Located about a 5-minute walk from Asakusa Station, near Sensoji Temple. The annex was closed due to the influence of Corona. I arrived at the store shortly after opening at 11 am! There were about 10 people in line, but I was able to enter smoothly. Tempura bowl (2 shrimp, 1 vegetable tempura) for 1,800 yen → The shrimp was firm and plump, and it was soft probably because they used prawns → The vegetable tempura was generously made with small shrimp, and the combination with the batter was excellent. I thought the flavor was slightly strong, but it became addictive. I devoured it with the pickles that came with it. After 12 pm, a long line forms, so it's best to come early when they open.

Even though it was a holiday lunchtime, I was able to enter without waiting in line. It was great to sit in the tatami room since I have a one-year-old. I ordered the tempura bowl set. The combination of high-quality deep-fried tofu and ganmo, along with the elegant miso soup, was excellent. I also tried the tempura, but I thought, if you come here, you have to get the tempura bowl!

This time, I would like to introduce the Daikokuya Bekkan located in Asakusa. This is a long-established tempura restaurant founded in the Meiji era. Originally, I was planning to visit the main store, but it was as busy as ever, so I was directed to the annex on the second floor. I ordered the signature dish of Daikokuya, which is the tempura bowl (2 shrimps, 1 vegetable tempura) priced at 1750 yen. The tempura bowl consists of 2 shrimps, 1 vegetable tempura, and 1 green pepper. It also comes with pickles. The tempura is fried in sesame oil, giving it a distinctive fragrant flavor. The tempura is moist rather than crispy, and it is served on top of rice dipped in a slightly spicy sauce. The rice absorbs the sauce, making it delicious. The vegetable tempura includes small shrimp, adding a touch of luxury. The combination of the rich sauce, moist tempura, and rice is excellent. This unique tempura bowl is delicious. After finishing, the bill came to 1750 yen. Thank you for the meal.

The long-established Edo-style tendon. I've written about this place so many times before, so I won't repeat myself. Everyone has their own subjective opinions, and that's natural and unimportant. But I hope you don't forget that you chose this place, waited in line for a long time, and had your own expectations. Even in tourist spots, the busy customer service at long-established shops located close to major tourist attractions can be imagined to some extent. Even if the customer service is half-hearted and complacent at a long-established shop, would people still line up like this? This is not just a recent issue. It dates back to the Meiji era, through the Taisho, Showa, Heisei, and Reiwa eras. Well, forget it... Let's stop. It was past 8:00 PM, just in time. First, a "draft beer" (650 yen) and a snack. The snack was "vinegared horse mackerel" (790 yen). This is the custom while waiting for the tendon... I mean, the tradition. The horse mackerel was really good. It's also good with "Kinshi Masamune" and Suzuhiro's "Iwasa", but this kind of dish is also good. And then the tendon arrives. "Shrimp tendon" (1,950 yen) with "clear soup" (330 yen) - as shown in the photo. Even after it arrives, I let it steam a bit. That's just my preference. But the crispy lovers probably wouldn't understand. Look, if you take off the lid, it's clear. Some of the moisture inside evaporates, intensifying the flavor. The tempura in the tendon starts to get crispy only recently. In the past, it was common to cover it with a lid and let it steam like this. Even in soba shops, that was the case for more expensive tendons. Also, the aroma when you open the lid is irresistible. Especially the combination of sesame oil and the slightly burnt sauce is indescribable. I'm sure I've written about it in previous reviews, so I'll skip that part. Completely satisfied. Thank you for the meal. No one points it out, but the name of this restaurant is incorrect. It is written as "Daikokuya Tempura", but it should be "Daikokuya Tendon". It should be "fu" instead of "bu". There is a precise meaning in the characters. Moreover... I'll stop now. It would be a waste to get involved when I'm so happy and satisfied. (Responsibility: Kyoka Shuusora, 2019.11.2) (167 reviews/3.08)

When I visited the main store, there was a long wait. But that was expected. I decided to try the annex instead. At "Daikokuya Tempura Annex," I was seated right away. I was surprised to see they had kakiage-don! I love kakiage. The overflowing shrimp on top of the tempura bowl looked great. The tempura was moist and fragrant, and the rice was delicious. I enjoyed every bite.

