A counter-style rare tempura bowl.
Previously, it was closed at night, but it will open on June 2, 2023.
Operated by USMORE Co., Ltd.
I thought tempura would be expensive in Ginza, but it was somehow within reach.
This new style of tendon restaurant was born from a collaboration between a kitchen equipment manufacturer and a tuna broker.
The fryer's temperature is also displayed digitally, which may reduce the burden on the chefs.
They select ingredients that are suitable for rare tendon, and finish it while it's almost half-cooked, making the most of the sweetness and softness of the ingredients.
As the name suggests, a "rare tendon" is a tendon served with tempura that is deep-fried on the outside and almost half-cooked inside.
Just like there have been huge lines for "fresh donuts" recently, there must have been someone who came up with the name "rare tendon".
Chopsticks and wet tissues are available in the table drawer.
A Chinese family of four arrived, so I had to move from my seat.
The chef fries the ingredients and puts them in a tray, then cuts the tuna.
A part-time worker serves the rice, cuts the fried ingredients, and puts them on the bowls.
▼Seafood rare tempura bowl, regular size, 1,760 yen
Red bigeye tuna, monkfish
Sillago, red radish
Carrot, cherry tomato
Eggplant, seasonal leafy vegetables, shiso leaf
The rice was delicious with a slightly sweet sauce
It was rare, but no problem
The part-time worker seemed to be bilingual and explained things to foreign tourists in English.
From 12 o'clock, more "apprentice"-like staff members started appearing.
Ah, they weren't part-time workers.
"I'd like some blackware and whiteware, please (take them out from the shelf)," they instructed another staff member.
Pay with PayPay
Address: 6-3-15 Ginza, Chuo-ku
The performance is also fun. See the article on Koenji Tensuke here (January 3, 2018)
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See you tomorrow.