Kyobashi Tempura Fukamachi
Japanese · Tokyo · Michelin One Star · Chef Fukamachi
Awarded one Michelin star, Kyobashi Tempura Fukamachi in Tokyo is helmed by chef Masao Fukamachi. The kitchen specializes in Edomae tempura lightly fried in unroasted sesame oil. Signature offerings include fresh sea urchin wrapped in shiso leaf before deep-frying.
Kyobashi, Chuo-ku, Tokyo, Tokyo
- One Star
Menu
Tasting Menu
- Dinner Course (15000)
- Tempura Omakase (27000) — Tempura omakase. USD 180.8 (≈JPY 27,000). Kyobashi.
- Premium Tempura Omakase (32000) — Premium course with seasonal premium ingredients (sea urchin, abalone, kuchiko)
- Lunch Omakase (20500)
- Chef's Omakase (Full) (28600)
- Tasting Menu (25000)
Dishes
- Note: Online reservation handling fees (e.g., (4000)
- Standard Lunch (2)
- Tue–Fri (5)
- Entry Course (No.1) (11500)
- Tiger Prawn Tempura — First — First tiger prawn, lightly battered in Taihaku sesame oil
- Shiso Leaf Tempura — Crispy perilla leaf tempura
- No.1 (14500)
- No.2 (17500)
- Uni — Sea Urchin Tempura — Premium sea urchin tempura, seasonal special
- Dessert by Juno Fukamachi — Dessert crafted by the chef's younger son Juno, completing the family affair
Cocktails
- Japanese Beer (800) — Premium Japanese beer
The Experience
An intimate room built around the chef's counter. The meal is structured around classic service and an omakase experience.
- Atmosphere: Intimate
- Format: Classic, Omakase
- Setting: Chef's counter
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Related restaurants
- Award-winning restaurants in Tokyo
- More Japanese Kaiseki & Omakase restaurants
- More from chef Fukamachi
- Tempura Yaguchi — Tokyo (1 Michelin stars)
- Tempura Maehira — Tokyo (1 Michelin stars)
- Tempura Miyashiro — Tokyo (1 Michelin stars)
- Tempura Motoyoshi — Tokyo (2 Michelin stars)
- Kyoboshi — Kyoto (1 Michelin stars)