At Tendon Ten and each store, two types of early summer limited menus, "Three Kinds of Fried Tendon" (starting at 790 yen with miso soup) and "Ginger Dale Roast Pork Tendon" (starting at 630 yen) will be released on May 29th.

"Three kinds of fried tendon" is a seasonal tendon that is perfect for early summer with the refreshing taste of perilla and tofu. In addition to the "coarse ground tuna tataki large leaf fried" that is fried one by one by hand, and the popular "sora bean fried" every year, "tofu scissors" that was developed under the concept of "can you make cold tofu into tempura?" Three kinds of "fried" tempura are put on it.


"Fried tofu scissors" is made from soy sauce, ginger, and chopped green onions, and is fried with tofu sandwiched between them. In addition, it is a voluminous dish with "shrimp," "big squid," and "eggplant."

On the other hand, "Ginger Dale Roast Pork Tendon" is the first product in the "Roast Pork Tendon" series. The meat tempura bowl with the motif of "pork ginger-grilled" is topped with three pieces of fried loin tempura, which is made by soaking four-element pork, which is characterized by its sweet meat quality, in salted koji.

Seasoned with tendon sauce, ginger sauce, and grated ginger. "With a soft-boiled egg" (690 yen) that adds mellowness is recommended.


* All listed prices include tax