Old school" is the perfect phrase of this place. If you want to have a classical Tendon (Tempura on top of rice), in a quiet, local and non-touristy, retro place, this is the place to go. I went there for lunch on a weekday, around 1pm, and was not crowded (be aware that lunch-time ends at 13:30). 2 menus. 1/ Tendon (tempura on rice), and 2/Tempura-Gohan (tempura and separate rice), both with 3 prices based on ingredients and grade. I chose “Tendon Jyo” which is the middle grade priced around 3000yen (20 USD). I have a feeling they don’t have an English menu, so just tell ask them for “Tendon Jyo”. Reading an local magazine article, seems this grade is the best bang for the buck. It came with shrimp, eggplant, whitefish (not sure what type), Kakiage (mix of seafood) which was plentiful. Covered with thick tempura sauce, makes it the old school Tendon (i.e. moist, rather than crunchy).

+1

A restaurant where you can enjoy authentic Edomae tempura. Foods fried in sesame oil do not upset the stomach, so even those who do not like fried food can feel at ease. We recommend the JOUten-don (top tempura bowl).

+3

Best tempura in this area. Served with very tasty prawn head and fish bone. Come dine here to complete your trip after visiting Koami Shrine.

This is some of the best Tempura I've ever had, I highly recommend it!

Operating in Ningyocho for three generations, Tenoto serves three types of tendon: Chu (¥1,400), Jo (¥2,300) and Tokujo (¥3,200), with the Jo clearly providing the best value. Made with only the purest sesame oil and fresh ingredients delivered every day, the tempura’s sweet aroma wafts out when you lift the lid. The voluminous toppings include jumbo prawns, eel, Japanese whiting, lotus root and kakiage.