21 September 2026 – Tsukiji, Tokyo, Japan: Kaneko Hannosuke is a small restaurant group specialising in tendon, the traditional Japanese rice bowl, or donburi, topped with freshly fried tempura and finished with a sweet-savoury tare sauce.
The house speciality is the Edomae Tendon: a whole piece of freshly fried anago, or conger eel, two prawns, squid tempura, shishito pepper, nori and a lightly fried soft-boiled egg.
Break the egg open and mix the yolk into the rice already coated with sauce, then alternate between bites of tempura and rice, accompanied, ideally, by the occasional involuntary sound of approval.
I tried it at the Tsukiji branch, close to the site of the former fish market.
2-15-4 Tsukiji, Chuo City, Tokyo 104-0045
Price: ¥1,600, approximately €9
Login or register to join the conversation