Tendon Kohaku is celebrating Spring with its new seasonal menu, featuring a Shizuoku Specialty Ingredient – Sakura Ebi!
Tendon Kohaku is celebrating Spring with its new seasonal menu, featuring a Shizuoku specialty ingredient – Sakura Ebi! At Tendon Kohaku, you can look to enjoy this ingredient in two ways – soft boiled and fried mixed with furikake. In the Sakuri Ebi Tendon, you can expect fried tiger ebi, fried firefly squid, baby sardine kakiage and other fried vegetables like baby corn and french beans. The seafood is a tad more salty, but that is balanced out by the lighter flavours in the fried vegetables. Remove the tempura (only leaving the egg!) and place them into the small bowl. Break the fried egg into the rice, mix the sakura ebi in and enjoy. Additional sauce is also available upon request.
An alternative carbohydrate is the Sakura Ebi Curry Udon. Featuring the same tempura ingredients but silky smooth noodles in curry gravy is served instead of rice. We preferred the rice as that made the sweetness of the sakura ebi more distinct.
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