Tempura Fukamachi

I’ve never been a big tempura fan, largely because in the U.S., everything tends to be fried just a little too much. However, it’s one of my mom’s favorite types of Japanese food, so I thought it would be cool to try a spot that did a really top-​notch version of the cooking style. The storefront is quite innocuous, but given how little space there is — a couple small tables and the counter seating — it would behoove anyone to make a reservation ahead of time. The décor isn’t much to look at, but you will have most of your eyes trained forward to watch your food get prepared in front of you. Our water glasses were always filled, and tea was provided promptly, with refills, once we were done eating.
Of note is that there is only a tasting menu available here for dinner; I think I had read that a la carte was an option, but you had 3 different tasting menus. The basic tasting menu included 2 shrimp, 5 vegetable, and 4 fish dishes; the other two used this as a base but added additional courses (one of which was uni wrapped in a shiso leaf… wish I had gotten that!). At around 10 – 12,000 yen /​person, it’s not too bad given the amount of food provided. To start — we had ponzu dipping sauce for everything, as well as a lemon wedge and salt to use on each bite as directed. The shrimp was the head (two of them, actually) first and the body last. Even though I’m not a big fan of eating shrimp head, this one was actually very tasty, as it wasn’t overly chewy and was fried just the right amount. The body of the shrimp was seared just the right amount and was also delicately fried, giving it a nice succulence without being overbearing. The vegetables and fish that followed were interspersed with each other. My favorite vegetable (or fungus, to be proper) was the mushroom caps, which still had a nice earthy flavor to it despite being fried. As for the fish, the most interesting (or disturbing?) dish was the tiny fish that was battered up and then tossed into the frying pan alive and served whole. The fish itself was very good, but the only sour note would be that the head (or the brains) was quite sour and definitely didn’t have a good aftertaste. A flat whitefish of some kind had a very flaky texture that was delicious, though, and I have to say that I wish I could have the anago tempura over and over again — such deliciousness, even without the usual marinade that eel is served with. Once you are done with the individual bites, you are given a bowl with lightly friend fish tempura that has been diced up and served over rice. It’s less distinctive than the bites but is still quite delicious, and the rice helps add substance to what had felt like a light meal to that point. You also get a nice warm cup of red miso soup, which has a more intense flavor than your standard-​issue miso soup. To finish it off, we were served a scoop of sakura ice cream (I think, given the light floral flavor and pinkish color) topped with a single giant red bean. A light, sweet finish to an exciting and delicious meal.
The team who cook here (father and son, perhaps) are excellent at their craft, and I’d love to come back again — as well as try out more tempura next time I am in Japan. This was so well-​done, and it goes to show that sometimes more (frying) isn’t always better. What a treat! That said — this is cash-​only, so make sure you are stocked up on yen ahead of time.

Fukamachi — good vibes, nice people who know your name when you walk in, cozy relaxed quiet space, chefs advise you on when to use sauce /​salt /​lime on the various pieces of tempure — great batter. Lunch tasting menu $ 7500yen:
two shrimp’s bodys/​shells (super crispy),
2x shrimp meat: excellent buttery,
corn (somehow stuck together — the epitome of summer flavour),
a thin white fish (bright, great with lime), sweet pepper (bittersweet, bouncy),
chestnut (not particularly nutty),
scallop (big and succulent — really great, cooked medium rare — you’ll see the interior turn from pink to white before your eyes),
Asparagus (herbal, thick),
Anago don on rice — really meaty and delicious, with a red clam miso and houjicha.
Green tea ice cream (light flavour but icy texture).

Tempura Fukamachi is a special experience. I understand why they have a Michelin star, as the tempura is cooked to perfection, waitstaff is friendly and meticulous, and the last tempura don is pretty spectacular. Highlights of the tempura were the shrimp head, corn, asparagus, and red pepper. I ordered the smallest set, which still had so much food I couldn’t finish it all…. My partner in crime ordered set #3, which came with an extra raw abalone, sea cucumber eel tempura, and uni tempura. I’d say the uni tempura was quite unique.

this review is from March 2014 went for lunch and it was one of the best tempura (I hate deep fried things but this place is the best!)
one michelin star! and the cost is very affordable
lightly battered, not oily and perfect … the best tempura i have ever had in my entire life (better than kondo I think)
there are three options
1) tempura lunch set 6300 yen (2 kuruma ebi, 3 sakana [fish] and veggies)
2) tempura + tendon lunch set 8400 yen
3) veggie lunch set 6300 yen (2 kuruma ebi + veggies)
4) tendon (tempura over rice) 2500 yen
must order extra! = uni wrapped in shiso leaf

4.5 high end tempura not really my thing but they everything culinary in japan is about achieving perfection. enjoyed the light batter and quick frying. scallop still raw in the center but perfectly fried on the outside, not oily, amazing timing. 1 star, tabelog 4.15