Discover ‘Tempura Yajima,’ one of Nagoya’s most beloved tempura restaurants. Offering a delightful selection of tempura made from carefully chosen seasonal ingredients, it’s your go-to destination for approachable and delightful Japanese cuisine.
Tempura Yajima has poured its heart and soul into creating ‘Tenmaru,’ a frozen Nagoya-style meal called “Tenmusu”. The goal? To bring the flavors of Nagoya to you. Read on to uncover the fascinating story of Tenmaru’s journey!
What is ‘Tenmusu’?
‘Tenmusu’ is a bite-sized delight, featuring a small tempura shrimp packed inside a rice ball. The secret to its deliciousness lies in not seasoning the rice, allowing the succulent shrimp’s flavor to shine. The combination of the firm texture of the shrimp, the fluffy tempura coating, and the rice is a match made in heaven. It’s now a renowned Nagoya specialty!
Tenmaru is an innovative take on this Nagoya classic, perfected over three years and crowned with the Nagoya Meshi Fair Grand Prix Award. It features freshly cooked rice, light tempura shrimp with no sesame oil, fresh shiso leaves, and a hint of plum acidity. This Tenmusu is a refined delicacy that even Nagoya locals adore. With granulated soup stock included, it can be enjoyed as ochazuke too. It’s an ingenious product, ideal as a gift or for casual home parties – bringing the taste of Nagoya to you!
How to Enjoy
If using a microwave, warm it for 1.5 minutes (500-600 kW) at home. For multiple items, space them apart and add 1 minute per piece for perfect results. If you prefer a softer texture, use a steamer. Steam for 30 minutes for an even more delicious experience.
We recommend using a steamer if you plan to enjoy it later or with a bento. The steamer works well regardless of the number of items you are warming.
First, you can enjoy it as is, just like an onigiri! Then, whether from the second piece or midway through, you can add the dashi and savor it as ochazuke! Ochazuke is a traditional Japanese dish where you pour a flavorful broth over rice, creating a delightful and comforting soup-like meal. In this case, the granulated soup stock included in Tenmaru adds a delicious and aromatic twist to your meal, turning it into a warm, satisfying experience.
Chef Yajima
Born in 1983 in Aichi Prefecture, Chef Yajima is a culinary artist specializing in Japanese cuisine, sushi, and fugu preparation. After 14 years of training in various restaurants, he opened Tempura Yajima in April 2013. His philosophy is to celebrate the true essence of ingredients, offering light and unadulterated tempura without the use of sesame oil. With his original salt blend, you can savor the flavors and seasons of the ingredients.
He elevates the natural goodness of carefully selected seasonal ingredients, ensuring the tempura is light and delightful. Chef Yajima is continuously evolving his craft, always seeking new horizons in the world of tempura. He’s a dedicated researcher, not just in tempura but also in coffee, soba, and other culinary areas, driven by curiosity and a thirst for knowledge.
Availability in International Markets
Unfortunately, ‘Tenmaru’ is not available in international markets just yet. However, Quest Taste Japan is working diligently to introduce it in the Philippines initially. With its one-year freezer shelf life, we’re excited about the potential for future expansion. Stay tuned for more exciting developments!
Location of Tempra Yajima
Address
5 −2−10 Sunadabashi, Higashi-ku, Nagoya
TEL
052-719-0282
Business Hours
Lunch: 11：30 ～ 14：00
Dinner: 17：30 ～ 24：00
