Established in 1889, this longstanding tempura rice bowl restaurant has a history of 128 years. I arrived at around 13:20 for lunch and there were still about 15 people waiting in line. I waited for about an hour before being able to enter the restaurant. While waiting in line, they took our orders and once seated, it only took 2-3 minutes for the tempura rice bowl to arrive. The special tempura rice bowl for 3,000 yen included various sizes of shrimp, smelt, the famous conger eel, lotus root, green pepper, myoga (Japanese ginger), and surprisingly, fugu (blowfish). The conger eel was fluffy and delicious, almost overflowing from the bowl. The shrimp was plump and fresh, while the smelt was crispy all the way to the bone. The lotus root provided a satisfying crunch, and the green pepper added a nice spicy kick. Myoga had a unique flavor, and when made into tempura, it was deep and tasty. And the unexpected fugu was incredibly fluffy and delicious. Although I have had fugu in various dishes like fried, sashimi, chawanmushi (savory egg custard), and hot pot, it was my first time having it as tempura and I was impressed. The most important part, the sauce, was delicious. It was just sweet enough and not tiring on the palate. The sauce, passed down since the establishment of the restaurant, must truly be a secret recipe. I could tell that they also paid attention to how they cooked the rice. It absorbed the sauce perfectly without becoming mushy, creating an exquisite harmony. The nameko mushroom soup also paired well with the tempura rice bowl. Next time, I will definitely add the pickles for 500 yen and revisit this restaurant. Thank you for the meal!

Established in the 22nd year of the Meiji era, "Idemiseya" has a history of 134 years. The shop was originally located near a "dote" (embankment), which served as a landmark, hence the nickname "Idemiseya of the Dote". Situated in Taito-ku Nihonzutsumi (Yoshiwara Daimon), the shop used to be bustling with patrons such as those visiting the Yoshiwara red-light district, regulars from the neighborhood, and Gyutarou, operating 24 hours a day. Despite being well-known through media exposure during my time in Tokyo, the long queues kept me away. However, during a visit to a rice ball shop in Otsuka, I found it closed and impulsively hopped on the Arakawa tram, which took me to Minowa. A quick search led me to "Idemiseya", prompting me to seize the opportunity to visit during my Tokyo stroll. Arriving around noon, I joined a line of about 20 customers, waiting for approximately 1 hour and 30 minutes before being seated inside the charming wooden building, a registered tangible cultural property. I was led to a table seat and placed my order. After enduring the scorching heat, the hot green tea in the cool interior tasted exceptionally delicious. The tempura rice bowl came in three variations, and I opted for (Ro) with one eel tempura, shrimp tempura, and diced squid tempura. The eel tempura, covering the bowl, had a crispy texture with a moist eel flesh and a flavorful tempura sauce. The sizable shrimp provided a satisfying crunch, while the diced squid tempura, a hidden gem beneath the eel and shrimp, was also delightful. Although a simple dish, the unique atmosphere of "Idemiseya" added to the enjoyment of the tempura rice bowl, a culinary heritage worth experiencing. Thank you for the meal! Until next time, "have a good day♪".

The order is as follows: Tempura Bowl (A) 3,100 yen, Miso soup 300 yen, Red Star beer medium bottle 700 yen. The Tempura Bowl includes conger eel, fish of the day, shrimp, shishito pepper, lotus root, and myoga. The tempura is freshly fried and hot, with a crispy texture and delicious sweet and savory sauce. The portion size is just right, but may be slightly small for some. Next time, I may try the set meal instead of the Tempura Bowl. The miso soup has a strong dashi flavor and is tasty, but the price of 300 yen seems a bit questionable. I ordered a Red Star beer medium bottle. The bone senbei served as an appetizer was thinner and lighter than eel senbei, and was delicious with the sauce. I arrived 15 minutes before opening and was 10th in line. The position of the line was in the shade with a breeze, which was helpful. While waiting, the staff took orders in advance. I barely made it in for the first round of seating, and as expected from other reviews, we were seated on tatami mats. Some solo diners were also seated in the tatami area. The restaurant had tables for 2 people and above, with 3 tables for 2 people and 1 table for 3 people in the tatami area. Some customers finished their meal and left by 11:25, before my order arrived.

