Tsunahachi

Tsunahachi (つな八) is Japan's century-old tempura institution, founded in 1923 in Ginza. This prestigious chain of over 30 restaurants has maintained the traditional art of tempura for a century, passed down from master to apprentice. Tsunahachi represents absolute excellence in Japanese frying, with ancient techniques and exceptional ingredients.

🏮 Prestigious history

Tsunahachi was founded in 1923 by Tsunaji Hirata in the Ginza district, during its reconstruction after the Great Kantō earthquake. The original restaurant, a simple tempura counter, revolutionized the art of frying by standardizing techniques that had been kept secret by master cooks since the Edo period.

🎓 Tempura school

More than a chain, Tsunahachi is a true training school for tempura arts. Each cook undergoes a minimum 5-year apprenticeship before mastering all techniques. The company has trained thousands of chefs who have then opened their own restaurants, spreading Tsunahachi standards throughout Japan.

🌊 Art of tempura batter

Tsunahachi's tempura batter follows a century-old recipe: ice water, special flour and minimal mixing technique to avoid gluten formation. This batter, prepared in small quantities throughout service, guarantees an ultra-light and crispy texture that never masks the flavor of the ingredients.

🔥 Temperature mastery

Each ingredient at Tsunahachi is fried at a specific temperature: 160°C for delicate vegetables, 170°C for shrimp, 180°C for white fish. This thermal precision, controlled to degree, allows achieving perfect texture for each tempura, with a tender heart and ideal golden crust.

🦐 Exceptional selection

Tsunahachi sources exclusively from the best suppliers: live shrimp from Kumamoto, mountain vegetables from selected producers, line-caught fish from Tokyo Bay. This premium quality, visible in every bite, justifies the legendary reputation of the brand among Japanese food connoisseurs.