Kusunoki Main Restaurant Tokyo

A famous high-end tempura restaurant near Yotsuya Station. I learned that on weekend nights, they offer a reasonable tempura rice bowl with a two-turn system prepared by young chefs, so I managed to make a reservation to visit. I was shown the standard portion of rice, which is 200g, and I could request to increase or decrease the amount. This time, the tempura toppings included shrimp, whitebait, anago (conger eel), eggplant, okra, and Manji chili pepper, topped off with a kuruma shrimp. The tempura was lightly battered and perfectly crispy, making it easy to enjoy without getting tired of it, and it was incredibly delicious. The sauce, nori (seaweed), and shichimi togarashi (seven-spice chili pepper) added great flavor as well. I was told that the ingredients change with the seasons, including maitake mushrooms, chestnuts, and sakura shrimp, so I would love to come back in a different season. Less

When I visited the restaurant, it was the day for the young artisans to serve their special bara kakiage tempura rice bowl on the weekend. At JPY 5000, I thought it might be a bit of a splurge, but once I tasted it, I found the batter to be light and the ingredients fluffy and delicious—truly a tempura rice bowl with perfect oil drainage! They suggested adding shichimi as a flavor enhancer, so I sprinkled it in when the bowl was about half full. Perhaps due to the hint of sansho pepper, it added a nice spice, allowing me to enjoy it without getting bored until the very end. The ingredients for that day's tempura rice bowl included Manjanji peppers, kuruma shrimp, shiba shrimp, anago (conger eel), shira-uo (whitebait), and eggplant. Each ingredient had a delightful texture and was very tasty. Less

A tempura restaurant with only counter seating located in Yotsuya. It was a luxurious experience to savor seasonal ingredients one by one in a calm atmosphere.What stood out the most was the tempura of shrimp and corn. The shrimp had a delightful texture and sweetness that paired perfectly with the light batter. The corn was surprisingly sweet, bursting with juiciness with every bite, allowing us to fully appreciate its natural flavor.The batter remained light throughout, ensuring that each tempura showcased the essence of its ingredients. The chef's meticulous craftsmanship was evident, making it a wonderful place to visit on special occasions. Less

I made a reservation for lunch through OMAKASE, which was quite difficult due to limited slots and a monthly booking cycle, but I managed to secure a spot.The only menu option available for reservation was the Bara Tendon for JPY 5500.As expected, the restaurant has a calm atmosphere, and although the staff is young, they seem well-trained.By the way, it appears that ordering a drink upon arrival is mandatory.When I asked for water, it meant I ordered mineral water.Then, they checked the amount of rice, showing me a bowl with the standard portion, which made it easy to understand.As for the tendon, the Bara Tendon lived up to its reputation. Unlike the typical kakiage, the ingredients are fried separately, allowing you to savor each one individually.The batter was so light that it felt almost nonexistent, making it seem more like a different type of fried dish rather than traditional tempura, which usually has a greasier texture.Because of this, the quality of the ingredients directly affects the flavor. I felt that a bit more sweetness or bitterness in the ingredients would have improved the dish. Additionally, although the ingredients were fried separately, it seemed like everything except the shrimp was fried at the same time, making it hard to achieve the optimal frying level for each ingredient. I understand this might be a balance of time and cost, but given the price, I hoped for a bit more effort.Since developing ulcerative colitis, I had been avoiding tempura, but I thought I could give it a try here, and I’m glad I did. Even after a day, I had no issues.The rice, sauce, and everything else besides the tempura were of high quality.Perhaps my expectations were too high; while the quality of the ingredients and the cooking were not bad, they didn’t reach a level of excitement, and I don’t think the cost-performance ratio is very high. Less

On this day, I went to Kusunoki to enjoy some tempura rice bowl.It’s a perfect location to take my subordinate, and a great reward with delicious tempura (*´∀`)I had visited before with a different subordinate, but I came back again, haha.Unlike my previous visit, it seems that they are now using the tempura rice bowl as a training ground for young chefs.I’ve had tempura rice bowls several times, but I realized that the taste really does vary depending on the chef.Thinking back, I feel very fortunate to have visited when the master of Kusunoki was still there (*´∀`)It was incredibly delicious.Thank you for the meal! (*´∀`)Reservation method: OMAKASECourse fee: JPY 5,500Duration: About 30 minutesReservation difficulty: Easy to bookOrder: Tempura rice bowl and drinks separatelyTotal bill: About JPY 12,760 for two people. Less

