Tenkian
天兼 / Tenkane
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Tradition und Handwerk leuchten in einem alten Tempura-Restaurant
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This is a luxurious course that offers carefully selected ingredients that change with the seasons. 3 kinds of sashimi, 3 maki shrimp, 4 kinds of seasonal seafood, 4 kinds of vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles), seasonal fruits
Standard course of Edomae Tempura with 3 live saimaki prawns, seasonal seafood, vegetables, etc. Sashimi is served with this course. 3 kinds of sashimi, 3 Maki-ebi, 4 kinds of seasonal seafood, 4 kinds of vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles)
Standard course of Edomae Tempura with 3 live saimaki prawns, seasonal seafood, vegetables, etc., and seasonal fruits. 3 prawns, 4 seasonal seafood, 4 vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles), seasonal fruits
This is a standard course of Edomae Tempura, which includes 3 live saimaki prawns, seasonal seafood, vegetables, etc. 3 prawns, 4 kinds of seasonal seafood, 4 kinds of vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles)
A slightly lighter course of Edomae Tempura with two live saimaki prawns, seasonal seafood, vegetables, etc. Sashimi and seasonal fruits are included in this slightly luxurious course. Sashimi (3 kinds), 2 maki shrimp, 3 kinds of seasonal seafood, 4 kinds of vegetables, kakiage (deep fried vegetables), rice, red miso soup, oshinko (Japanese pickles), and seasonal fruits
A slightly lighter course of Edomae Tempura with two live saimaki prawns, seasonal seafood, vegetables, etc., and seasonal fruits. Two fresh shrimp, three seasonal seafood, four vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles), and seasonal fruits.
A slightly lighter course of Edomae Tempura with sashimi, 2 live saimaki prawns, seasonal seafood, vegetables, etc. 3 kinds of sashimi, 2 Maki-ebi, 3 kinds of seasonal seafood, 4 kinds of vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles)
This is a slightly lighter course that includes 2 pieces of Edomae Tempura live shrimp, seasonal seafood, vegetables, etc. Two freshly caught prawns, three kinds of seasonal seafood, four kinds of vegetables, kakiage, rice, red miso soup, oshinko (Japanese pickles)
We fry the live rolled shrimp, delivered fresh from Tsukiji every morning, to a crispy and juicy perfection.
We procure carefully selected rolled shrimp every morning from a trusted intermediary in Tsukiji, with whom we have had a relationship since the previous generation. Rolled shrimp refers to the size of the shrimp that, when held in one hand, has its head and tail sticking out from the palm, and it is said to be the most suitable size for tempura since the Edo period. Some first-time customers may be surprised by the appearance, thinking 'the shrimp is small,' but once they taste it, they seem to be convinced by its sweet and delicate flavor. The names of the shrimp vary according to their size, in order from smallest to largest: Komaki, Saimaki, Maki, Kuruma, and Daikuruma. As for the origin, when it comes to claiming to serve Edo-style tempura, we would prefer to use Edo-mae shrimp, but the number of kuruma shrimp from Tokyo Bay has significantly decreased, and we do not catch them beyond a certain size. During the summer, we occasionally see a small quantity of Edo-mae kuruma shrimp at Tsukiji Market, but they are too large to be suitable for tempura, so we reluctantly give up on them. Therefore, we mainly use rolled shrimp from Kumamoto, Kagoshima, and Oita. Regarding the frying method, we pay attention to ensure that when customers lift the shrimp with chopsticks, it does not bend awkwardly but remains firm, while the inside is fried to about 30% rare. *Available only as part of a course.*
Freshly pressed new sake 1600 yen, 1200 yen
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