Tendon Kaneko Hannosuke Tsukiji Main Branch

A rice bowl dish with tempura such as conger eel fried in sesame oil, shrimp, and kakiage (mixed tempura) generously piled on top of rice, drizzled with a sweet and savory sauce. The combination of crispy batter and sauce-soaked rice is exceptional. We recommend breaking the soft-boiled egg tempura and mixing it with the rice.

This is a deluxe version of the Edomae Tendon, further enhanced. It uses luxurious ingredients such as crab claws and Hokkaido scallops, and comes with a set of crab miso soup and seasonal fruit. Perfect for those who want to enjoy a special meal.

Miso soup with concentrated crab flavor. Enjoy the rich crab broth and miso flavor. It is a classic choice to order with tendon.

A simple and mild miso soup with tofu. Its light flavor complements the taste of tendon.

Changes the rice in the tendon to a large portion. Recommended for those who want to eat a lot.

Seasonal fruit. Served as a dessert after your meal, it refreshes your palate.

Japan's representative lager beer. It features a crisp, dry taste that pairs well with freshly fried tempura.

A beer-like beverage without alcohol. Those who cannot drink alcohol can enjoy the atmosphere and taste of beer.

Sweet and sour orange juice. Suitable for children and those who do not drink alcohol.

A carbonated beverage loved worldwide. Its refreshing taste cuts through the richness of oily dishes.

A strong oolong tea expected to help suppress fat absorption. It has a bitter and astringent taste, and drinking it with tempura cleanses the palate.

Tiger prawn tempura. This is a high-quality ingredient with a firm texture, strong sweetness, and a plump, springy bite.

This is a whole conger eel tempura. It has a crispy exterior and a fluffy interior, with a delicate yet rich umami flavor.

White fish tempura. It has a mild, delicate flavor and a fluffy texture.

Kakiage (mixed tempura) made with finely chopped squid and baby scallops (scallops of the surf clam). Enjoy the umami and texture of seafood in one bite.

Classic shrimp tempura. Enjoy the plump texture and sweetness of the shrimp.

Soft-boiled egg tempura. When broken with chopsticks, the runny yolk spills out, creating a superb dish when mixed with rice and sauce.

Shishito pepper tempura. It has a subtle bitterness and spiciness, making it an ideal palate cleanser for tendon.

Nori (seaweed) tempura. Enjoy its crispy texture and oceanic aroma.

A bento box that allows you to take the restaurant's flavors home. It is prepared to be delicious even when cold.

A pickle combining pickled ginger (gari) and burdock root. It features a crisp texture and refreshing taste, and is popular as a souvenir.

Dried daikon radish pickled in soy sauce. Enjoy its crunchy texture.

These are crispy bits of batter made when frying tempura. They can be added to udon or soba noodles, or sprinkled over rice to add richness.