Meet The #TendonMaster: Perfection in a Bowl by Chef Akimitsu Takihara of Tendon Akimitsu

That delicately light and crisp texture bursting with succulent flavors with each bite, it's pure tendon perfection that can only come from the #TendonMaster...

Japanese cuisine consistently ranks high on everyone's list of dining options and when you're looking for authenticity and masterful execution of the perfect bowl of tendon, only a handful of establishments come top of mind. One of these is Tendon Akimitsu. The recent visit of a true #TendonMaster just drives the point home, clearly establishing Tendon Akimitsu as one of the top spots for a sumptuous bowl of authentic tendon in the metro's culinary landscape. Chef Akimitsu Takihara of the famed Tendon Akimitsu chain in Japan visits the local branch at Ayala Malls The 30th showcasing his expertise with each mouthwatering bowl of pure happiness. 

At the spacious location of Ramen Nagi + Tendon Akimitsu in Ayala Malls The 30th, the kitchen preps for the lunch service. As the early lunch crowd trickles in, the activity behind the kitchen gets into gear with the endless parade of specialty dishes expedited in quick succession. It's just another day at Tendon Akimitsu (for more on Tendon Akimitsu, see my previous post Japan in the City: Tendon Akimitsu Tokyo Asakusa Opens at Top of the Glo's New Japan Town from three years ago).

But the day becomes even more special, graced with the presence of a true master. A fifth generation member of the family behind the enduring Japanese chain of tendon restaurants, Chef Akimitsu Takihara shares a continuing legacy of culinary perfection through 126 years of the institution's storied history. 

Tempura and tendon are just some of the iconic Japanese dishes that remain popular among local diners, and you'll find samples of these timeless specialties throughout the metro. But when Chef Akimitsu Takihara brings his game to the kitchen honed by years of experience, one's appreciation of these classic Japanese dishes are transformed and elevated to a whole new level.  

From the batter to the fryer and every tedious step in between meticulously controlling both time and temperature, Chef Akimitsu Takihara creates that perfect bowl of happiness with a consistent precision so you can enjoy the Tendon Akimitsu experience each and every time you visit. 

The use of the freshest ingredients, from seafood to vegetables, adds layers of clean flavors with each tasty bite. Guests were then invited to come up a close and observe a #TendonMaster at work...

The perfect batter makes or breaks your tempura and tendon experience, not too thick and just right with a light and delicate crispness allowing the palate to enjoy the natural briny sweetness of the seafood. The blend of secret ingredients from a recipe perfected over 126 years comes together by hand, patiently stirred for that right consistency and texture. 

Time and temperature guided by an experienced eye determines when the seafood and vegetables are ready...

...and soon, the specialty Mixed Tendon Set by #TendonMaster Akimitsu Takihara is served with that signature play on contrasting textures and bold, fresh and clean flavors. That's perfection in a bowl expressed by Chef Akimitsu Takihara. 

The sumptuous bowl with succulent prawns, fish, carrots, egg, okra, beans and eggplant drizzled with a thick and sweet sauce on soft and sticky Japanese rice is a satisfying meal in itself. But the kitchen at Tendon Akimitsu served up other tasty options to complement the Mixed Tendon Set for the full experience...

...like the hand rolled California Maki crowned by a dab of creamy Japanese mayo...

...paired with a light and refreshing Kani Salad. The fresh and bold notes preps the palate for another signature specialty of Tendon Akimitsu...

...with the Ebi Tempura. It's a dish that makes you appreciate the slow and tedious process behind the signature batter resulting in a delicately light crispness that doesn't hide the flavors of the prawns.

Unlike more commercial options with its much thicker batter, the Ebi Tempura at Tendon Akimitsu is an expression of the #TendonMaster's craft. The contrasting crisp and succulent textures combine for that perfect bite. All the time.

The batter and seafood come together seamlessly delivering a rich briny sweetness lingering on the palate after each tasty bite. It's also the base for Tendon Akimitsu's popular Mixed Tendon Set...

...with its flavorful medley of succulent prawns, fish, egg, carrots, okra, beans and eggplant draped in that specialty batter that makes this bowl of happiness truly stand out. 

The light batter does not overwhelm the subtle flavors of the vegetables, complementing it with a delectable crunch. The distinct and unrestrained flavors of the prawns come through, with its fresh snap and delectable crunch from the batter making you go for one more bite. And another.

Seeing a true #TendonMaster at work transforms the experience, with each dish linking back to the 126 year old tradition of one of Japan's finest institutions for tempura and tendon. 

And don't forget the egg, draped in that same specialty batter, adding its own layer of richness to a loaded bowl of pure flavors and textures. 

The metro offers a wide list of options for sumptuous tendon bowls and tempura, but if you're looking for tradition, masterful execution and authenticity then only a few names come to mind. One of them is Tendon Akimitsu...

Tendon Akimitsu + Ramen Nagi are located at Ayala Malls The 30th, 31 Meralco Avenue, San Antonio Pasig, 1605 Metro Manila. You can call 8634 6354 for inquiries or visit their FB Page at https://www.facebook.com/TendonAkimitsuPH/ for more information and updates.

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