Exploring Tempura: Japan’s Most Popular Fried Dish
Updated: 1 day ago
HELLO, I'M AYU!
I am one of the staff members at Patia, where we offer cooking classes specifically designed for foreign tourists in Tokyo. I have two children, and I love cooking! I look forward to sharing my passion for cooking with you and making your experience in Japan truly memorable!
Tempura is one of the most popular dishes in Japanese cuisine, known for its crispy texture and the natural flavors of its ingredients. Tempura involves seafood and vegetables that are lightly battered and deep-fried, and its origins date back to 16th-century Japan. In this blog, we will introduce the history of tempura, how to make it, its various types, and tips for enjoying it at its best.
Also in Tokyo, you can find an array of excellent tempura restaurants, from Michelin-starred establishments in Ginza to casual spots in Shinjuku and Koenji. This guide introduces some of the best places to enjoy tempura in Tokyo. Whether you prefer an elegant setting or a more laid-back atmosphere, there is a tempura experience waiting for you in Tokyo.
Table of Contents
YouTube: How to Make Perfect Tempura at Home
What is Tempura?
Tempura is a traditional Japanese dish consisting of seafood, vegetables, or sometimes even meat that is lightly battered and deep-fried to a crispy perfection. Known for its delicate, crispy coating and the natural flavors of the ingredients, tempura is a staple of Japanese cuisine. Despite its simple preparation, tempura requires specific techniques to achieve the perfect texture and taste, making it both a popular choice at casual eateries and a highlight in high-end Japanese restaurants.
The name "tempura" is said to have originated from the Latin word "tempora," referring to times of fasting when Portuguese missionaries in the 16th century refrained from eating meat and ate fried vegetables and fish instead. They introduced this cooking method to Japan, where it evolved into the iconic tempura we know today.
A Brief History of Tempura
Tempura's roots can be traced back to the 16th century when Portuguese missionaries and traders arrived in Japan and brought their frying techniques with them. Initially, tempura was a simple fried dish using fish and vegetables, but by the Edo period (1603-1868), it gained immense popularity as a street food in the bustling city of Edo (modern-day Tokyo). It was commonly sold at food stalls and became a favorite fast food for locals.
Over time, tempura evolved into a refined dish served in specialized restaurants, utilizing the freshest seasonal ingredients and showcasing the chef's skills. Today, tempura is enjoyed throughout Japan in various forms—from street food to sophisticated courses in high-end restaurants.
Types of Tempura
There are many types of tempura, each highlighting different ingredients and flavors. Here are some popular examples.
Ebi Tempura (Shrimp Tempura)
A classic and widely-loved type of tempura featuring succulent shrimp with a light, crispy batter.
Yasai Tempura (Vegetable Tempura)
Tempura made with seasonal vegetables like sweet potatoes, eggplant, pumpkins and mushrooms.
Kisu Tempura (Whiting Tempura)
A light white fish that pairs wonderfully with the delicate tempura batter.
YouTube: How to Make Perfect Tempura at Home
Tempura is one of Japan’s most iconic dishes, loved for its light and crispy texture. If you've ever wanted to recreate this delicious dish at home, you're in luck! Below, we’ll share a helpful video tutorial created by a talented chef.
Watch the video here: How to make tempura at home. Step by step guide.
Channel name: Sushi By Kunihiro
Tempura Batter Ingredients
Cake flour 100g
Water 180ml
1 large size egg
Tempura Sauce Ingredients
Soy sauce 100ml
Mirin 100ml
Dashi 400ml
Deep frying time for each ingredient
Kabocha squash 3 min
Carrot 2.5 min
Shiitake mushroom 3 min
Broccoli 2.5 to 3 min
Shiso leaf 40 sec (Oil temperature for deep frying vegetables: 160 to 170°C)
Shrimp 1 to 1.5 min (Oil temperature for deep frying shrimp: 170 to 180°C)
Tips for Enjoying Tempura
Eat It Fresh and Hot
Tempura is best enjoyed fresh out of the fryer, as the crispiness of the batter diminishes over time. Be sure to eat it while it’s hot!
Try Different Seasonings
While tentsuyu dipping sauce is the standard, tempura can also be enjoyed with a pinch of salt, matcha salt, or even yuzu pepper for a different flavor experience.
