Eat freshly fried tempura in Tokyo! 20 picks by area, including Minato-ku (Minato City) and Chuo-ku (Chuo City)

Photograph:ギリギリ昭和世代のギリショーグルメ

Tenpura Baru Tenmusu Ginza Takezo is a popular tenpura baru (tempura bar) where you can relax and enjoy your time with ease.

The restaurant has counter seats, table seating, and Private room options, and it can accommodate strollers, so it works well for a wide range of occasions.

Photograph:Sayalog

They seem to offer many unusual tempura items, and the photo shows "chikuwa (fish cake tube) cheese isobe-age (seaweed-batter fried dish)." They also serve a whole piece of mentaiko (spicy cod roe) deep-fried, as well as nama hotate kaibashira (raw scallop adductor muscle) eaten with wasabi soy sauce.

In the course meal, along with obanzai (Kyoto-style home cooking), they also bring out a special salad and fried rice. The star of the meal is the Omakase tempura.

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One gourmet item to watch for is tenmusu (tempura rice ball). As the name suggests, it combines tempura and omusubi (rice ball), with combinations such as salmon & ikura (salmon roe) and hotate kaibashira (scallop adductor muscle) & smoked bacon.

At lunchtime, the photogenic “Tenmusu Set” with 4 or 6 pieces is said to be popular.

Photograph:川井 潤

Tenpura Tenmatsu Nihonbashi Ten is a tempura restaurant with the phrase “Ageing the spirit of the season.” Founded in 1936, this popular restaurant has continued to pursue traditional flavors and the delicate taste of Japanese cuisine.

It is a spacious restaurant that spans from the 1st to the 3rd floor.

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The ingredients for the tempura, fried in pure sesame oil, are carefully prepared in-house to bring out their best qualities and served at their most delicious.

Freshly fried, crisp tempura is of course the best, but they also offer Takeout and seem to Specially select ingredients that still taste good even after they cool down.

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The 10-item course features 2 saimaki ebi (kuruma prawns), vegetables, and a lineup of seasonal ingredients.

The "Shiki" course starts with an otoshi (small appetizer), followed by 6 pieces of tempura, then grilled items and kakiage (mixed tempura fritter). If you want something more filling, the course with Domestic Wagyu Strip loin steak is recommended.

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As the name suggests, Rea Tendon Ginza Miyoshi Ginza Honten is a popular spot for tempura cooked to a rare, half-done texture. It has also been featured in various media outlets.

You will probably want a counter seat so you can watch the technique used to achieve that rare finish.

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This restaurant is a collaboration between a maguro (tuna) wholesaler and a kitchen equipment maker, and uses its own method to cook seafood and meat to a rare, nearly raw finish.

The "Kaisen Rare Tendon" seafood tempura Rice bowl comes in three grades, including a Rice bowl made with nama hon-maguro (fresh Pacific bluefin tuna). It is also topped with squid and vegetables.

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The Kuroge Wagyu cut called Triceps brachii is served rare. This Rice bowl is topped with thick shiitake mushrooms and baby corn.

The tempura made with Daisendori, a branded chicken from Tottori Prefecture, can also be finished rare. They also offer a lineup of crisp Japanese sake that pairs well with these rare ingredients.

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Nidaime Tempura Suzuki is an easy-to-reach tempura restaurant close to the nearest station, Ningyocho Station. It is a popular, easy-to-visit spot in the style of what is often called machi-tempura (neighborhood tempura).

Inside, there are only 16 counter seats surrounding the frying area.

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There are two courses available. The recommended choice for first time visitors is the "Suzuki no Course," which bears the restaurant's name.

It starts with two small kobachi (appetizer bowls), followed by tempura such as shrimp and vegetables. The meal finishes with rice and soup, and includes two drinks. You can also order alcohol for an additional charge.

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The other option is the “Seasonal Course,” which, just as the name suggests, features tempura made with ingredients at their seasonal best. It would also be a good idea to add a few appetizer-style à la carte dishes.

The restaurant’s signature dish is tamago-ten-kake gohan (rice topped with tempura egg), and it is included in both courses.

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Tempura Osaka is a popular restaurant serving tempura that brings out the appeal of each ingredient through its own unique methods. The interior has a spacious feel, creating a relaxing and comforting space.

They also offer Takeout tempura on weekends and in limited quantities.

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This restaurant is particular about its frying oil, blending two kinds of oil. The tempura comes out very light, with no heaviness.

The tempura is great not only with dipping sauce, but also with a little Pakistan-san (Pakistani) rock salt that has a mild taste.

Photograph:健一郎Jr.

