Tempura asanuma known for being hard to book edo style tempura restaurant located in Nihonbashi. Chef Asanuma is relatively young but also has a humble and easy going attitude when interacting with his guests. His approach differs from any tempura I’ve experienced in Japan, with great emphasis on temperature of the batter. The result is an ultra light batter with the contents being perfectly cooked, it was by far the best Tempura I’ve had.
The L counter seats 8, I was the only foreigner that service and we communicated only in Japanese so I dont know how good his English is. Its just the chef and 2 servers, with a very lively atmosphere. Servers were attentive and the chef is joking around with everybody with a big grin on his face. Labubu’s were placed at the centre of the counter and I noticed the chef had a few pieces of mofusand merch lying around too which I find amusing.
While they have a tablecheck site I don’t think it has been updated at all for a while. I managed to scoop a very last minute reservation as posted on their IG stories. It was so last minute I was eating dinner elsewhere already and didnt have time to go home and grab my camera.
I see they put spare seats up every now and then, I cannot recommend Asanuma enough.
The base course starts around ¥16,500 which I great price for the quality of the meal.
The course included:
- Hatoshi – the signature dish, chewy inside with very light batter, incredibly delicious
- Nagasaki kuruma ebi with salt
- Nagasaki kuruma ebi with tempura sauce
- Kumamoto Akana Eggplant Higo Murasaki
- Kagawa kisu
- Shiitake
- Hotaru ika
- Tomato
- Shiro Uo Oba Maki (ice goby wrapped in shiso leaves)
- Koshia Bura
- Fuki no Toh (butterbur plant buds)
- Hotate maki
- Botan ebi (add on)
- Jagaimo – the best item I ate, I still dream about this and I savoured each bite. Just perfect for me
- Anago
- Tendon with red miso soup and tea
by misnopeo