Imoya

Step off the Kita-Senju backstreets and through the noren curtain, and the warm aroma of toasted sesame oil drifts out to meet you. Centered around a plain wood counter, Imoya lets diners enjoy hot, freshly fried tempura against the steady sizzle of the fryer. Despite the approachable pricing, each dish reflects careful preparation and the unmistakable charm of food fried to order.

A natural starting point is the classic tendon. Prawn, Japanese whiting, mixed kakiage, and seasonal vegetables arrive over steaming rice, brought together by crisp batter and a sweet-savory tare sauce. For a more generous spread, the Jo-tendon includes 2 prawns, squid, prawn kakiage, and 4 vegetable varieties, while the Heisei-tendon introduces scallop kakiage and asparagus.

Those preferring to savor the lightness of the crisp batter with tentsuyu dipping broth can turn to the set meals. Alongside the standard Chu-teishoku, the Jo-teishoku features 2 prawns, squid, kakiage, vegetables, and a side of sashimi, combining tempura and fresh seafood in a single order. Nibbling pickles and sipping dashi-rich miso soup while waiting adds to the relaxed atmosphere of a neighborhood eatery.

Bottled beer and sake can be paired with small plates like itawasa, shime-saba, or mixed tempura platters. Adding extra pieces à la carte—such as sweet potato, conger eel, or whiting—is another pleasure of a dedicated tempura shop.

Seating includes the main counter as well as low-table seating on raised tatami, offering a calm environment suited to solo dining. The shop does not take reservations and operates cash-only, making it a straightforward stop for a hearty midday bowl or a casual evening drink over hot tempura.