Tenmo

Since its founding it has been served in the traditional Edo-mae style. Tempura fried in sesame oil is crispy on the outside and moist on the inside, allowing the natural flavors of the ingredients to come through. Especially the kuruma shrimp, sweetfish (ayu), and conger eel (anago) are superb, and you can enjoy a menu that makes the most of seasonal ingredients. In addition to the tempura, the aroma of sesame oil in the dining room makes the meal even more special.

A retro and stylish atmosphere pervades, allowing you to feel the traditional Edo‑style ambiance. The owner and staff, dressed in white coats and wearing bow ties, welcome you into a space that feels like a step back in time, where you can enjoy a calm meal. Located in the heart of Nihonbashi, it is a rare place where you can dine while sensing history.

Founded in 1885, this is a renowned Edo-style tempura restaurant that has continued since the Meiji era. It has survived wars and fires and has been loved in this area for many years. Its signature tempura, unchanged since its founding, is fried in sesame oil, and in 2025 it was selected for the Tempura Hyakumeiten (Top 100 Tempura Restaurants), so its taste and tradition are still being passed down today. It remains a landmark establishment, supported by many gourmets.

The fourth-generation owner, Mr. Okuda, became interested in the family business from childhood and, after graduating from university, decided to take over the business. While preserving the traditions established at the founding, he has also adopted new challenges, working with Edo vegetables and low-carbohydrate menu items. He is especially committed to tempura fried in sesame oil, daily honing techniques that bring out the natural flavors of the ingredients. He continues to protect the four-generation taste that has lasted in Nihonbashi, maintaining his passion for cooking while adapting to changing times.