I found a surprisingly easy-to-book lunch at a famous tempura restaurant while browsing the reservation site OMAKASE, so I made a reservation and visited. Located near Yotsuya Station, it's tucked away just off the main intersection. From the outside, it has a simple appearance that doesn't stand out, but upon entering, you are greeted by a calm, high-end Japanese dining atmosphere with only a counter seating arrangement.The menu features only the Bara Tendon, and as advertised, a young chef prepares it right in front of you. The dish consists of finely chopped ingredients, including shrimp and whiting, along with tempura of fish bones, all lightly seasoned with a sauce that seeps into the tempura itself. As the chef mentioned, since it’s not a kakiage (mixed tempura), the batter isn’t overly thick, allowing the flavors of the ingredients to shine through. The portion of tempura is quite generous, and the satisfaction level from this dish is higher than that of a typical tendon. I truly believe this is a first-class restaurant experience for lunch. Less

【Ordered Menu】Tempura Rice Bowl JPY 5,500Kuromame Tea JPY 880Total JPY 6,380This tempura restaurant is a 5-minute walk from Yotsuya Station.I made a reservation for OMAKASE at 17:55.◯ Tempura Rice BowlThe ingredients include the following 8 types:● Kuruma Ebi (Tiger Prawn)● Shiba Ebi (Grass Prawn)● Sakura Ebi (Cherry Shrimp)● Shiro Uo (Whitebait)● Koshia Bura (Japanese Wild Vegetables)● Takenoko (Bamboo Shoot)● Kogomi (Fiddlehead Fern)● Shiitake MushroomThis is a classic bara tempura rice bowl, where each ingredient is battered and deep-fried, then placed on rice. After adding the tempura, a rich sauce is drizzled on top, followed by the kuruma ebi to finish it off.The batter is not overly thin, and the inside is slightly rare. The sauce is on the lighter side, allowing you to savor the flavors of the ingredients.◯ Pickled Ginger and Grated Japanese Radish◯ Red Miso SoupLast month, I also had the tempura rice bowl at the Nakameguro branch, and while the sauce was thinner, there wasn't much difference overall.Although it's a bit pricey for a tempura rice bowl, the quick service and delicious taste made it satisfying.It's convenient that you can choose your reservation time from afternoon to evening.This time, I made a last-minute reservation since I had a yakitori reservation in Yotsuya an hour later, and this place was nearby.It was a great meal. Less

◆What I Ate◯ Bara Tendon (Tempura Rice Bowl)◯ Pickles (Seasoned Young Ginger)◯ Miso Soup (Clams)◯ Kuromame Tea◆PriceJPY 5,940◆ReservationNone◆Estimated Time(Weekdays) 30 minutes◆ImpressionThis renowned tempura restaurant, Silver, has been awarded for seven consecutive years and offers the Bara Tendon exclusively for lunch, prepared by young artisans.On this day, the spring selection included:Shrimp, sakura shrimp, and whitebait, along with bamboo shoots, shiitake mushrooms, and fiddlehead ferns.The sakura shrimp tempura was light and delicate, while the whitebait captured the essence of spring perfectly. The bamboo shoots had a pleasant crunch, giving a strong sense of enjoying the season.The miso soup with clams and the seasoned young ginger provided a gentle finish to the tendon. Less

First visit to a Tempura master was eye opening . @tempura.kusunoki treats cooking as an art form with a canvas of great produce and the art of oil cutting which results in crisp thin batter tightly encasing the produce . I found the thicker pieces especially ingenious and mind blowing , hearty yet fresh and clean . Welcoming and jovial atmosphere , would certainly happily return !

Shirako and lily bulb chawanmushi
Fugu sashimi

Kuruma ebi - no salt
Kuruma ebi with salt and prawn head sauce
Shrimp head
Nanohana
Fugu
Parsley root marinated
Tai
Lily bulb
Shirako
Shirako with pepper and radish sauce
Riki
Zuwaigani with Shirako sauce and grated radish
Pumpkin aged for 5 months
Sawara
Zuwaigani wrapped in Shiso
Zuwaigani with roe
Karusumi
Lotus root
Fugu rice
Tentojidon Kakkiake
Pumpkin mousse with soy milk Less