텐카네

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.*