Edomae Tempura: Where to Eat, Prices & Hours (Tokyo)

Tempura, which spread among ordinary people as a street stall dish in the Edo period, is an Edomae specialty starring seafood caught in Tokyo Bay. Because small fish from the waters near Edo were fried crisp at high heat in sesame oil, tempura made with sesame oil came to be called Edomae. The coating is thin and light, and the real joy is savoring seasonal ingredients such as conger eel, sand borer, and small prawn while they are piping hot from the fryer. At specialty shops they fry each piece right in front of you.

Highlights

• The light texture of the coating with the fragrant aroma of sesame oil
• Edomae classics such as conger eel, sand borer, and mixed fritters
• The luxury of tasting each piece fresh from the fryer at the counter
• Two ways to enjoy it, with dipping broth or with salt

Enjoying the Seasons

Spring brings wild greens and whitebait, summer brings sand borer and young sweetfish, autumn brings mushrooms and sweet potato, and winter brings oyster and tilefish, so you can enjoy the gifts of each season wrapped in batter. Seasonal ingredients are rich in moisture and savory flavor, and frying brings out their appeal all the more.

Access and Basic Information

• Asakusa and Nihonbashi have many long established tempura shops
• Asakusa is home to a long established shop said to date from the Tenpo era
• The range runs from luxury course shops to famous affordable rice bowl shops
• Reservations are recommended for counter seats

Practical Travel Notes

• Budget feel: In Asakusa, most shops let you enjoy a lunch set of a rice bowl with miso soup and pickles from around one thousand yen, and even a superior rice bowl is roughly in the two thousand yen range. Course shops that fry each piece to order at the counter run higher.
• Time: At lunch, rice bowls and set meals are good value. To taste it at its freshest, a course counter is calmest during the quiet time right after opening.
• How to eat: As soon as a piece arrives, try it first with salt to enjoy the natural flavor. Dipping the coating only briefly in the broth keeps it light rather than oily.
• Nearby spots: An Asakusa shop pairs with Sensoji temple and Nakamise, while a Nihonbashi shop pairs with the district long established shops and the Mitsukoshi flagship store, making a post meal stroll easy.

A Quick Tip

With freshly fried tempura, timing is everything. As soon as a piece arrives, try it first with salt to check the natural flavor of the ingredient.

Practical Information for Your Visit

• Main ingredients: The Ministry of Agriculture, Forestry and Fisheries site "Our Local Cuisine" lists shrimp, whiting (kisu), squid, conger eel, flathead goby (megochi), scallop and young sweetfish as the main ingredients of Tokyo tempura. It is prepared throughout the metropolis, and old-established Edomae tempura restaurants centered on seafood remain in areas such as Minato, Chuo, Bunkyo and Shibuya wards.
• Public facility where you can try it: The tempura and Japanese restaurant Tenbo is located in the fruit and vegetable building of Block 5 at Toyosu Market (6-6-1 Toyosu, Koto Ward). The market is open to visitors from 5:00 to 17:00 on trading days and closed on non-trading days (mainly Wednesdays, Sundays and public holidays).
• Access: Right by Shijo-mae Station on the Yurikamome line. The Toei Bus stop "Toyosu Shijo" can also be used.
• Points to note: Tempura and other fried dishes can also be enjoyed at the Tsukiji Outer Market (about 460 shops), but the official website asks visitors to observe "priority for trade buyers until 9:00" and "no eating while walking". A morning visit is recommended.

* Opening hours and prices vary from restaurant to restaurant.

(Sources: Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine: Tempura, Tokyo"; The Toyosu Market [official] (Toyosu Market Association); official website of the Tsukiji Outer Market)

Information Sources

This article is compiled from tourism information for Tokyo and information published by each restaurant. Prices, menus and seasonal availability are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: From around 1,000 yen for a tempura rice bowl, and from several thousand yen for a course
• Where to eat it: Tempura restaurants around Tokyo such as in Nihonbashi, Asakusa and Ginza
• Best time of day: Both lunch and dinner; a tempura rice bowl at lunch is also recommended
• Avoiding the crowds: Reservations are advisable at famous restaurants, and counter seats fill up early
• Combine it with: Edomae seafood, and strolling through Nihonbashi, Asakusa and Ginza