Time Out says
This fifth-generation tempura shop has been operating for more than 130 years. Go for the traditional kakiage ankake tendon (¥1,200), 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.
36-27 Wakamatsu, Shinjuku-ku
|Opening hours:||Mon 11.30am-2pm (last orders 1.30pm), Tue-Sat 11.30am-2pm (1.30pm), 5.30pm-9pm, closed Sun & hols|