14 best deep-fried tempura rice bowls in Tokyo

This fifth-generation tempura shop has been operating for more than 130 years. Go for the traditional kakiage ankake tendon (¥1,600), 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.

A favourite of mystery novelist Edogawa Ranpo, Tempura Hachimaki is located in the book district of Jinbocho. The space permeates with the aroma of sesame oil and a tendon only costs ¥1,200 (¥900 for lunch on weekdays).

If you’re feeling flush, it’s worth upgrading to the ‘luxe’ conger eel and shrimp tendon. For ¥1,800 (¥1,700 for lunch on weekdays) you’ll get the aforementioned seafood plus an eel-flavoured rice cracker and two pieces of vegetable tempura.

First founded in 1889, this retro restaurant serves tempura over rice in three types, all with different toppings: the choices are I (¥2,300), Ro (¥2,800), and Ha (¥3,300). On your first visit, we recommend the Ro or Ha, which include eel and toppings like two jumbo prawns, vegetables and kakiage, cooked with a mixture of sardines, prawns and shellfish. The batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty.

Long queues are to be expected during the weekends, so going early on a weekday is recommended.

Make sure you have a couple of hours to spare if you plan to visit this classic Nihonbashi spot, as you are bound to have to wait to get inside. But the one single dish on the menu is well worth it – a sizeable bowl packed with mainly seafood tempura and topped with an egg, all for the price of ¥1,380. 

At Kudanshita's Momose, make sure to order the anago baraage-don (¥1,750), which comes with tempura conger eel. The crispy eel is cut into bite-size pieces and heaped up with plenty of shiso leaf, while the rice is covered in layers of seaweed with sesame and flavoured with a touch of special sauce. Extra sauce and Japanese pepper are placed on the side, allowing you to customise freely. Note that as you will have to queue up for lunch, it's best to arrive promptly around opening time.

The tempura bowl (¥1,485) at Tempura Nakayama in Ningyocho is also known as the ‘black tendon’. This name is obviously inspired by the colour of the tempura, which can even be a tad shocking for first-time visitors.

Toppings include prawns, Japanese whiting, eel and sliced carrots. The sauce, the recipe for which has been passed down since the restaurant was first established, has a rich flavour with a delicious soy sauce aroma. The taste isn’t as strong as it looks, but rather light and easy on the stomach.

Daikokuya is a long-running, reservations-only joint located near the estuary where the Kanda River meets the Sumida River. Even at lunchtime, you can enjoy the made-to-order tempura bowl (from ¥3,000) at the counter, which provides nice views of the chef preparing your meal.

In addition to the jumbo prawns, the set also includes the crunchy kakiage, made of prawns, clams and lotus root, as well as seasonal vegetables such as broccoli (winter) and wild herbs (spring). The rich, savoury sauce also enhances the flavour.

Tempura restaurants are dime a dozen in touristy Asakusa, but not exactly all of them meet the quality of their prices. Tempura Nakasei, established in 1870, is a different breed, known for its kakiage-don (¥3,300) that comes topped with crispy prawns and clam kakiage. Featuring a garden with carps swimming in the pond, the atmosphere here is almost like that of a traditional ryotei restaurant.

Operating in Ningyocho for three generations, Tenoto serves three types of tendon: Nami (¥1,760), Jo (¥3,190) and Tokujo (¥4,290), with the Jo clearly providing the best value. Made with only the purest sesame oil and fresh ingredients delivered every day, the tempura’s sweet aroma wafts out when you lift the lid. The voluminous toppings include jumbo prawns, eel, Japanese whiting, lotus root and kakiage.

Kurokawa may be located near the very end of Tsukiji's outer market, but that doesn’t stop people from queueing up. The secret behind its popularity is without a doubt the fresh seafood supplied from the market every morning, while the vegetables are sent in directly from farms in Chiba.

The lunchtime meals are all priced from ¥1,500 to ¥2,000, but we recommend the scallop and prawn kakiage tendon, topped with sweet sauce.

Now run by the second generation of owners, Tenshige is an Akasaka classic. There are two types of bowls available at lunch time, the regular tendon and the kakiage (¥1,600 each), but almost everyone goes for the latter. The simple mixture of prawns and shellfish is wrapped in fluffy batter with a soft texture, while the yuzu peel on top adds accent to the rich sauce. Every order comes with a side of miso soup and pickles.

Tensen in Edogawabashi attracts crowds with its reasonable prices and high-quality fare. The Tokusei bowl (¥2,300) is loaded with prawns, eel, Japanese whiting and vegetables, as well as thick shiitake mushrooms stuffed with shrimp dumplings. The batter is thick and chewy but not too oily, while the piece of yuzu peel on top seals the deal.

You'll have to walk a good ten minutes from Omotesando Station to find this small tempura shop specialising in Kansai-style offerings, meaning lighter and milder goodies fried in sunflower oil (instead of the sesame version used in Kanto tempura). The trip's well worth it, however, as portions here are satisfyingly sized and made with the strictest attention to detail.

Try the tendon (¥2,000), a lunch favourite that consists of veg like onion, sweet potato and zucchini, in addition to seafood like shrimp and squid, all served over rice. Unlike most tempura bowls of similar size, this one won't weigh you down but leaves a pleasant, fresh aftertaste instead.

Founded in 1924, Tsunahachi now has locations all over Tokyo, but continues to operate its original Shinjuku shop in these old-school, battered wooden premises. The standard bowl (¥2,750), available only on weekdays during lunch, is topped with two prawns, prawn kakiage, thick eel cuts and a selection of vegetables, while the batter is thick with a crunchy texture. The whole place is filled with the whiff of cooking oil, but the food is perfectly good enough for everyday fare.