Edo Mae Shinsaku
(江戸前晋作)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Sunday
Specialities
Chef
Nishimura Shinsaku: Captivated by the Art of Tempura
Food
Low-temperature cooking of anago (conger eel) that defies the traditional tempura theory.
Food
By contrasting steaming, dehydrating, and grilling, we bring out the natural flavors of the ingredients.
Review
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Review 311resultsFollowers 254peopleTempura leaves a strong impression o...
Nihonbashi Ningyocho "Edo-mae Shinsaku The top picture is of sea bream at Tempura. T...View details
2024/09 visited
9 times
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Review 1,378resultsFollowers 539peopleThe evolution of Tempura
I started going there about three years ago. I have been invited to restaurants that are ...View details
2022/05 visited
1 time
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Review 1,218resultsFollowers 473people野菜天が美味すぎる
前回、お友達にお誘いいただきお邪魔した時、あまりの美味しさに夢中になってしまった人形町の天ぷら屋「江戸前晋作」。自分予約を取らせていただき久々の再訪が叶うの巻。 今回も冒頭の...View details
2025/02 visited
2 times
Restaurant information
Details
| Restaurant name |
Edo Mae Shinsaku
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
Selected for Tabelog Tempura "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
百名店 選出歴
天ぷら 百名店 2023 選出店
食べログ 天ぷら 百名店 2023 選出店 |
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
03-5615-8728 |
| Reservation availability |
Reservations available
By appointment only |
| Address |
東京都中央区日本橋人形町2-10-11 KYOE PLAZA 日本橋人形町 6F |
| Transportation |
2 minutes walk from Ningyocho Station on the Hibiya Line and Toei Asakusa Line. 152 meters from Ningyocho. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （AMEX） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Unavailable |
|---|---|
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Counter seating |
Menu
| Drink |
Sake (Nihonshu),Wine,Particular about Sake (Nihonshu),Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2022.5.12 |
| Remarks |
Scheduled to relocate and reopen on May 12, 2022 |
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Rankings in nearby areas
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ChefNishimura Shinsaku: Captivated by the Art of Tempura
Born in 1985 and hailing from Nagano Prefecture, I grew up in a household with working parents and began cooking at a young age. After moving to Tokyo at 17, I developed a strong interest in food and started to learn French and Japanese cuisine on my own. At 27, I was deeply impressed by the tempura at "Mikawa Zezan" and visited over 100 times to study its flavors and techniques. I immersed myself in specialized books and papers, honing my skills over several years. In 2016, I opened "Edo Mae Shinsaku" in Hongo. After managing the restaurant alone for four and a half years, I successfully relocated to Ningyocho in 2022.
Food Low-temperature cooking of anago (conger eel) that defies the traditional tempura theory.
The directly sourced anago (conger eel) from Tsushima is freshly prepared from the live tank in the restaurant. First, we create a batter in high-temperature oil, then switch to room temperature oil, gradually increasing the temperature while cooking at a low temperature of 140°C. This method results in a skin that is fragrant and grilled-like, while the gelatinous flesh becomes plump and tender, showcasing a skillful cooking technique. When served, the dish is cut in half; the head side, which has a strong flavor, is garnished with a rich, reduced dipping sauce, while the tail side, lightly coated with salt, offers a melt-in-your-mouth texture.
Food By contrasting steaming, dehydrating, and grilling, we bring out the natural flavors of the ingredients.
While it is common to dry flour in the refrigerator, we take it a step further by drying it at -60°C over two days, allowing it to sublime into a lighter coating. We adjust the balance of flour, water, and eggs based on the condition of the ingredients, and depending on the type of batter, we vary the application of flour and coating for different parts—such as areas that need to be baked, those we want to protect, and those where we want to release moisture. This technique allows the shiitake mushrooms to develop a delicate Maillard reaction on the underside of the cap, where they release their most aromatic qualities, enhancing both fragrance and umami.
A Tempura Restaurant That Shocks the Tempura World with Unique Techniques and High Sensibility
Chef Shinsaku Nishimura, who has no formal training in restaurants, has paved the way for tempura. His self-taught culinary logic and sharpened senses create tempura that is both innovative and flawle
...ss. While tempura is often considered a steamed dish, here, the 'grilling' aspect shines. In addition to classic Edo-style ingredients, Nishimura uses rare ingredients like surf clams, milk clams, and nodoguro, showcasing the best cooking methods.