Tenshige

Come enjoy a meal in our family-run business. We time the frying of our "Shrimp Tempura" most carefully

Of all seafood, shrimp takes the shortest time to deep fry. Imagine a slender matchstick, dipped live into the oil and drawn out in stages. Served to read moreour guests hot to the core, just how our chef's father taught her. With tempura, it is important to choose ingredients that are the right size and quality for frying in oil. Our fish and vegetables come from suppliers that have had a long relationship with our chef's predecessor, and they have always delivered high quality ingredients over the years. Our chef's mother is a pro at service, having handled it since the days of her predecessor. There are things our chef does not notice, absorbed in her work at the frying station, but her mother always does and follows through. We aim to pass the warmth of our family-run business onto our guests. Our interior was designed and built by a shrine carpenter. The woodwork is intricate, featuring a ceiling with radial bamboo ties, a cypress counter, and a central pillar cut from exquisite quality wood. The flavor only gets better with age. learn more from chef