Rare Tendon Ginza Mitsuyoshi Ginza Honten
Tokyo
Avis
We visited as a large group and made a reservation, which was important and definitely recommended. The restaurant is a cute, tiny space, but it still comfortably fit our whole family. It felt very family-friendly and, at the time of our visit, wasn’t busy, which made the experience relaxed and easygoing. A highlight was watching the food being cooked fresh right in front of us, which added a fun and interactive touch. The food was fantastic! The tempura was crispy, light, and clearly freshly prepared, with generous portions that left everyone satisfied. Service was friendly and efficient, and the atmosphere was calm and welcoming despite the small space. The tendon sauce was well balanced and brought everything together nicely.
The tendon here is so delicious honestly one of the best meals I had in my 2 weeks in Japan. Easy to make a reservation too so you don’t need to wait in some crazy line. The tempura was cooked to perfection!! The place is small but it’s so nice to sit at the bar and watch the chef cook. Definitely a must go!
We were able to get a seat without a reservation with only about a 10-minute wait around 5:30–6:00pm on a weekday, which was a pleasant surprise. That said, with only around 8 seats available, I would definitely recommend making a reservation if you can. We ordered the rare wagyu set and the premium seafood set, and both were absolutely delightful in their own way. We also added the egg, which was a fun and unique touch to the experience.
Reservations are highly recommended. I made reservations on Tabelog and they charged a nonrefundable booking fee equivalent to about $6 USD for 2 people. It was worth it because there are only 9 seats available. While we were there, they had to turn people away. We each ordered the Rare Tempura Bowl with Black Wagyu Beef for 3500 Yen. It was delicious and the portions were big. The tempura is made to order and takes time so I suggest not coming when you are short on time. We saw a customer leave after a few bites because he was in a hurry. It was kind of rude to leave all the food uneaten when they took the time to make it. The chef and workers were confused and annoyed.
