On Saturday, August 19th, due to the intense heat, I didn't feel like riding my road bike, so I went shopping in Ueno with my wife. Before shopping, we had lunch. My wife requested tempura, so we visited Tenjo, a tempura restaurant in Ueno for the first time in 10 years. We arrived 10 minutes before the 11 am opening and the owner was preparing to open. After a short wait, we were seated at the middle table as the first customers. The menu had various options, but we decided on the Ooedo Joten Don for 1600 yen. It arrived in about 18 minutes. The dish featured a large piece of tempura eel in the center, which eel lovers would appreciate. The tempura was crispy and hot, and the sweet sauce complemented the rice well. It was a delight for those with a sweet tooth. The tempura was light and crispy without feeling greasy. Delicious dishes like this disappear quickly. Looking around the restaurant, there were other options like tempura with dipping sauce or eel sashimi, making it seem like a place worth visiting for dinner as well. Next time, I'll make a reservation and enjoy tempura, sashimi, and some sake.

I visited a restaurant for lunch and finally tried their tempura set meal. I added a sablefish on top of the default items which included conger eel, 2 shrimp, chicken tempura, squid, pumpkin, chrysanthemum greens, and eggplant. The batter was super crispy and delicious. I enjoyed it with tempura dipping sauce or salt, but I prefer salt. The portion was generous and I left feeling full and satisfied.

Vegetable tempura rice bowl with extra serving for 900 yen plus 100 yen for additional vegetables (onion, carrot, eggplant, sweet potato, chrysanthemum greens). It was disappointing that it was sweet potato instead of pumpkin. The chrysanthemum greens were crispy and delicious. The onion and carrot were a bit soggy and disappointing. I prefer them to be more crispy. The atmosphere of the restaurant was completely different from what I expected from the outside, it was stylish.

I went to this restaurant located a 10-minute walk from my company for lunch on a day when I had some extra time. The place may be a little hard to find. It's called "Tensho," which means "Tenmasa." They offer alcohol in the evening, but for lunch, they only serve tempura set meals and tempura rice bowls. I chose the tempura rice bowl. It's great that you can choose multigrain rice. The tempura dipping sauce was a bit light, but maybe that's just right for some people. I enjoyed the meal. Thank you for the meal.

I had a mixed tempura rice bowl for lunch. It was within 1000 yen, so it falls within the range of a typical salaryman lunch. The bowl included shrimp, chicken, eggplant, onion, and chrysanthemum greens. The chicken tempura was light and not dry, making it easy to eat. Although there was a variety of ingredients, I ended up leaving some behind. I realized that I had eaten tempura soba noodles for breakfast. No wonder I couldn't finish it.

The facade doesn't look like a typical tempura restaurant with its glass exterior, and the interior resembles a cafe with white iron beams extending like umbrellas. The lunch menu offers options like mixed grain rice, catering to a more feminine clientele. I ordered the tempura set meal (2250 yen including tax) with mixed grain rice. It took longer than expected, about 20 minutes, for the food to finally arrive. The meal included mixed grain rice, pickles, tempura dipping sauce, grated daikon radish, and salt. The miso soup had seaweed instead of clams. The tempura consisted of 2 prawns, small squid, one conger eel, eggplant, pumpkin, shimeji mushrooms, chicken tempura, and chrysanthemum greens. The prawns were overcooked, and the oil wasn't drained well. The batter was okay, and the conger eel was decent, but the prawn tempura didn't quite meet the standard of a tempura restaurant. The tempura dipping sauce was okay. The menu on the wall also included items like raw conger eel and specialty conger eel dishes from places like Araki-cho and Ichikura-no-Isshoku in Sendagi, which are usually only found in conger eel specialty restaurants. Perhaps the chef didn't train at a tempura restaurant. It's possible that the non-tempura dishes are more delicious. They also accept payment via PayPay.

I visited because I wanted to eat tendon. I checked the lunch menu and ordered the mixed tempura tendon. There is a temperature check and alcohol disinfection at the entrance. The inside of the restaurant is divided by transparent curtains between tables. The payment is done at the table with the bill. The staff is also wearing masks and taking measures against COVID-19. The tendon is served. I start by eating the rice soaked in sauce without touching the tempura. It's delicious on its own. It includes shrimp, chicken, eggplant, onion, and chrysanthemum leaves. Especially the chrysanthemum leaves were crispy and had a good aroma, very tasty. This is a good deal and delicious.

I chose a place from my list of places to visit and stopped by after work, and the taste was outstanding. Excuse me, can I have one Edo-style tempura bowl with extra broth, please? (I wondered if extra broth was even a thing!?) I placed my order with a lovely elderly lady. The tempura bowl that came out had a generous amount of toppings overflowing from the bowl, and the sweet yet light sauce really made it delicious. Additionally, the thinly battered tempura had a satisfying crispiness that broke apart easily in my mouth, making it very enjoyable.

