🟣 Tokyo-Do-Must — Flagship Edo-style Tendon in Tokyo.
Daikokuya in Asakusa defines Tokyo’s Edo-style tempura bowl—sesame-oil aroma, glossy tare, and steam rising from the rice.
Last updated: 2025-11-09
Introduction
In Asakusa, Daikokuya has served Edo-style tendon since 1887. The shop fills with the nutty scent of sesame oil, sweet-salty sauce, and the steam of a freshly topped bowl—this is where Tokyo’s classic tempura bowl comes to life.
It’s perfect to visit while sightseeing in Asakusa: pair the meal with Senso-ji and the Nakamise stroll to experience Tokyo’s flavor and scenery in one stop.
What to Try
Order the signature Tendon (Tempura Bowl): two large shrimp, white fish (kisu), kakiage, and seasonal vegetables, all dipped in a dark, sweet-salty tare and set over hot rice. The batter is slightly thicker by design, carrying a gentle bitterness from sesame oil—hallmarks of true Edo style, refined in Tokyo for over a century.
How to Order
Say “Tendon, please.” If you prefer a lighter touch, ask for “less sauce.” Lines are common; go before the lunch peak or mid-afternoon. After the meal, Senso-ji is just a short walk—a classic one-hour “eat & temple” loop.
Tokyo or Trip?
🟣 Tokyo-Do-Must.
Sesame aroma, bold tare, and the steamy, old-downtown mood reach their peak in Tokyo. You can get tempura elsewhere, but this Edo-style tendon feels most authentic right here in Asakusa.
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