{"id":3380,"date":"2026-03-16T02:49:40","date_gmt":"2026-03-16T02:49:40","guid":{"rendered":"https:\/\/choosychou.com\/?p=3380"},"modified":"2026-07-12T02:44:56","modified_gmt":"2026-07-12T02:44:56","slug":"tokyo_michelin_one_star_tempura_fukamachi","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/tokyo_michelin_one_star_tempura_fukamachi\/","title":{"rendered":"Tokyo\uff5cOne Michelin star\uff5cTempura Fukamachi-See the orthodoxy and inheritance of Edomae Tempura in the fragrance of sesame oil"},"content":{"rendered":"

Tenpura Fukamachi is a long-established shop that faithfully reproduces the spirit of Edomae Tenpura, but is not formal.
The tempura here is fried in light sesame oil and paired with a tempura sauce made from bonito and kombu stock, mirin, and Shimane Prefecture Taiko soy sauce. The flavor is clean and distinct.<\/p>\n\n\n\n

Even if it is a single ingredient, Fukamachi will still adjust the oil temperature and frying rhythm according to the characteristics of the ingredients.
The restaurant uses two oil pans of different temperatures, sometimes from medium heat to large fire, and even changing the firepower during the frying of the same ingredients. This kind of meticulous heat control is the most fascinating thing about the old-school Edomae Tempura.<\/p>\n\n\n\n

Fukamachi is a small family-run restaurant.
The founder general, Master Masao Fukamachi, has more than 50 years of qualifications and is currently in a state of \"semi-handed\", only supervising and occasionally playing hands in the back. The focused and rigorous expression of the past is now a bit more relaxed and calm.
The one who actually stood in front of the fryer was Mr. Ichizhen, the eldest man.
Being able to complete the delivery of the stick in such a state means that both technology and trust are in place.<\/p>\n\n\n\n

#Tokyo Gourmet<\/a> #Tokyo Tempura<\/a> #One Michelin star<\/a> #tokyofood<\/a>#tokyotempura<\/a><\/h6>\n\n\n\n

(Dining in October 2025)<\/p>\n\n\n\n\n\n\n\n

Tenpura Fukamachi Menu Introduction and Dining Experience<\/mark><\/h2>\n\n\n\n

\ud83d\udd38This selection\uff5cChef's Selection Lunch<\/p>\n\n\n\n

\u00a520,500
\u2022 Prawn\uff082\uff09
\u2022 Fish\uff083\uff09
\u2022 Vegetables\uff085\uff09
\u2022 Rice, Miso Soup, Pickles, Dessert
\u2022 Optional: Tendon \/ Tencha \/ Tenbara
\u2022Add a little bit: Fresh Sea Urchin<\/p>\n\n\n\n

In terms of the lunch package, the content is complete, the rhythm is clear, and the price is relatively reasonable.<\/p>\n\n\n\n

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Soup leaves<\/mark><\/h3>\n\n\n\n

As the opening soup leaf, it contains soy peel and soy milk. The taste is soft and delicate, and the flavor is elegant and sweet. It instantly adjusts the taste buds to a state of \"ready to receive the details\".<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Tiger shrimp head<\/mark><\/strong><\/h3>\n\n\n\n

Fried shrimp heads are often the first level to judge tempura skills.
Fukamachi's tiger shrimp head shell is thin and crispy, the entrance breaks instantly, the fresh fragrance spreads in the mouth, the oil feels light and does not remain. It is a very beautiful starting style.<\/p>\n<\/div><\/div>\n\n\n\n

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Tiger shrimp body<\/mark><\/strong><\/h3>\n\n\n\n

Fried shrimp heads are often the first level to judge tempura skills.
Fukamachi's tiger shrimp head shell is thin and crispy, the entrance breaks instantly, the fresh fragrance spreads in the mouth, the oil feels light and does not remain. It is a very beautiful starting style.<\/p>\n<\/div><\/div>\n\n\n\n

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Ginkgo biloba<\/mark><\/strong><\/h3>\n\n\n\n

Simply dip in salt. The outer shell is crisp and the inner powder is waxy, which fully presents the flavor of ginkgo biloba itself.<\/p>\n<\/div><\/div>\n\n\n\n

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Green pepper<\/mark><\/strong><\/h3>\n\n\n\n

Match with tempura sauce. The sweetness is slightly bitter, which contrasts well with the salty flavor of the sauce.<\/p>\n\n\n\n

Both vegetables have a natural fragrance\uff0c
Simple, but not monotonous at all.<\/p>\n<\/div><\/div>\n\n\n\n