Bottle beer (700 yen, tax included) Tempura rice bowl (3,500 yen) Large rice portion (100 yen) This restaurant (3.64) is a long-established store founded in 1889 that is particular about Edomae-style cuisine. However, due to the impact of a typhoon, there was no fish delivery to Toyosu, so they reluctantly deviated from their traditional style and served Hirame (flounder) as tempura. The menu states, "We will adjust according to your preference," so I ate the white fish (conger eel, flounder, Shosaifugu) from the tempura rice bowl with just salt and dipping sauce, and the rest (2 shrimp, lotus root, myoga, lion's head pepper, mixed tempura with shrimp and squid) in a tempura rice bowl. Since the default half tempura rice bowl had an unbalanced amount of rice, I customized it with a large rice portion. The flounder is fried in slices, not in a whole piece, giving it a fluffy texture but slightly dry. The Shosaifugu has a unique elasticity but lacks richness. On the other hand, the conger eel, which was introduced as being from the Yellow Sea on Instagram, was less fatty than when I had it in July, offering a fluffy texture and a moderate richness, making it the best white fish I've had at this restaurant so far. When ranking the white fish I've tried at this restaurant, it would be as follows: 1st - Kisu (sillago fish), 2nd - Himekodai (splendid alfonsino), 3rd - Conger eel, 4th - Kasugodai (baby sea bream), 5th - Flounder, 6th - Shosaifugu. While high-end restaurants often fry fish that has been opened, Kisu is fried whole. I believe Himekodai and conger eel are worth trying even if they are lined up. The excitement you get from these three dishes may surpass that of high-end restaurants or even exceed it.

I visited this restaurant that I had been curious about for a while. I arrived around 12:30 on a Sunday afternoon, but it was already full and about 7 groups were waiting outside. I ended up waiting for about 30 minutes before being seated. While waiting, I placed my order for the tempura rice bowl (Ha) and Nameko mushroom soup. The food was served about 20 minutes after I sat down. Personally, I prefer tempura rice bowls over tempura on rice, but this restaurant is known for its delicious tempura sauce, so I decided to try the tempura rice bowl this time. The tempura rice bowl (Ha) had eel, mixed tempura, shrimp, vegetables, seasonal fish, and a total of 7 varieties of tempura, and it was quite filling. The crispy batter and not too sweet sauce made it very enjoyable. Although I was hoping to have some red bean ice cream for dessert, I was already full from the tempura rice bowl. I'll have to try the tempura rice bowl and red bean ice cream next time.

It was tough to wait in the heat, but the freshly fried tempura was delicious and worth it. I enjoyed a variety of tempura with beer, and it was quite filling. The restaurant, with 150 years of history, left a lasting impression. I definitely want to go back when I visit Tokyo again! (lol)

Bottle beer (700 yen, tax included), Nameko soup (300 yen), Tempura bowl Ha (3,100 yen). The Tempura Ha on this day consisted of 1 shrimp, lotus root, myoga, shishito pepper, anago, shirako (milt of cod), kisu (Japanese whiting), and mixed tempura (shrimp and lotus root). Similar to the previous review, I found that the white fish (anago, shirako, kisu) tasted better with salt rather than sauce, while the rest were delicious with the sauce. The fluffy and high-quality white fish was almost too good to be eaten with sauce. However, being able to enjoy such high-quality ingredients in a tempura bowl is quite rare. You may have to wait for about an hour from around 10:30 am (opening at 11 am) due to the first-come-first-served seating system. The long lines and wait times are major drawbacks, but the return you get is well worth it.

