Akimitsu Australia

关于 Akimitsu Australia

The founder of Shitamachi Tendon Akimitsu, chef Akimitsu Tanihara, was the fifth-generation head chef of a 128-year-old Dote No Iseya Restaurant in Asakusa, Japan. The restaurant has a long history of making Donburi and Chef Akimitsu Tanihara has enriched experience and techniques in making tempura, and Tendon. He mastered how to make traditional Tendon (tempura donburi) in hold and artistic way. "Donburi" is referred to a rice bowl topped with seasoned vegetables or seafood.

Chef Akimitsu Tanihara has always been researching ways to enhance texture and flavour of his tempura, which includes testing on cooking temperature, testing of frying time per ingredients, twisting ratio of the formula of the coating and frying oil, selecting different combinations of seasonal premium materials. He has never restricted himself to what food he should not try to transform them into tasty tempura. His restaurant also makes its own in-house special tendon sauce which gives additional flavour to tempura and rice and brings them into harmony.

Their profound knowledge and experience finally earned the "King of Tempura Bowl" gold award in Donburi championship of Japan in 2014, which is the highest recognition of Tempura cuisine in Japan.
All of our ingredients are prepared with consideration from the experienced chef from years of practices in traditional ways to be presented for customer's eyes and so that they will be perfect inside just when the batter is crisp and golden.

We make tempura all year long, but the vegetables/seafood we choose to fry may change with the seasons. Serving exceptional local seasonal vegetables and top-quality seafood is our priority,

Please ask our friendly staff about our seasonal specials.

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