the Tradition of
the Tradition of
History of Tendon (tempura rice bowl), a beloved commoners food in Japan, is known to date back to the Edo era (1603–1867).
Our brand name, “Kohaku (amber)”, embodies our commitment to “capture the genuine flavors of ingredients while embracing the history and tradition of tendon”, just like ambers encapsulating the integrity of ancient plants and other creatures.
A bowl of our supreme tendon epitomizes the spirit of “visiting old, learning new.”
Tendon Kohaku is a proud testament to Japan’s delectable tradition of tendon.
Serious About
001 Batter

“Batter” plays a decisive role in making a tasty tempura.The batter used at Kohaku is a unique mixture of various types of flours. Tempura using our batter has a delectable texture marked by crunchiness, crispiness and aromatic flavors.Our original batter defines Kohaku’s outstanding tendon recipes.

002 Sauce

Kohaku has two secret sauce recipes.

One is rich but refreshing “Kohaku Sauce”, complete with just the right amount of brown sugar.

The other is appetizing “Spicy Sauce”, featuring original spices hitting the perfect spiciness.

003 Ingredients

The important thing in selecting ingredients is to specifically choose the one that tastes best in the target recipe.

At Kohaku, professional chefs personally try every single ingredient and carefully select the best ones for particular recipes.

004 Rice

Not all delicious rice brands taste best in a tendon rice bowl.

Kohaku carefully screened various rice brands from across Japan and selected “Hokkaido Nanatsuboshi” grown with minimum amount of chemicals.

005 Oil

Kohaku uses a special blended oil to make our tempura crispier and tastier.

Furthermore, our kitchen features the cutting-edge water fryers that drastically reduce oil deterioration and retain the original flavor of the oil after long hours of cooking.

One Who Creates
a New History
A keeper of the tradition and a creator of the future
Hideki Tsukao

After graduating Kunitachi Tsuji Ecole Culinaire Francaise, Tokyo, moved to France on his own to master first-class French cuisine. Upon returning to Japan, taught at Tsujicho group schools as a lecturer of Western cuisine to improve the domestic Western food industry before moving back to the frontline as a chef.

After serving as the master chef in Italian and Japanese restaurants, found a passion in “disseminating the attraction of Japanese cuisine to the world” and took part in the foundation of Tendon Kohaku. Based on his extensive study on the history and recipes of tendon, supervises all culinary aspects of the establishment, including the recipe for traditional Kohaku Tendon.

Hideki Tsukao
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