Cuisine
Tempura in Tokyo
Seafood and vegetables in a thin batter, fried in oil that sometimes includes sesame. At a tempura counter the chef fries one piece at a time and sets it in front of you, to eat at once with salt or with a dipping sauce and grated daikon.
The everyday form is tendon: tempura over rice with a sweet soy sauce, which costs far less and needs no booking. Both belong to Tokyo. The counter is the one to reserve.
We are still choosing the restaurants for this page. Until they are here, our guides cover how to book and what to expect.
