江戸前天丼の最高峰。東京浅草で８０年続く天ぷら屋の仕込み丨Delicious Tempura Restaurants in Japan

江戸前天丼の最高峰。東京浅草で８０年続く天ぷら屋の仕込み丨Delicious Tempura Restaurants in Japan

A long-established tempura rice bowl shop in Asakusa, operating for about 80 years
“Edo-mae Tempura Rice Bowl Masaru” Wow, amazing I’m so impressed Since 1947, so That’s nearly 80 years. Carefully selected ingredients
and the taste of the season You can see right through it when it’s truly fresh. The preparation of these meticulously selected ingredients
by our artisans is a feast for the ears as well as the palate. Thank you for your patronage today. Frying a whole large conger eel. Prawns Large serving of Edomae-style tempura rice bowl It was delicious! Delicious Protecting the unchanged taste at a historic shop
We covered a day in the life of the owner Asakusa, Taito Ward, Tokyo Tokyo Metro Ginza Line
2-minute walk north from Asakusa Station Walking along Kannon-dori Street From Kannon-dori Street to Shin-Nakamise Street One block off Shin-Nakamise Street
At the end of the alley Established in 1947
“Edo-style Tendon Masaru” Approximately 80 years in operation
A long-established tempura rice bowl specialty shop in Asakusa A calm atmosphere inside the restaurant Visited by many celebrities Third generation Making broth with bonito flakes Plenty of bonito flakes Third Generation) This sinks
down quite a bit, so After about an hour The extracted broth becomes the base for miso soup and
donburi sauce. (Third Generation) It has a golden color.
This is extremely important. I was served the freshly made dashi. You can really sense the refined aroma and the umami of the bonito flakes.
34 My shop has always, for generations,
used only bonito for the broth. Staff) That was an incredible amount
of bonito, wasn’t it? Third Generation) That’s what matters. Don’t skimp. Third Generation) Even with bonito flakes,
there are various types. Whether to shave them finely
or coarsely. Ours is called “honkarebushi” We have it shaved by a specialist so it shaves easily
and releases the broth well. Miso Staff) Since your father’s generation,
how many years has it been now? Third Generation) Since 1947, so That’s nearly 80 years. We started as a small restaurant Around 1980
we became a specialty shop for tempura rice bowls So it’s been about 40 years now. I watched the work here since I was really little,
so I helped out too. and helped out, so I gradually
became part of the shop. Preparing to cook rice Staff) How many cups of rice
do you cook? Third Generation) It depends on the day. This can cook 3 liters, but Instead of cooking the max 3 liters,
we cook a little less If you max out the amount for everything it works,
but the rice gets mushy, you know? It’s better to cook it a bit less than overcook it. Check the rice’s condition. Turn on the entrance light. Put out the sunshade. Arrange the waiting room chairs Today’s fish has arrived Fresh tiger prawns (Third Generation) From Oita Prefecture, Aichi Prefecture
We have a variety Large tiger prawns weighing over 80g The large shrimp
go into the Large Edo-style Tempura Donburi Even these smaller ones
are nearly 30g, some even more Our tempura rice bowls
use ingredients like this, This is a longstanding commitment here. (Third Generation) If you don’t chill it with ice, it’s so fresh that
the meat sticks to the shell. By chilling it in ice water
the meat separates from the shell more easily. Staff) Does the menu content change depending on the season or day?
does the menu content change? The menu
is basically the same, but The fish we get
changes with the season. Today we have sand whiting (Kisu) and
goby (Megochi) Conger eel, tiger prawn Conger eel (Third Generation) This is to remove the slime. At sushi restaurants, they pour hot water over it once to
completely remove the slipperiness. But in our case, the freshness is so incredible even with this split conger eel there’s still some slipperiness I make sure to remove that part. See? It’s translucent. When it’s fresh, it’s translucent. When the freshness declines
it gradually becomes cloudy. You can see right through it like this. Kiss Remove the scales. Third Generation) (For ingredients)
We order from Toyosu. Throughout spring, summer, fall, and winter
The production areas change Because there are expert buyers So I actually go to see for myself and ask them to handle it. Gobies Remove the innards Salt water with ice (Third Generation) To process fish
