Tempura Yamanoue Mitsukoshi Nihonbashi

Tempura Yamanoue’s specific choice of egoma (perilla) oil for frying keeps the tempura light and airy. The oil’s neutral flavor complements delicate seasonal ingredients. It’s often said that tempura is a steamed, rather than fried food; the tempura may be fried in oil, but it’s the flash-steaming that goes on inside each course’s tempura batter jacket that brings out the natural sweetness in vegetables, fish, and shrimp. Tempura Yamanoue was founded in the ‘50s, in the Hilltop Hotel, where freshly fried ten-don fueled the writers who called Hilltop Hotel their second home. However, since the temporary closure of the Hilltop Hotel for renovation, many visitors continue to seek Tempura Yamanoue’s legendary tempura, resulting in a surge in popularity in the Nihonbashi outlet. The Nihonbashi flagship is decidedly modern, set in the basement of the Mitsukoshi Department Store, and offers premium tempura to busy commuters and guests on the go. Being a department store setup, its focus is takeaway service to enjoy at home, but the cosy eat-in-space provides a pared-down version of the original Tempura Yamanoue’s signature meals. High-temperature frying and light-as-air batter turn fish tails and shrimp shells into crispy morsels more addicting than potato chips. A signature ten-don features shrimp, vegetables, and seasonal selections over rice with house-special sauce on freshly steamed rice. Guests can also enjoy a selection of beers or tea to wash their meal down.