One of the awesome things about awesome things about Tokyo are the lunch specials. Lunch is always cheaper, a little more casual, and just as delicious. Tenshige, in Akasaka, is scrunch-your-fists-up delicious. They offer two bowls at lunch: tendon and kakiage. As with so many other choices on menus in Japan, it seems like the difference is imperceptible. But there’s actually is a difference: tendon is separate tempura pieces on rice and kakiage a mix of prawns and shellfish in a tempura cake. Both are dipped into a vat of secret recipe tempura sauce making for an addictive bowl of piping hot texture contrasts. The crispy-crunchy batter holds up to the sauce in some spots, and soaks straight to the tender seafood in others. They pop on a tiny touch of yuzu peel for a bite of brightness and the pickles that come with are a welcome foil. It’s a warm, tiny room run by three women chefs (hopefully you get a seat at the counter) who are efficient and super friendly. They don’t speak English, but seeing as there are only two options, you can pretty much get by. Don’t say no to the miso soup when they ask – it’s delicious. Oh, and as with anything good in Tokyo, expect a bit of a line up!

Momose is one of those hard-to-find gems that often has a line up – even at lunch (I know, I know, everywhere in Tokyo sounds like this!). The line is definitely warranted though. Momose serves up some of the best tempura that I’ve ever eaten. Like everywhere else we go to with a purported line, I made Mike go early. We arrived early, found the tiny shop down a stairwell and when there was no line, Mike insisted that we visit the nearby shrine. I couldn’t really enjoy it though, I felt antsy about missing out on the first seating. When we went back, the signboard was out but there was still no sign of anyone so we went through the door and luckily, there were two seats for us at the bar. I absolutely love sitting at the bar in tempura joints. It’s where all the action is and you really see the care and preparation that goes into each and every item. Mike and I both had anago baraage-don, tempura salt water eel. It was crispy and delicious, especially with the giant pile of shredded shiso. Lots of people were ordering the tempura set as well as kakiage and tendon. You basically can’t go wrong, especially at lunch, when the cost is a fraction of what it is at dinner.

Momose is one of those hard-to-find gems that often has a line up – even at lunch (I know, I know, everywhere in Tokyo sounds like this!). The line is definitely warranted though. Momose serves up some of the best tempura that I’ve ever eaten. Like everywhere else we go to with a purported line, I made Mike go early. We arrived early, found the tiny shop down a stairwell and when there was no line, Mike insisted that we visit the nearby shrine. I couldn’t really enjoy it though, I felt antsy about missing out on the first seating. When we went back, the signboard was out but there was still no sign of anyone so we went through the door and luckily, there were two seats for us at the bar. I absolutely love sitting at the bar in tempura joints. It’s where all the action is and you really see the care and preparation that goes into each and every item. Mike and I both had anago baraage-don, tempura salt water eel. It was crispy and delicious, especially with the giant pile of shredded shiso. Lots of people were ordering the tempura set as well as kakiage and tendon. You basically can’t go wrong, especially at lunch, when the cost is a fraction of what it is at dinner.

One of the awesome things about awesome things about Tokyo are the lunch specials. Lunch is always cheaper, a little more casual, and just as delicious. Tenshige, in Akasaka, is scrunch-your-fists-up delicious. They offer two bowls at lunch: tendon and kakiage. As with so many other choices on menus in Japan, it seems like the difference is imperceptible. But there’s actually is a difference: tendon is separate tempura pieces on rice and kakiage a mix of prawns and shellfish in a tempura cake. Both are dipped into a vat of secret recipe tempura sauce making for an addictive bowl of piping hot texture contrasts. The crispy-crunchy batter holds up to the sauce in some spots, and soaks straight to the tender seafood in others. They pop on a tiny touch of yuzu peel for a bite of brightness and the pickles that come with are a welcome foil. It’s a warm, tiny room run by three women chefs (hopefully you get a seat at the counter) who are efficient and super friendly. They don’t speak English, but seeing as there are only two options, you can pretty much get by. Don’t say no to the miso soup when they ask – it’s delicious. Oh, and as with anything good in Tokyo, expect a bit of a line up!