Dote no Iseya

Founded in 1889, Dote no Iseya is a venerable tempura restaurant with over 130 years of history. Its traditional flavors have been carefully passed down to the current fourth-generation owner. The restaurant’s pride, its tempura, is prepared with meticulous attention to temperature, sound, and rising bubbles, using a blend of sesame and corn oils to create a light, crisp texture.

The tendon (tempura rice bowl) comes in three grades—I, Ro, and Ha. The most affordable, I, features fluffy whiting, flavorful squid kakiage, two shrimp, and shishito peppers. The crisp tempura pairs perfectly with the rich soy-based sauce, carefully preserved and replenished daily over generations.

For the Ro and Ha sets, fresh anago (conger eel) takes center stage. The restaurant maintains its own tank outside and ensures the eel is prepared fresh every morning, guaranteeing outstanding quality and flavor.

The building itself is a highlight, too. Recognized in 2010 as a Registered Tangible Cultural Property, the wooden structure exudes historical value. Inside, the use of Japanese cypress, zelkova, cherry, and cedar creates an atmosphere so distinctive it feels like stepping onto a movie set. Experiencing the presence of this wooden architecture, shaped over more than 130 years, is part of the restaurant’s unique charm.