Founded in 1924, this beloved tempura institution fries seasonal seafood and vegetables in pure sesame oil piece by piece — the accessible Ginza branch sits atop Matsuya department store.
Can I eat here?
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
★ Wagyu sirloin and tiger prawn tempura in rice-flour batter
A ten-seat counter beneath a canopy of cherry blossoms where every course — even the wagyu and prawn tempura — is fried in rice flour: fully gluten-free and halal.
★ Tempura fried in 100% gluten-free rice-flour batter with house-made gluten-free soy sauce and broth; wagyu and seafood tempura bowls are highlights
A counter tempura restaurant whose entire menu is gluten-free (rice-flour batter plus house-made GF soy sauce and broth) and which is halal certified. It is not a separate dedicated GF facility, so highly sensitive celiacs should confirm cross-contact directly; vegetarian tempura courses are also offered.
★ Julienned carrot kakiage and prawn / anago tempura
A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
★ Old-school Edomae tendon, sesame-oil-fried tempura in dark sweet sauce
An 1887-founded Asakusa institution near Senso-ji serving old-school Edomae tendon, its tempura fried in sesame oil and lacquered in a dark sweet sauce.
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
A fifth-generation wagyu family's alcohol-free basement grill in Ginza serving 100% halal-certified Japanese wagyu steaks and burgers, so every traveller can taste real wagyu. (The halal kitchen is the basement venue.)
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
