Ishiusubiki Teuchi Kyōrakutei

Please be careful because the price of tempura per piece was not written on the menu. I regret that I did not confirm with the staff before ordering. I found out too late at the cashier that 1 piece of a small-medium sized shrimp tempura was 2000 yen. And a small piece of Maitake mushroom tempura was about 700+ yen. Although taste is not bad, I want to know why they were outrageously expensive. I know this place is on the fancy side, but even so, I wonder if 2000 yen as price of 1 piece of shrimp tempura really makes sense? What's done is done but I just really want to know why... it might be some expensive kind of shrimp but is it even legal to set such a price? Or at least they could write it down clearly on the menu next time as it should be. ＊　海老天ぷら単品　1個　¥2000円

I came here in 2017 and it was one of the most amazing meals I have ever had. Easily the best tempura I have ever had, so good it might ruin your average tempura for you forever–which is not a bad thing in my books. We sat right at the bar and had the tempura served directly to us. It was incredible. I still think about my dining experience here and it's probably the #1 place I hope to revisit next time I'm in Tokyo.

the food is definitely fresh, made right in front of you. the soba was very good, but the tempura was not as good as we expected.

NOV 2024 Arrived several minutes before opening time and was able to get a seat without waiting. Ordered the nishoku soba which includes two types of soba, a sakura shrimp fritter and a thick cut lotus root tempura. The order took about 20 minutes to be served as the tempura took time to fry. Soba was freshly made by the chef which can be seen from the counter seat, the noodles were cut to a shorter length than I'm used to but it was tasty. The 100% buckwheat soba has a subtle difference in taste compared to the regular soba; slightly more earthy. The sakura shrimp was very crispy, shrimp flavor was mild and the tempura was not greasy which was good. The lotus root was very thick which gave it a satisfying crunchy texture. Finished with a buckwheat ice cream; it was topped with some buckwheat grains which added some contrasting texture and also a strong nutty flavor. Overall a tasty meal; price of the soba was reasonable as it was house-made but the tempura was very expensive at 4000yen for the two piece I ordered. Service was good.

Yummy handmade soba and great tempura for reasonable price. The oyster tempura was particularly wonderful: exterior tempura fry was delicate but crisp and the oyster itself juicy, medium rare, full of its natural delicious flavor. No reservation was required, and they had an English menu, which was convenient. Not great if you’re looking for a place to eat slowly for lunch—most folks eat relatively quickly and bounce. Esp to make room for the next customer.

Came here for lunch on a hot summer day and waited for 10 min before opening (was 3rd on wait list) and seated right away. The soba took a little bit to prepare but it was well worth it. The texture and dipping sauce were good, as was the tempura that we ordered that went with it. Could tell the effort that went into preparing each piece. A little pricey but worth trying at least once.

We ate at Kyourakutei our first night in Japan and it was one of our favorite meals. The staff was so friendly and the chefs were meticulous with their preparation. The udon with duck was one of the meal’s highlights. Do yourself a favor and check this place out!

Took a foreigner friend to this soba restaurant for dinner. We ordered a tempura platter, one soba each and a few side dishes. Everything was so fresh and tasty. The tempura batter was crisp and thin. Their tempura is served with salt which is suits well with my liking. The eel tempura and prawn tempura were the best. We got to try few types of their soba noodles and the textures were great. It was a lovely experience.