Tempura
"Tempura is seafood or vegetables battered in a light, airy coating and deep-fried at precise temperatures (160-180°C) until crispy but not greasy. Common items: ebi (shrimp), anago (sea eel), shiitake mushrooms, shiso leaves, and sweet potato. Served over rice (tendon) or with dipping sauce (tentsuyu). High-end tempura restaurants serve each piece individually as it's fried. The batter should shatter on first bite."
Logistics
Moderate
Vibe
Delicate, crispy
Duration
30-45 minutes
Best For
Foodies
The Backstory
Tempura was introduced by Portuguese missionaries in the 1500s (the name likely comes from 'temporas,' Lenten fasting days). Edo-period Tokyo street vendors popularized it as fast food. Post-war, it became refined haute cuisine. Tokyo-style uses sesame oil for a nutty flavor, unlike Kyoto's lighter vegetable oil style.
Local Secret
"At high-end tempura counters (¥10,000+), eat each piece immediately as the chef serves it—tempura loses crispness within 60 seconds. Dip lightly in tentsuyu sauce or use salt (matcha salt for vegetables). The tail of the shrimp is edible and crispy. At casual spots, tendon (tempura rice bowl) is the budget option (¥800-1,200). Eat with chopsticks, not hands."
Gallery
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