Long-established tempura restaurant.

Tsunahachi is a long-established tempura restaurant founded in 1924.
It's a valuable building whose appearance shows signs of former days and the taste of tempura also having the same texture and flavor as former days.
For these reasons, there is a long line even on weekdays.

In front of the restaurant, there is a menu board that shows the best season and recommended foods. So you can enjoy thinking what you will order while standing in a queue.

You can enjoy freshly-fried tempura with 100% white sesame oil

After I enter the restaurant, there is still a long line and everyone is waiting for vacant seats.

Inside the restaurant, there are counter seats on the left side and there are also table seats located in an inside place.

On the second floor, there are tatami rooms that a hundred people can sit.

I wanted to sit on the counter seat and eat freshly-fried tempura but there are too many people. So I chose to sit on the table seat.

You can taste freshly-fried tempura wherever you sit, but you can enjoy more when you sit on the counter seat because you can see the cooks are frying just now.
After I ordered tempura set, they serve me hot tea and grated radish.

There are rock salt, green tea salt and shiso(Japanese basil)salt on the table. The colors are beautiful!

Two prawns, a sillaginoid and a lotus root are served. They are freshly-fried!
First of all, I ate prawn with green tea salt. Tentsuyu (Seasoning soy sauce) is customarily used to dip it, but it also nice to eat with salt. It’s refreshing taste!

Since it freshly-fried with 100% white sesame oil, the texture is light, and delicious.

I ate second prawn with tentsuyu, containing grated radish. Salt is light taste but tentsuyu have a pure strong taste. Both of them are nice.

A sillaginoid is covered with a crisp coating and inside is hot. Freshly-fried is really delicious!!

Carpaccio was so delicious

I was offered carpaccio between the courses to refresh my palates.
I didn’t expect at first, but after I ate one bite, I loved it right away!
It was spicy and having fresh invigorating feeling!

Inside Prawn Kakiage (deep-fried prawn), there are a lot of prawns and providing satisfactory feeling!

Conger eels are long and thin tempura. The texture of the eels is just firm enough! I ate them while still being hot.

At the end is renkon (lotus root).
The texture of the renkon is crunchy. I was enjoyed tasting the texture very much.

Rice was soft and really delicious! I had a second helping.
When I was leaving, there is still a long line. This restaurant is packed whole day and very popular!
I want enjoy eating on the counter seat next time!

writer：Yoko