Tsunahachi: Fancy tempura that won’t hurt your wallet

Tempura is easy to prepare and you can find this in any conbini or noodle shop in Japan. But, good tempura is takai (expensive) — don’t ask me why because the ingredients look cheap but perhaps it’s got to do with skill and what goes into the batter that sets aside the ordinary from the superb.

I don’t think I’ve had ridiculously expensive tempura but it’s not rocket science to know what makes good tempura — lightly battered, crispy, and not overly oily in your mouth. The produce has to be fresh, too, because unlike breaded deep-fried food, tempura doesn’t cover up stale goods. I’ve not done any research on this and it’s just my opinion garnered from lots of eating experience.

So one of the tempura restaurants I tried recently was Tsunahachi in Shinjuku’s Takashimaya. I really wanted to eat at their honten, the main branch, but was told they were full on a Saturday night when I called on a Monday. Wow. I was a shade disappointed but all was not lost as I had a delicious meal at another branch.

Of course, I ordered the veggie tempura set that came with miso soup, rice, and two servings of vegetables.

They were very conscientious in bringing out the tempura at staggered times, especially for my friends’ seafood, so that they were hot from the pan and ready to eat, rather than lying in a soggy heap while you worked your way through them. Definite plus point for me.

Who would’ve thought a veggie tempura set would be interesting but it was with a selection of delectable, but slightly bitter leaves and flowers. I had no idea what they were, but dipped in flavoured salt, were heaven to my tastebuds.

Here we had sakura (pink), wasabi (green), and konbu (kelp;grey) salt — my favourite was the wasabi which had a delightful edge.

Accompanying the tempura were two bowls of shaved daikon (white radish), where one was just plain daikon, and the other infused with ume (sour plum). It was needless to say these little touches made the meal stellar. C’mon, it’s not just fried food.

Here’s my second course of tempura. My all-time fave must be shiitake tempura. It never fails to be a juicy, meaty patty that oozes that mushroomy umami flavour.

As for the bill, it was about 3,000JPY per person (without alcohol) which is very affordable for excellent tempura. If you want to try more posh tempura, there’s Tsunahachi Tsunohazuan.

Munch, crunch, swallow, burp… I loved this meal, and as always, glad to have gotten off my lazy butt to try something new, thanks to a friend or family member visiting.

Address:
Takashimaya Times Square, 13F
Tel: 03-5361-1860

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