Arrived at 11:30, waited for 30 minutes to enter the restaurant. Tempura bowl for 2600 yen, miso soup for 300 yen, and clear soup for 300 yen. The best tempura I've ever had, the frying method and sauce were delicious. The eel was also very tasty. Thank you for the feast! 🎵

Tempura Rice Bowl (3,500 yen, tax included) Serving time: Approximately 20 minutes (including waiting time, about 32 minutes) This long-established restaurant, founded in 1889 (Meiji 22), offers traditional Edo-style tempura. Currently run by the 4th generation, Kikuo Wakabayashi, who took over in 2015. The restaurant only operates during lunch hours and is a popular spot with a constant line of customers waiting to get in during weekdays. According to the restaurant's Instagram, they operate with a low-profit margin, with a cost ratio of 40-50%. The owner is known for criticizing high-end restaurants in Tokyo on Instagram, but when it comes to handling small fish, they seem to surpass even the expensive establishments that charge thousands of yen. The main highlight of the restaurant is the conger eel, and they even have a special tank outside for the eels, as well as live conger eel and small fish (on this day, it was sillago and small sea bream). Being an Edo-style traditional restaurant, they use fragrant sesame oil (blended with corn oil) for frying. This makes their tempura a bit "heavier" compared to modern high-end restaurants that use extra-light sesame oil, but they don't serve as many as 20 different items like those high-end places (there were only 8 items on this day), so some customers end up taking leftovers home (the restaurant is tolerant of takeout). The signature dish of the restaurant seems to be the "tempura rice bowl," but the real stars are the small fish that outshine the high-end establishments. The delicate flavor of the white fish can be hard to appreciate when dipped in the rich sauce, so it is recommended to try the Tempura Rice Bowl (tempura and rice served separately and can be eaten with salt). However, when I tried the tempura rice bowl later, I found that lotus root and shrimp tasted better with the rich sauce, so it's not always the best choice, but if you want to enjoy the specialty of the restaurant, the conger eel and small fish, then go for the rice. The restaurant has table seating and sunken kotatsu-style seating (with soy sauce and shichimi togarashi on the table). The owner fries the tempura in the kitchen, assisted by a female staff member, and there are two male and female staff members in the dining area. Miso soup is not included and needs to be ordered separately (they use Hitomebore rice from Miyagi Prefecture). Bottled Beer - Medium (700 yen) Asahi Super Dry or Sapporo Black Label or Sapporo Lager (Red Star) Tempura Rice Bowl (3,500 yen) 10:48 - 8 people in line (weekday) Some customers using umbrellas 11:00 - Opening time (13 people in line) Entering in groups of 3-4 people 11:03 - Seated at the table (hot green tea and pickles) Only allowing about 10 people to enter without filling up 11:14 - Warm tempura dipping sauce, condiments (grated daikon radish & grated ginger), salt 11:18 - Conger eel bones and beer (requested to have beer served with the food) 11:20 - Assorted tempura 11:22 - Small Tempura Rice Bowl (requested to be served first) 11:37 - Leaving (13 people in line) Tempura Rice Bowl (3,500 yen) [3.7] - 2 shrimp [3.3] - Lotus root [3.3] - Myoga (Japanese ginger) [3.3] - Shishito pepper [3.9] - Yellow sea eel [4.2] - Small sea bream [4.5] - Sillago [3.4] - Mixed tempura (shrimp, small fish, lotus root) Small Tempura Rice Bowl Probably not prawn but shrimp of a size closer to prawn. The shrimp has a slightly rare texture. To fully appreciate the salt seasoning, a shrimp closer to the size of prawn seems to be better. As mentioned earlier, when eaten as a "tempura rice bowl," the shrimp was more lively. Vegetables seem to come alive more when soaked in the rich sauce rather than simply seasoned with salt. The lotus root soaked in the rich sauce (in the tempura rice bowl) was exquisite, while the lotus root served with rice (separate) felt mediocre (rating would change by about 0.5). The owner boasted on Instagram about the yellow sea eel from Korea, calling it the "Yokozuna of the West." The Yokozuna of the East is apparently from Tsushima, and the Edo-style from the East seems to have deteriorated. The intense fat content makes this sea eel quite heavy when fried in sesame oil and with a slightly rare texture. It seems that a lighter frying method, where the oil is fully cooked out, would be better for this sea eel. The spring fat content seems to be poor.

