Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Tempura Ebinoya
(天麩羅えびのや)- Nearest station：
- Categories：
-
- Budget：
-
- Previous review
- To the list of reviews（62）
- Next review
- Previous review
- To the list of reviews（62）
- Next review
Restaurant information
Details
| Restaurant name |
Tempura Ebinoya
|
|---|---|
| Categories | Tempura、Ten-don (Tempura Bowl)、Cafeteria |
|
|
|
| Reservation Availability |
Cannot be reserved |
| Address |
東京都八王子市旭町1-1 セレオ八王子北館 9F |
| Transportation |
71 meters from Hachioji. |
| Opening hours | |
| Budget（Aggregate of reviews） |
￥1,000～￥1,999￥1,000～￥1,999
|
Seats/facilities
| Non-smoking/smoking |
− |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| The opening day |
2018.10.4 |
| PR for restaurants |
We deep fry the food after receiving your order. Enjoy our proud taste in Ten-don (tempura rice bowl) or set meal. [2 minutes walk from Hachioji Station (North Exit)]
We use safe ingredients and provide freshly made tempura cooked in-house. We pride ourselves on our "Ebi Ten" (shrimp tempura), which is made by peeling and preparing whole selected shrimp in-house. A |
This was my first time in Hachioji for work. I had time, so I had lunch before going to the hair salon. I had just eaten Ten-don (tempura rice bowl) the other day, but Ten-don (tempura rice bowl) again. How much do I like it lol Anyway, I've heard of the shrimp restaurant, so I decided to eat it. What is this all-you-can-eat mentaiko thing? Even though it's not additive-free, the mentaiko is quite filling. And it tastes good too. Ten-don (tempura rice bowl) wasn't fried crispy, but rather soft, but well, it didn't taste bad. It was the type of Ten-don (tempura rice bowl) with a lid that stood up to support the ingredients. I like it when the color isn't completely dyed and the sauce soaks into the rice just right, so it's a bit disappointing that there was almost no sauce on the rice. I wonder about the miso soup, it didn't feel like it was made with stock, but more like red miso. I wonder if this is okay. The tsubo-zuke is a common dark yellow. I like it better than crunchy, chemically-flavored Tempura, but I like it presented in a more traditional way, I don't prefer the color to be too brown, and I like the rice to have a little more sauce soaked into it, so it's delicious, but it could do with a little more!