Tokyo's 141-Year-Old Tempura Master Ginza Tenkuni Returns to Taipei

A taste of Tokyo's culinary heritage is gracing Taipei once again as Ginza Tenkuni, a renowned tempura establishment with over 141 years of history, returns for a special guest engagement. Following a successful debut last year, the restaurant is setting up shop at The Okura Prestige Taipei's Yamazato Japanese Restaurant from August 15 to 19.

This limited-time event showcases the meticulous craftsmanship of tempura, a dish perfected over generations. Six chefs and culinary artisans from Ginza Tenkuni's Tokyo flagship have traveled to Taipei to present their signature style. While most ingredients, including the special flour blend for the batter and frying oils, are flown in from Japan, some high-quality seafood was sourced locally due to typhoon impacts on Japanese catches.

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For this guest appearance in Taiwan, Ginza Tenkuni's Tokyo main store specially closed its business, and a total of 6 chefs and culinary artisans came to Taiwan to showcase their skills.

Guests can anticipate a curated menu featuring three exclusive offerings. The "Ginza Tenkuni Tachibana" set allows diners seated at the counter to enjoy seasonal seafood like shrimp, whiting, tilefish, scallops, and abalone with caviar, prepared right before their eyes. The classic "Ginza Tenkuni Tendon" offers a satisfying bowl of crispy tempura over rice with a special sauce. For a more extravagant experience, the "Ginza Tenkuni Special Tendon," limited to five servings each for lunch and dinner, includes sea eel alongside shrimp, crab claws, scallops, and lotus root.

Ginza Tenkuni's commitment to tradition is evident in its approach, from the delicate batter to the precise frying temperatures and timing. The result is tempura that is golden and crisp on the outside, yet tender and succulent within, highlighting the natural flavors of the ingredients. The counter seating offers an immersive experience, allowing diners to witness the chefs' skillful techniques and enjoy the sensory symphony of sizzling oil and expertly prepared dishes.

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Since starting as a one-person food stall in Japan in 1885, passed down through 5 generations over 141 years, the taste has remained unchanged despite the business evolving from a stall to a restaurant.