The "Yoru no Omakase course" is a popular choice. It starts with an otoshi (small appetizer) and sashimi, followed by seafood or vegetable tempura, and ends with kakiage (mixed tempura fritter). Dessert is also included.

At lunchtime, the restaurant is by reservation only and serves course meals only.

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Kurumaebi Senka Tenpura Teichoku is a popular tempura restaurant that specializes in kurumaebi (Japanese tiger prawn), just as its name suggests. You can fully enjoy kurumaebi, which is well known as a premium ingredient.

They carefully serve each item one by one to guests seated at the counter.

Photograph:お酒でカロリー摂ってます

The kuruma ebi (Japanese tiger prawn) shipped directly from the company’s own aquaculture farm is raised on high quality feed such as squid meal.

It seems not only the meat but also the prawn tomalley and head are tasty. For (assorted varieties available) courses, you can add kuruma ebi one prawn at a time. You can also choose yawara, a just molted prawn with a soft shell.

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Kuruma ebi (Japanese tiger prawn) shines not only in tempura but also in the kakiage Rice bowl, where small cut ingredients are brought together in batter, and in miso soup rich with shrimp stock.

Every item on the menu uses kuruma ebi. The "Kuruma Ebi-Zukushi" special course, which requires a reservation by the day before, is also recommended.

Photograph:PINKS.リリィ.ジョリー

Tenpura Tenshiba is a popular restaurant that serves freshly fried tempura and delights all five senses. In addition to lively counter seats, it also has relaxing table seating and Private room.

It is located on the basement level 1 of the hotel "The Prince Park Tower Tokyo".

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The tempura dishes here use seasonal ingredients and are fried in a special blended oil made from cottonseed oil and sesame oil. People say the batter is light and thin, which makes it easy to eat.

The "uni isobe-age (sea urchin tempura wrapped with seaweed)" is especially known as a signature item, and it offers an exquisite balance of Fresh Scent of the Ocean and rich flavor.

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This tempura set lets you change up the flavor with tentsuyu (tempura dipping sauce), lemon, and grated daikon radish. Freshly fried tempura is placed one after another on the plate set on the raised tier.

The dinner course starts with small Appetizers, moves on to the main tempura, and finishes with dessert.

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At Tempura to Oden Koshitsu Tenkushi Roppongi Ten, tempura served on skewers is a popular specialty.

Though this restaurant is conveniently close to the station, it has a hideaway feel. The interior has Private room seating at every seat.

Photograph:東京スウェーデン語学校グルメ部

The tempura served on skewers comes in a wide variety, including seafood and vegetables. Serving it on skewers makes it easy to pick up and convenient to eat.

The “kushi tempura (skewered tempura) assortment” is a set menu with either 5 or 7 kinds. It also seems to use unusual ingredients for tempura, such as foie gras.

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What you should order along with tempura is piping hot oden (Japanese fish cake stew). It is authentic oden made with great care for the dashi broth.

Both pair well with Japanese sake, so a course with All you can drink is also recommended.

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Hanamura has been a popular tempura restaurant with a long history in a back alley of Akasaka, Tokyo, since opening in 1921.

Inside, the restaurant has counter seating with Sunken kotatsu seating where you can stretch out and relax, and a skilled chef fries the tempura right in front of you.

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They are particular about using ingredients at their seasonal best, and offer a lineup full of seasonal character, with mitsuba (Japanese parsley) and shirauo (icefish) that bring spring buds to mind, and mountain delicacies like matsutake (pine mushroom) in autumn.

The tentsuyu (tempura dipping sauce) also seems to be adjusted for the season, and it is apparently served with finely grated daikon radish.

Photograph:川井 潤

The highest grade Omakase course includes a total of 8 dishes and starts with 2 tsukidashi (small appetizer dishes).

It is followed by tempura centered on seasonal fish and vegetables, then wraps up with comforting akadashi (red miso soup) and oshinko (Japanese pickles). Dessert is also included.

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While most tempura restaurants tend to have a Japanese style, "Tempura Tentora Mid Town Hibiya Ten" is a rare place with a bar style.

Some people use it for a pre-party or an After-Party. It is on the 2nd floor of Tokyo Midtown Hibiya, a multi-use complex directly connected to Tokyo Metro Hibiya Station.

Photograph:ともぴ | 東京グルメ

The restaurant's specialty is the "Jumbo Ebi-ten (giant tempura shrimp)." At over 25cm in length, this extra large shrimp is big enough for 2 people to share.

If you are not sure what to order, the "Tentora 5-shu assortment" comes recommended. Among the more unusual items is tempura such as simmered egg and daikon radish soaked with oden broth.

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You can order the Jo-Tentora Rice bowl throughout the day from lunchtime to dinnertime. This luxurious tempura rice bowl is topped with 2 shrimp and simmered egg, among other items.

