With its crisp coating and the burst of flavor from fresh ingredients, tempura is one of the most satisfying dishes in Japanese cuisine.
Made with freshly caught seafood from Tokyo Bay and seasonal vegetables, Edomae tempura reflects the very flavors of Tokyo’s seasons.
There is a restaurant that has been carefully preserving the tradition of Edomae tempura since the 18th century.
“Tensuzu”: a long revered restaurant in Tokyo’s Ueno
Just a short walk from Ueno Station, “Tensuzu” is a legendary Edomae style tempura restaurant with around 100 years of history, located in an area lined with long-established eateries.
Today, the restaurant is run by the third-generation owner, Yasuo Suzuki. With over half a century of experience as a chef, he continues to uphold the same uncompromising flavors while drawing on his years of expertise.
Yasuo Suzuki, the third-generation owner of Tensuzu
A set meal that feels like a full course
The signature dish is the “Tempura Set Meal Kotobuki.” It includes two Japanese tiger prawns, three kinds of fish, three kinds of vegetables, a small shrimp kakiage (mixed seafood and/or vegetable) fritter, and your choice of tendon (tempura rice bowl) or tenchazuke (tempura over rice with tea) to finish—an indulgent and satisfying set.
When people hear teishoku (a Japanese set meal), they usually think of rice, miso soup, and a few side dishes served all at once. At Tensuzu, however, it’s done a little differently.
Counter seats at Tensuzu
If you choose a counter seat (available to customers aged 16 and older), you’ll be served tempura one piece at a time, just like a refined course meal at a high-end tempura restaurant. You can enjoy the seasonal flavors while watching the chef’s skillful techniques right before your eyes. Please note that the restaurant may not be able to accommodate parties of 10 or more.
All ingredients are carefully selected by wholesalers at Toyosu Market who have worked with the restaurant since its founding. Their freshness and quality speak for themselves.
Through Mr. Suzuki’s sincere dedication, you can see his commitment to bringing out the true character of each ingredient.
The enticing aroma of sesame oil
The batter is made from flour and egg yolk, mixed lightly to incorporate air without overworking. This creates a light, crisp texture.
The sesame oil used for frying is a top-grade product crafted using a traditional method that dates back over 400 years. Its rich aroma rising from the hot oil is sure to awaken your appetite.
The key to knowing when to lift the tempura from the oil lies in the sound.
By listening closely to the subtle changes as the ingredients fry, the chef applies just the right heat—an instinctive skill honed through years of experience.
Tentsuyu or salt—how will you enjoy it?
At your seat, you’ll find the restaurant’s house-made tempura dipping sauce (tentsuyu), freshly grated daikon, and salt.
(Top left) Tentsuyu, (Bottom left) Salt, (Top right) Grated daikon
Start by enjoying the tempura as is, then try it with salt, and finally dip it into the tentsuyu with grated daikon. Simple, yet full of flavor variations.
The tentsuyu is house-made, using carefully shaved katsuobushi (dried bonito flakes) blended with soy sauce, mirin, and sugar.
Not too sweet, with a clean finish that highlights the natural flavors of the ingredients.
Kuruma shrimp, whiting, squid—plates that smell of the season
Kuruma shrimp tempura
The first to arrive are two kuruma shrimp (also known as Japanese tiger prawn). Their plump, springy texture and juicy sweetness that spreads gently in the mouth leave a lasting impression.
After savoring this “quintessential tempura,” the next dish is the classic white fish, Japanese whiting (kisu).
Whiting Tempura
The contrast between the light, crispy batter and the plump, tender flesh is delightful, with gentle umami spreading through the mild flavors.
In addition, the high-quality squid is so fresh it could be eaten as sashimi. Frying it as tempura brings out a rich, sticky sweetness.
The tenderly fried anago (conger eel) also offers a perfect balance of aroma and refined fat.
Small eggplant tempura
Vegetables are equally star-worthy. The small eggplant is juicy, while the Fushimi green peppers are fragrant and flavorful.
Brand vegetables such as green beans and Kaga lotus root also appear, each representing the season’s peak.
Kaga lotus root tempura
The three seafood items—whiting, anago, and squid—remain constant. The vegetables, however, change with the seasons.
Being able to enjoy different seasonal flavors each time is one of the unique pleasures of dining at Tensuzu.
The grand finale: fragrant kakiage and rice
Small shrimp kakiage with rice set
At the end of the meal, a set of small shrimp kakiage and rice is served.
To prevent the aroma from mixing with other ingredients, the kakiage is fried in a dedicated oil. The sauce used is also different from the regular tempura sauce, a special homemade sauce made exclusively for it.
Here, you can choose between a tendon or tenchazuke.
Pouring the sauce over rice creates a rich and fragrant tendon, while topping it with roasted green tea gives a light and refreshing tenchazuke.
The set also includes homemade pickles salted in-house and a miso soup rich with dashi, leaving you fully satisfied until the very last bite.
Edomae tempura just steps from Ueno Station
Exterior of Tensuzu
Tensuzu is located just steps from Ueno Station, a major transportation hub, making it extremely accessible.
Nearby, you’ll find the bustling Ameyoko Market, as well as cultural and tourist landmarks such as the Tokyo National Museum, Ueno Royal Museum, and Ueno Zoo.
Step away from the city’s hustle and enjoy the delicate flavors of Edomae tempura prepared by skilled artisans.
The aroma of freshly fried tempura will envelop you, leaving a lasting impression and making your visit all the more memorable!
Information
| Store name | 天寿々 Tensuzu |
|---|---|
| Address | 2-6-7 Ueno, Taito-ku, Tokyo
|
| Access |
Keisei Ueno Station 4-minute walk from Keisei Ueno Station Front Exit
Ueno Station（UEN） 6-minute walk from Ueno Station Shinobazu Exit
|
| Phone number | 03-3831-6360 |
| Reservations | Accepted Phone |
| Payment |
|
| Service charge/Table charge | Service charge (including otōshi) 330 JPY (tax included) only at dinnertime |
| Hours | 11:00-14:00, 16:30-21:00（last order 20:30） |
| Closed | Wednesday & every other Thursday |
| Seating | 29 seats 9 counter seats, 12 table seats, 8 tatami room |
| Smoking | All seats are non-smoking |
| Official website | https://g388000.gorp.jp/ |
| Other information |
|
※Menu contents, prices, store information, etc. are current as of September 2025.
