Shitamachi Tendon Akimitsu Australia
Shop2 62-68 Hindley St, Adelaide SA 5000
(08) 8410 9620
Mon-Thur & Sun 11:00 - 15:00 17:00 - 22:00
Fri - Sat 11:00 - 15:00 17:00 - late
The founder of Shitamachi Tendon Akimitsu, chef Akimitsu Tanihara, was the fifth-generation head chef of a 128-year-old Dote No Iseya Restaurant in Asakusa, Japan. The restaurant has a long history of making Donburi and Chef Akimitsu Tanihara has enriched experience and techniques in making tempura,Fukuda and yakitori (Grilled food). He knows how to make traditional Tendon (tempura donburi) in hold and artistic way. "Donburi" is referred to a rice bowl topped with seasoned meat or seafood.
Chef Akimitsu Tanihara has always been researching ways to enhance texture and flavour of his tempura, which includes testing on cooking temperature, testing of frying time per ingredients, twisting ratio of the formula of the seasoned coating and frying oil, selecting different combination of seasonal premium materials etc. He has never restricted himself on what food he should not try to transform them into tasty tempura. His restaurant also makes its own in house special tendon sauce which gives additional flavour to tempura and rice and bring them into harmony.
Their profound knowledge and experience finally earned the "King of Tempura Bowl" gold award in Donburi championship of Japan in 2014, which is the highest recognition of Tempura cuisine in Japan.
They have also entitled the gold reward again the second time in 2015 and the third time again in 2016. They have also entitled the second place in Shitamachi food festival in Taito, Tokyo.
Soon after the award, the team has started his own parent restaurant, Shitamachi Tendon Akimitsu in Asakusa and starting launching the international franchise program since 2015. Until October 2016, Shitamachi Tendon Akimitsu already established franchise locations in HongKong, Taipei, Malaysia and Manila.