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[ 1 min walk from Kyobashi Station]
"Tempura Fukamachi" is a traditional Edo-style tempura restaurant located in Tokyo. It has earned multiple Michelin stars in the Michelin Guide Tokyo, solidifying its reputation as a top-tier tempura establishment. In its serene atmosphere, guests can enjoy a variety of exquisite tempura dishes made with carefully selected seasonal ingredients, prepared in the sophisticated Edo-mae style. Tempura Fukamachi was established by Masao Fukamachi, who served as the head chef at the renowned Yamanoue Hotel's Japanese restaurant for many years. Since its opening, the restaurant has faithfully recreated and consistently offered the authentic taste of traditional Edo-style tempura. The seasonal ingredients are meticulously chosen and prepared to enhance their natural flavors, and the tempura is expertly fried in fresh Taihaku sesame oil. This allows diners to fully savor the briny essence of seafood and the fresh, vibrant taste of vegetables. The tempura at Tempura Fukamachi, crafted by Masao Fukamachi and his two sons, honors tradition while continually evolving. Tempura Fukamachi is committed to preserving and passing down the timeless Edo-mae taste and techniques.
At Tempura Fukamachi, only the finest seasonal ingredients are used. The oil temperature and batter composition are adjusted according to the climate and the nature of the ingredients, ensuring the creation of exceptional tempura. The restaurant upholds the taste and traditions of the legendary Yamanoue Hotel, faithfully reproducing everything from the oil blend and temperature to the batter consistency, and the ratios of Katsuobushi (Bonito flakes) and kelp in the Dashi (broth) used to make the sauces and soups. Ingredients like Mirin, soy sauce, and sake are also meticulously chosen and balanced. At Tempura Fukamachi, diners can enjoy the unique flavors of the freshest seasonal ingredients.
Every morning, fresh premium ingredients such as seasonal vegetables and seafood are procured from the Toyosu Market (formerly Tsukiji Market). Each ingredient is treated with delicate care, expertly controlling the oil temperature to maximize the flavors, resulting in meticulously prepared tempura masterpieces. The belief that the most delicious dishes come from using the freshest ingredients is at the core of Tempura Fukamachi's philosophy. Thus, only the freshest seasonal ingredients sourced from Toyosu on the same day are used. Both the vegetables and seafood exhibit the natural sweetness of seasonal produce, allowing diners to experience the changing seasons through tempura. One standout example is the signature tempura of sea urchin wrapped in Shiso leaf, where the rich, sweet flavor of the sea urchin and its briny aroma fill the mouth with just one bite.
"Tempura is a dish that involves simply frying ingredients in oil. We are particular about the quality of the oil and ingredients," says Chef Fukamachi. As he mentions, the batter is so thin and light that you can see through it, yet it retains a satisfying crunch, showcasing his skilled techniques. The thin coating of batter, fried in Taihaku sesame oil, is designed to enhance the flavors of the ingredients. Using two pots with different temperatures, sometimes double-frying at medium and then high temperatures, Chef Fukamachi employs his finely honed skills and experience to create tempura that captures the essence of seasonal seafood and vegetables, reflecting the changing seasons. The tempura at Tempura Fukamachi exemplifies a balance of crispness and freshness in vegetables and a plump texture in seafood, demonstrating the chef's precise control over frying times and the perfect moments to remove the ingredients from the oil. For instance, live sea urchin is wrapped in Shiso leaves, and clams are wrapped in Nori (seaweed) before frying, showing the chef’s dedication to meticulous preparation. Additionally, prawns and scallops are served with a rare center, allowing diners to savor their concentrated flavors—a feat achievable only by a skilled chef.
One of Chef Fukamachi's signature dishes is "Fresh Sea Urchin," made with carefully selected firm Hokkaido sea urchin wrapped in Shiso leaves, fried to a crisp on the outside while maintaining a rare and juicy inside. The combination of the crispy shiso leaf and the rare sea urchin creates a perfect balance. The sweet, whole prawn tempura with its head intact from Amakusa is another highlight, which can be enjoyed entirely. The "Kakiage," made with an abundance of seasonal vegetables and seafood, showcases the flavors of the season. In spring, it includes butterbur sprouts and broad beans; in summer, bitter melon; and from autumn to winter, asparagus, yam, lily bulbs, Maitake mushrooms, Myoga, shrimp, crab, and scallops—all sourced from Toyosu Market. This Kakiage is served atop the "Special Kakiage Tempura Rice Bowl."
