This tempura specialist, which opened in 2017, is run by Akihiko Nakajima, who is a former apprentice of Tetsuya Saotome (owner of Mikawa Zezankyo, who is often dubbed as the master of tempura). The restaurant was originally a popular lunchtime spot as it offered a rice bowl heaped with ten pieces of shrimp tempura for just ¥650.
As of summer 2018, Fukuan only serves a ¥3,500 dinner course for those eager to try a variety of seasonal tempura. The 12-item meal starts with Fukuan’s signature deep-fried breaded shrimp and concludes with a warm bowl of ochazuke. You may be surprised at how light the meal is from start to finish and it’s not the least bit greasy – all thanks to chef Nakajima’s skillful frying technique that adds a crispy layer to the ingredients without losing their natural texture and flavour.