Tempura Azabujuban Yanase (天ぷら 麻布十番 やなせ)
🍤 Tempura / 📍 Azabujuban
📓 Visits: 2
The course consists of a seasonal appetizer, sashimi, consomme, two desserts, and of course the tempura. The tempura is fried in 100% menjitsu and the batter is super light, reminiscent of the Kyoboshi school. I'd rate the quality of ingredients as just good. While there's nothing poor, there's nothing amazing. But everything deep fried is good and what Yanase might lose out on in purity in makes up for in originality. Tomokoroshi on visit #2 is served as separated kernels, seasoned and in a hot bowl. Shiitake is served with truffle salt, which is not too overpowering. Kisu is served in a hot dashi. Tachiou is served as a norimaki. Potato is served with a frozen butter, grated over the tuber in front of you. Kakiagedon is the last savoury dish. Each group gets their own donabe of rice to start with and then the kakiage is served. On visit #1 it's white shrimp but, using his Kyushu connections, chef serves hime amai ebi from Kagoshima on visit #2. These are a unique shrimp that have a similar flavour to sakura ebi but more akin to shiba ebi in size. It's a shrimp lover's dream. Any rice you can't finish will be packed up as onigiri for you to take home.
There's effort put into the desserts as well: a small, refreshing fruit-based item first and then warabi mochi served warm and finished at the counter.
I thought my second visit was better than my second. The consomme is better. On visit #1 the chef doesn't have his preferred variety of potato but on visit #2 it's May Queen which, with its high sugar content, makes it the king of tempura potato. What's not so great? The hirame sashimi isn't, but that's not the reason we're here so we'll move on. There's only one shrimp served, whereas two is the usual number, and there are only ten tempura served in total with no add-ons offered.
Chef Hironomi Enomoto doesn't speak any English but okami-san does and you'll be given an English menu to follow along.
Yamagami is still my go-to as it's unbeatable on value but for a more elevated experience that I can still book the same day and don't have to allocate an hour of travel for, Yanase is the one.
📌 https://tabelog.com/tokyo/A1307/A130702/13308168/
❓ My Rating: ⭐⭐⭐⭐ 4.2
📱 Booking: 🟩 An easy same-day booking via TableCheck or Tabelog up until around 4pm, phone thereafter. English menu, English spoken.
📍 Location:
2F The City Azabujuban Liberta, 3-10-2 Azabu-Juban. 5 mins south-west from Azabu-Juban station Exit 1. 2F multi-tenant building.
Map data ©2026 Google
📅 Visit August 2026
🕕 Course 16,800
🛎️ Service charge: 10%
💧 Water charge: ∅
🥢 Pike conger eel Junnsai Tomato
🥢 Flounder with sesame soy sauce
🍲 Consomme prepared over 72hours
🍤 Shrimp
🍤 Shrimp legs
🍤 Corn
🍤 Whiting
🍤 Eggplant
🍤 Cutlassfish
🥢 Freshly picked HERB salad
🍤 Two-year aged potatoes
🍤 Aori squid
🍤 Shiitake mushroom
🍤 Sea urchin
🍤 Conger eel
🍤 Shrimp Kaklage rice bowl
🍲 Miso soup (Shijimi clam)
🥢 Pickles
🍮 Melon
🍮 Warabi mochi
📅 Visit February 2026
🕕 Course 16,800
🛎️ Service charge: 10%
💧 Water charge: ∅
🥢 Yuba (tofu skin) with Clam sauce
🥢 Flounder with sesame soy sauce
🍲 Consomme prepared over 72 hours
🍤 Shrimp
🍤 Shrimp legs
🍤 Red eggplant
🍤 Whiting
🍤 Ebi-imo (Kyoto taro)
🍤 Oyster
🥢 Freshly picked herb salad
🍤 2year aged potatoes
🍤 Butterbur sprout
🍤 Shiitake mushroom
🍤 Sea urchin
🍤 Conger eel
🍤 White shrimp Kakiage rice bowl
🍲 Miso soup (Shijimi clam)
🥢 Pickles
🍮 Amaou (Premium Japanese strawberry)
🍮 Warabi mochi
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