Seasonal menus that incorporate the "taste of autumn" are now available at each Tenya store. "Matsutake Kakiage Tendon" made from matsutake mushrooms and "Banshu Akadori Tendon" with "Cheese Fondue" tempura will be released on September 7th (excluding some stores).

Kakiage Tendon with matsutake mushrooms is a combination of matsutake mushrooms, ginkgo biloba, and spinach. You can enjoy the elegant scent of matsutake mushrooms and the chewy texture of ginkgo. In addition, the tempura of Fukuoka's local cuisine "Iwashi Meita" and the tempura of fried whole potatoes with skin from Hokkaido are also available. Prices start at 860 yen with miso soup (tax included, same below).


On the other hand, Banshu Akadori Tendon is a menu that includes Tenya's first appearance of the brand chicken "Banshu Akadori" in the Kita-Harima area of Hyogo Prefecture and the same first appearance of "Cheese Fondue Tendon". Cheese fondue tempura is a deep-fried tempura made by entwining ingredients such as potatoes, onions, peppers, and mushrooms in a cheese cream sauce. In addition to the deep taste finished with garlic and white wine, you can enjoy the crispy outside and the thick texture inside. Prices start at 680 yen with miso soup.


The sale period is until October 19th. You can also order matsutake mushrooms, ginkgo and spinach kakiage, and cheese fondue heaven separately. The price is 200 yen for the former and 150 yen for the latter.