On the third day of the last 10-day holiday of the Heisei era, around 12 o'clock on Monday, I decided to walk from Asakusa Station prepared to line up. There were about 20 people in line at the main store of Daikokuya, and the smell of oil was making me even hungrier. Since my stomach was also empty, I thought about going to San or Aoi Sushi, but then I remembered there was a separate building. Closed? People were coming out, so they must be open. When I opened the glass door, there were only 2 people waiting. Lucky. We were seated at a table on the second floor in about 3 minutes. I ordered the Tempura Shrimp Tendon. In about 3 minutes, the dish arrived. Pre-made? When I opened the lid, there was a Tempura Shrimp Tendon with dark-colored tempura on top. I took a bite of the rice first. Huh? Pre-made? Then I tried a shrimp. Huh? Pre-made? The pickles were delicious. And all this for 1750 yen? I got played.

Daikokuya Annex @ Asakusa Ichichome. As expected, the tempura rice bowl has to be like this. It's been a super long time since I last visited Daikokuya, maybe about thirty years ago? I can't remember exactly (laughs). The shop on Denboin-dori was closed, so this is my first time at the annex. It felt a bit underwhelming compared to the old main building, especially the staircase leading up to the second floor had a nice atmosphere. I ordered a tempura rice bowl and a kaki-tama soup. This soup is a must-have. Now, here it is – the tempura rice bowl. The well-cooked tempura is still delicious. When I was a child, I grew up with delivery from nearby restaurants, and among the rotation of various shops, of course, there were also soba shops, where the tempura rice bowl was served in this style. Even though I turned sixty without forgetting to dance until my seventies, I still love the tempura rice bowl where the tempura is cooked. In the streets, the mainstream is to eat crispy tempura quickly, but with my biased taste, that's just ridiculous, and I quickly devoured it. I remembered, oh, there's not much rice here (laughs). I was surprised again by the deliciousness of the kaki-tama soup. Over the years, I rediscovered its greatness. The human palate is easily swayed as time passes, and it's a fickle thing. Phew, satisfied, satisfied!! Sometimes, it's good to appreciate the old while discovering the new.

I had always wanted to visit this famous restaurant! The main building was full so I was guided to this one. The store looked impressive and got me excited. However, the tempura in the tendon was mushy and I was surprised. I wonder if it became like this because it was fried at a low temperature. If foreigners ate this and thought this was tempura, it's disappointing.

I visited this restaurant with a few friends for a meal. I remembered the name of the restaurant and when I checked on Tabelog, I realized that I had visited it before and left a pretty harsh review. This time, I decided to try the tempura bowl instead of the tempura, as I didn't enjoy it last time. Since it was a group meal, we also had sashimi, eggplant dengaku, vinegared dish, and a few other dishes. They were all delicious. Now, for the tempura bowl - the tempura batter was more like a fritter, and it soaked up the sauce, resulting in a completely black tempura bowl. It's a unique style of tempura bowl that some people might enjoy. Personally, I prefer a crispy tempura bowl. Overall, the meal was good.

Visited the famous tendon restaurant, Daikokuya, in Asakusa. It had been decades since my last visit. It was a holiday afternoon, just after opening hours, and the main store was already full, so I was recommended to go to the annex. The annex was close to the main store, and I was seated in the tatami room as the table seats were full. The menu mainly consisted of tendon dishes, with options like shrimp, kisu (Japanese whiting), and mixed tempura. I ordered the set meal which included the basic tendon, a side dish, and miso soup for around 2000 yen. The restaurant was bustling with mostly tourists, including many foreigners. The appetizer consisted of three small dishes: tamagoyaki, green bean sesame salad, and a radish dish. The taste was traditional and simple. The tendon dish was classic style, with a thick batter, sweet and savory sauce, and a steamed finish. The tempura was crispy and flavorful, with shrimp and kisu being highlights. The miso soup was also delicious. Overall, the meal was satisfying and reminded me of the traditional taste of Daikokuya's tendon. I would recommend trying their classic tendon dish with its sesame oil fragrance.

