice dish, we ordered the tempura rice bowl (tencha) from the options of tempura donburi and tempura bara. The dessert was quite interesting, featuring melon and cream soda.While it’s not cheap, I felt that the high level of satisfaction made it worth the price. Less

I had been wanting to visit Tempura Fukamachi for a long time! I made a reservation through Ikkyu and enjoyed the omakase lunch course for JPY 20,500.For the second shrimp, I was told to try it with tempura sauce, but I found it rarer than the first one, so I highly recommend enjoying it with salt instead!To finish off, I had the usual tempura rice bowl, and while I chose the tempura bara, I should have asked for a smaller portion because it was quite a lot... but it was so light that I managed to eat it all. There were plenty of shrimp too! ^^ The restaurant has 10 counter seats and 2 tables for two. The exhaust system is top-notch, and the oil used is pure sesame oil, so there’s no unpleasant smell at all.It was a great meal! Less

The interior features 10 counter seats and 2 tables for two.I had reserved the lunch course/No. 1!☆ Appetizer - Fresh Yuba (tofu skin)☆ Tempura - Prawn legs (served with salt) - Prawns (served with salt) - Prawns (served with tempura dipping sauce with grated daikon) - Manganji pepper (served with salt or tempura dipping sauce) - New onion (served with salt or tempura dipping sauce) - Kisu fish (served with lemon, salt, or tempura dipping sauce) - Senshu water eggplant (served with tempura dipping sauce) - Megochi fish (served with tempura dipping sauce) - Shiitake mushrooms (from Yamagata) served with tempura dipping sauce - Asparagus (from Yamagata) served with lemon, tempura dipping sauce, or salt - Anago eel (half served with lemon and salt, the other half with tempura dipping sauce)☆ For the finale - Pickles - Tempura rice bowl, tempura bara (mixed rice), tempura chazuke (tempura rice with tea) - Shijimi clam red miso soup☆ Dessert - Milk ice creamAs for my impressions, I was surprised that even after eating so much, there was no greasiness left at all. The batter was astonishingly light, and as soon as I bit into it, the natural sweetness and umami of the ingredients spread beautifully. Rather than being flashy, the tempura seemed to focus entirely on "allowing the ingredients to be enjoyed at their best." The prawns were plump and sweet, and the vegetables had a refreshing moisture and aroma, making each dish a delightful experience. There was no heaviness, allowing me to enjoy every bite comfortably, and before I knew it, I was left wanting to come back for more. It was a great meal! (๑´ڡ`๑)♡ Less

This was my second visit to Tempura Fukamachi! (*^^*) It had only been a month since my last visit! /(^o^)\I ordered the same "Lunch Omakase Course" as before:- Spider Crab (2 pieces)- Kuruma Ebi (2 pieces)- Corn- Kiss Fish- New Onion- Megochi- Sea Urchin Wrapped in Shiso- Senshu Water Eggplant- Manganji Pepper- Anago (Sea Eel)- Tempura Rice with Less Rice- Apple SorbetEverything was consistently delicious, especially the cooking of the Kiss Fish and Megochi, which was exquisite!What stood out this time was definitely the corn! (^o^)It was freshly picked corn from Kanagawa Prefecture, and its juicy sweetness was irresistible!A sprinkle of salt enhanced the sweetness of the corn, and I could hear other customers saying, "It's sweet!" and "It's delicious!"The corn's freshness is crucial, so they mentioned they source it quickly from nearby areas.The Anago and water eggplant were as delicious as always, and I was very satisfied! (*^^*)I burned my mouth on the water eggplant again, just like last time. I should learn my lesson soon! Haha.I will definitely come back again! It was a great meal! ^_^ Less

Tempura Fukamachi is renowned as one of the top tempura restaurants in Tokyo, and I was amazed by the high quality of each dish. The batter is light and crispy, yet it doesn’t feel heavy at all, allowing the natural flavors of the ingredients to shine through. The sweet shrimp and anago (conger eel) were particularly impressive, showcasing perfect cooking techniques. Watching the meticulous preparation from the counter adds to the charm, and the serene atmosphere allows for a leisurely dining experience. Although it’s a high-end restaurant, it left me wanting to return, making it a truly satisfying gem. Less