This fifth-generation tempura shop has been operating for more than 130 years. Go for the traditional kakiage ankake tendon (¥1,400), which sees a chopped seafood and vegetable fritter drenched in a delicious thick gravy. The type of kakiage changes daily depending on what’s fresh; we can’t get enough of the one made with whitebait, seaweed, lotus root, scallops and ginger.
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 generally contains beneficial acids and anti-oxidants, 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 cheap and cheerful to the premium.
Reviews by Mariko Kamamori and Yasuhisa Shimbo
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