Tempura in San Francisco Bay Area

Kakiage is a substantial vegetable-and-seafood focal point at this broader Japanese restaurant.

The U.S. arm (operating as 'Hannosuke' / 'Tempura Hannosuke USA') of Tokyo's Nihonbashi Tendon Kaneko Hannosuke, an Edomae tendon (tempura-over-rice) specialist. Casual counters serve the brand's signature Edomae Tendon; two California locations.

Corn tempura with green-tea salt and rock-shrimp tempura/tendon make this izakaya tempura-relevant beyond sushi rolls.

An Oakland soba destination for the classic shrimp-tempura-and-noodle pairing, with a restrained tempura-quality claim.

Handmade buckwheat soba restaurant explicitly featuring kakiage and seasonal tempura; dine-in-only approach emphasizes immediate serving.

Handmade-udon restaurant with an extensive independent tempura menu including squid, shrimp, mushrooms and vegetables, plus tendon and noodle sets.