I was recommended this restaurant by a friend who knows a lot of delicious tempura shops in Asakusa. The atmosphere of the restaurant was like a traditional Japanese inn, making me feel like I was experiencing Japan. When I entered, I noticed that there were many foreign tourists, which made sense because the restaurant was tourist-friendly. Since it was a bit late for lunch, I was very hungry and ordered the tempura bowl. It was juicy and moist, with the sauce soaking into the tempura well. Unlike the crispy texture usually associated with tempura, this one had a soft and flavorful coating, which I loved. The tempura bowl had a strong flavor of the sauce and umami that spread in my mouth, making it a very satisfying meal. I will definitely come back when I want to eat a hearty meal on an empty stomach.

I used to visit Daikokuya with my mother a few times a year since I was a child. Today was my first visit in about 5 years. I ordered a tempura set with 2 shrimp tempura and a tempura rice bowl, along with a black beer. The tempura seemed to be lighter in flavor compared to before, making it easier to eat. The scallop in the vinegar side dish was firm and had a great texture, and the clear soup was both visually appealing and delicious!

Asakusa is famous for tempura, so I headed to the highly rated Tempura Tenpou, only to find it closed. So, I tried the popular and long-established Daikokuya Honten, but it was also closed. I was guided to Daikokuya Bekkan. Daikokuya is famous for its tempura-don, with a generous portion of tempura overflowing from the bowl, and a distinctive feature of the tempura being blackened by a rich sauce. The restaurant has a historical atmosphere, with table seating, tatami rooms, and even seating on the second floor. Despite being a Friday evening, there were only two groups of customers. I ordered the Ebi Tempura-don with 2 shrimp tempura and 1 kakiage. The operation was quick, and the dish was served promptly. The tempura-don had a unique dark appearance, with a slightly sweet and salty flavor. The tempura was fried in sesame oil, giving it a delicious aroma. The shrimp tempura was plump and the kakiage was made with small shrimp, which felt luxurious. I could taste the traditional Edo flavors in the dish. - Tempura Tenpou Bekkan (Daikokuya Tempura) - Phone: 03-3844-1111 - Address: 1-31-9 Asakusa, Taito-ku, Tokyo - Business Hours: Mon-Fri/Sun 11:10-20:30, Sat/Holidays 11:10-21:00 - Closed: Open every day - Website: http://www.tempura.co.jp/

I went to eat tempura with my juniors even though I was hungover for two days. The main store was crowded, so we went to a branch instead! Well, because I was hungover, I couldn't enjoy the meal much (lol). It's difficult to determine what makes tempura delicious, but I think it would be better if it was fried a little more crispy. It's a long-established restaurant, so it's delicious, but the tempura sauce for the tempura bowl was a bit too sweet.

I felt like having tempura rice bowl, so I made a reservation at Daikokuya. The restaurant had a traditional atmosphere, which I liked. The tempura rice bowl with one shrimp, one fish, and vegetable tempura was very generous in portion, with the lid almost floating. When I lifted the lid, the sauce was a dark brown color, but the flavor wasn't too strong. It was a bit salty, but within acceptable limits. They didn't serve miso soup, but the tea was delicious. Next time, I want to try the shrimp tempura rice bowl. Thank you for the meal.

I was drawn in by the charming appearance unique to Asakusa, and decided to enter. The tendon was packed with plenty of crispy tempura, making it very satisfying to eat.

The "dobuzuke" tempura rice bowl. Towards the end, it gets a bit boring... I wonder if there's a better way to eat it?

One of the well-known "Big Three" tempura rice bowl restaurants in Asakusa is Asakusa Tempura Daikokuya Main Store Annex. This place is famous for its traditional Edo-style tempura rice bowl. The main store always has a long line of customers, usually about an hour wait. Today, I ordered the tempura rice bowl and the kakiage rice bowl. The tempura rice bowl was covered in thick sauce and the tempura was soaked well in it. The tempura shrimp was prepared with care and fried in a stick shape to prevent it from curling up. The kakiage rice bowl was made with thick soup and stirred eggs. It was delicious. It's a taste that I would definitely want to come back for. Thank you for the meal.

This old restaurant serves as both a guide and cashier, indicating its considerable age. Their tempura is quite dark and has a rich flavor, not just from the dark soy sauce. Despite its richness, it is not overly salty. The kakiage soup is unique and delicious, with a strong ginger flavor. The table seating is cramped and old, needing some improvement.