it must be cold and washed in saltwater whenever possible Using saltwater when handling fish makes the fish less prone to spoilage Using saltwater instead of fresh water
especially during this hot season Thoroughly wipe off the moisture and prepare it. salt (Third Generation) Bottom dwellers like
gobies Instead of scales,
they protect themselves with this slime. If you rub them with salt, the slime comes off. The stickiness is completely gone. It looks delicious, perfectly cooked. (Third Generation) My grandmother
used to say “Masaru.” Back in the day, after the war (My father) when he started the shop When he had to write down
the shop name to submit it, he hadn’t thought about it “What’s your mother’s name?”
Apparently, the person in charge asked him that When he said “Masaru,”
they wrote Masaru (as the business name). Staff) And that’s still the case now? Third Generation) It feels like it’s still
going on today. Even customers say things like, “My name is Masaru,”
and It’s nice that some people feel a connection
just because of the name. The shrimp is tightly packed The process of removing the shrimp’s head and shell (Third Generation) The shell and meat
are only connected in a few places, so you just need to remove that part
and it comes off. I was taught an easy way to remove the shell and head. Third Generation) Most shops remove all the tough parts.
But Staff) What do you mean by tough parts? The tough part is the tip here. If you just pluck this part off
it makes it easier to eat, you see. We fry this part
together with the rest, it gets crispy
and fragrant, making it delicious. Staff) You deliberately leave it on? Yes, we do. The aroma is wonderful. And it tastes good too. Young mistress. Mitsuba Warm the rice bowl sauce Staff) It’s a simple flavor. Staff) It’s drinkable. Third Generation) That’s right.
It’s drinkable. Third Generation) The mixture of soy sauce and mirin
is called “kaeshi.” And then the base broth from earlier. That’s all there is to it. Everyone says it’s more refreshing than it looks Eat it up Making tempura batter Egg Add ice water Flour Mix thoroughly
to avoid lumps (Third generation) This is the first one we’ll use When adding it later
stir thoroughly while adding This is sesame oil Sesame oil made using the tamazume method Because it’s pressed slowly without pressure
it’s an oil with a strong, pure sesame flavor (Third Generation) The pot surface is different,
so you can’t see the color, but it’s the same oil. The temperature is different. This one is a bit hotter. This one is cooler. Fry them once in the left pot
then fry them in the right pot Staff) When did the guardian deity
first appear? Third Generation) They were already here
when I was born. It’s been hot lately, so ice Third Generation) Thank you for your help today. Staff) You always do this in the morning, huh? Third Generation) Yes Preparations for opening proceed Outside
Customers wait for the shop to open Opening soon Opens at 11:00 Regular closing day: Wednesday
(May close temporarily depending on fish availability) Business Hours
11:00 AM – 3:00 PM
(Last Order 2:30 PM) 13 seats total Counter: 2 seats Table: 11 seats Menu Large Edo-style Tempura Rice Bowl (Large) ¥5,800
Large Edo-style Tempura Rice Bowl 3800 yen Seasonal Tempura Rice Bowl 3300 yen
Assorted Tempura Rice Bowl 3300 yen Sesame-coated Amberjack Tempura 500 yen
Clam Tempura 900 yen Corn Tempura 500 yen
Asparagus Tempura 500 yen Salt Tempura Set Meal 2900 yen
Salt Prawn Set Meal 3500 yen Traditional Miso Soup 200 yen
Large Portion/Extra Rice 200 yen Alcohol Available Allergen Information Important Notice Five customers who had been waiting for opening
enter the restaurant Grand Opening: Order for Edomae Tendon Received Prawns Scallops from Shizugawa, Miyagi Prefecture One whole conger eel (used)
Conger eel from Tokyo Bay or Depending on the season, we use conger eel from Kyushu
One is included Conger eel Kissfish Goby Quickly fry the shrimp heads in high-temperature oil
Then transfer them to low-temperature oil and fry them thoroughly Conger eel Shrimp heads Kiss Flour, then tempura batter
Fry them skillfully Prawn Coating them with batter from above Scallops Lightly browned Miso soup The rice is Sasaniwaki from Miyagi Prefecture Carefully scoop the rice Quickly dip into the broth and arrange on the plate Finally, pour plenty of donburi sauce over it Wipe the rim of the bowl clean Large Edo-style Tempura Rice Bowl This gentleman also
