I tried Tendon Tenya's "Crab and Scallop Tendon". The tempura, which is filled with the umami of scallops in the batter, is exquisite.

The price is 980 yen (tax included). The tempura on top is snow crab, then thick scallops, shrimp, octopus, fried garland chrysanthemum, and lotus root.


Tendon with snow crab and scallops reminds me of the 2018 "Feast Tendon ", but this time it's 100 yen cheaper than that.


The thick scallops seem to be tightly wrapped in a batter, but when you pinch them with chopsticks, they are likely to tear. After frying, juicy juice is oozing out from the inside. If you tear it with chopsticks, the fibers will separate from each other. When chewed, it is so fresh that it is reminiscent of sashimi scallops, and has plenty of shellfish umami and aroma. The deliciousness that stayed in the batter and did not escape to fill the mouth.


The snow crab also has the umami of the crab firmly trapped in the batter. This is not so juicy that the batter is torn, but when you bite it, the taste of the crab spreads out. Crab tempura is rarely eaten, so it makes me feel fresh when it is fried at high temperature and scented with steam.


The amount of shrimp that is indispensable for the tendon is also large, and you will be satisfied. The octopus has a nice texture and a unique seafood scent, and it has a small presence.



Kakiage of garland chrysanthemum is crispy and easy to eat, and the slightly blue smell is pleasant, and the lotus root is also chewy and soft. The menu is full of volume and luxury, suitable for a solid lunch or a heavy dinner.