A classic Edo-mae tempura ingredient, "Anago" (conger eel), is a representative dish that continues the Yamanoue style of tempura. A hidden gem, the "Nukazuke" (pickled in rice bran), is made using the Nuka bed that Chef Fukamachi inherited from the Yamanoue Hotel. He carefully maintains this traditional taste by adjusting the moisture content and adding rice bran, vegetable peels, or beer as needed. This Nukazuke perfectly complements the "Special Kakiage Tempura Rice Bowl."
Moreover, diners can enjoy rare ingredients like homemade Karasumi (dried mullet roe), Kuchiko (dried sea cucumber ovaries), and Fugu-Shirako (blowfish milt).
The frying oil, crucial to the taste, texture, and aroma of tempura, is the same premium Taihaku sesame oil used at the Yamanoue Hotel. This oil is colorless, transparent, and free from sesame aroma, created through pressing rather than roasting the sesame seeds. Its sesame flavor only becomes apparent upon tasting. Chef Fukamachi places great importance on the quality of the oil to ensure guests do not feel heavy after eating tempura. Additionally, the soy sauce used in the tempura dipping sauce is specially selected from the Taiko Soy Sauce Brewery in Shimane Prefecture.
Masao Fukamachi, the chef of Tempura Fukamachi, hails from Ashikaga City in Tochigi Prefecture. He moved to Tokyo at 18 to pursue a career as a chef and joined the legendary Yamanoue Hotel's "Tempura and Japanese Cuisine Yamanoue" in Ochanomizu. After honing his skills, he became the head chef of the Japanese cuisine division at the young age of 27. He worked there for 34 years before opening his own restaurant, Tempura Fukamachi, in Tokyo's Kyobashi district in 2002 at the age of 52. Currently, his eldest son, Kazuma Fukamachi, supports him, while his younger son, Sumio, is in charge of desserts, making it a family-run establishment.
Upon entering Tempura Fukamachi, guests are greeted by a pristine Hinoki (Japanese cypress) counter, with a couple of table settings to the right, creating a clean and sophisticated atmosphere. The simple and serene interior allows the vibrant colors of the dishes to stand out, enhancing the dining experience. Guests at the counter can enjoy watching the selected ingredients being skillfully fried right before their eyes, accompanied by the delightful crackling sound. The two table settings behind the counter seats offer a relaxed and calm dining experience.
At Tempura Fukamachi, the chef not only focuses on the food but also carefully selects the tableware to complement the dishes. The custom-made charming red trays, painted to appear aged, provide a perfect contrast to the sleek Hinoki counter. Chef Fukamachi loves the Kyobashi area and chose to open his restaurant here partly because of the numerous antique shops and galleries. His passion for antiques is one reason he loves Kyobashi. Strolling through the town to find antique tableware for the restaurant is one of his favorite activities.
Masao Fukamachi
JPNEAZY reservation fee for a table reservation
*This is NOT a deposit for meals.
¥ 2,500 / person
We will arrange your table for you at Tempura Fukamachi and pre-order Table Reservation. You can fully enjoy there where they are one of the best restaurants in Tokyo.
As our service fee is NOT the meal’s fee discounted, please pay your meals, drinks fee at the restaurant on the reservation date.
Cancellation Policy
*The reservation service fee(JPNEAZY commission) is non-refundable for any reasons after the reservation is completed.
*The date, time, and number of guests for a reservation can be changed only once.
*The date of cancellation fee will be charged based on each restaurant's business day and JPNEAZY's business day.
[ Standard ]
Cancellation fee: the amount of the selected course.
In case of Arrival 15mins late, it is cancelled.
On the day to 1 day before: 100%
2days before: No charge
4.8
Thank you for the best Tempura meal. We hope you and your family enjoy your holiday in September
(visited: 2024-05-31)
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