Seasonal menus "Nianago / Megochi Seafood Tendon" and "Hanamitori Tendon" will be available at Tendon Tenya. Both can be ordered from July 26th to September 26th.

Nianago and Megochi seafood tendon are slightly sweet and have a moist and soft texture, as well as tempura-friendly seafood, classic shrimp, voluminous large squid, and seaweed with a scent of seaweed. Place colorful green beans and tempura suitable for midsummer.


Hanamitori Tendon is a revival of the popular menu that appeared in January. It uses brand chicken from Kyushu raised on a special feed containing extracts such as seaweed and herbs, and is characterized by its rich flavor and elastic texture. Toriten and Tsukune are combined with lotus root and green beans.


The selling price is 860 yen (tax included, same below) for boiled anago and bigeye seafood tendon (with miso soup), and 1,000 yen for a service set with small soba or udon noodles. Tororo small bowl toppings are possible for an additional charge of 100 yen. A small bowl set of kinpira burdock and spinach is 980 yen. Nianago is 180 yen, bigeye is 120 yen, and seaweed is 90 yen.

The Hanamitori Tendon (with miso soup) costs 680 yen, and the soft-boiled egg is 730 yen. A single item of Hanamitori Toriten is 180 yen, and Hanamitori Tsukune is 150 yen.