Tempura & Tendon
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The Japanese art of light frying. Crispy tempura served alone or on rice (tendon) with delicious sweet-savory sauce.
The Art of Tempura
Introduced by Portuguese missionaries in the 16th century, tempura became a pillar of Japanese cuisine thanks to its light, airy batter that enhances ingredients.
Tendon (tempura + don = bowl) transforms this technique into a complete and affordable dish, perfect for a quick but refined meal.
Tempura vs Tendon: What's the Difference?
Tempura
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- β’Light frying with airy batter made from flour, egg and ice water
- β’Served separately with tentsuyu sauce (dashi + soy + mirin)
- β’More expensive but optimal preservation of crispiness
- β’Often accompanied by white rice and miso soup
- β’More refined experience, ideal for sharing
Tendon
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- β’Tempura served on rice bowl with sweet-savory tendon sauce
- β’Complete dish in one portion, faster
- β’More affordable, perfect for individual meal
- β’Caramelized sauce that infuses the rice
- β’Fast-food option but superior quality
Popular Tempura Types
Ebi Tempura
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Shrimp tempura, the king of tempura
Yasai Tempura
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Various vegetables in tempura (eggplant, pumpkin, etc.)
Anago Tempura
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Sea eel tempura, refined delicacy
Kakiage
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Mix of vegetables and/or seafood fried together
Ten-zaru Soba
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Cold soba with tempura on the side
Ika Tempura
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Squid tempura, unique texture
Tendon Types to Try
Ebi Tendon
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Rice bowl with shrimp tempura, the absolute classic
2-4 shrimp tempura on rice
All Star Tendon
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Mix of several tempuras (shrimp, vegetables, fish)
Shrimp + vegetables + fish tempura
Yasai Tendon
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Vegetarian version with seasonal vegetables
Eggplant, pumpkin, bell pepper, etc.
Anago Tendon
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Premium version with sea eel
Sea eel + vegetable tempura
Major Tempura Chains
Tenya
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Tenya
The leader in accessible tempura in Japan. Known for quality tendon at reasonable prices since 1989.
Specialties:
All Star Tendon, Ebi (shrimp) Tendon, Yasai (vegetable) Tendon
Unique Features:
Sesame oil, House-made tempura batter, Tendon since 1989
Tsunahachi
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Tsunahachi
Premium tempura chain founded in 1923, now present throughout Japan with high standards.
Specialties:
Premium Ebi Fry, Anago Tempura, Complete Sets
Unique Features:
Since 1923, Premium quality, Traditional service
Hanafusa
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Hanafusa
Mid-range tempura chain, popular for family sets and fresh tempura.
Specialties:
Mix Tempura Set, Tempura Soba, Kakiage Don
Unique Features:
Family sets, Soba + tempura, Guaranteed freshness
How to Order Tempura and Tendon
1. Ticket or Counter
- β’ Tenya = ticket machine
- β’ Premium chains = table service
- β’ Payment before or after service
2. Dish Type
- β’ Tendon = on rice (more filling)
- β’ Tempura = separate (lighter)
- β’ Sets = tempura + rice + miso
3. Ingredients
- β’ Ebi (shrimp) = most popular
- β’ Yasai (vegetables) = vegetarian option
- β’ Mix = multiple ingredients
4. Sides
- β’ Miso shiru (miso soup)
- β’ Soba/udon with tempura
- β’ Cabbage salad (complimentary)
Useful Phrases
Ebi tendon kudasai ζ΅·θ倩丼γγ γγ
A shrimp tendon, please
Yasai tempura arimasu ka? ιθ倩γ·γγγγΎγγοΌ
Do you have vegetable tempura?
Ten-zaru soba onegaishimasu 倩γγγγ°γι‘γγγΎγ
Cold soba with tempura, please
Tentsuyu motto kudasai 倩γ€γγγ£γ¨γγ γγ
More tempura sauce, please
Tips for Enjoying Tempura
Eat Quickly
Tempura is best when hot and crispy. Don't let it cool too long, especially in tendon where it can get soggy from the sauce.
Dipping Technique
Gently dip tempura in tentsuyu sauce. Add grated daikon and ginger for fresher flavor and better digestion.
Vegetarian Options
Vegetable tempura (yasai) is excellent and often cheaper. Perfect for discovering Japanese vegetables like kabocha (pumpkin).
Save Money
Tendon are more affordable than tempura alone. Lunch sets often offer excellent value for money.
Combine with Soba
Ten-zaru soba (cold soba + tempura) is a refreshing summer classic. Perfect balance between hot and cold.
Balance the Meal
Since tempura is fried, accompany it with fresh vegetables or cabbage salad often offered free at chains.