The absolute signature of Tempura Fukamachi. A perfectly fresh shiso leaf is breaded in a light, lacy batter and fried for a very short time until it is translucent and crisp. It is then topped with a generous mound of high-quality uni (sourced from Hokkaido). Reviewers consistently praise the incredible textural contrast between the hot, crunchy leaf and the cold, sweet roe. It is a benchmark for modern tempura innovation and is widely cited as the most memorable bite of the omakase course.
Tips from diners
Eat this in one bite! The combination of the hot, aromatic leaf and the cold uni is the secret to the dish. The batter is so light that you can see the veins of the leaf through it. It's the best uni preparation in Kyobashi.
A favorite for texture lovers and a technical highlight. A whole sea eel fillet is breaded in a thin batter and fried precisely until the exterior is lacy and crisp while the meat remains meltingly tender. It is seasoned with a dash of high-quality sea salt. Reviewers highlight the Lack of greasiness and the superior sweetness of the fresh eel. It is a textbook execution of the classic Edomae style.
Tips from diners
This is non-negotiable! The sea eel is remarkably savory and has a great 'snap' to it. Try it with just a touch of the provided salt instead of the dipping sauce to taste the quality of the oil.
A robust and deeply comforting main course conclusion. A large fritter (kakiage) of baby shrimp, scallops, and seasonal vegetables is fried until golden-brown and served over a bed of perfectly steamed rice, drizzled with a savory-sweet house sauce. Reviewers highlight the perfect ratio of sauce to rice and the way the fritter maintains its crunch. It is a favorite for those wanting a heartier end to the meal.
Chef Masao Fukamachi, a former head chef at the legendary Ten-ichi, founded his namesake restaurant to focus on the absolute fundamentals of Edomae tempura. Located in a quiet part of Kyobashi near Ginza, the restaurant has earned a Michelin star and a status as one of Tokyo's most respected tempura houses. Fukamachi-san is celebrated for his incredible precision, his use of high-quality sesame oil, and his ability to highlight the natural sweetness of premium Japanese seafood and vegetables.
Reservations are mandatory and released 30 days in advance on TableCheck. It is a very popular destination for food-centric travelers, so book as early as possible. If you're a walk-in, your chances are effectively zero.
The restaurant is very intimate with only a few counter seats. It's a quiet, serious space designed for a focused dining experience. Smart-casual attire is expected—jackets are recommended for gentlemen. The counter is the best place to sit to watch Chef Fukamachi work.
Their lunch menu is incredible value! You get a world-class tempura experience for about half the price of dinner. Arrive at 11:15 AM (before the 11:30 AM opening) to walking right into a stool.
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