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Our dish — the plate we'd order here firstRaijin-age (雷神揚げ)
Raijin-age, a kakiage, fritter, of shiba shrimp and aoyagi clam, named after Asakusa's thunder god. As a set with rice, miso soup and pickles, or added to any course.
Nakasei
Japanese · Edo-mae tempura since 1870 · Asakusa, Tokyo
1-39-13 Asakusa, Taitō-ku, Tokyo 111-0032
An Asakusa tempura house that began as a street stall at the end of the Edo period, once counted among Tokyo's three great tempura houses. Its rooms sit round a garden.
The proof, in the house's own words
Why the raijin-age
Tradition
Edo-style tempura since the founder's stall, more than a century and a half on its own premises.
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