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Among the top tempura places in Tokyo
Uchitsu has a high rating in OAD and features 2 Micheling stars. Its entrance is fairly hidden in a red brick building, approximately 10 minutes walk from Hiroo station. Uchitsu-san does not speak much English but is a sociable host. The wooden counter sity 9 ,and you face a large bay window behind which two trees and three-four smaller Japanese maple trees are cleverly illuminated - in fact you'd think yourself in the countryside rather than in central Tokyo. The dinner is omakase style, Uchitsu-san alternately serving some Kaiseki style and tempura dishes. The batter for the tempura is feather light, and the seafood and vegetable ingredients used are all absolutely beyond reproach. The waitress was charming, serving us sake in little cups which you can choose yourself from a larger tray . The menu doesn't come cheap but is worth every yen. Sake was surprisingly cheap.
Be the first to ReplyChanged my mind on tempura, amazing night and a lot of food.
I was here for dinner with my wife. After having other tempura on many other occasions before in Japan, I was quite interested just how could it be this amazing to get two Michelin stars. I am not a huge fan of deep fried foods either, so this made the night even more interesting.
We used the Metro Hibiya Line, exited at Hiro-o station, it is a short walk from the station. The building is discreet almost easy to walk past the entrance. When you walk in you will notice the amazing backdrop, and intimate restaurant setting. I still love the big red bowl.
We asked the staff to select us some sake to go with dinner. No issues here. Shortly after we settled down the food service began.
Half way thou the service chef Uchitsu recommended us some sake, this was better but I can not complain about either recommendations.
The key thing here is the salt’s that are served along with the tempura. One is hand made by Uchitsu. Each I feel has a very unique taste and compliments different dishes.
The texture of the batter was amazing on all of the dishes. Allowing the taste of the seafood's to really stand out.
It was almost like perfectly steamed, the taste was amazingly sweet, the dishes where soft but not soggy and the batter was so thin but had a perfect crunch in the mouth.
There was a few stand out dishes for me, the mushroom soup with tempura fish was something that that won’t ever leave my mind. Perfect soup, light but flavourful, with the natural oils from the fish coming out into the soup made this amazing. The deep fried sea urchin in a leave was my next favourite. Keeping that amazing sweetness of the urchin but giving it a crispy crunch while still soft inside. Also watching him make and fry this was a treat for the eyes.
The various fish we had throughout the night where also simply perfect. Everything I love about fish, fresh, soft, sweet but with a light crispness. I did not feel like I had a meal that was too rich, I was very full however.
Service from all the staff was polite and helpful, little English, but your in Japan and the food is amazing. No issues here.
Some meals you eat, some meals you remember for ever.
I have a new respect for tempura and fully can see why this place has two Michelin stars. This meal I won’t forget and still makes me hungry thinking about it.
Unfortunately I can’t recall a lot of the names of the fish we had.
We where told, I just simply was too involved in the moment of eating bliss!
One of the best Tempura in Tokyo. I like as much as Motoyoshi.
【Access】
The nearest train station would be Hiroo.
But you need to walk about 10 mins. It is right near the Tengenji junction.
It is not that hard to find.
【Food】
It's omakase only tempura.
It is more the mixture of kaiseki and Tempura.
They serve lots of traditional kaiseki type of cuisine first and then tempura will be served.
The batter is not heavy and you would feel very light even after you finish a series of fried stuff.
【Service】
Uchitsu san does not speak much English, but he has great hospitality.
You would be satisfied for sure.
【Atmosphere】
The counter seats are facing very big window and outside is very nicely light up trees.
It is romantic and formal. So good for dates or business dinner.
【Bill】
For two of us, total bill came in 48,000 yen with 2 bottles of beer.
【How we book?】
We used the service called TABLEALL.
We contacted them and booked immediately.
Truly outstanding tempura
Tempura Uchitsu makes a great first impression upon walking in: Go through the curtain and you'll find yourself at a counter with a glass wall and a variety of carefully cultivated plants that make up the backdrop outside. Despite being in downtown Tokyo, the backdrop gives the restaurant an almost otherworldly feel, which is strangely appropriate once one tastes the tempura batter.
Anyway, on to the food: The tempura is served with two types of salt, sauce is generally not used, and this really allowed the quality of the ingredients to shine through. We started off with a platter of shrimp head, sea urchin, and wasabi leaf. Next, we did tempura'd shrimp, clam, another shrimp (sweet shrimp I think), followed by a japanese chili pepper. All were fantastic-and I am typically not a huge green pepper person.. After this chef Uchitsu served us some sashimi (tuna and horse mackerel) followed by a hot mushroom soup, then on to more tempura: a small onion, abalone (one of the few dishes served with sauce), and an asparagus. Next came lotus root, which was a bit thicker than I've typically seen served and probably the sole disappointment for me of the evening (simply too tough in the middle). This was then followed by a softshell crab and finally anago in a small soup to finish the meal.
Chef Uchitsu's batter is impossibly light, crunchy, flavorful and totally lacking in grease. This is tempura taken to new heights, and while about US$170pp, I still felt we got a good value.
Chef Uchitsu does not speak a lot of English, but he is super friendly and could generally tell you the names of most of what was served in English (hence why I am probably inaccurate on an item or two) or will ask you politely what it is called. He smiles, jokes, and profusely thanks you for coming to his restaurant when you leave. I am perfectly fine when a chef doesn't speak a word of English-I am in their country after all- but I think a chef should be polite (even if just speaking Japanese) and really appreciate when a chef puts the effort in like Chef Uchitsu did.
All in all a fantastic experience and a place we'll return to next time we're in Tokyo.