Tenka in Naha is a classic Edo-style (traditional Tokyo style) Tempura bar.
One-person operation by the chef over the counter.
We ordered JPY8000 course.
Appetizer. Soft boiled egg with some seafood in nice dashi soup. If you taste Dashi, you can tell a lot about the restaurant. Very delicate and round rather than sharp.
Crunchy salad with nuts and sesami oil.
Here comes the tempura sauce set. Put some grated Daikon radish and ginger in the soup. Also the lemon and kombu salt will be good for some pieces.
These are very pointy chop sticks.
Here comes the first piece. Chef fries tempura piece by piece and serves you straight over the counter.
Japanese Tiger prawn. Crunchy, juicy and savory. The king of tempura.
Asparagus from Hokkaido.
Pike Conger, which is in season in the summer. One piece had refreshing plum sauce.
Uni tempura in seaweed wrap. It’s rare piece in tempura.
We couldn’t hold our amazement.
This is my favorite tempura piece, Japanese whiting.
Bird’s-nest fern. Beautiful.
Squid and Shiso basil.
This is steamed egg pudding with eel.
Just like this, the course includes 7 seafoods and 11 vegetables in the season.
The last dish of the course is the rice bowl. You have a choice from plain steamed rice, tempura rice bowl, and tempura soup rice. This is the mixed vegetable tempura.
I had a tempura rice bowl. Hot crispy tempura dipped into sweet teri sauce sit right on top of the steamed rice. So rich and savory flavor.
YuYu had a tempura soup rice. The soup is soy sauce base kombu soup, mixed with roasted Japanese tea. Wasabi is a refreshing addition to the soup. Very light taste, compared with tempura rice bowl.
The handmade mulberry sorbet had a very good touch.
If you haven’t tried Edo-style tempura bar, this is the place to try!