#tendonakimitsu

Tendon Akimitsu is located inside selected branches of its sister restaurant Ramen Nagi. Here at Ayala Malls The 30th, you can find them on the ground floor at the al fresco dining areas of the mall.

Both restaurants share the same space so you can actually cross-order from each of them! I really love Japanese food so having both ramen and tempura menus in one restaurant is such a treat.

Chef Akimitsu is the award winning chef and 5th-generation successor of Dote No Iseya, a historical tendon and tempura restaurant in Japan since 1889 with over 130 years of history. Akimitsu 秋光 is an award-winning restaurant that originated from Asakusa, Tokyo using recipes dating back to the Samurai Period. The tendon at Akimitsu won 8 Gold Medals consecutively in the Japan Donburi Awards and it became the most symbolic tendon and tempura restaurant in Japan and across the region.

After sharing stories about how he started as a dishwasher serving other tempura masters and slowly rising through the ranks, Chef Akimitsu showed us how he prepares his signature and award-winning tendon. He started with the tempura batter which is the most crucial element of the tendon.

The demonstration led to the deep fryer where Chef Akimitsu places his battered prawns and other ingredients. Every step of the process is important, even the oil they use for frying. It only takes a few minutes before Chef Akimitsu lifts the tempura from the fryer.

After adding their special sauce into the rice bowl, Chef Akimitsu proudly shows us his signature and award-winning tendon.

The Mixed Tendon comes with two pieces of tiger prawns, white fish, carrot, eggplant, beans, and an egg. These are all placed on top of a steaming bowl of white rice and doused with his special tendon sauce.

You can order the Mixed Tendon Set (P390) at Tendon Akimitsu for a complete meal. This also comes with a bowl of miso soup, pickled vegetables, and fruits.

I couldn’t wait to dig in to this tendon! I love eating tempura so having a Master Chef prepare these tendon bowls for the guests is like a dream come true.

The tempura itself was simply magical. Each piece of tiger prawn was plump and juicy. The tempura batter was thin and crispy, just how it is supposed to be. The rice itself came topped with just enough tendon sauce to create a balanced flavor and taste.

Aside from the ebi tempura, the fish tempura was also exceptional with its soft and crunchy texture. But what really impressed me was the egg tempura because it was still runny inside! Chef Akimitsu uses a frozen soft-boiled egg and dips this into the fryer to create this fried egg tempura that is still soft and runny inside. Amazing!

There are other enticing items on the menu that we got to try at Tendon Akimitsu. The California Maki (P250) served as our delicious appetizer before the tendon bowls were served.

There’s also the Kani Salad (P220) with its healthy combination of fresh greens topped with sliced crab sticks, mangoes, carrots, and roe.

If you like to have all the tempura for yourself, just like I do, order the Ebi Tempura (P510) that comes with six big pieces of tiger prawns, eggplant, okra, and sweet potato.

I enjoyed this so much that I ate almost the entire plate! Thank you Chef Akimitsu for accommodating all your hungry guests and for showing us how a tempura master prepares his masterpiece. Visit Tendon Akimitsu and have their award-winning tendon bowls for yourself.

Tendon Akimitsu

G/F Ayala Malls the 30th, Ortigas Center, Pasig City

7901-5898

www.tendonakimitsu.com.ph