Tempura Takashichi

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.