Tsunahachi Tsunohazuan
つな八 つのはず庵

Founded in 1924, Tsunahachi has stood in Tokyo’s Shinjuku district for over 100 years, earning the love of generations.
For many families, it’s a tradition — the go-to place for celebrations, the first memory of delicious tempura, or the essential topping for year-end soba noodles on New Year’s Eve.

Among Tsunahachi’s various locations, Tsunohazuan is a premium branch designed for a more relaxed and refined dining experience.

Tempura is made from just three elements: oil, batter, and ingredients — known as tane. The tane is key.
Seafood is sourced mainly from Toyosu and regions across Japan, while vegetables come from Ebihara Farm in Tochigi, which also supplies Michelin-starred restaurants. Seasonal tasting courses highlight the freshest ingredients, and additional items can be ordered individually.
One popular option is Ice Cream Tempura — a delightful surprise that pairs hot, crispy batter with cold ice cream.

The name “Tsunohazu” comes from the area’s original name before the rise of Shinjuku and its transformation into the world’s busiest train station.

Few businesses endure for over a century, and Tsunahachi, growing alongside Shinjuku, remains a true Tokyo icon.