I tried the tempura and kakiage bowls, so for the third time I had rice. The kakiage was a bit raw inside and not that great. I felt the same when I had the tempura bowl...eating it as is doesn't really hide the fact. Hmm...so basically, this place excels in the tempura sauce and how it's served, rather than the tempura itself which is just okay, maybe slightly above average? At least in terms of set meals, it might not stand out as exceptionally delicious compared to other restaurants. Oh, the Nameko mushroom soup and clear soup are really delicious (I always get the double order).

It was past 10 o'clock on the weekend. It had been so long since the last visit that I couldn't remember when it was. There were still seats available, and after a while, they kindly lent me a parasol. I ordered the "I" tendon for 2,100 yen about 15 minutes before the opening time. The restaurant opened at 11 o'clock. There was no overcrowding, and I was seated at a table towards the back. It took about 12 minutes for the tendon to be served. The "I" tendon was quite substantial. The tempura included 2 prawns, fish, squid tempura, and green peppers. Each ingredient had a distinct flavor and a fluffy texture. The unique-shaped fish tempura was thick and delicious. The sauce was a bit on the strong side, but within a tasty range. The amount of rice seemed adjustable, but it was just right as it was. Despite being a popular restaurant, there was no unpleasant atmosphere, and the service was polite, making the dining experience enjoyable. The only downside was the long waiting time.

If you love tempura rice bowls, you will definitely come across this super long-established place at some point. I visited for the first time during the peak season for conger eel. When I arrived at 10:30 on a weekday, there were already 4 people waiting. I took a chair from the stack and connected it to the line. The place had great sunlight, but luckily it was a cloudy day. The temperature was high, but I wasn't getting scorched by the sun. Orders are taken while waiting in line. I ordered a tempura rice bowl (large), mushroom soup, pickles, and cold sake. At 11:05, I entered the restaurant. I sat next to someone, but there was no one directly in front of me. After a short wait, I received cabbage and cucumber pickles. The ginger and shiso seasoning was refreshing. When I ordered alcohol, I got conger eel bone crackers. They were crispy and tasty. The cold sake was going down too smoothly. And then, the main event, the tempura rice bowl arrived. I took a big bite of the conger eel that I had always admired. It was freshly fried, light and fluffy. The sauce was just right for me, not too heavy or light. The lotus root was delicious too. After eating some of the tempura, sipping on the mushroom miso soup was also delightful. I will definitely come back here. I can't skip the conger eel, so next time, I might try the small size or the limited "conger eel liver dish" that caught my interest.

I heard from a senior colleague who is like a gourmet and play professional that "Iseya on the bank is delicious", so I came here. It's a tempura rice bowl restaurant, and the two-story wooden building is registered as a tangible cultural property. The establishment dates back to 1889, which is amazing. This area must have been heavily bombed during the air raids, but it's wonderful that it's still standing. The original store was completely destroyed in the 1923 Great Kanto Earthquake, and the current store was built afterwards. I arrived at exactly 11 o'clock, the opening time, and there were already a few people waiting in line. About 8 people, I guess? While waiting, a staff member came to ask about the menu. There was one person behind me who hadn't arrived yet, but was it okay to line up? In ramen shops, this kind of waiting behavior is usually frowned upon, but they handled it flexibly. The service is also great. Soon, we were seated at the restaurant. Since it's a tempura restaurant, it takes time, right? My expectations were high. This time, I ordered the "Ha" tempura rice bowl. It's the best one among the tempura rice bowls. I also ordered a bowl of Nameko mushrooms. While nibbling on pickles and tea, the tempura rice bowl arrived in no time! Amazing! It's a large portion (^^) And each tempura piece is thick! No wonder it takes time. First, I tried the lotus root tempura. It was crispy and juicy! The tempura is so thick that it's satisfying to eat. There are various types of tempura, including Nagoya shrimp, but what impressed me the most was the white fish tempura. It was surprisingly soft, and the taste inside would fall apart if you broke the outer coating! It was over in no time, but it was very delicious. And the Nameko mushroom rice was also delicious. It's surprisingly good with tempura rice bowl! They quickly refill your tea when it runs out. I appreciate their attentive service (^^)

