very delicious and for a very good price too! you get many different types of tempura (all freshly fried) with rice, clam miso soup and unlimited tea refills. all for roughly 2000¥. everything was delicious and portions were very generous. staff are kind and patient. highly recommend!

We had dinner here — an excellent place! The food is delicious, with an open kitchen and an interesting presentation — tempura is served hot, right after it’s cooked. You can choose different set options; we tried two, and both were very tasty. Tempura comes with rice and tea, a flavorful miso soup, and there are small appetizers and pickles on the table. The staff is very friendly, polite, and always ready to help. The restaurant itself is new, beautiful, and stylish — everything is thoughtfully designed, and it was a real pleasure to be there

【Part 2 of 5】Kaneko Hannosuke — Ningyocho Branch This review focuses on the Ningyocho branch of Kaneko Hannosuke. And here, we must pause. There is a peculiar irony. Among all the branches, Ningyocho shows the most polite service. And yet, the very same branch offers only set menus—you cannot order the signature tendon. In other words, the friendliest staff are at the store that withholds the product you're looking for. Of course, this may be due to operational reasons: streamlining kitchen flow, or serving nearby workers during peak lunch hours. But for a brand built on its signature tendon, this setup raises questions. If customers line up expecting “Kaneko Hannosuke,” and then are met with a limited menu, that’s not just inconvenience—it’s a bait-and-switch in slow motion. Let us be clear: I’m not criticizing the staff. On the contrary, their tone and attentiveness were the best among the three locations I visited. One male staff member checked my tray with care. Another offered kind assistance to a confused foreign tourist. These moments were genuine. But this only deepens the contradiction: Why does the most well-mannered branch offer the least flexibility? This dissonance between hospitality and menu restriction speaks to something deeper. It suggests that “good service” has been reduced to manners—not structure. But manners without freedom of choice are like a warm smile in a locked room. Politeness becomes a curtain that hides the rigidity behind it. Another point: the space was relatively empty even after opening. Contrast this with Nihonbashi, where lines formed well before the doors opened. Clearly, word of mouth and customer expectations still orbit around the main branch. But when those expectations are disappointed, which staff must face the frustration? Not the owners—only the polite, front-line employees. Here lies the silent burden of hospitality work. A mismatch between product and presentation leaves the staff trapped in a loop of apologies for decisions they never made. This branch deserves better. Better alignment. Better transparency. Better trust. So far, I’ve reviewed the politest staff and the strictest menu. Next, I will examine the Tsukiji branch, where younger staff and foreign hires take center stage. What happens when speed, inexperience, and corporate policy collide? Continue to Part 3: Tsukiji Branch

Came for lunch and arrived before 12:00 waited about 10 minutes for a couter table. The three side dishes 10/10. Ika with yuzu was surprised me. So good on their own and with rice. The tempura was a bit oily though, so I’m taking off one star for that. the fried mushrooms were actually better than the seafood! LOL. The dipping dashi was balanced and went perfectly with the fried stuff. Oh, the green tea with beans? Surprisingly good. Total unexpected win.

Good location next to train station. We did the a la carte and ordered what we wanted instead of doing the set menu. Very tasty and fresh. The egg and the peppers were my favorite. Felt like a local here because there were no other tourists other than me in there.