天ぷら酒場KITSUNE 高円寺店

Name: 天ぷら酒場KITSUNE 高円寺店
Address: Koenjikita, Suginami City, 〒166-0002 Tokyo,Japan, Tokyo, Japan

3.2/5 ★ に基づく 8 レビュー

Contact 天ぷら酒場KITSUNE 高円寺店

住所：

Koenjikita, Suginami City, 〒166-0002 Tokyo,Japan

電話：

📞 +8977

Webサイト：

https://luago-jp.com/

Opening hours :

Saturday	3–11PM
Sunday	3–11PM
Monday	5–11PM
Tuesday	5–11PM
Wednesday	5–11PM
Thursday	5–11PM
Friday	5–11PM

カテゴリ：

居酒屋 , 天ぷらレストラン ,

街：

Tokyo

Best Izakaya restaurant in japan

Y	Yusuke Kobayashi on Google ★ ★ ★ ★ ★ オープンして間もない天ぷら屋さん。 1000円以下で天ぷら定食いただけます。具材がどれも肉厚で美味しかったです。卓上に塩が並んでいるのに食べ終わりかけで気付きました。最初からわかっていたらもうちょっと楽しめそう。 A tempura shop that has just opened. You can have a tempura set meal for less than 1000 yen. All the ingredients were thick and delicious. I noticed that the salt was lined up on the table but I was about to finish eating. If you knew it from the beginning, you could enjoy it a little more.
渥	渥美友昭（AtsuMIX's） on Google ★ ★ ★ ★ ★ 2回目だったんだけど、天ぷらのボリュームがダウンしすぎてがっかり…。ご飯と、みそ汁の位置が違うのは、店員さんがサウスポーなんだろう。(1枚目の写真は、左右入れ替えた後) It was the second time, but I was disappointed that the volume of tempura was too low. The position of the miso soup is different from that of the rice, probably because the clerk is a southpaw. (The first photo is after swapping left and right)
ド	ドットプランシェラヴリエル on Google ★ ★ ★ ★ ★ 天ぷら酒場とゆーわりには天ぷらの種類はそんなに多くなかった感じですねぇ…。天ぷら自体はまぁまぁ美味しいかったとおもいますが、飲み物はもっとなみなみと注いで出してもバチは当たらねーとおもいますね♪ It seems that there weren't many types of tempura in the tempura bar. I think the tempura itself was delicious, but I don't think the drumsticks will hit you even if you pour more drinks into it.
M	Masako “Robin” on Google ★ ★ ★ ★ ★ 昔、屋台で食べた揚げ物の衣と似ており、天ぷら粉が好みではありませんでした。お通しの大根も辛味が強く、切ってそのまま出してるのかな？と思いました。大根に髪の毛が付いてていましたが、店員の方は店内を見渡す余裕が無いみたいで声を掛けれませんでした。 I didn't like tempura powder because it was similar to the fried food batter I ate at the stalls a long time ago. The daikon radish is also very spicy, so I wonder if it's cut and served as it is. I thought. There was hair on the radish, but the clerk couldn't talk to me because he couldn't afford to look inside the store.
f	fwhg4444 on Google ★ ★ ★ ★ ★ ランチで利用しました。オープンは11時30分からです。鶏天丼と鶏天定食、どちらも@830 普通なら定食の方が高めだが。天丼とミニ蕎麦をオーダー。天ぷらは若い女性が揚げてましたが、サクサク強め、茄子、レンコン、カボチャ、結構厚くてカボチャは生の食感だったが、食べれる。卵は生から揚げてくれたら良かったが、それでは近所のお店と同じか。蕎麦はつゆはちょっと辛い。蕎麦は可も不可も無くって感じ。これなら、ご飯大盛にして、蕎麦は要らないかも。若い人が切盛りしてて、頑張って欲しい。 I used it for lunch. It will open from 11:30. Chicken tempura bowl and chicken tempura set meal, both @ 830 Normally, the set meal is higher. I ordered Tendon and mini soba. The tempura was fried by a young woman, but it was crispy, eggplant, lotus root, pumpkin, and quite thick. The pumpkin had a raw texture, but it can be eaten. It would have been nice if the eggs were fried raw, but is that the same as the shops in the neighborhood? Soba is a little spicy soup. It feels like soba is neither good nor bad. If this is the case, you may not need soba for a large serving of rice. I want young people to do their best.
