After soaking in those jaw-dropping 360-degree skyline views at the Tokyo Metropolitan Government Building, we hopped over to our dinner spot just a stone’s throw away — Tempura Shinjuku Tsunahachi Tsunohazuan. Hubby had prepaid the reservation via Pocket Concierge (an AMEX-owned platform for booking Japan’s finer dining spots), putting his AMEX Platinum Charge dining credits to very good use. Spoiler alert: this became one of the most memorable meals of our entire Tokyo trip.
The Story Behind Tempura Shinjuku Tsunahachi Tsunohazuan
Tsunahachi isn’t just any tempura joint. This place has been frying up perfection in Shinjuku since 1923 — that’s over 100 years of history! In 1991, they opened Tsunohazuan to offer a more elevated, multi-course kaiseki experience with proper traditional Japanese hospitality. And trust me, you feel that heritage the moment you walk in.
How to Get to Tempura Shinjuku Tsunahachi Tsunohazuan
- 1-minute walk from Shinjuku-Sanchome Station (Exit A2 or E9)
- 3-minute walk from JR Shinjuku Station (Central East Exit or South-East Exit)
Super accessible whether you’re coming from the metro or JR lines.
The Menu: Shoufuu Course at ¥12,100
We went for the Shoufuu Course, which is more or less an omakase-style experience. The booking platform gives you a rough outline but doesn’t spell out the actual dishes since everything changes seasonally. Here’s what we knew we’d be getting:
- Appetiser: Small seasonal dish with fresh local ingredients
- Sashimi: Premium daily catch straight from Toyosu Market
- Tempura: 9 varieties combining seafood, vegetables and Tsunahachi signatures
- Side dishes
- Rice: Kakiage tendon, tempura chazuke, or traditional rice set with miso soup
- Dessert
The surprise element was actually quite exciting — we looked forward to every course. Do flag any allergies or dislikes when you book so the kitchen can accommodate.
First Impressions at Tempura Shinjuku Tsunahachi Tsunohazuan
We were greeted like royalty. Our server was dressed in a beautiful kimono and ushered us to a private table by the window with partitions — quiet, intimate, and perfect for a relaxed dinner. Most other diners were seated at the counter to watch the chefs work their magic in the open kitchen. Either option is great — pick your preference when booking.
Since we’d prepaid the course, only drinks and extras were charged to the same card at the end. Zero payment fuss.
Drinks
- Hubby: Asahi Super Dry — ¥968
- Me: Shinshu White Peach Juice — ¥968. Absolutely loved this. Tasted like pure, fresh peach — sweet in the best way and so refreshing.
The Meal at Tempura Shinjuku Tsunahachi Tsunohazuan
Language was a slight barrier when explaining each dish, but honestly? Food’s a universal language. We just sat back and enjoyed the ride.
Appetiser
Simmered daikon topped with snow crab meat and yuzu zest. A gorgeous one-bite starter with a citrusy aroma that woke up my tastebuds instantly.
Sashimi
Otoro — tuna belly so buttery, rich and sweet that soy sauce and wasabi felt unnecessary. Eat it as-is and thank me later.
Tempura Round 1
Japanese tiger prawn (head served separately), sliced pumpkin, and Japanese whiting fish. That prawn head? Shatteringly crispy — you can eat the whole thing.
On the table were three condiments to try: shichimi, wasabi salt and regular salt. The wasabi salt was my favourite — subtle kick without the pungency, and it keeps the tempura crunchy since you skip the dipping sauce.
Tempura Round 2
Sweet potato, scallop and squid.
The scallop was the star of the entire night — plump, sweet, still sashimi-raw in the middle. Squid was outrageously tender too.
Palate Cleanser
Needle-thin seaweed dressed in a light vinegary sauce, topped with mountain yam (I think!) and salmon roe. Refreshing, tangy, and that salty pop from the ikura was chef’s kiss.
Tempura Round 3
Maitake mushroom, conger eel (with a piece of its bone), and seaweed-wrapped sea urchin. The bone was as crunchy as a cracker. I preferred the conger eel to freshwater unagi — no muddy, earthy notes since it’s a saltwater fish.
And that sea urchin? Creamy, buttery, umami heaven.
Chawanmushi
Savoury egg custard topped with a starchy dashi glaze, spring onions, and poached cod milt.
Hot, silky and deeply comforting.
Rice Course
Kakiage tempura over rice with miso soup and pickles. The miso soup warmed us up after all that fried goodness, and the pickles reset the palate beautifully.
Dessert
Matcha agar jelly cubes dusted with roasted soybean flour, drizzled with brown sugar syrup, served with vanilla ice cream, white bean paste and preserved apricot. A dreamy way to end the meal.
Tempura Shinjuku Tsunahachi Tsunohazuan Final Verdict
Total bill: ¥26,136 (approx. S$210) for two. Very reasonable for the quality on offer.
Every tempura was beautifully fried and plated. Never once did it feel greasy or heavy — a testament to the chefs’ skill. The pacing was also brilliantly thought out. The palate cleanser and chawanmushi arrived at just the right moments so we never felt weighed down. Leisurely, elegant, and totally relaxing.
My only gripe? The ventilation could be better. We left smelling faintly of frying oil — small price to pay, but worth noting if you’re heading somewhere fancy after.
All in all, I’d highly recommend Tempura Shinjuku Tsunahachi Tsunohazuan to anyone chasing top-quality tempura in Tokyo. Worth every yen and every calorie. Hubby loved it too, and it easily ranks among our best meals of the trip.
