Most-loved dishes
AI summary of what 10 dish mentions say about the food
At Tempura Yamanoue Roppongi, the tempura di funghi earns rapturous praise for its ethereally light, shatteringly crisp batter. The overall vibe is one of hushed reverence for masterful, ingredient-focused tempura artistry.
“And we continue with vegetables with some nice fried mushrooms all together. Here the texture and chew are incredible. The batter got everywhere. Yes, it's true.”
What creators say
1 creator has covered Tempura Yamanoue Roppongi. Most active: Francesco Zini
Yamanoe offers an exceptional tempura experience in Tokyo, focusing on high-quality ingredients and expert frying techniques, with a wide variety of seafood and vegetables.
Dishes mentioned
Tempura di gambero (testa)
We start with the first course, the shrimp head. Maybe the piece of tempura that impresses me the most. They recommended we enjoy it with a pinch of salt. Even with the chopsticks I feel a perfect texture. Drained to perfection. Everything stayed nice and solid and crunchy. Yes, the tempura batter is very light. Very light. How good are the legs, they're like fizzy, you don't even feel an excessive fried taste. It's really something else.
Tempura di gambero
And after the head, the shrimp. Wow, look how solid it stays. A super meaty chew inside with the shrimp flesh.
Tempura di melanzane
This will never be cooked in life. An eggplant, a slice a finger thick, cooked incredibly. I don't know how, every time I have to cook eggplants it takes me forever. Here it's cooked and the tempura is super crunchy, perfect.
Tempura di pesce bianco
Back to fish. White fish in tempura. They recommended adding a bit of wasabi, a pinch of salt. The flesh inside is creamy, super moist inside.
Tempura di frutti giapponesi
Next, a skewer. These are small yellow fruits from a Japanese tree, the name escapes me. It has a very meaty consistency, interesting in tempura form.
