Tempura is a common Japanese dish of deep fried battered vegetables and/or seafood. Tempura was introduced to Japan in the mid-16th century by early Portuguese and Spanish missionaries. The word “tempura” was derived from the Portugues noun “tempero,” which means a condiment or seasoning, or from the verb “temperar,” which means “to season.”
In Japan, many restaurants specializing in tempura are called “tempura-ya” and range from inexpensive fast food chains to very expensive 5- restaurants. Many restaurants offer tempura as part of a set meal or a lunch box.
Tempura Tsunahachi restaurant is a traditional tempura restaurant that has 80 years. There are over 40 branches in Japan. Each chain has own set tempura meals. But the Tsunahachi restaurant in AQUA CITY@ Odaiba is famous in tomato tempura. Since the tomato is a little bit sour, but when it is deep fried the tomato tempura is fresh and light.
Tempura in Tsunahachi used fresh ingredients to make the tempura. The tempura skins are not too thick. The most popular tempuras are eels, shrimps and mushroom. Served the tempura with their special sauces is a perfect match.
Every meal will provide you a rice bowl. Serve the tempura sauce with the rice is really delicious, while the tempura is a bit sweet and sour, which make people more appetitive.
They provide some seasoning for the tempura. The carrot sauce could make the tempura taste less oily, while salt is able to bring out the fresh taste of the seafood.
They also provide seasonal appetizers, such as egg tofu, sashimi, smashed carrot, etc.