I was looking for an old building because I thought it was a tempura restaurant, but the entrance is modern. Inside, there are table seats divided by transparent curtains. Each table has its own curtain, so social distancing is maintained. It took more than 10 minutes from entering to being served. The kakiage tempura rice bowl costs 950 yen. You can add extra rice for 100 yen or half-size for 50 yen (I chose half-size for 1000 yen). The tempura rice bowl includes three types of tempura: small shrimp, vegetable, and spring chrysanthemum. The spring chrysanthemum tempura stands out with its crispy texture and the sauce on the rice is delicious. I couldn't stop eating... I took a small break with some pickles. The miso soup was simple with seaweed. I enjoyed every bite until the end. The menu on the wall caught my attention. I wonder what I should try next time?

I revisited the restaurant at the last minute, wondering if Tokyo will soon declare a "Mambo!" emergency again. The state of emergency has been lifted, but the business hours are until 9 pm (last order for alcohol at 8 pm). I made a reservation for 5:30 pm, and the restaurant was empty with only one other group arriving later. The atmosphere is quiet and the restaurant is taking proper measures against COVID-19. The tempura here is amazing, especially the anago (conger eel) donburi with flavorful sauce. The tempura is well-balanced and the tempura sauce is delicious. The egg tempura donburi was also a delight, with a perfectly cooked half-boiled egg on top. The anago tempura and anago sashimi are both exceptional. The anago liver is a must-try, a delicacy that is fresh and has no unpleasant smell. The second-generation owner is innovative with the menu, offering seasonal items like cherry shrimp tempura and shrimp and rapeseed tempura at affordable prices. The restaurant also has a good selection of sake, beer, Belgian white beer, local whiskey, and even Japanese local gin. The gin with a hint of sansho pepper pairs perfectly with the anago. Overall, the restaurant is honest and impressive in terms of food quality and pricing. It's a great choice for early tempura dining during these times.

I finally managed to visit for the second time after not being able to go due to the state of emergency. I started with a beer for a toast, which was delicious. Today was "anago day" for me, so I ordered: 1. Anago tempura with sauce - the texture was fluffy and the sauce was perfect. 2. Anago tempura with two types of salt - I preferred the kombu salt. 3. Grilled anago - this was exquisite. 4. Anago liver - a delicacy that makes you crave sake. I had it with wine this time. 5. Chinese cabbage salad - surprisingly refreshing with a hint of sweetness. 6. Steamed oysters and scallops in smoked oil - perfect with white wine. 7. Tempura of fresh scallops - irresistible for scallop lovers like me. 8. Miyazaki beef for a break - great for changing the taste. 9. Uni and seaweed - the best dish of the day. 10. Shishamo tempura - a good choice for those who like blue fish. Thank you to the manager for the vegetable tempura, meat tempura, and other dishes. I had 3 beers and 3 bottles of wine at Tenmasa in Okachimachi, a long-established tempura restaurant.

Ogachi Tendon for 950 yen including tax. It includes shrimp, chicken, harumaki, eggplant, and green onions. The eggplant I had first was delicious. However, the rice soaked in sauce was not that great. The outside of the bowl was messy with sauce, making my hands sticky. The seating might have been bad, or the way they handled the dishes at the sink was noisy. Maybe it's better to go for a set meal instead of a bowl for lunch. I didn't feel like it was worth rushing to make it in time for the last order.

I was searching for a lunch spot and came across this restaurant. As a big fan of conger eel, I wish I had visited sooner... I ordered the Edo-style Tendon with conger eel for 1300 yen. The staff mentioned, "We've raised the prices, were you aware?" I replied that it was my first time here, and they simply said, "I see." I couldn't help but wonder, so I checked back on Tabelog while waiting for my food. I see, it used to be 950 yen before. Perhaps due to rising costs and policies like no sharing tables, the price increase was necessary. After waiting for over 10 minutes, I noticed a photo of conger eel sashimi on the wall. I also heard from my boss that the restaurant was featured on the TV show "Before After" for a renovation. The exposed seismic reinforcement beams looked stylish. The atmosphere outside and inside the restaurant was different, which added to the experience. Some people were getting takeout, and others were waiting outside. I felt lucky to be seated without a wait and thought about it while waiting for the food. Finally, my dish arrived. The first thing I tried was squid! The crispy batter with a perfect sweetness of the sauce was delicious. I have high hopes for the conger eel (laughs). After taking a bite, I couldn't help but say out loud, "It's delicious." The fluffy conger eel was truly tasty. Even with eggplant, pumpkin, shrimp, and chrysanthemum greens on top, I was surprised that it wasn't too greasy. The only disappointment was the chrysanthemum greens. It lacked the bitterness and aroma unique to chrysanthemum greens and I ended up leaving it. The hot miso soup with two types of pickles was a nice palate cleanser after the fried food. I would prefer to just eat the conger eel on its own. Apparently, there used to be a limited edition conger eel bowl with only 5 servings, but I didn't see it on the menu this time. I would love for that menu item to make a comeback so I can try it. Thank you for the meal.

