The seasonal menus "Early Summer Seafood Tendon" and "Cheese Chicken Nanban Tendon" will be on sale on April 26th at each Tenya chain (excluding some stores). The sale period is until June 6th.

The seafood tendon in early summer is a bowl of four types of seafood: asari, boiled anago, pickled tuna, and shrimp, as well as grilled seaweed tempura and green bean tempura. Clams are boiled plumply, then soaked in concentrated extract, and made into kakiage with shredded burdock root and pickled ginger.


Boiled conger eel is said to be sweet and spicy and fluffy immediately after handling fresh natural conger eel. Pickled tuna is made by pickling yellowfin tuna from Shizuoka prefecture and then fried. Chopped yuzu is a topping.


On the other hand, Cheese Chicken Nanban Tendon is a menu that first appeared in Tenya. This tendon is finished with two domestic chicken tempura, fried cheese, spicy chicken nanban sauce, tartar sauce, and pickles.


Chicken nanban sauce is original. It has a spicy yet fruity and rich taste, and it goes well with chicken tempura. Star-shaped topping cheese is studded with a cute appearance.


Prices start at 860 yen for the seafood tendon in early summer and 730 yen for the cheese chicken nanban tendon (both with miso soup and tax included). A lunch box for take-out will also be prepared.