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Japanese: Tempura

Kusunoki


Kusunoki Overview

Address

1f Flora, 1-chōme-9-4 Yotsuya, Shinjuku City, Tokyo 160-0004

Phone

+81 (0) 3-6380-5677

Access

3 minute walk from Yotsuya Station.

Operating Hours

Mon: 6:00PM ~
Tue: 6:00PM ~
Wed: 6:00PM ~
Thur: 6:00PM ~
Fri: 6:00PM ~
Sat: 6:00PM ~
Sun: Closed
Business hours and regular holidays are subject to change, so please check with the restaurant before coming.

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Kusunoki Description

Located in Tokyo, Kusunoki is a renowned restaurant that specializes in the art of tempura. With its recent accolades, including the 2023 Silver Award from The Tabelog and being selected as one of the top 100 tempura restaurants in Japan, Kusunoki is a must-visit for any food enthusiast.

What sets Kusunoki apart from other dining establishments is its commitment to perfection in every dish. The skilled chefs at Kusunoki have mastered the art of tempura, creating a delicate and crispy batter that perfectly complements the fresh and seasonal ingredients. From succulent shrimp to tender vegetables, each piece of tempura is meticulously prepared to ensure a harmonious blend of flavors and textures.

The restaurant itself exudes a sense of elegance and tranquility, with its minimalist decor and traditional Japanese aesthetics. The intimate dining space allows guests to fully immerse themselves in the culinary experience, as they watch the chefs expertly fry each piece of tempura to golden perfection.

When dining at Kusunoki, be sure to try their signature tempura set menu, which showcases a variety of seasonal ingredients. From the first bite to the last, you'll be captivated by the exquisite flavors and textures that Kusunoki has to offer. Whether you're a tempura aficionado or simply looking for a memorable dining experience, Kusunoki is the perfect destination for a truly exceptional meal.

Restaurant Features

Reservations Accepted

Wine List

Upscale

Non-smoking

Sake Selection

Kusunoki Reviews

Kusunoki Google Average Rating

4.4

Kusunoki Tabelog Average Rating

4.33

5

Google
Great tempura in Japan. You have to visit here if you were in Japan.

5

Google
This is a restaurant I like very much. It uses tempura to show the original taste of the ingredients.

The technique is superb, and different pastas are paired with ingredients of different textures: soft pasta with tender white fish, crispy pasta with crispy mushrooms
The performance of temperature and heat is satisfactory: fragrant mushrooms, half-cooked prawns, salmon with half-melted fat, soft white fish meat, crispy chestnuts

The set menu has both breadth and depth. In terms of breadth, it includes seasonal matsutake/maitake mushrooms/mushrooms/salmon/chestnuts/cod shirataki. In terms of depth, the same ingredients are presented with different cooking techniques before and after.

Worth a special visit.

--
Still satisfied with the second visit

My favorite is pumpkin. When the four-month-old pumpkin tempura is served, it smells faintly of the carapace of shrimp. Open your mouth and taste it. The rich flavor is like cheese, the texture is soft, and there is no rough fiber at all. With a slight lick of your tongue, your mouth is filled with the unique sweet taste of pumpkin.

Other impressive ingredients include: Kintoki ginseng, which is fresh and sweet with carrots, but not earthy or grassy smell; Shimotada green onions and lotus roots reminding the arrival of the winter solstice; the brain-breakingly delicious puffer fish with white seeds and tendons; freshly killed crab; charming white sweet snapper and mackerel; "raw" radish cake and mullet roe are a novel and suitable combination.

The thin layer of dough is soft and not overly crispy, just like a gentle hug, tightly wrapping the flavor of the food. The moment you bite through the dough, the concentrated aroma explodes in your throat like a summer thunderstorm. It is even more prominent under the background of a little bit of oil, constantly stimulating the sense of smell behind your nose, and the aftertaste lingers for a long time.

The charm of tempura is that it retains its original taste like steaming, but concentrates its essence like air-drying.

5

Google
Unreachable area! !
?
“Kusunoki” in Yotsuya✨
?
This time it's about ingredients.
?
The huge abalone, which is estimated to have lived for nearly 20 years, was amazing.
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I was like, “Wow.”
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Beautiful shrimp, seasonal vegetables, sweetfish, sea urchin, etc.
?
Just imagining these being cooked in front of your eyes makes you want to drink alcohol.
?
Now let's start cooking!
I've heard rumors about tempura that has been drained of oil so thoroughly that it can be served with bare hands.
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As soon as I ate my first shrimp, I thought it was different from the tempura I had eaten before.
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After that, we continued to enjoy the tempura.
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The conger eel tempura came in a large piece, so I divided it into two parts and ate it in different ways. . .
?
no doubt! !
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However, what personally shocked me was the homemade mullet tempura.
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No, it's delicious.
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I'll probably be drinking all the time
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It's a membership system, so you can't go unless you're accompanied by a member, but it's a restaurant you'll want to experience at least once in your life.
?
It was a feast

4

Tabelog
Translated from Japanese:

Kusunoki Honten is a tempura restaurant located in Yotsuya. Tabelog SILVER2023. Tabelog 100 Famous Stores 2023. Very difficult to make a reservation. Kusunoki course 60,500 yen. The owner has been handling blowfish for many years, so during the blowfish season, the main focus is on tempura...

4.3

Tabelog
Translated from Japanese:

``Kusunoki'' does not serve many unnecessary dishes other than tempura, and the batter I personally like is the so-called ``fluffy'' type of light batter that does not feel oily at all.The way the ingredients are cooked is gentle. ...

4

Tabelog
Translated from Japanese:

[Tempura Kusunoki Yotsuya] Visit Hisabisa's Yotsuya for the 8,800 yen (tax included) tempura short course, which is served by Mr. Hashimoto, who is number two. [Appetizer] Egg tofu...First of all, I sprinkled with mullet...

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