Tenpaku
(天白)The Tabelog Award 2024 Bronze winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
Specialities
Chef
Kenichi Tsurugai - A craftsman who pursues the possibilities of Tempura
Food
A unique Tempura created through repeated trials
Space
A mysterious light floating in the darkness welcomes guests tonight.
Review
-
Review 1,912resultsFollowers 1,681peopleIt's evolving
I entered the restaurant when the coronavirus pandemic was still unsettled. The owner told...View details
2024/09 visited
5 times
-
Review 358resultsFollowers 127peopleTempura fried at low temperature is ...
A tour of 100 famous restaurants in Kayakawa Park! This time, I visited Tenpaku. The lunch...View details
2024/04 visited
1 time
-
Review 1,536resultsFollowers 306peopleTempura brings out the flavor of the...
It was a great Tempura. I think they are very good at bringing out the flavors of the ingr...View details
2024/04 visited
1 time
Restaurant information
Details
| Restaurant name |
Tenpaku（Tenpaku）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
Selected for Tabelog Tempura "Hyakumeiten" 2023
Selected for Tabelog Tempura "Hyakumeiten" 2022
Selected for Tabelog Tempura "Hyakumeiten" 2022 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
百名店 選出歴
天ぷら 百名店 2023 選出店
食べログ 天ぷら 百名店 2023 選出店
天ぷら 百名店 2022 選出店
食べログ 天ぷら 百名店 2022 選出店 |
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
043-221-2505 |
| Reservation availability |
Reservation only
御予約は電話かFBメッセンジャーもしくは予約サイト「一休」にてお問い合わせ下さい。営業時間中電話は出られません。アレルギー等は予約時にお伝え下さい。 |
| Address |
千葉県千葉市中央区本町2-1-21 石井ビル 1F |
| Transportation |
Train Bus Walking 15 minutes walk from JR Chiba Station. 5 minutes on JR Chiba Bus to Chiba University, get off at Yamatobashi and walk for 2 minutes. 10 minutes walk from JR Chiba Chuo. 5 minutes walk from Chiba Urban Monorail Kayakawa Park. Across the national highway from Chiba City Museum Between Eneos Sekiyu and Dia Palace Car If you are coming by car, please use the paid parking nearby (the parking lot behind the Family Mart next to restaurant is the closest). 469 meters from Yoshikawakoen. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 10,000 - JPY 14,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
6 Seats （ All counter seats） |
|---|---|
| Maximum party size | 6people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Dress code |
Please refrain from using perfume or strongly scented hair products within reason. |
| Website | |
| The opening day |
2015.10.1 |
| Remarks |
*Both the first and second sessions start at the same time, so please come to the restaurant 10 minutes early. *We prepare according to your reservation time. Please note that if you are late, the course will be omitted. *If you are more than 15 minutes late, your order will be canceled. The oil will deteriorate and we will not be able to serve it in the best condition. Thank you for your understanding. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Yoshikawakoen Sta.
Chuo-ku
Chiba City
Chiba
Chuo Ward, Chiba City
Categories
Rankings in nearby areas
閉じる
ChefKenichi Tsurugai - A craftsman who pursues the possibilities of Tempura
Born in Chiba Prefecture in 1977. After graduating from high school, he entered the world of cooking at the long-established Tempura restaurant "Ginza Tenichi". After 20 years of training, he mastered the art of Tempura classic In 2015, he went independent and opened "Tempura Tenpaku" in his hometown of Chiba. While paying respect to the long-established restaurant, saying "It was because I learned the basics that I was able to take the next step," he reexamined the selection of ingredients, the preparation of the batter, the temperature of the frying oil, and more, in pursuit of the best Tempura imaginable in this modern age.
Food A unique Tempura created through repeated trials
For example, conger eel is procured three days in advance and placed in a semi-hibernating state in cold water. It is filleted three hours before frying and deliberately exposed to air, then deep-fried in low-temperature oil without removing the slime. It is a method devised to remove the unpleasant odor of the flesh and skin while maximizing the flavor. The shrimp, which are deep-fried almost well-done and served at the beginning and end of the course, and the potatoes, which are deep-fried slowly while raising and lowering the temperature many times, are all techniques developed through logical thinking and repeated verification.
SpaceA mysterious light floating in the darkness welcomes guests tonight.
The conditions for choosing a location for the restaurant were that it be "not in a busy downtown area, and that there were no other restaurants nearby." The light of the restaurant, which stands alone in a residential area, heightens expectations as it foresees a calm, relaxing space. The interior of the restaurant has a polished counter and subdued lighting, creating an adult atmosphere. "After 20 years of training, this is my one and only chance to go independent. I didn't want to compromise anywhere," says the owner, as he carefully selects even the plates and sake cups to create a space that is full of attention to detail.
His own style was born from his knowledge of classic. His frying method brings out the flavor of the ingredients and opens up new possibilities for Tempura.
He spent 20 years honing his skills at a famous restaurant. Since going independent, owner Tsurugai's daily routine is to re-examine the traditional techniques that have been ingrained in him, and cre
...ate his own style of Tempura. He arrived at the answer: "Rather than frying at a high temperature, use low-temperature oil to bring out the flavor of the ingredients." Of course, this is made possible by a number of expert techniques, such as making the batter, selecting the ingredients, and determining the appropriate temperature range. All of the 12 to 13 courses are the main attraction. You can enjoy a new level of Tempura that brings out the flavor of the ingredients.