At each Tendon chain store, there are 1 "Early Spring Tendon" with "early spring taste" and "Hanamitori no Tsukune Tendon" using Kyushu brand chicken "Hanamidori". It will be released on January 14th. The sale period is until March 2nd (planned).


The early spring tendon is a bowl made from Tenya and the first Wakasagi from Kasumigaura. The tempura, which is made by deep-fried soft, moderately greasy smelt in a thin coat, is said to enjoy a crispy texture and fluffy white meat. In addition, the rich umami "Itaya shellfish pillars" and the fluffy "live conger eel" tempura are combined. Prices start at 830 yen with miso soup (tax included, same below).


On the other hand, Hanamitori's Tsukune Tendon is a Tendon made from Kyushu's brand chicken, Hanamitori, which is characterized by its firm umami and thick texture. Two juicy chicken tempura, meatballs, and pumpkin tempura are placed on rice to make a delicious cup. Prices start at 650 yen with miso soup.