The seasonal menus "Sangen Pork Loin Tendon" and "Spring Ichiban Tendon" will be on sale from February 15th at Tendon Tendon and each store (excluding some stores).

Sangen Pork Loin Tendon is a tendon made by combining Yuzukosho with meat tempura that uses only "loin core" from Hungarian Sangen pork that first appeared in Tenya. Hungarian Sangen pork loin is characterized by its moderately firm and tender meat quality, and is fried with a slight yuzu flavor.

In addition, the refreshing yuzu pepper is chased away and topped with chopped yuzu. "Triple Yuzu" enhances the taste of pork. The price is 690 yen (tax included) with miso soup.

Spring Ichiban Tendon is a bowl of squid shellfish, auction, squid kakiage, bamboo shoots, and shrimp. It is a gorgeous dish suitable for spring, with thick and chewy red fish and grilled seaweed heaven. The price is 860 yen (tax included) with miso soup.