About
Daikokuya’s tendon is an old Asakusa argument served in a bowl: tempura fried in sesame oil, set over rice and saturated with a dark sweet-savory tare until the coating turns yielding rather than brittle. The house began as a soba shop in 1887, but tempura became the reason it endured.
Prawns are the entry point, while larger bowls add seasonal pieces for more variety. This is Edo-style tendon with weight and sauce, not the pale, airy tempura associated with formal counter restaurants.
Counter and table seats keep the room moving quickly. It is walk-in only, so arriving near opening is the simplest way to avoid a long street queue.
Highlights
- Asakusa tendon tradition dating to 1887
- Sesame-oil tempura lacquered with a dark house tare
- Walk-in counter and table dining near Kaminarimon
What to order
- Ebi Tendon — Two prawns over rice provide the clearest introduction to the house sauce.
- Jō Tendon — Adds seasonal pieces for a broader view of the fryer.
Good to know
- Reservations are not accepted; queues are common, especially on weekends.
- The main shop is close to Kaminarimon and about five minutes from Asakusa Station.
- An English menu is available, though spoken English may be limited.
Opening hours
| Monday | 11:00 AM – 8:00 PM |
| Tuesday | 11:00 AM – 8:00 PM |
| Wednesday | 11:00 AM – 8:00 PM |
| Thursday | 11:00 AM – 8:00 PM |
| Friday | 11:00 AM – 8:00 PM |
| Saturday | 11:00 AM – 8:00 PM |
| Sunday | 11:00 AM – 8:00 PM |
Getting there
Daikokuya Tempura is in Asakusa, Tokyo. Use the embedded map or Google Maps route for current transit and walking directions to 1-chōme-38-10 Asakusa, Taito City, Tokyo 111-0032, Japan.
Open route in Google Maps ↗Frequently asked questions
Is Daikokuya’s tempura crisp?
The signature tendon is intentionally coated in dark tare, producing a softer Edo-style texture rather than a dry, brittle crust.
Can I reserve a table?
No. The main shop is walk-in only, so an early arrival is the best strategy.