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Manila Bulletin devider Drive devider The art of tempura by Chef Akimitsu Tanihara 

The art of tempura by Chef Akimitsu Tanihara 

Published Nov 17, 2022 09:00 am

On a recent visit to the Philippines, the culinary genius and restaurateur imparts his secrets in creating authentic tempura, highlighting century-old Japanese traditions

FROM ASUKASA, JAPAN TO THE PHILIPPINES Three-time gold medalist at the Japan Donburi Awards Chef Tanihara Akimitsu showing his tempura technique

Award-winning chef Akimitsu Tanihara is in the Philippines to bring the art and mastery of tempura closer to the Filipino palate. The owner of the tempura restaurant chain Tendon Akimitsu emphasized the art of creating tempura while celebrating the diversity of Japanese cuisine during an event held at the Ayala Malls the 30th in Pasig City.

Early this month, Chef Akimitsu reestablished the presence of his authentic Japanese restaurant, showcasing its widely popular tendon, a traditional rice bowl topped with one of the most loved Japanese dishes, the humble tempura. The master chef shared valuable knowledge in making the perfect tempura batter.

DEEP FRIED SHRIMP Among the bestsellers of Tendon Akimitsu, the Ebi Tempura

Chef Akimitsu hails from the legendary culinary clan behind Dote No Iseya, the oldest tempura restaurant in Japan. As the fifth-generation successor of the famed restaurant that has over 126 years of history, he decided to build his own establishment, the Shitamachi Akimitsu Tendon, the mother branch of his brand.

Renowned for using recipes that date back to the Samurai period, Chef Akimitsu actively promotes the preservation of ancient culinary traditions while exploring the vast potential of Japanese food.

Renowned for using recipes that date back to the Samurai period, Chef Akimitsu actively promotes the preservation of ancient culinary traditions while exploring the vast potential of Japanese food. Tendon Akimitsu is his way of introducing authentic tempura traditions to the global culinary scene. 

DONBURI The rice-bowl dish, a popular dish at Tendon Akimitsu Manila

The Japanese chef endeavors to keep his family’s legacy alive by maintaining the highest standards in every dish he creates. He regularly visits the Philippines to ensure that the quality and taste of the tendons served in his restaurant are at par with his standards and that the taste is consistent.

When asked what makes his tendon stand out from any other tendons, he shares that he uses the same original special sauce and that there is a perfect balance of soybean and sesame oil to build that distinct layers of flavor and aroma.

True to his passion and vision, Chef Akimitsu makes sure to create the highest quality tendons. His tendon or tempura bowl recipe has won eight gold medals from 2014 to 2021 from the prestigious Japanese Donburi Awards. This feat made the chef earn the nickname “The Undefeated King of Tempura Bowl.”

Fun fact about the warm and friendly chef, Chef Akimitsu likes sisig and balut the most among the Filipino delicacies he’s tried. On his recent visit, he regaled his guests with the story that he ate three pieces of the egg embryo with wine the night before the event.

Chef Akimitsu visits the Ayala Malls the 30th branch of Tendon Akimitsu Manila

Tendon Akimitsu Manila seeks to bring authentic and expertly cooked Japanese dishes closer to the Filipino taste. Backed by one of the most celebrated tendon masters, the restaurant serves high-quality tendon bowls with the unique flavors and food traditions of Japan.

Tendon Akimitsu Manila is open daily at Ayala Malls the 30th. There is also a Trinoma Mall branch in Quezon City. @TendonAkimitsuPH  | www.tendonakimitsu.com.ph/

Related Tags

Jules Vivas Tendon Akimitsu chef Akimitsu Tanihara Ayala Malls the 30th Philippines shrimp
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