Tempura Tenju

They are particular about the freshness and quality of their ingredients and use seasonal ingredients purchased directly from the market. The oil used is thick white sesame oil, which gives the tempura a light yet delicious flavor. The thickness of the batter is adjusted according to temperature for a crispy texture. Four types of seasonings are available: salt, curry salt, lemon, and dashi, and the restaurant suggests the best way to eat the food according to the ingredients.

It has an atmospheric entrance surrounded by a hemp curtain and maple and bamboo. The restaurant offers a clean and luxurious atmosphere with a gold color scheme and red tables and counters. At the counter, diners can experience the freshness of the ingredients and the handiwork of the chefs up close, making for an exceptional dining experience with special hospitality.

Tenju is a long-established tempura restaurant established in 1928, and is highly regarded for its outstanding cuisine, as evidenced by its selection as one of the "100 Best Tempura Restaurants 2023" in the "Eat Log. With its long history and tradition, the restaurant is known for its high quality and continues to be loved by many food lovers.

Hisanori Kishi honed his skills at renowned restaurants in Tokyo and Fukuoka before taking on the role of owner at Tenju. He serves tempura that takes seasonal seafood landed from Omura Bay and other parts of Kyushu, as well as vegetables, to their fullest potential. The frying method is adjusted according to the characteristics of the ingredients to bring out their true flavors.