It’s amazing that fried food can be so refreshing and fancy. Everything is so well balanced. It feels like having healthy meal.

+3

It was the most enjoyable time of my visit to Tokyo. The ingredients were very good, and the food was prepared with great care. Also, the staff's attitude was very professional and friendly.

Visited the popular Nihombashi restaurant "Tempura Asanuma"♫ A tempura restaurant with 8 seats at an L-shaped counter, close to Nihombashi Station! Run by an owner who trained at Ginza Tenichi, its appeal is that the tempura isn't just light—it's "tempura where you savor the batter," letting you enjoy the unity of ingredient and batter♫ You can feel the Edomae tradition, but there's also originality, like a course that starts with hatoshi, so it was a place that kept me excited from start to finish!🙌 ◻︎ Hatoshi Impressive from the very first item! Freshly fried, it's wonderfully fragrant, with a light batter yet plump inside🤤 ◻︎ Kuruma prawn (salt / tentsuyu) Even with the same kuruma prawn, with salt the sweetness and aroma come straight through, while with tentsuyu the toasty batter and the prawn's umami really spread out—fun how the impression changes depending on how you eat it✨ ◻︎ Kisu, firefly squid, whitebait wrapped in shiso The kisu was soft and gentle, and the firefly squid had a spring-like flavor, with the richness of its innards, including the slight bitterness♫ The whitebait wrapped in shiso layered the aroma of shiso over the delicate whitebait, rushing through your mouth all at once—really beautiful☺️ ◻︎ Taranome, fukinoto, spinach root The batter gently wraps the bitterness and aroma of the mountain vegetables! The fukinoto's spring bitterness was especially pleasant, and the spinach root's sweetness and earthy aroma left a surprisingly strong impression😊 ◻︎ Botan shrimp, scallop isobe-maki, cod milt The botan shrimp I added on was intensely sweet and sticky-rich! The scallop isobe-maki has the aroma of nori wafting up, really lifting the scallop's umami✨ The cod milt is melty and rich, yet thanks to the batter it isn't too heavy, and it gently comes apart in your mouth—irresistible🤤 ◻︎ Anago, kakiage don The anago was fluffy, and when you bite in, the sweetness of the fat slowly spreads—classic deliciousness♫ The finishing kakiage don, with its toasty batter and sweet-salty sauce, instantly boosted the satisfaction—no slip-ups right to the end! Overall, Asanuma doesn't stop at "light tempura"—with the toasty batter, how the ingredients are cooked, and even how it's served, it's a place that really stays in your memory✨☺️ You can enjoy seasonal seafood and mountain vegetables one beautiful piece at a time, and the great flow that makes you want to add more is another draw! ❄︎Omakase course (16,500 yen) ・Hatoshi ・Kuruma prawn (salt) ・Kuruma prawn (tentsuyu) ・Kisu ・Firefly squid ・Whitebait wrapped in shiso ・Taranome ・Fukinoto ・Spinach root ・Botan shrimp ※add-on ・Scallop isobe-maki ・Cod milt ※add-on ・Anago ・Kakiage don ・Shijimi clam red miso soup, pickles ꕀꕀꕀꕀꕀꕀFinallyꕀꕀꕀꕀꕀꕀ Thanks for reading to the end✨ I also post delicious and lovely restaurants on Instagram, so please come check it out!✨✨✨ ⁂Instagram account name⁂ @gourmet_ryo_20s If it looks tasty to you, feel free to like • follow • save✨

+3

Tempura Asanuma【Tokyo・Nihombashi】〜 Admire the batter, savor it with tentsuyu 〜 Return visit (June '26) Invited by a regular, I returned after 2 years. The extremely light, fizzy mouthfeel of the batter was exactly as I remembered from my first visit. Everything I ate made me happy, but this time's highlights were the kisu tempura and the green bean and small shrimp kakiage tendon. ◆This time's menu Hatoshi (shrimp toast) ＊Hatoshi‥a Nagasaki specialty: fried bread made with minced shrimp Shrimp, salt Shrimp, grated daikon dashi Red eggplant Kisu Shiitake, soy sauce Rock oyster, tentsuyu Cucumber and mizu-nasu eggplant dressed with ume Whitebait Fava beans Asparagus Add-on: Bigfin reef squid, salt, soy sauce, black shichimi Add-on: Zucchini flower Scallop isobe-maki Potato Anago Green bean and small shrimp kakiage tendon Miso soup ＋1 bottle of beer, 1 bottle of white wine (shared by 2) (Dinner) 28900 yen/person ※The following is the restaurant's basic info, reposted even though it overlaps with my first visit's review. ＜Profile＞ A hard-to-book tempura restaurant by Tsutomu Asanuma, who trained at the famed Tenichi. Currently holds Silver in the Tabelog Award. ＜Ordering＞ Only an omakase course at 16500 yen. Drinks: beer from 800 yen, shochu from 800 yen, sake from 1000 yen, wine by the glass from 1500 yen, by the bottle from 9500 yen. ＜Atmosphere＞ The interior, with just 6 cedar counter seats, is a spacious, relaxing space. The owner Asanuma-san's gentle way of speaking puts you at ease.

+3

【Atmosphere・Service】 A hard-to-book tempura restaurant on the 6th floor of a building close to Nihombashi Station. The interior is a calm space centered on an L-shaped counter, and the live feel of sitting around the frying station is part of the appeal. You can watch the owner's careful work up close, and since each item is served in its optimal state, the anticipation continues throughout the whole course. 【Food】 ・Omakase course 【Taste】 ■ The course overall The appeal of this restaurant isn't just the impact of individual items but the beauty of the course's overall flow. With a light batter that brings out each ingredient's character, it moves along at a nice tempo, interweaving seafood and vegetables. You barely feel any heaviness from the oil, and the skill in composing the course so your appetite never flags right to the end is remarkable. A bit different from the "lightness-first" tempura that's become common lately, it lets you clearly taste the umami of each ingredient while the aftertaste stays very light. ■ Shrimp One of the stars of the early course. First, the cooking is perfect, leaving a slight rareness at the center while drawing out the sweetness to the maximum. The moment you bite in, the shrimp's aroma and sweetness spread, followed by the toastiness of the batter. The quality of the ingredient goes without saying, but this item made me strongly feel the high level of frying technique. ■ Oyster Personally, one of the most memorable items. Despite being cooked, it's astonishingly juicy, with rich umami bursting out with every bite. It retains the oyster's characteristic minerality and creaminess, while the batter adds toastiness for a more three-dimensional flavor. A level of perfection that made me rediscover the appeal of oyster eaten as tempura. ■ Hatoshi A specialty you'll definitely want to taste if you visit. It elevates hatoshi, known as a Nagasaki regional dish, in true tempura-restaurant fashion, beautifully fusing the umami of minced shrimp with the toastiness of the bread. Crisp and light outside, fluffy inside. Though a different direction from typical tempura, it serves as a nice accent in the course and was a memorable dish. 【Summary】 Tempura Asanuma is a top-tier restaurant whose appeal lies in light frying and strong course composition. The shrimp, the oyster, and especially the signature hatoshi left a strong impression. The overall course is highly polished too, and I felt it is "a restaurant that lets you enjoy tempura not as individual dishes but as a course meal.

+3