Iseya on the Embankment @Minowa About a 10-minute walk from Minowa Station, straight down the embankment street, you'll find this charming establishment. The menu offers tendon (tempura rice bowl) in different grades, and soup must be ordered separately.

On a holiday morning at 9:30 am, there were no people lining up at the shop yet, but they started lining up 10 minutes later. Around 10 am, about 10 chairs were set up outside. By 10:30 am, the line extended all the way to the back of the shop. I wondered what time we would actually get to eat. Finally, the shop opened at 11 am! The interior had a nostalgic atmosphere from the early Showa era. Eating tempura rice bowls in such a setting was truly special. Maybe it was because we lined up at 1:30 pm, but the tempura rice bowl was exceptional. It included conger eel, pumpkin, squid tempura, shrimp, green pepper, and white fish. The conger eel, known as the miraculous conger eel, was from Tsushima that day. The conger eel was so tender and sweet, it was truly amazing. The tempura dipping sauce wasn't too salty, just how I like it. The miso soup had conger eel liver, which was also delicious with a rich flavor. Be sure to try it with the tempura rice bowl!

At Toden Iseya in Minowa, they serve delicious tempura rice bowls and mushroom soup. Established in 1889 near the Yoshiwara gate, it was originally called Iseya but became known as Toden Iseya due to the nearby embankment. The current fourth-generation owner operates the wooden two-story building, designated as a registered tangible cultural property. Located a 10-minute walk from Minowa Station on the Tokyo Metro Hibiya Line, it can be a bit tricky to find without local knowledge, but heading towards the Tokyo Skytree will lead you in the right direction. The tempura rice bowls come in three types: A with smelt, squid tempura, two prawns, and shishito peppers; B with conger eel, squid tempura, one prawn, and two kinds of vegetables; and C with conger eel, small shrimp tempura, one prawn, and seasonal fish (sayori) along with three types of vegetables including lotus root and myoga. The shishito pepper soup is a special order, served alongside miso soup, mushroom soup, and clear soup. The tempura rice bowls are delicious, with the star ingredient being the fresh and juicy conger eel, providing a satisfying and flavorful meal. The service is attentive, with tea refilled promptly. Overall, a very enjoyable dining experience.

This is a popular tempura restaurant that even the famous actress Kirin Kiki visited. The menu includes a tempura bowl priced at around 2,000 yen, 2,500 yen, and 3,000 yen, as well as tempura rice only. Miso soup and clear soup are available for an additional 200 yen each. The photo shows a tempura bowl with large shrimp, eel, lotus root, myoga ginger, shishito pepper, small fish, and tempura lotus root. The tempura sauce has a refined sweetness, not too salty or too sweet, just right in the middle. The rice is evenly coated with the sauce. Personally, I wish there was a bit more sauce on the tempura. There are no extra sauce containers on the table. The shrimp is quite large, and the eel is tender without any fishy smell. The tempura, including the small shrimp and lotus root, was delicious. Thank you for the meal.

