Tendon, a Japanese dish with tempura on a bowl of rice, has always been a casual traditional meal from the Samurai Period. For more than 126 years, Dote No Iseya has been serving traditional tempura and its 4th generation of the founding family entrusted their culinary legacy to Akimitsu Tanihara, one of their most skilled and trusted chefs.
He then took over, enhanced and continued the legacy creating his own restaurant Shitamachi Tendon Akimitsu in Asakusa which has now opened its first outlet here in Manila. Chef Akimitsu Tanihara, head chef of Tendon Akimitsu, has a long history in the making of tempura, winning different awards for his creations.
The menu is straightforward with thirteen rice bowls to choose from, tempura platters and sides. From the cloud-like tempura batter clinging to the meat and vegetables to the light tempura sauce that's perfectly laced on each piece sitting on top of the short-grain rice, one bowl will give you an authentic Japanese experience. The prawns remain plump while its coating is crunchy and the vegetables crisp.
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Akimitsu Tendon is located at the Food Hall of Ninoy Aquino International Terminal 3 Departure Area. Follow them on Instagram for more details. They're open from Mondays to Sundays (7am to 10pm).
