Video
Exit C, Causeway Bay MTR Station
continue reading
Telephone
60850243
Opening Hours
Today
12:00 - 15:00
19:00 - 22:30
Mon - Sun
12:00 - 15:00
19:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Video
Photos
+84
Tempura Tenon, atmosphere was cozy and inviting, perfect setting for our gathering! The batter is exceptionally light and crispy, which showcased the freshness of the ingredients. We had flower bamboo shrimp, the fried shrimp heads are very crispy and full of shrimp aroma. The shrimp meat is firm and bouncy, the squid is very good, and the scallops from Hokkaido are sweet and have a tender texture, along with ginkgo nuts. Memorable items for me were the red bell pepper and the bamboo shrimp
continue reading
初嚐天婦羅Omakase😍 價錢同坊間Omakase差唔多，只需午市$458/位!! 師傅對天婦羅脆漿好有講究🍤 薄而鬆化😍 入口唔會油膩👍🏼 特別難忘 有花竹蝦、北海道帆立貝、鮑魚及筋子😋⭐️花竹蝦: 炸蝦頭好脆 充滿蝦嘅香氣，蝦肉夠爽彈!墨魚紅甜椒 銀杏⭐️北海道帆立貝: 帆立貝好甜，而且質感好嫩粟米凍湯石川縣芋頭: 中心淋到好似芋蓉秋刀魚: 秋刀魚包裹住梅醬及紫蘇葉 各種味道好突出~舞茸菇: 保留菇原有嘅水份 ⭐️鮑魚: 先煮後炸 鮑魚味非常濃厚 口感好爽👍🏼天丼/天丼茶漬飯: 炸蝦餅配上茶漬飯食落好舒服，中和油膩感; 而天丼有一隻炸蛋，原來入面係流心蛋 超吸引!開心果雪糕: 估唔到日本餐廳又開心果口味🍨 仲食到粒粒開心果添💚—————另加💫烏魚子: 口感比較扎實 味道充滿咸香 味道唔腥⭐️筋子: 用紫菜包住炸 筋子醃漬過更突出 加入紫蘇葉令味道提升層次感!! 栗子: 口感好粉糯，外脆內軟好特別✨
continue reading
Chef Wing has amassed quite a following over the years since his RockWaves days. So when his new venture soft-opened back in June, PickyEater was eager to book out the whole Counter for 12 for dinner. Here’s what we had.Tomato as appetizer 沖繩•花竹蝦 大分縣•魷魚 海膽- not as fresh as I would have liked 白粟米愛知縣•無花果+豆腐 - very refreshing.赤金鯛鹿兒島·蜆- tried both versions (as requested by the ever so picky PickyEater); fried with shells and without 粟米芯鰻魚 topped with 山椒 fried in-house Tempura rice bowl with egg Ortenbara (chopped up fritter mixed with rice)Add-ons沖繩·苦瓜鮑魚香魚沙錐瀨尿蝦北海道•蜜瓜In summary: hate to compare with chef’s previous place, but difficult not to. Pricing-wise: Set menu of 8 pieces for $798 is more diet-friendly (now with fewer pieces but various add-on options). Batter-wise was not as light and crispy as I remembered; hopefully everything has improved since soft-opening.
continue reading
—🥗 小蕃茄青瓜配芝麻醬•🍤 花足蝦 及 蝦頭🍤 北海道 帆立貝🍤 佐賀 露筍🍤 目光魚❤️🥣 北海道 粟米凍湯🍤 蝦蛄🍤 白 x 黃粟米❤️🍤 南非 鮑魚🍤 粟米芯❤️🍤 鱚❤️🍤 無花果 配芝麻豆腐醬❤️🍚 天丼🍚 天茶•🍲 味噌汁🍨 開心果雪糕—師傅是岩浪出身 新店食物水準是一如既往的好炸漿亦是有調較過 比起以前再薄左脆左雖說天御Lunch Set比起以前平左 同小左固定件數 但更有空間比客人自己選擇想追加的食材 師父會捧出當天的時令食材介紹 好開心啊! 果斷追加 鱚 和 無花果 😆最估吾到最有驚喜的是香魚天婦羅🤩鬆化香脆! 我香魚敏感都覺得好好食😻開心滿足的一餐 期待再訪🫶
continue reading
Throwback visit in June at Iwanami alumni Chef Kai Wing’s new venture Tempura Tenon on the second day of the shop opening. Easy cosy vibe. The shortened menu curated by 榮師傅 only comprised of 8 fixed types of tempuras (as opposed to 12 at his training grounds) which allows greater flexibility to diners to pick and choose their add-ons at reasonable price points. Particularly memorable items for me were the hairtail (太刀魚), greeneye (目光魚) and 牛鰍. All very fresh and skilfully fried in sheer coated batter. Loved also the fresh fig served with house made tofu sauce that has a very nutty aroma. Recommend it to anyone who is looking for a high CP tempura fix!
continue reading