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White fish (Kisu)<\/mark><\/h3>\n\n\n\n

The coat is extremely crispy, and the fish is tender and soft. The Japanese pronunciation of \"Kisu\" is similar to kiss, and it is indeed a light and pleasing white fish.<\/p>\n<\/div><\/div>\n\n\n\n

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Green squid (\u30a2\u30aa\u30ea\u30a4\u30ab\uff09<\/mark><\/h3>\n\n\n\n

The master of Fukamachi will first take a thin layer of dry powder and then wrap it in powder paste. The two-layer structure makes tempura like a tulle-like coat.
The frying technique is so precise that it is admirable: the outer layer is just ripe, and the inner layer still retains a little tender elasticity. It is difficult to do without many years of experience in this kind of heat.<\/p>\n<\/div><\/div>\n\n\n\n

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Sea urchin (my favorite)<\/mark><\/strong><\/h3>\n\n\n\n

The sea urchin wrapped in horse dung with perilla leaves is deep-fried. The outer layer is crispy, and the inner layer is rich and smooth. The sea urchin has changed from silky silky to creamy thickness, and the sweetness and sea fragrance burst out in the mouth at the same time.<\/p>\n\n\n\n

I really like this dish very much. It is a must-order item in the tempura set meal in my heart.<\/p>\n<\/div><\/div>\n\n\n\n

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Shiitake mushrooms<\/mark><\/strong><\/h3>\n\n\n\n

It is very juicy, crisp on the outside and tender on the inside, and it absorbs the oily fragrance but is not heavy.<\/p>\n<\/div><\/div>\n\n\n\n

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Asparagus<\/mark><\/strong><\/h3>\n\n\n\n

The bracts and stems are thick, the taste is crisp, and there is no firewood at all. It is a perfect demonstration of maturity and heat.<\/p>\n<\/div><\/div>\n\n\n\n

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pumpkin<\/mark><\/strong><\/h3>\n\n\n\n

It is fried soft and waxy, with a natural sweetness, and does not require any modification.<\/p>\n<\/div><\/div>\n\n\n\n

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Conger eel<\/mark><\/strong><\/h3>\n\n\n\n

A classic of Edomae Tenmura. Using fresh conger eel from Toyosu market, you can hear a crisp sound when you cut it. It is crispy on the outside and tender on the inside, which is completely worthy of its representative status.<\/p>\n<\/div><\/div>\n\n\n\n

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Staple food selection \uff5c Tencha vs Tendon<\/mark><\/strong><\/h3>\n\n\n\n

The set menu offers one of three options: tiancha, tendon, and tempura. My mother chose Tiancha, and I chose tendon.<\/p>\n\n\n\n

Tiancha<\/p>\n\n\n\n

Serve the tempura on the rice, then pour the tea and soup. I usually don't like fried food soaked in soup, but Fukamachi handles it very cleverly.<\/p>\n\n\n\n

The soup, shrimp, scallops and noodles are integrated into one, and the tempura that absorbs the tea soup becomes soft and waxy. The sweetness and oil of matcha are stacked in layers, which is unexpectedly delicious.<\/p>\n\n\n\n

\ud83d\udd39Tendon<\/p>\n\n\n\n

The salty and sweet sauce penetrates into the rice and tempura, and the flavor is solid, but I personally find it salty. In contrast, it is not as refreshing and durable as Tiancha.<\/p>\n\n\n\n

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dessert<\/mark><\/strong><\/h3>\n\n\n\n

Sesame ice cream. The aroma is warm and the taste is cool, spreading from the tip of the tongue all the way to the whole body, which is very comfortable.<\/p>\n<\/div><\/div>\n\n\n\n

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Drink<\/mark><\/strong><\/h3>\n\n\n\n

Of course, tempura should be accompanied by sake. This time, Junmai is expensive, which is quite in tune with the sesame oil fragrance and the sweetness of seafood. It is also very suitable for a glass of beer later.<\/p>\n<\/div><\/div>\n\n\n\n

Final Thoughts<\/mark><\/h2>\n\n\n\n

This meal is really delicious.
I don't usually have much experience in eating tempura, but I can feel Fukamachi's solidity and fineness in the \"basic skills\" even more.<\/p>\n\n\n\n

The lunch price is reasonable, it is not difficult to make a reservation, but the overall completion is very high. It is a restaurant that can be recommended with peace of mind and is worthy of being included in the must-visit list.<\/p>\n\n\n\n

Edomae Tenmura, Tenpura Fukamachi, is definitely worth a try!<\/p>\n\n\n\n

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Rating and Cost<\/mark><\/h2>\n\n\n\n