I had a business to attend in the neighborhood, so I decided to have lunch at "Iseya on the Embankment," which I had been curious about for a while. One thing I can say for sure is that I recommend going there when you have plenty of time for your plans afterwards. On this day (weekend), I arrived at the restaurant a little after 11:30, only to find a long line that extended all the way around the corner. Eventually, I was able to enter the restaurant around 2 pm, and I finished eating and left around 2:30. The restaurant is small and the portions are quite generous, so the turnover is slow. The tempura bowl was delicious, of course. I chose the largest size, but it was quite a lot. On the other hand, I highly recommend trying the conger eel tempura, so maybe the medium size would be sufficient (conger eel is included in the medium and large sizes). Thank you for the meal!

⭐Pre-visit Notes: Established in 1889❗The building, which survived air raids, is a registered tangible cultural property✨The wooden building next to it, alongside Sakura Nabe Nakae, has a special charm. The tempura bowl menu has options of shrimp, eel, and conger eel, but the conger eel seems to be recommended, so I plan to order that. ⭐Crowdedness: I went near closing time and there were about 5 groups waiting in line. While waiting, I was given the menu and asked for my order. ⭐Solo Difficulty: There weren't many solo diners, but it was fine✨I was seated at a table for two. ⭐Atmosphere: The atmosphere is like a traditional Japanese floor✨There is a retro pendulum clock that adds a nostalgic touch✨✨✨ ⭐Order: - Conger Eel Tempura Bowl (incl. tax) 2500 yen - Miso Soup 200 yen ⭐Impressions: The conger eel was light and delicious~⭕It's like a sweet treat➰The sauce was light and quite refreshing. Even though they offered more sauce, the staff seemed busy so I held off. The miso soup was sold out, so I had the clear soup which had shiitake mushrooms, mitsuba leaves, and yuzu peel, all for just 200 yen❗I thought it might get too rich, but it was fine, so I should have asked for more sauce. The price wasn't too high. Enjoying delicious food in a special setting left me satisfied☺

Arrived at 11:30 on Sunday. The taxi driver said, "You'll have to wait for about an hour at this time." In reality, waited for an hour and a half before entering. You can choose from three sizes for the tempura rice bowl: small, regular, or large. The small size has the least amount of food, while the large size is very filling. I chose the regular size. I also added a foie gras soup for an extra 200 yen. Look at this portion size! It includes conger eel, shrimp, pumpkin (two thick slices), squid, and green pepper. It might be better to go for a slightly smaller portion next time.

Headed to Tokyo Metro's Minowa Station. Had lunch at "Dote no Iseya" (Iseya on the Embankment). It's located 1 km from Hibiya Line's Minowa Station, facing "Dote Street." Known as the best tempura bowl in Tokyo. The only entrance to the Yoshiwara red-light district, the Oomon Gate, used to be in this area. The building, built in 1929, serves as both a store and a residence. It is a registered tangible cultural property by the Agency for Cultural Affairs. The signboard at the front shines with original gold leaf. Visited after 9 years. Still a long line from opening. The blue and white noren curtain is dazzling. Established in 1889. Staff takes orders as you approach the entrance. The specialty tempura bowl comes in three types. Soup dishes are extra. Seating for 22 at tables and raised tatami platforms. An atmosphere of subtle elegance...hints of the remaining fragrance of the Edo-era Yoshiwara linger. The lid is lifted to reveal the tempura bowl (Type C) for 3000 yen (tax included). Also ordered the liver sashimi for 200 yen. Luxurious presentation. A blend of salad and sesame oil fills the air with a pleasant aroma. Transfer the contents from the bowl lid to the rice bowl. Starting with the lotus root, it offers a satisfying crunch. Delicious. Under the tempura pieces, the base consists of shrimp and scallops. Moist and tender, with a perfect texture. The sweet and savory sauce, a specialty since the establishment, pairs perfectly with the rice. Each bite is delightful. The large conger eel is crispy, juicy, and simply exquisite. The homemade pickles add a nice touch. Truly a superb dish! Applause, applause!