Tenkian
天兼 / Tenkane
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
Tradition und Handwerk leuchten in einem alten Tempura-Restaurant
Auswertung
Rezensionen
Foto
Speisekarte
This is a luxurious course featuring carefully selected ingredients that change with the seasons. ・3 types of sashimi, 3 shrimp rolls, 4 types of seasonal seafood, 4 types of vegetables, tempura, rice, red miso soup, pickles, and seasonal fruit
This standard Edomae tempura course features three live saimaki shrimp, seasonal seafood, vegetables, and more, and includes sashimi. ・3 types of sashimi ・3 live shrimp rolls ・4 types of seasonal seafood ・4 types of vegetables ・Kakiage (mixed vegetable fritters) ・Rice, red miso soup, and pickles
This standard Edomae tempura course features three live rolled shrimp, seasonal seafood, vegetables, and other items, and includes seasonal fruit. ・3 rolled shrimp ・4 types of seasonal seafood ・4 types of vegetables ・Mixed tempura ・Rice, red miso soup, pickles ・Seasonal fruit
This is our standard course featuring Edomae-style tempura, including three live rolled shrimp, seasonal seafood, and vegetables. ・3 rolled shrimp ・4 types of seasonal seafood ・4 types of vegetables ・Assorted tempura ・Rice, red miso soup, and pickles
This is a slightly more indulgent course featuring Edomae-style tempura—including two live saimaki shrimp, seasonal seafood, and vegetables—along with sashimi and seasonal fruit, as part of our slightly lighter course menu. ・3 types of sashimi・2 live shrimp rolls・3 types of seasonal seafood・4 types of vegetables・Kakiage (mixed vegetable tempura)・Rice, red miso soup, pickles・Seasonal fruit
This slightly lighter Edomae-style tempura course features two live rolled shrimp, seasonal seafood, and vegetables, and comes with seasonal fruit. ・2 live rolled shrimp ・3 types of seasonal seafood ・4 types of vegetables ・Assorted tempura ・Rice, red miso soup, pickles ・Seasonal fruit
This slightly lighter Edomae-style tempura course features two live saimaki shrimp, seasonal seafood, and vegetables, and includes sashimi. ・3 types of sashimi ・2 live shrimp rolls ・3 types of seasonal seafood ・4 types of vegetables ・Kakiage (mixed vegetable fritter) ・Rice, red miso soup, and pickles
This is a slightly lighter course featuring Edomae-style tempura, including two live rolled shrimp and a selection of seasonal seafood and vegetables. ・2 rolled shrimp ・3 types of seasonal seafood ・4 types of vegetables ・Assorted tempura ・Rice, red miso soup, and 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
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
