Menu to Taste

Edomae Shinsaku

Tempura · Tokyo · 10 · Michelin One Star · Chef Shinsaku Nishimura

Awarded one Michelin star, Edomae Shinsaku in Tokyo serves tempura from self-taught chef Shinsaku Nishimura. He uses low-temperature frying and precise Maillard reaction control to produce a fragrant golden crust on items like conger eel. Guests dine at a dark-wood counter in Ningyocho.

6F KYOE PLAZA, Nihonbashi Ningyocho, Tokyo, Tokyo

  • Michelin 1 Star (2026)

Menu

Dishes

  • Tencha — Tempura over rice with dashi poured over, a traditional closing.
  • Shirako Tempura — Shirako (cod milt) tempura — a prized winter specialty, delicately fried. Available during the cold season only.
  • Kakiage Tendon Upgrade (1600) — Kakiage served over rice as a closing dish (additional charge).
  • Prawn Tempura — Signature whole prawn tempura with crispy, light batter.
  • Sandfish Tempura — Seasonal hatahata tempura.
  • Maguro Chazuke — Tuna over rice in dashi broth, a closing dish option.
  • Shinsaku Yasai Tempura Moriawase — Mixed vegetables prepared in Chef Shinsaku's signature light batter technique.
  • Anago Tempura — Conger eel tempura.
  • Kisu Tempura — Japanese whiting tempura, a classic Edomae item.
  • Kuzumochi — Arrowroot jelly dessert.

Tasting Menu

  • Tempura Omakase Course (28000) — Tempura omakase course featuring ten to thirteen varieties of seasonal tempura, with light, crispy batter enhancing natural flavors.
  • Shirako Season Course (29000) — Premium omakase during milt season, featuring shirako tempura alongside the standard course.
  • Both Tuna Chazuke + Kakiage Tempura Bowl (3000)

The Experience

Built around the chef's counter. The meal is structured around an omakase experience.

Phone: +81 3-5615-8728

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