Tempura Fukamachi pursues the essence of Edo-mae tempura, a traditional yet ever-changing cuisine. Seasonal ingredients are carefully selected and prepared on the day of purchase to maximize the flavor of the ingredients. Seasonal vegetables and seafood, purchased daily from the Toyosu Market, are deep-fried in fresh thick white sesame oil and served with tempura sauce made from bonito and kelp broth, mirin, and Shimane Prefecture drum soy sauce. Inheriting and faithfully reproducing traditional flavors, Fukamachi's tempura is carefully prepared by changing the temperature of the oil when frying a single ingredient. Two pots of different temperatures are used, sometimes moving from a medium temperature to a high temperature. We rely on our craftsmanship and experience to bring you the tastes of the four seasons.
Tempura Fukamachi
Traditional Edomae Tempura with a sense of the four seasons
Tempura Fukamachi in Kyobashi is a tempura specialty restaurant that continues to hone its skills every day while cherishing the tradition of Edo-mae tempura. We carefully deep-fry seasonal ingredients delivered from Toyosu Market every morning in the finest white sesame oil and serve them with our homemade tempura sauce. The technique that our chef, Masao Fukamachi, has cultivated over the years brings out the best in each ingredient, allowing you to enjoy a light yet profound flavor. Please enjoy the blessings of the season and the essence of tempura in a relaxed atmosphere with a hinoki cypress counter.
Concept
Historic Edomae Tempura
About the Chef
Masao Fukamachi
Born in Tochigi Prefecture in 1949, Masao Fukamachi set out for Tokyo at the young age of 18 to become a chef. His destination was the prestigious Yamanoue Hotel in Ochanomizu. He began his rigorous training at the prestigious Yamanoue Hotel in Ochanomizu, where he worked as a chef at the prestigious "Tempura and Japanese Cuisine Yamanoue". He continued to hone his skills with his natural sincerity and inquisitiveness, and at the young age of 27, he became the head chef of the Japanese cuisine department. Since then, he has continued to preserve the traditional taste for 34 years. The skills and sensibility he has cultivated over more than half a century of his life as a chef have reached the level of a true artisan. At the age of 52, he became independent and opened Tempura Fukamachi in Kyobashi. He is now running the restaurant with his family with the belief that he will continue to faithfully serve the same taste. One bite of his food and you can feel the path he has taken and his deep love for his cuisine.
About Our Food
raw or fresh sea urchin
A popular menu item since the days on top of the mountain. Richly flavored horse manure sea urchin is wrapped in shiso leaves and deep fried. The outer coating is crispy, while the inside is rare and juicy. The rich sweetness of the sea urchin and the aroma of the sea spread in your mouth.
Japanese tiger prawn
Deep-fried Japanese tiger prawn with head. You can enjoy the sweetness and taste of the whole prawn. The center of the prawn is served rare, allowing you to enjoy its concentrated flavor.
garden eel
This is a typical dish that symbolizes Edomae Tempura. It is made with fresh conger eel procured from Toyosu and finished with artisanal techniques.
Awards & Recognition
Michelin Guide
One Star
2026, 2025, 2024, 2023, 2022 & more
Tabelog Award
2018-2025 (8 consecutive years)
Silver , Bronze Award Winner
Top 100 Tempura Restaurants
Selected 2022-2025
Gallery
Restaurant Atmosphere
A moment of tranquility surrounded by the dignified scent of Japanese cypress
At the cypress counter surrounding the tempura pot, you can enjoy a special moment of savoring a freshly fried dish while closely observing the craftsman's handiwork. The counter, lined with custom-made vermilion trays, is sophisticated yet warm and inviting. Behind the counter, there is a table where you can relax and enjoy your meal while conversing with others. The modern, well-designed interior is a relaxing space that will make you forget your everyday life.
Access
Business Information
Address
1F, A・M Kyobashi Building, 2-5-2 Kyobashi, Chuo-ku, Tokyo
Nearest Station
Kyoubashi station
Business Hours
【Tuesday-Friday】 Lunch: 11:30 AM - 2:30 PM (Last Order: 1:00 PM) Dinner: 5:00 PM - / 7:30 PM - (Two seatings) 【Saturday, Sunday, Holidays】 Lunch: 12:00 PM - (One seating only) Dinner: 5:00 PM - / 7:30 PM - (Two seatings) Regular Holidays Mondays & 1st, 3rd, 5th Sundays