Tenmasa has been operating through three generations from grandfather to father to son since it first opened in 1936. There is a picture hanging on the wall of the first-generation chef serving the Showa emperor.
In the center of a horseshoe shaped zashiki-counter sits one of the tempura chefs preparing meals in full view of guests. Ingredients waiting to be dipped in the batter are all laid out on the table tops. The chef introduces each ingredient before preparing and presenting the tempura piece to you.
The menu has set meals and ala-carte orders. The set meals come in four differently priced options, but customers can add ala-carte orders to their set meals. During dinner, there is a special menu for guests from overseas, although Japanese guests accompanying these customers can also order from the same menu.
Tenmasa uses a very light batter in making its tempura. Its main feature is refreshingly flavored tempura fried in oil which is frequently changed to keep it fresh. There are at least 30 kinds of tempura. The restaurant uses exceptionally fresh fishes, shellfishes and vegetables; these are procured each morning from Tsukiji and other markets.
生まれて始めて「てんぷら」が心のそこから美味しいと感じたお店。何が違うのか。たぶん油。最高級の油を使っている。良い油を使うと天ぷらは化けますね。接待はもちろんお祝い事にもオススメ。 Quote from Google Map Review