The Right Oil Temperature is Key
Maintaining the correct oil temperature (170-180°C / 340-360°F) is crucial for perfect tempura. Too low, and the batter will absorb too much oil and become greasy; too high, and the batter will burn before the ingredients cook through.
5 Best Tempura Restaurants in Tokyo
Tokyo, as a culinary capital of the world, offers numerous excellent places to enjoy tempura, a beloved Japanese delicacy. Here are 5 best recommendations for savoring tempura in Tokyo, where each restaurant brings its unique style and flavors to the table.
1. Tempura Kondo
Source: Tempura Kondo
Tempura Kondo is a Michelin-starred restaurant located in Ginza. Chef Fumio Kondo has perfected the art of frying, using only the freshest seasonal ingredients. His innovative approach includes unique tempura options like sweet potatoes and asparagus, which have become iconic dishes.
Hours
Two lunch slots: 12:00 PM and 1:30 PM
4 Dinner slots starting at the following times: 5:00 PM/6:00PM/7:00PM/8:00PM
*Closed on Sundays
Map
2. Tempura Fukamachi
Source: MICHELIN GUIDE
Tucked away in a quiet area of Kyobashi, Tempura Fukamachi is a small but highly acclaimed restaurant that has earned a Michelin star. Known for its skillful frying technique and the use of the finest ingredients, Fukamachi offers a rich tempura experience with dishes that are crispy on the outside and tender on the inside.
Hours
Weekdays
Lunch: 11:30 AM - 14:30 PM
Two dinner slots: 5:00 PM and 7:30 PM
Weekends and Public Holidays
Two lunch slots: 12:00 PM and 1:45 PM
Two dinner slots: 5:00 PM and 7:30 PM
*Closed on Mondays and first and third Sundays
Map
3. Tempura Tsunahachi
Source: Tempura Shinjuku Tsunahachi
Tsunahachi is a long-established tempura restaurant that has been serving delicious tempura since 1924. Located near Shinjuku Station, this popular spot is known for its reasonable prices and high-quality ingredients. Tsunahachi offers a variety of tempura options, from classic shrimp and fish to seasonal vegetables, all prepared with a light and crispy batter.
Hours
11:00 AM - 10:00 PM（Last entry 9:00 PM）
Map
4. Tempura Tensuke
Source: MICHELIN GUIDE
For a more casual yet authentic tempura experience, Tensuke in Koenji is a fantastic choice. Known for its generous portions and reasonably priced tempura bowls (tendon), Tensuke is beloved by locals and tourists alike. The tempura is freshly prepared, and the restaurant is known for its long lines, which is a testament to its popularity.
Hours
Weekdays
12:00 PM - 2:00 PM
Weekends
12:00 PM - 3:00 PM
*Closed on Mondays
5. Tempura Nakasei
Source: Tripadvisor
Located in the historic Asakusa district, Tempura Nakasei offers a more traditional Edo-style tempura experience. The restaurant has a rich history, dating back to the 19th century, and maintains a classic style that reflects its heritage. The tempura is fried in a rich sesame oil, providing a unique flavor profile distinct from lighter tempura varieties.
Hours
Weekdays
Lunch: 11:30 PM - 2:00 PM
Dinner: 5:00 PM - 9:00 PM
Weekends and Public Holidays
11:30 AM - 8:00 PM
*Closed on Tuesdays and Wednesdays
Why You Should Try Tempura
Tempura is a staple of Japanese cuisine that offers a unique and delicious experience for anyone looking to explore traditional Japanese flavors. Whether you’re enjoying it at a high-end tempura restaurant or trying your hand at making it at home, tempura showcases the beauty of simplicity and the importance of technique in Japanese cooking. We hope you will try different kinds, enjoy the delicate balance of flavors and textures, and discover why tempura is a beloved dish in Japan.
Patia’s Jiro-style Ramen Making Class in Tokyo
We run Japanese cooking classes in Tokyo. We also offer a Jiro-style Ramen making class with an English-speaking instructor. In this class, participants can go to a grocery store in Akihabara to buy ingredients, make Jiro-style ramen from scratch, and eat it. We are hoping you to enjoy Japanese food experiences and create unforgettable memories in Tokyo.
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