Kyobashi Tempura Fukamachi

A tempura eatery run by a father and his two sons. Supplied with fish in season and fresh vegetables, The chef expresses the turning of the seasons through his ingredients. Items are lightly battered and fried in cold-pressed sesame oil to bring forward the flavours of the tempura pieces. Two friers at different temperatures are used according to the needs of each dish; occasionally an item is double-fried, first in medium-hot oil, and then in hot oil. With the experience and skills of a craftsman honed over many years, the chef unerringly delivers the flavours of each season.

Family-Run Tradition

• Kyobashi Tempura Fukamachi is operated by a father and his two sons, emphasizing a familial approach to culinary excellence.

Edomae-Style Techniques

• The restaurant employs Edomae-style cooking techniques, which are traditional methods that highlight the freshness and seasonal availability of ingredients.

Dual Frying Method

• They utilize two fryers at different temperatures, allowing for precise cooking tailored to each tempura item, and occasionally double-fry certain dishes for enhanced flavor and texture.

Signature Ingredients

• Seasonal seafood from Toyosu Market: The restaurant highlights Edomae tempura by selecting the freshest seasonal seafood from Toyosu Market, ensuring that each piece reflects the current season and showcases pristine texture and flavor.
• Seasonal vegetables from farmers nationwide: Vegetables are sourced from farmers across Japan to capture seasonal variety, offering natural sweetness and crisp texture that shine when lightly battered and fried.
• Pure sesame oil: Used as the frying medium, the pure sesame oil contributes a nutty aroma and a clean, smooth finish that enhances the delicate tempura.
• Delicate tempura batter: A light batter carefully tuned for each ingredient to achieve a crisp yet airy coating that preserves the ingredient’s inherent flavors.
• Edomae-style technique: The signature cooking approach, including precise oil temperature control and quick frying, preserves the natural taste of the ingredients and embodies the restaurant’s seasonal, refined tempura philosophy.