Ten haku
(天白)- Nearest station：
- Categories：
- Budget：
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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.
Set menu
季節の素材を使用したおまかせの天ぷらコース
Review
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Review 3,740casesFollower 10,337PeoplePick-up reviews
Eat Tempura
A famous Tempura restaurant in Chiba, located about 18 minutes walk from Chiba Station. You can enjoy Tempura that makes the most of the quality ingre...Find out more
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Review 512casesFollower 88People天ぷらって面白い
お誘い頂き、楽しみにしながら千葉へ^o^ 太白胡麻油のみで揚げる天ぷらはどれも絶品で、素材によって揚げる長さ温度を変え、素材本来の美味しさを最大限引き出していました^ - ^ ...Find out more
2024/06 Visitation
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揚げる前にひとつひとつの野菜を見せてくれるとても親切で柔和な笑顔が魅力的なご亭主、、 低めの温度でじっくり揚げ予熱で仕上げる 天ぷらは瑞々しさや個体が持つ個性を大切 に旨...Find out more
2024/05 Visitation
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Restaurant information
Details
| Restaurant name |
Ten haku（Ten haku）
|
|---|---|
| Categories | Tempura |
| Phone number (for reservation and inquiry) |
043-221-2505 |
| Reservation Availability |
Reservations 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 |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥10,000～￥14,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
6 Seats （ All counter seats） |
|---|---|
| Maximum party size | 6people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| 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. |
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.