Sennone, Tempura 天麩羅 千の音
- Area
- Nagano
- Access and surrounding information
- Access and surrounding information
Savor the Depth of the Tempura Craft
This tempura specialty restaurant uses ingredients personally sourced by the owner, who travels from Matsumoto City in Nagano to Toyosu Market in Tokyo. The tempura is fried in a copper pot using a carefully selected blend of oils. Situated in a quiet area on the outskirts of town, the restaurant offers a chance to appreciate the owner’s refined and deeply rooted approach to tempura, shaped in part by experience serving tempura at the U.S. Embassy in Japan.
Masterfully Executed Tempura Rooted in Traditional Methods
The oil—regarded as "the lifeblood of tempura"—is a signature blend of sesame oil pressed by the traditional tamajime method and cottonseed oil, often called "the king of salad oils." Three types of bonito flakes are used depending on the dish, and they are shaved with a plane. Brown rice purchased from local farmers is polished on the same day and cooked in a pot before being served.
Meticulously Selected Ingredients Chosen Through Firsthand Inspection
The owner himself goes to Toyosu Market in Tokyo to purchase the freshest "Sai-maki shrimp" from a wholesaler specializing in shrimp, and the traditional Shinshu vegetable "Shigeko eggplant" from Takagi Village in Nagano, and other carefully selected ingredients are used to create tempura. The live conger eel tempura, filleted and prepared right before your eyes, is another highlight not to be missed.