M	Masaharu Takahashi on Google ★ ★ ★ ★ ★ 美味しかった！お手軽な価格で美味しい天ぷらを食べる事が出来ます！ — サイトより — 一般的な天ぷら業態は客単価5000円前後といわれます。そんな常識をイノベーションし、カジュアルに天ぷらを楽しめるお店を作ろう！が出発点でした。しかし職人の技術を要する天ぷらはなかなか客単価を下げる事は困難です。そこで独自のフライヤーシステムやPB商品などを導入する事により、オペレーションの簡素化に成功。低オペレーションの客単価2700円の天ぷらバルはFC向きだと思いフランチャイズの募集を開始しました。直近2年で直営・FC合わせて20店舗の計画を爆進中です。そもそもなぜ“天ぷら”なのか？普遍的で生活に溶け込んでいて、 100年先も変わらずなくならない、それが“天ぷら”だと考えたのが KITSUNEの出発点でした。四季折々の食材、いつでも食べたいエビ天を織り交ぜる。敷居の高い天ぷらをより庶民でも楽しめる業態に、そして飲食の経験が浅い人でも味の再現性が高い天ぷらが提供できるオペレーションを構想しました。要するに“誰でもできる”がKITSUNEのコンセプトなのです。 was delicious! You can eat delicious tempura at a reasonable price! — From the site — It is said that the general tempura business format is around 5,000 yen per customer. Let's innovate such common sense and create a shop where you can enjoy tempura casually! Was the starting point. However, tempura, which requires craftsmanship, cannot easily reduce the average customer price. It Is difficult. Therefore, by introducing our own flyer system and PB products, Succeeded in simplifying the operation. Low operation customer unit price of 2700 yen I thought that Tempura Bar was suitable for FC, so I started recruiting franchises. In the last two years, we are exploding plans for 20 directly managed and FC stores. Why is it "tempura" in the first place? Universal and integrated into life I thought that "tempura" wouldn't change 100 years from now. It was the starting point of KITSUNE. Seasonal ingredients, shrimp heaven you want to eat anytime Weave. In a business format where even ordinary people can enjoy tempura with a high threshold And even people who are inexperienced in eating and drinking can provide tempura with high taste reproducibility. I envisioned an operation. In short, "anyone can do it" is the concept of KITSUNE.
ち	ちゃとも on Google ★ ★ ★ ★ ★ 天ぷらがメインな居酒屋さんです。付け出し：大根と肉味噌食べ放題って記載があったけど、お代わり出来る雰囲気もなく...聞かれもしない。天ぷら：衣が微妙フリッターみたいで、好き嫌いがあるかな。ただ、ベタっとして美味しくない。そして、たまたまか野菜類が生でした。天つゆもイマイチ。その他：全体的に料理の量は少なめかな。定員の対応、接客は酷い。定員同士は笑顔会話して、客に無愛想って無いわぁ… This is an izakaya that mainly serves tempura. Addition: There was a description that you can eat all-you-can-eat radish and meat miso, but there is no atmosphere that can be replaced ... I am not asked. Tempura: The clothes are like subtle fritters, so I wonder if they like it or not. However, it is sticky and not delicious. And it happened that vegetables were raw. Tentsuyu is not good either. Others: Overall, the amount of food is small. The capacity and customer service are terrible. The capacity is smiling and talking, and I'm not unfriendly to the customers ...
A	Alessandro Baffa on Google ★ ★ ★ ★ ★ Delicious! Great tempura! Staff also can speak some English.