orders the Large Serving Edomae Tempura Rice Bowl Crystal clear, incredibly fresh tiger prawn Scallops Scallops are fried Prawns Conger eel Flounder Goby Five kinds of tempura are fried. Rice Dip the conger eel in tempura sauce
Arrange on plate Staff) Do you come often? About 2 or 3 times a year It’s a long way for me. Staff) Did you come to eat this today? Yes Staff) How long have
you been coming here? About 10 years, I guess. Next, make the Large Edo-style Tempura Rice Bowl Large Edo-style Tempura Rice Bowl Remove the lid. First, bring the thick scallop to your mouth. Then savor the rice
soaked in the delicately sweet sauce Customers eating with satisfaction The miso soup, rich with bonito broth,
warms you to the core… The light sauce is perfectly balanced
so you can enjoy every last bite Finishing the meal completely satisfied Thank you for the meal. The staff politely saw the customers off. Customers kept coming in one after another. Preparing the sesame-coated seasonal fish
to accompany the salted tempura set meal (Third Generation) It’s the sesame-coated amberjack, right? Since it’s a very fatty fish, making it into a sesame dressing
goes really well with rice. Make a salted tempura set meal Pumpkin Lotus root Asparagus Myoga (Third Generation) The fish
is sandfish today, but it could be sea bream or sea bass It changes depending on the season. Scallops Do you eat our tempura with salt too? Or do you dip it in the rice bowl sauce?
It depends. To eat it with salt,
make the batter thinner and adjust the frying time too. Lemon Serve with salt to finish. Miso soup Salted Tempura Set Meal Complete (Third Generation) “Some customers said they wanted to eat it with rice and salt,”
so We started serving set meals this summer. Salt Tempura Set Meal 2900 yen Plenty of fresh seasonal vegetables Light batter and juicy
asparagus The crispy batter and
fluffy sandfish are delicious… Squeeze lemon for a refreshing taste Eating it with salt
lets you taste the natural flavor of the ingredients Seasonal fish with sesame dressing The amberjack has a satisfying bite
and the sesame aroma fills your mouth Each time we fry tempura
We add cold water to adjust the batter consistency The tempura batter scraps produced during cooking
Are provided to monjayaki restaurants Ooiri: Preparing two servings of Edomae-style tempura rice bowl Ooiri: Edomae-style tempura rice bowl Staff) So you understand
even without words? Young Manager) I check what kind of tempura
has been fried and when she says it’s almost time to serve,
I get the miso soup ready. Staff: How many years
have you been working together? Young Manager) About seven years, I think. With perfect coordination
The dishes are served Thank you for waiting The lid is facing forward. Please remove the lid as is
and enjoy your meal. You can enjoy it
you can enjoy it all The two leave the restaurant looking satisfied Staff) How was the taste? It was delicious. Ooiri Edomae Tendon (Large) uses
over 80g of tiger prawns Order for Large Oedo Tempura Rice Bowl (Large) received Large Prawns (Large)
Only used in the Large Oedo Tempura Rice Bowl (Large) Large, plump, and translucent Corn Coated in batter Starting with the large conger eel
One after another, they are arranged on the plate Large Edo-style Tempura Rice Bowl (Large) I absolutely love tempura rice bowls Recommended by the owner
Two people from Kyushu Large Edo-style Tempura Rice Bowl (Large) Wow, amazing! I’m so impressed! Sweet Delicious Since it’s Kanto
I thought the sauce might be spicy, but not at all Not at all Kyushu is sweet. Delicious! Delicious! Delicious! Ordered the large Edo-style tempura rice bowl. Prawn head Conger eel Goby Goby Pour the batter over the top Prawn Into the bowl
Spoon in the piping hot rice Dip the conger eel into the tempura dipping sauce Finally, pour
plenty of tempura dipping sauce over the top to finish. Thank you for waiting. Miso soup, pickles Grand Edo-Style Set Menu 3800 yen Thick and large scallops The prawns have a crispy coating and
an irresistibly plump texture… Shrimp Head The shrimp’s umami and sweetness
explode in your mouth The conger eel is fluffy
and used whole, making it incredibly satisfying to eat. A light yet well-balanced sauce
envelops the entire dish. The miso soup is rich with bonito broth
A comforting bowl Why not come taste
this historic bowl for yourself!

店名　天丼まさる
地図　https://maps.app.goo.gl/wRBANz4aB9Byhbid9
住所　東京都台東区浅草１丁目３２−２

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うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

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