Edomae Tempura

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. The hallmark is frying crisply at high heat in sesame oil, giving a thin and light coating. 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 - The range runs from luxury counters to famous rice bowl shops - At lunch you can enjoy it affordably as a rice bowl or set meal - Reservations are recommended for counter seats

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.