I had the Kakiage Tendon for 950 yen at 3.54, a tempura restaurant located near Suehiro Brick Street, closest to Naka-Okachimachi Station. It seems like a family-run place. The freshly fried tempura was moist and juicy, really satisfying. I might try the Tempura Set Meal next time, or go for the Conger Eel. The restaurant has a modern and stylish atmosphere, so I might come back at night for some wine. Come to think of it, there was a shop around here that makes wine.

From December 2020, prices have increased. There are restrictions on operating hours, no sharing tables, and other impacts. Most menu items have increased by about 50 yen, but the "Edo-style Tendon" has increased to 1300 yen with more contents. It's tough to pay this much for lunch. The bento prices will also be adjusted from January. If you have the budget, definitely give it a try.

This was my first time visiting this restaurant. Tempura is a genre I surprisingly haven't visited much! I had seen it in a magazine and decided to check it out. I ordered the classic anago (conger eel) tempura. First, the anago tempura with salt was amazing. The salt was from Hokkaido and Niigata, each with their own unique flavors. The texture of the anago was incredibly light and fluffy. Then, I had a turnip salad. Next, I tried anago sashimi for the first time, which was completely different from the tempura - it had a chewy texture. The oyster tempura was also outstanding, different from fried oysters. The tempura of fresh wakasagi (smelt fish) was incredibly tender, without any bones. The scallop tempura was also amazing. And the highlight was the sakura shrimp tempura, a rare delicacy. It had a crispy texture with a soft inside. I also tried the Yamagata beef and the TKG (half-cooked egg tempura), both of which were excellent. For drinks, we had 3 beers, 1 bottle of white wine, and 1 glass of sake. The interior of the restaurant was stylish and the restroom was clean, making it a great recommendation for women as well. I definitely want to come back to this restaurant at least once a month.

I made a reservation for the 19:00 course on October 14th, but I did not opt for the all-you-can-drink alcohol option. The restaurant was fully booked, and without a reservation, I wouldn't have been able to get in. It was my first time visiting, and I didn't realize it was such a popular place. The restaurant seemed to take pride in their conger eel, which was served as sashimi and in a tempura dish. It was my first time trying conger eel sashimi, and it had a nice texture, serving as a good and affordable alternative to fugu. The tempura was already dipped in sauce, and you could add some sansho pepper to your liking, but personally, I would have preferred it with just salt. The selection of sake was decent, with Sugiura from Yuza in Yamagata standing out with its light and delicious taste. Towards the end, the service became a bit slow, and there was no dessert offered.

It was a holiday, but I happened to pass by this restaurant while working nearby, so I decided to visit. The restaurant is located near Ueno station, amidst a mix of residential areas. Inside, the restaurant has a long layout with mainly table seating. The atmosphere is a bit dim, more like a café than a traditional tempura restaurant, and it's quiet and cozy with each table sectioned off for privacy. The menu mainly consists of rice bowl dishes, with a variety to choose from. I opted for the tempura rice bowl (900 yen tax included) which came with miso soup and pickles. The tempura was lightly coated in sauce and had a crispy texture, with plenty of small shrimp included. There was also a tempura spring onion as a nice touch, adding to the crunchiness. The pickles and miso soup were also well-prepared, showing the quality of the restaurant. After the meal, I felt a bit of oil lingering in my stomach, but overall, I enjoyed the freshly fried tempura. It was a delicious tempura rice bowl. Thank you for the meal.

A long time ago, I bookmarked this place after it was featured on Ariyoshi's Honest Walk, but I never got around to visiting until now, during the coronavirus pandemic. What I ordered: - Ooedo Joten Don (large Edo-style tempura rice bowl) for 1250 yen This dish had large pieces of conger eel, shrimp, eggplant, and shiso leaf, which instantly boosted my mood. The tempura batter was crispy and delicious. Sometimes tempura bowls can be heavy with thick sauce, but this one didn't have that. The light and fragrant sesame oil batter was very impressive. And all of this for only 1250 yen is a great deal! Highly recommended!!!

In the Ueno and Okachimachi area, the number of people has decreased significantly due to the pandemic, but as summer approaches, the crowds are starting to return. In the midst of this, a customer with an open mouth arrived at this place. I ordered the Ooedo Kamiten-don for 1250 yen. After ordering, it took about 20 minutes for the tempura to be fried. This is similar to the Michelin-starred restaurant "Tenshuzo" in Ueno, so it was expected, but it can be a bit boring without beer, haha. The dish arrived with large tempura pieces including shrimp, shiso leaf, eggplant, anago (conger eel), and kakiage (mixed tempura). The shrimp was sufficiently large and satisfying for a 1250 yen tempura dish. The shiso leaf was crunchy, and the eggplant was juicy and delicious. However, overall, the dish felt quite heavy due to the amount of oil used. The anago was generously sized for the price, but also a bit oily. The kakiage was made with small fish pieces. Prior information mentioned that the rice portion was large, but it wasn't overwhelming. The tempura sauce was surprisingly sweet for a downtown restaurant, and it was nice that they provided plenty of it. The miso soup was traditional, and there was also pickled vegetables. The interior of the restaurant was modern and didn't feel like a typical tempura place. The perfect service from the elderly lady added to the pleasant atmosphere.