Tendon is a hearty, flavorful, and comforting Japanese dish that features a bowl of rice topped with deep-fried tempura, such as shrimp, fish, and vegetables. When I am craving tendon, Kaneko Hannosuke is my go-to restaurant.
The menu is simple but superb–you have an option among a few different tendon dishes that vary by ingredients. For example, the classic “Tendon” features maitake mushrooms, shrimp, kakiage (deep-fried assortment of thinly-sliced squid and clam), a soft-boiled egg, seaweed, eggplant and shishito pepper. Comparatively, the extravaganza “Edomae Tendon” includes a whole deep-fried conger eel with not just one but two large shrimps, as well as other ingredients.
The deliciousness not only comes from the freshness of ingredients that are brought in from Toyosu Fish Market, but also, the secret sauce that is generously soaked in the dish. It’s a treasured recipe that has been passed down from Mr. Kaneko Hannosuke, an Asakusa-born chef who specialized in tempura dishes.
I believe the restaurant’s philosophy is perfectly summarized on their website:
“We make tempura bowls with the idea of putting our soul into each dish.”
Kaneko Hannosuke: https://tempura-kaneko-hannosuke.com/
Google Maps: https://maps.app.goo.gl/Em4zBH9VUzjxzuuA9