A different kind of Tempura

One of the most popular restaurants in Asakusa is Daikokuya.  Opened since 1887, the restaurant is famous for their tendon – rice topped with tempura.  Locals queue up to 2 hours during lunchtime so we were lucky to get a seat when we arrived just before 12pm.  The thing about Daikokuya is that they serve traditional Edo-style tempura.  The tempura is fried in sesame oil and then dipped in a special sauce before serving.  So what you get is tempura of a black, smokey colour and the batter is more soft and moist than crispy throughout.  The prawns used were large and fresh, and the special sauce made the dish very tasty.  It made for a very satisfying meal on a cold winter’s day.  But I personally prefer my tempura light and crispy.  Good to try because it’s different but don’t bother if you have to queue.

Directions: Follow directions on ieatishootipost


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