Edomae Shinsaku

Edomae Shinsaku back in July 2025

Tempura was light and crispy. Some pieces, such as the 2 year aged Hokkaido potato had such crispy batter that it shattered in my mouth.

The potato was 10/10, apparently not a sweet potato but it tasted like a sweet potato.

Eggplant was 10/10, amazingly sweet almost like a banana.

Managatsuo was perfectly fried and seasoned 10/10.

I sometimes feel like shiso leaf masks the flavor of Uni but it was peak uni season so this was incredible umami 10/10.

Fried anago was savory and fluffy 10/10.

The tendon was full of deliciously sweet scallops 10/10.

Everything tasted like it was the next level up from other Michelin star tempura I have visited in Japan. I haven’t been to any Tabelog gold tempura yet but I’m curious to find out how they compare.

It was a three hour course where the chef was very talkative with some Japanese regulars. The waitstaff speak fluent English and took the time to translate the names of the fish.

I plan to return next time I have 3 hours to kill while visiting Tokyo. Reservation was through Omakase and it appears he releases reservations twice a month, usually for the next 15 to 30 days or so.