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Yokohama, Kanagawa, JapanHakata Tempura Takao Joinus Terrace Futamatagawa

Tempura restaurant, at Japan, 〒241-0821 Kanagawa, Yokohama, Asahi Ward, Futamatagawa, 2 Chome−91-7 ジョイナステラス2 4F

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Rating

4 (204 comments)

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Opening Time

Closing Time: 21:00

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Price Range

¥1000-2000

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Phone Number

+8145-442-6332

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Location

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Reviews

More Comments at Google Map

Tempura restaurant inside Joinus Mentaiko, pickles, tentsuyu, and oolong tea can be refilled for free. Set meals start from 1,300 yen, but you can get as many refills as mentioned above, so you'll be very satisfied. I think it's a good idea for men to have a large portion of rice. There are tables and counter seats inside the store. The counter is divided into two seats, so it can be used by couples or solo customers. The inside of the store is large, so you can really relax. Tempura is freshly fried There are a lot of seasonings, so I enjoyed changing the taste until the end.

This is a restaurant where you can quickly eat tempura set meals that are more expensive than they are. I stopped by on my way home from renewing my license. I think it came in the last update. Enjoy Fukuoka Hakata style tempura set meals. I ordered a seasonal vegetable tempura set meal (1,500 yen including tax) and a beer, and since I had one type of seasonal vegetable tempura with an app coupon, I chose myoga. Served freshly fried in 3 portions. Japanese ginger, Japanese ginger, cutlass → zucchini, young corn, shrimp, okra, pumpkin Ginger tempura goes well with beer. I'm glad I chose it. The other tempura were also well-fried and delicious. Other than the tempura, the oolong tea, salt, wasabi salt, strangely flavored yuzu pepper, mentaiko, and pickles were also good. Overall, this is my favorite store for the price.

I'm glad that you can get refills of mentaiko and pickled vegetables (there is now an additional charge if you leave any leftovers) You can eat freshly fried tempura at a reasonable price. The amount of rice should be small. The serving size is about the same as other restaurants.

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