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This is a century old restaurant which operated since 1887. They specialised in soba noodles initially before switching to Tendon (Tempura served on a bowl of rice) which became the best seller.
The tempura looks soggy, unusual from the crispy batter tempura that we know. It’s because the tempura is prepared with a secret sauce recipe called Kaeshi. I really like the taste of the tempura, it is not as salty as it looks and the prawns are very big and fresh. although it is not as crispy but i like it this way! 🍤🍚 #jxeatstravel
Eating this got a "wow" from all of my family members. Located along asasuka street, it is well deserving of a wait on a summer day. Had the mix tendon with prawns, chicken breast, fish...... So good :)
Our lunch was this homely bowl of fried jumbo prawn, mixed tempura and kisu fish in a unique and slightly sweet and salty batter. #happybelly #everythingbrown #tokyotravel #latergram #burpple
(¥1550++)
