🍜 Dote Iseya

Established in 1889, this tempura restaurant with over 130 years of history is now run by the fourth-generation owner, who continues to pass down this traditional delicacy. The signature tempura is crafted by carefully controlling temperature, sound, and the rising bubbles, using a special blend of sesame oil and corn oil to create a refreshing and non-greasy texture. The tempura rice bowl, or 天丼 (tendon), comes in three tiers: 「イ (i)」、「ロ (ro)」、「ハ (ha)」。 The most economical option, 「イ (i)」, includes fluffy sandfish, a medley of flavorful fried squid, two fried shrimp, and shishito peppers. The crispy tempura is drizzled with a rich sauce that is simmered and carefully maintained daily, creating an exceptional flavor combination. Both 「ロ (ro)」 and 「ハ (ha)」 come with fresh star eels. The star eels are raised in a dedicated tank outside the restaurant and are prepared every morning, ensuring they are exceptionally fresh. The restaurant building, constructed in 2010, has been designated as a tangible cultural asset and is a historically valuable wooden structure. Inside, materials such as cypress, zelkova, cherry, and Japanese cedar create an extraordinary atmosphere reminiscent of a movie set. After experiencing the elegance of this 130-year-old wooden building, be sure to enjoy the delicious flavors of this Tokyo tempura establishment.

A tempura restaurant with a history of over 130 years. The signature crispy tempura preserves traditional flavors. The tempura rice bowl, drizzled with a secret sauce that is continuously replenished, is very popular. The fresh eel, made to order in the morning and managed in a dedicated water tank, is exceptional in quality. The restaurant building is designated as a tangible cultural asset.