Rare Tendon Ginza Mitsuyoshi

This dining experience was quite unique, as I’ve never had wagyu beef in tempura form before. The chef carefully selected the cut, and I truly appreciated their attention to detail. The balance between lean meat and fat was flawless, resulting in a tender texture, while the light batter added a nice crunch. The tempura vegetables were also executed perfectly. I highly recommend trying the chicken breast, especially considering it’s only 220 yen! Cooking it slightly under kept the meat tender, allowing the natural sweetness of the chicken to shine without being overwhelming. I arrived at around 10:55 am, and by then, a queue had already started to form. It's worth noting that the restaurant has only 9 seats available. I waited for about 20 minutes before being seated.

Do yourself a favour and place a reservation. It was a big mistake to simply walk in for dinner on a Tuesday night as the 1hr+ queue outside in the February winter cold is no joke. The place can only house 8 pax. Happy with the Black Wagyu Beef, the items were lightly battered and delicately fried, ensuring a thin crust while retaining the sweetness of the beef and vegetables. Overall a smart dish. Language barrier could be a problem for foreigners. There are still some teething issues like, not all guests are offered the bonito broth at the end of their meal and attention to guests can be lacking so you'll have to be more proactive in getting their attention.

I went for the seafood bowl instead of the beef one. The taste was good but not amazing or mind blowing like other dining experiences I had, but it was good enough for my craving of hot/deep fried feeling. No queue when I went for dinner at 7:30

A restaurant for foreigners especially the first time to visit toJapa. This restaurant simply takes words that foreigners see in their guidebooks, such as "tempura," "wagyu beef," "seafood," and "GOKUJYO exquisite," and turns them into dishes. Although it's called tempura, it's just food coated in tempura flour. The fish is old. The fat is very old. It has a strong smell. Recommended for people who like their food heavy. I like that the sauce isn't too sweet, but it was too oily for me. price is NOT cheap. I can't imagine returning to this restaurant. again this restaurant is  very commercialized. maybe i should realized that when i see fluent English speaker in the restaurant.

Arrived 5 minutes after opening on a weekday and had to wait 50 minutes before being seated, even though there were open seats inside. I understand that there was only one chef and they had to cook each meal one by one, but my feet really hurt and I would have preferred to sit inside and wait. The food was disappointing as well. I got the wagyu (3500 yen) and I felt the taste was too subtle and not worth the price. The interior of the restaurant was nice and I enjoyed watching the chef cook. However, they only played American pop songs and it made me feel like I was at a tourist trap (which maybe I was).

This place fill up fast since theres only 9 seats available around the counter - we went right for opening and secured the last 2 seats. The chef prepares and cooks all the orders in front of you Recommend their classic rare tempura bowl with black wagyu beef - so juicy with the perfect crunch The new tempura bowl with a mix of black wagyu beef and daisen chicken breast was a bit of a let down (chicken was unseasoned and pretty dry) so better to stick with all beef as a safe choice

One of the best bites we’ve had in Tokyo. The tempura was so delicious with their secret bowl sauce. Their chefs and front of house were very nice and attentive to foreigners. The wagyu was cooked perfectly. We arrived a little bit after 11 am and was seated in about 20 minutes.

Amazing tempura being prepared in front of you by a friendly chef who also explains a bit about the best ways to eat his food. I recommend trying both the fish tempura & the wagyu. I thought I’d prefer the wagyu tempura but ended up liking the seafood one more.