Aside from tempura, they also recommend an original dish called abura-shabu sashi, where sashimi is quickly passed through tempura oil.

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Soba to Tempura Ishiraku Otemachi Ten is a popular restaurant that also serves soba noodles that pair well with tempura. The tasteful furnishings have all been carefully chosen, and the restaurant offers spacious table seating and counter seating.

It is located on the first basement floor of Otemachi Park Building, directly connected to Otemachi Station on the Tokyo Metro.

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Tempura and soba are served as a Gozen set. They also offer a Gozen set that comes with grilled chicken. Crispy tempura and Edomae soba (Tokyo-style soba) make a perfect combination.

Other popular choices include the Ebi to Kisetsu Yasai no Oroshi Ten Seiro, where you dip the tempura into the sauce before eating.

Photograph:ぷるっぷるん

The course featuring seasonal ingredients lets you choose whether to add All you can drink alcohol. From the appetizer to the simmered dish and grilled dish, every item seems like a great match for Japanese sake.

For the final soba, you can choose either hot or cold, so no matter what season you visit, this course meal looks sure to leave you satisfied.

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Tempura Tengen is a restaurant that took over the location where a famous tempura restaurant once stood and brought in a fresh new breeze.

While keeping its dignified feel, it has been reborn as a new space, with counter seating as well as Private rooms with Sunken kotatsu seating.

Photograph:Guy.6

They fry Special ingredients right in front of you, and every piece is finished beautifully, the kind of tempura that really shows a craftsman's skill.

The dinner courses are named Yuki, Tsuki, and Hana, starting with sakizuke (small appetizer) and ending with dessert. They also offer a Special course that requires a reservation at least 2 days in advance.

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The meal menu comes in a choose-one format from 3 options, and the photo shows the “Tenbara.” The tempura is broken up into small pieces and mixed into the rice.

For drinks, in addition to Japanese sake that pairs well with tempura, they also have a solid wine list. They carry some rare premium labels as well.

Photograph:ベッキオ

Tsunahachi Marunouchi Oazo Ten is a restaurant inside a commercial complex opened by a long-established tempura restaurant with a long history. The skill of frying tempura with a light batter for a crisp texture is said to be carried on at this restaurant as well.

It also has counter seats and Private rooms.

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You can enjoy tempura fried by skilled chefs in a range of styles, including set meals and courses. It is also nice to sit at the counter and have each piece served one by one.

For assortments, they offer combinations of five classic items including shrimp, as well as live seafood options such as ikiawabi (live abalone) and ikianago (live conger eel).

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They also offer the classic "tenju (tempura rice box)," topped with 2 shrimp, vegetables, and koebi (small shrimp) kakiage (mixed tempura fritter). It comes with miso soup and pickles.

For course meals, you can choose from the Hana, Tsuki, and Yuki (Each) courses, which make the most of seasonal ingredients, as well as the "Omakase course."

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Tenichi Za Peninshura Tokyo Ten is a branch of a famous long established restaurant founded in 1930.

It is said to have long been loved by leaders in politics and business as well as great writers. It is located on the first basement floor of the hotel "The Peninsula Tokyo," directly connected to Tokyo Metro Hibiya Station.

Photograph:大和００４５

Special ingredients that the artisan judges to be the best of the day become the tempura ingredients. The seafood and vegetables come from different production regions depending on the season, and among them, especially Edomae (Tokyo-style) ingredients are said to be in a class of their own.

The dinner courses are named after spring flowers—Ume, Momo, and Sakura—and each one comes with a different number of tempura pieces.

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The drink you will want to enjoy with the tempura is their original Tenichi Junmai Daiginjo (premium pure rice daiginjo sake).

It is made by polishing Akita Sake Komachi, a rice grown for brewing sake, and finishing it with a slightly dry taste. It is known for its rich aroma and full-bodied flavor. (assorted varieties available) French wines are also always in stock.

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Tenpura Akimitsu has been a popular tempura restaurant since its founding in 1889, preserving the traditional flavors of Tokyo's shitamachi (old downtown) for many years.

In addition to the counter and table seating on the first floor, there are also seats on the second floor, and terrace seating may be available in some cases.

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This tempura assortment brings together seasonal ingredients and the chef’s recommended picks. It comes with a wide variety, and you can choose chili sauce as well as tentsuyu (tempura dipping sauce).

Served in a funebori (boat-style platter) presentation, it has a very striking look. It is about enough for 3 people, so it is perfect for sharing and enjoying tempura to the fullest together.

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The assorted varieties of tempura Rice bowls are quite filling too. It came topped with such a large anago (conger eel) that it stuck out of the bowl.

