Daikokuya

At the foot of Yanagibashi bridge, a corner of Tokyo that still preserves memories of its historic geisha district, tempura specialist Daikokuya hangs its noren curtain with quiet modesty. Guests are first guided into a waiting room to unwind over tea or a welcoming drink, before moving into the main room where the frying hearth awaits once preparations are complete.

Cooked piece by piece right before diners, the tempura arrives in a delicate, airy coat of batter. The sequence moves at an engaging pace, starting with fragrant prawn legs and maki-ebi before proceeding through tender kisu (Japanese whiting), conger eel, thick shiitake mushrooms, other vegetables, and a crisp kakiage fritter. Sampling the first bites with salt highlights the freshness of each item, though dipping into the light dashi broth provides an equally enjoyable contrast.

Beyond the multi-course tempura set meals, lunchtime visitors can opt for tendon rice bowls drizzled in a savory, well-seasoned sauce. Once the hot tempura is finished, diners return to the anteroom to linger over dessert, such as a cool sorbet.

With attentive table service in a peaceful ambiance at both lunch and dinner, the venue is a dependable choice for business entertaining or personal celebrations. Beer and wine are available, and given the limited seating capacity, booking a table in advance is well advised.