海鲜与蔬菜，裹上蕾丝般轻盈的酥脆。
天妇罗是将海鲜与蔬菜裹上薄面衣，于热油中炸至恰到好处的酥脆。吧台师傅一件件现炸，在最佳瞬间呈于你面前。蘸天つゆ（tentsuyu，蘸汁）或仅撒一撮盐享用。
这门技法随十六世纪的葡萄牙商人传入，但日本将它化为己有——把面衣磨至近乎透明的爽脆，并升华为割烹（kappo）高级料理。这是日本节制美学的一课：厨师的本领，是几乎不添一物，好让食材尽情歌唱。
顶级天妇罗轻盈得惊人——毫无油腻，唯有清脆一咬，便露出甜美的虾或柔嫩的蔬菜。在好的吧台前，那现炸现上的节奏本身，便是一半的乐趣。
标准面衣含小麦（非无麸质）与鸡蛋。如今亦有米粉无麸质及清真天妇罗专门店；蔬菜套餐适合素食者。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Edomae tempura set fried in 100% sesame oil
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.
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.
Edomae tendon of conger eel, shrimp, squid & soft-fried egg in a secret sauce
The perpetually-queued Nihonbashi flagship whose overflowing Edomae tendon comes glossed in a closely-guarded family sauce for around ¥1,000.
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.
Stone-milled hand-cut zaru soba with seasonal tempura
A backstreet Kagurazaka soba shop that stone-mills and hand-cuts its own buckwheat, earning a spot on the Tabelog 100 soba list.
