The restaurant was located right behind at a side alley just right behind Kyobashi metro station, in between the business districts of Nihonbashi and Ginza. Owner Masao Fukamachi opened this restaurant in 2002 after spending three decades at the famous Hilltop Hotel and now he and his son, Kazuma, split the cooking duties at this small restaurant, with most of the seats across the L-shaped counter in front of the kitchen.
The restaurant was already packed with people when I arrived at slightly over 8pm. I was seated at the front side of the counter, directly facing the two copper deep-frying pot from which all the food was cooked. Three menus were available for dinner, differed by the number of items served, each with a combination of seafood and vegetables. I decided to go for the most basic set then maybe ask for some additional items a la carte later on, as I usually do.
the one I had at Mikawa Zezankyo but this one was still more than decent.
With most of the time spent on the road and in the countryside during the trip this time, I ended up only with one day when I splurged on meals. And I am pleased that one of those meals was at Tempura Fukamachi. It was satisfying.
More photos in my Flickr album: https://www.flickr.com/photos/g4gary/sets/72157656520950646
My previous visit (in Chinese): http://atime2eat.blogspot.com/2012/11/blog-post.html
When? July 28 2015
Where? Tempura Fukamachi, Kyobashi 2-5-2, Chuo-ku, Tokyo
Menu Highlights? Everything, particularly, Shrimp, Corn, Abalone and Sea Urchin
Drinks? Higan Daiginjo, Taiyo Brewery, Niigata Prefecture (大吟醸 鄙願 - 新潟県 大洋酒造)
Web: (Tabelog) http://tabelog.com/tokyo/A1302/A130202/13004105/