Tempura Tsunahachi - Tokyo

It Takes More Than Hot Oil...
As a boy, when we went out to eat, I refused to eat anything but burgers, fries and milkshakes.  How things change - I didn't even wait for her to finish saying "prawn head" before I'd popped it in and crunched happily.  I think she was as surprised by my lack of hesitation as I was.  It was nice, in a way that suggested a master's steady hand.  At Tsunahachi, every member of the staff looked to be in their sixties, including our chef.  I'd venture that experience is a positive when you're dunking things in hot oil.

I thought I'd seen it all until the chef placed a deep-fried egg yolk before me.  I instinctively leaned forward, hugged the plate and growled.  I was seated with thieves, some known to steal food right out from under me.

Crunchy and runny at the same time - the best of both worlds.  Kind of like a mortar and small-arms attack on my arteries, but I didn't care.  Incredible taste - I can die now, I'm sure of it.  It's like an exclamation point - I've seen and eaten it all, haven't I?  (Actually, a week later I'd be eating duck tongues in Hong Kong, so I guess there's always something new...)

I was dipping and dunking everything in wasabi salt, another first.  I didn't know they made wasabi salt and it's gonna be hard to switch back to the normal stuff.  It wasn't overly spicey, jut enough to cause a bit of forehead sweat.

Dodo, being a spice-chicken, stuck with the white crystals.  So dull.  (By the way, she didn't try the duck tongues in Hong Kong, either.  So, that makes here duck-tongue-chicken, I guess.)

The pickled radish made a nice photo - I adjusted my lighting and focus on this as I waited.  It was ok, just didn't warm my heart as expected.

At Tsunahachi, they deep-fry it in front of you.  We sat at the counter and watched.  One by one, things appeared in front of me like these tasty tempura prawns.  I'd gotten a head start on these already (drumroll.)  Get it?  Ok, nevermind.

The maestro was in good form.  I'm guessing he was in his fifth decade of tempura making though I didn't dare ask and didn't know the Japanese to do so anyway.  I'm sure my gf will read this and be glad that's the case.

It's old-school tempura heaven, folks.  That ain't no exaggeration.  If you're in Tokyo and want some deep-fried goodies, you now know where to go.

It's not the easiest place to find, so follow the map link below.

3-31-8 Shinjuku
Shinjuku-ku, Tokyo

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