Best Tempura in Tokyo: 13 Bastions of Golden-fried Goodness

Tempura, a tantalizing assortment of battered and deep-fried ingredients, is already one of Japan’s most world-renowned dishes. What many people outside of Japan don’t realize, however, is that there are a number of regional differences when it comes to this famous dish. The western Kansai region favors vegetable tempura fried in neutral oil and served with salt, while tempura from the Kanto region in the east includes both seafood and vegetables, fried in sesame oil for a golden color and served with a soy sauce-based dipping sauce. For most visitors to Japan, it’s this Kanto-style that comes to mind when they think of tempura—large golden battered prawns, crisp tempura vegetables, and a flavorful dipping sauce.

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