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An all-time favourite of Japanese gourmands, tempura over rice (tendon) is said to have originated in the 1830s, and has played a central role in local food culture ever since. Although rather calorie-packed, the tempura served at speciality joints is usually fried in sesame oil, which actually contains cholesterol-lowering linoleic acids, oleic acids and the anti-oxidant sesamin, making it just a little more defensible in terms of health effects. Here are our picks of the best Tokyo restaurants serving top-of-the-line tendon, ranging from the dirt-cheap to the costly.
Reviews by Mariko Kamamori and Yasuhisa Shimbo