Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Fukamachi
(てんぷら 深町)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Masao Fukamachi - Half a century of preserving the flavors and techniques
Food
Seasonal ingredients are delivered every morning in Tsukiji. They are delicately cooked to bring out their flavor.
Space
Enjoy the finest tempura at the dignified cypress counter
Set menu
Review
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Review 92casesFollower 10PeoplePick-up reviews
誕生日をこちらでお祝いしてもらいました！ 当初4.0超えの天ぷらと聞いてドレスコードはないと書いてあるものの、格式高いのかなと不安に思っていましたが、お店の方が非常にカジュアルかつ丁寧な接客をいただき肩肘張らず食事を楽しめたと思います。 年明けからまたメニューが変わるのでぜひまた再訪した...Find out more
2023/09 Visitation
1times
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Review 1,760casesFollower 2,307People江戸前天ぷらの名店！
関西が東京に敵わないのが、 天ぷら、鰻、蕎麦だと思って います。 特に天ぷらは、贅沢な食材を 揚げるのはもったいないと 思っていましたが、東京の 名店でいただいた時...Find out more
2024/05 Visitation
1times
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Review 771casesFollower 935People綺麗さび
大寒の深町さん。山菜類も少しずつ供されるようになっていました。 おまかせのコース（28,600円）は汲上湯葉とカラスミから。 天ぷらは口子、河豚の白子、車海老×2、空豆、鱚...Find out more
2024/01 Visitation
62times
Restaurant information
Details
| Restaurant name |
Fukamachi（Fukamachi）
|
|---|---|
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
03-5250-8777 |
| Reservation Availability |
Reservations available
※昼、夜共にコース料理のみ |
| Address |
東京都中央区京橋2-5-2 A・M京橋ビル 1F |
| Transportation |
1 minute walk from Kyobashi Station on the Tokyo Metro Ginza Line 44 meters from Kyobashi. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料なし |
Seats/facilities
| Number of seats |
14 Seats （ 10 seats at the counter, 2 tables for 2） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish,Vegetarian menu,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| With children |
Children must be 10 years old or older, or order one portion of the same course as an adult. |
| Dress code |
None Please refrain from wearing excessive perfume. |
閉じる
ChefMasao Fukamachi - Half a century of preserving the flavors and techniques
Born in Tochigi Prefecture in 1949, he moved to Tokyo at the age of 18 with the aim of becoming a chef. He started training at Tempura and Japanese-style meal Yamanoue in the Ochanomizu Hilltop Hotel. At the age of 27, he became head chef of the Japanese-style meal department, serving there for a total of 34 years. In 2002, he retired and went independent, opening Tempura Fukamachi in Kyomachi. The restaurant continues to serve the same flavors as when he worked at the Hilltop Hotel. Currently, the second-generation owner, Kazuma, supports his father, Masao. The second son, Sumio, is in charge of desserts, and the family supports each other as they run the restaurant.
Food Seasonal ingredients are delivered every morning in Tsukiji. They are delicately cooked to bring out their flavor.
Fresh vegetables and seafood are purchased daily from Tsukiji Market. Chef Fukamachi adheres to the "Yamanoue Style," using sesame oil for frying and Taiko soy sauce from Shimane Prefecture for the tempura dipping sauce. Even when deep frying a single ingredient, the temperature of the oil is changed carefully as the dish is cooked. When you take a bite of the restaurant's specialty sea urchin wrapped in shiso leaves, steam rises and the rich sweetness of the sea urchin and the aroma of the seashore fill your mouth. Shrimp and scallops are also served rare in the center, allowing you to enjoy their concentrated flavor.
SpaceEnjoy the finest tempura at the dignified cypress counter
A cypress counter surrounds the tempura pot. The vermilion trays lined up here are custom-made, creating a sense of openness in this sophisticated space. Selected ingredients are skillfully fried right before your eyes, making a satisfying crackling sound. There are two tables behind the counter where you can enjoy a relaxed meal. Fukamachi loves the town of Kyobashi so much that he set up his shop here, and one of his pleasures is walking around the town in search of antique tableware to use in his shop.
The exquisite tempura is fried by a chef with 50 years of experience in cooking. The traditional Edomae flavor and techniques will continue to be passed down.
Masao Fukamachi, who was once head chef at the Japanese restaurant at the Yamanoue Hotel, opened his own restaurant and continues to faithfully maintain the same flavors as back then. Carefully select
...ed seasonal ingredients are prepared on the same day, bringing out the best in the ingredients' flavors. You can enjoy the rich flavors of the sea and the fresh umami of the vegetables that overflow from the tempura, which is skillfully fried in fresh sesame oil. The restaurant has received multiple stars in the Michelin Guide Tokyo.