What is unique about the batter used to coat the tempura is that no egg is used. At Tenmabashi Fujikawa, the menu changes from season to season so that customers can try a variety of different foods cooked with seasonal ingredients throughout the year. Even Bento boxes are offered here for customers to eat for lunch. Food is served directly to the customer after the tempura is finished so that they can eat it while it’s still hot!

Chef of Tenmabashi Fujikawa, Shinji Fujikawa

The chef-owner of Tenmabashi Fujikawa, Shinji Fujikawa, practically puts on a performance as he captivates his customers. After gaining years of culinary experience from working in different restaurants, he has perfected his skills and has managed to entertain thousands of guests. Hoping to create unique Omakase (chef’s choice) meals, this chef fined his cooking technique for frying the tempura. With the hope of entertaining his customers as he cooks directly in front of them, he has situated the cooking quarters directly in the center of the seats.

Interior and Seating Options

Tenmabashi Fujikawa offers a traditional feeling as customers are able to sit on the tatami mats as they dine in a relaxing atmosphere. The chef's cooking corners are directly in the center with the customers sitting around the area so that they can watch his performance as he cooks a delicious meal.

Message from Tenmabashi Fujikawa

I have trained at Funayoshi Kitcho, Ichi-Jiru Ni-Sai Ueno, and Yodoyabashi Yaki in the past. With the generous support of many, I have finally realized my long-cherished dream of opening a restaurant in the Tenma area, which is now called "Tenmabashi Fujikawa." I humbly request your continued patronage and support.

-Shinji Fujikawa