at Daikokuya
"The 1887 formula: sesame oil, one dip, high heat, dark sauce. The prawn is enormous; the batter is thin; the rice is dashi-seasoned. Traditional tempura don at its most traditional."
— Expert, 94/100 credibilityExpert Reviews
"The 1887 formula: sesame oil, one dip, high heat, dark sauce. The prawn is enormous; the batter is thin; the rice is dashi-seasoned. Traditional tempura don at its most traditional."
"Daikokuya's prawn tempura don is the 1887 recipe still running in Asakusa — a kuruma ebi prawn fried in sesame oil and dashi batter, placed over rice soaked in the same broth. The tempura is light and the sweetness of the prawn is preserved. The dashi-soaked rice is the detail that separates this from every other tempura don in Tokyo. The sauce has been the same since Meiji."