There is a wide range to choose from, including the "Ebi Tendon" topped with an amazing 7 shrimp, and a luxurious premium version that is big enough to share with a group. You can also choose the "Tendon Sumire," which comes with less rice.

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Tempura Asakusa SAKURA is a tempura restaurant filled with artificial sakura (cherry blossoms) in full bloom throughout the interior. It is popular because you can enjoy gourmet tempura while feeling as if you are viewing cherry blossoms.

All seats are at the counter.

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What stands out about this restaurant is that you can enjoy healthy gluten free tempura here. It also offers a wide range of courses to meet different needs.

One highlight is the tempura made with high grade Wagyu Strip loin. The look of the cross section is enough to whet your appetite.

Photograph:@なゆたぬき

They also recommend enjoying these tempura in a Rice bowl style. First, enjoy the crispy texture of the tempura, then add yakumi (condiments) to change up the flavor. Finish by pouring dashi (Japanese soup stock) over it and enjoy it ochazuke-style as a tasty treat.

They also offer Wagyu meat sushi, with the surface quickly seared just before serving.

Photograph:さとう かずまさ

Tenpura Kanno is an authentic tempura specialty restaurant in Setagaya City. They aim to make tempura that is easy to enjoy even for people who do not like greasy food.

This popular restaurant lets you watch the tempura being fried at the counter, or take your time over a meal at a table.

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There are course options called Ume, Sakura, and Miyabi, with different numbers of dishes and prices. In addition, they also offer the most luxurious Omakase course.

The standard set mainly includes live kuruma ebi (Japanese tiger prawn), seasonal fish and vegetables, and an ebi kakiage (shrimp fritter). It also comes with salad, soup, and dessert.

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At lunchtime, the menu mainly features Rice bowl dishes. Some come topped with kakiage (mixed tempura fritter), while others are topped with large shrimp. You can also choose set meals that come with soup and oshinko (Japanese pickles).

If you like tempura, it might be a good idea to try a Rice bowl at lunch to check out the atmosphere, then come back at night and have the tempura fried one piece at a time.

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Nagasaki Tenpura Koten Ebisu Ten in Shibuya City is a popular tempura restaurant that makes the most of ingredients from Nagasaki Prefecture. One theory says tempura was introduced from Portugal and later developed in its own way in Nagasaki in Kyushu.

The interior has a chic atmosphere with black as the main tone.

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The restaurant’s signature dish is the “Gyū Hire Ten Sando,” a dish that boldly sandwiches tempura-fried beef Tenderloin in bread. This item is also included in the reservation-only course, making it a must-order menu item.

Of course, they also fry classic tempura items like shrimp and anago (conger eel) for you.

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The "Age TKG" is also popular as a finishing dish, with the appealing texture of the egg that jiggles and pops.

In addition to course meals that come with an All you can drink plan, the "Japanese sake Pairing Course," which includes 6 kinds of Special Japanese sake that pair well with tempura, is also recommended.

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Tempura Tango in Meguro City is on the third floor of a building, a tempura restaurant with a hidden gem feel. The interior has the warmth of wood and feels comfortable.

In addition to counter seating, it also has a Semi-private room that can accommodate up to 6 people.

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There are about 20 to 25 kinds of tempura, from standard ingredients to creative varieties.

Options include "aka nasu (red eggplant)" with its melt-in-your-mouth texture, the extra-large shiitake mushroom "tenkeiko," and "Anno-imo (sweet potato)" that you can enjoy almost like a dessert. Pick your favorites.

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The manager personally travels all over Japan and offers a lineup of Special Japanese sake. Some are quite rare, and some are seasonal only.

You can also order all kinds of alcoholic drinks, including wine, sours, and shochu, so try to find your favorite glass.

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Located in Shinjuku City, Shinjuku Tempura Kitagawa is a restaurant where you can enjoy both tempura and kani (crab) dishes. There is an aquarium tank inside the restaurant, and it apparently holds live crabs.

In addition to counter seating, they also have Private room seating with a private feel.

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The “Tenpura Kaiseki” course is divided into four grades, from Jo to Kiwami. The number of dishes also varies from 13 to 18, and the Kiwami course is said to let you enjoy a luxurious spread of seafood.

It starts with a seasonal sakizuke (appetizer), and tempura is served throughout the meal along with dishes such as steamed items.

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Crab taken straight from the tank offers outstanding freshness. You can enjoy it not only as tempura with a light batter, but also as grilled crab and more.

The "kani-chazuke (crab rice in tea broth)" served at the end of the meal is also not to be missed. It is prepared using the restaurant's own recipe and served at its most delicious.