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Shrimp tempura is one of the most favorite Japanese food of Filipinos. And if you’ve been to a Japanese restaurant, you’ve likely had tempura vegetables as an appetizer as well.
Tempura is a popular Japanese staple in which food (most commonly seafood, and vegetables) is lightly battered and deep fried to create a light, crispy coating. Traditionally, tempura dish is crisp, light and fresh-tasting unlike some “furai” versions, or Japanese-invented Western-style deep-fried foods, such as katsu or korrokke.
In Manila, award-winning restaurant Tendon Akimitsu offers authentic Japanese tendon and tempura. Its founder, Chef Akimitsu Tanihara, was the fifth-generation head chef of the decade-old Dote No Iseya Restaurant in Asakusa, Japan. This restaurant has over 130 years of history of making donburi or rice bowl topped with seasoned vegetables or seafood. Using recipes dating back to the Samurai Period, Akimitsu became the most symbolic tempura and tendon restaurant in Japan and across the region.
With right cooking temperature, precised frying time for varying ingredients, and perfect ratio of the formula of the coating and frying oil, Chef Akimitsu has enriched experience and techniques in making tempura, and traditional tendon (tempura donburi) in bolder, artistic styles. He continues to find ways to elevate the taste and texture of his tempura through experimentation. In fact, he developed his unique in-house tendon sauce which gives additional flavor to tempura and rice and brings them into harmony.
In 2014, this profound knowledge and experience finally earned Tendon Akimitsu the highest recognition for tempura cuisine—the “King of Tempura Bowl” gold award—in Japan’s donburi championship. The restaurant has won the “All Japan Donburi Gold Medal” eight consecutive times since 2014. This feat made the chef earn the nickname “The Undefeated King of Tempura Bowl.” That definitely says a lot about how they do their signature dishes at Tendon Akimitsu.
With years of practice in the traditional ways, ingredients in Tendon Akimitsu are carefully and specifically chosen by Chef Tanihara, ensuring their food is a pleasure for both visuals and tastes. And that is why, the very own Master Chef of Tendon Akimitsu was in town this week, and graced an event which took place on the Ayala Malls the 30th in Pasig City.
Aiming to highlight the art of creating tempura and celebrate the diversity of Japanese foods, the event was also held to re-establish the presence of authentic Japanese restaurant Tendon Akimitsu.
Attendees of the event were given a short demo by Chef Tanihara himself on how to prepare the perfect batter mix for a crispy tempura. They were also given bits of advice in elevating the taste and quality of the dish itself. After the quick lesson from the master, a game of charades was held where participants were asked to guess some Japanese dishes from Tendon Akimitsu’s menu and some general terms related to the guest chef and Japanese cuisine.
The attendees were also treated to a lunch of various Japanese dishes that are part of Tendon Akimitsu’s menu.
Watch below to learn how to make tempura step-by-step, the Chef Akimitsu Tanihara way:
Get a taste of Tanihara’s authentic tempura and different iconic Japanese dishes through Tendon Akimitsu branches here in Metro Manila. Tendon Akimitsu Manila is open daily and is located in Ayala Malls the 30th. You may also visit their Trinoma Mall branch in Quezon City. Learn more about Tendon Akimitsu and their menu by getting in touch with them: Facebook, Instagram, and http://www.tendonakimitsu.com.ph/, or contact: 09379015898.
