[Special] Ota City Takeout Gourmet Collection Vol. 1

Edomae Anago Iri Tendon (Rice Bowl with Tempura and Conger Eel Fresh from Tokyo Bay) in the lunch menu (1,700 yen including tax)

A long-established restaurant specializing in tempura and loved by the locals, Tenfuku, is just a 5-minute walk away from JR Omori Station. Established over 60 years ago, Tenfuku insists on using ingredients fresh from Tokyo Bay. Tenfuku is currently owned by the second generation. Tendon is very popular on the lunch menu, to the point where people line up to order, due to their sizable portions and reasonable pricing. On their lunch menu, Tenfuku has the most popular Tendon (1,300 yen including tax) and Ebi (shrimp) Tendon (1,300 yen including tax), but out of all the options, the best value is Edomae Anago Iri Tendon (Rice Bowl with Tempura and Conger Eel Fresh from Tokyo Bay) (1,700 yen including tax). The rare conger eel from Tokyo Bay are used whole for the dish. Conger eels from Tokyo Bay retain their soft meat and tastiness even when they become cold.



Previously, the lunch menu was only available for dine-ins, but now these dishes are available for takeout. It is such a luxury to be able to have fresh Tendon at home!

Edomae Anago Iri Tendon (Rice Bowl with Tempura and Conger Eel Fresh from Tokyo Bay) for takeout (1,700 yen including tax)
In addition to the conger eel fresh from Tokyo Bay, Edomae Anago Iri Tendon also includes shrimp, chicken, eggplant, bell pepper, soft-boiled egg, etc. As you can see in the picture, the tempura are so hefty that they can’t fit in the container!

If you would like to experience authentic tempura in the restaurant, we recommend dropping by for a dine-in at night.
At nighttime, multi-course meals are served, with the tempura course being 5,000 yen (excluding tax), and a course with tempura and other dishes starting from 7,000 yen (excluding tax). Other than the counter seats on the first floor, Tenfuku also has tables on the second floor, which can be used for nice dinner occasions or parties by block reservation. Regarding measures related to COVID-19, the restaurant has implemented temperature checking and use of hand sanitizer for customers. Moreover, Tenfuku seats customers with social distancing measures in mind, disinfects all seats, and requires the staff to wear masks.
When it comes to restaurants specializing in tempura, most are rather classy and intimidating. The reason why Tenfuku has been loved by the locals for a long time is because it has an atmosphere that makes families and friends feel like they can drop by easily. It is wonderful that the high-quality, crispy tempura from the skills of a veteran chef can be enjoyed not only in the restaurant but also for takeout!

* Takeout of Tendon requires a reservation for lunch or dinner. The prices change between lunch and dinner.

Shinjiko Shijimi Chuka Soba (Salt-base) (Lake Shinji Basket Clam Salt-based Ramen) (850 yen including tax)
Refined and delicately flavored soup made from basket clams and a salt-based stock. Noodles are medium thin and straight. Toppings consist of homemade char siu, seasoned bamboo shoots, purple onion, and spring onions.

From Keikyu Line Zoshiki Station going through the Zoshiki shopping district, you can see a small ramen shop on the other side of the JR train crossing. The owner, who was born and raised in the area, developed the recipe to make the most of the umami of basket clam after training as a ramen chef. Since opening in 2019, Kohaku became popular right away due to its delicious food, and it has become a ramen shop with constant patronage. Kohaku is gaining attention due to being awarded with the TRY Newcomer Award for Tokyo Ramen of the Year 2019.
Upon entering the shop, purchase an order ticket at the ticketing machine. There is a bottle of hand sanitizer next to the machine, so don’t forget to use it to disinfect your hands and fingers before and after using the machine. When a customer leaves, the staff disinfects the seat and table carefully.




Basket clams, which are the main ingredient of the soup, are sent fresh from Lake Shinji in Shimane each morning. Lake Shinji is well known for its basket clams. The noodles which are matched to the delicate flavor of basket clam soup are select thin noodles from a local noodle factory.
You can choose either salt-based or soy sauce-based, but for a first-timer, we definitely recommend salt-based ramen. After receiving the ramen at our seat, we tried the soup first from the stylish bowl. The moment the soup hits the palette, the umami of basket clams fills your mouth. It is no wonder that most customers drink up the entire bowl of soup. The crunchy texture and slight spiciness of the purple onion nicely compliments the ramen. The char siu is also homemade.
For the soy sauce-based ramen, you can choose either thin noodles or curly, thick noodles. Patrons generally order soy sauce-based ramen with curly, thick noodles and also order Tsurushi Yaki Bara Don (Spit-roasted Pork Rice Bowl) (380 yen including tax) additionally.



For those who want to eat the ramen at home, want to serve their family, or cannot wait in line, Kohaku has prepared an Omiyage Ramen Set (Souvenir Ramen Set) (salt-based or soy sauce-based, 800 yen including tax for one portion). It only comes with the soup and noodles, so you will have to prepare your preferred toppings. The set comes with an instruction manual, so do not worry. The soup is frozen, so put the bag unopened into boiled water and warm it up for 7 minutes with medium heat. The noodles are thin, so be careful not to overcook them (1 minute 10 seconds with high heat).

Front	Back
The instruction manual that comes with the Omiyage Ramen Set is the size of a business card.

“If you let us know during our business hours, you can purchase the Omiyage Ramen Set without lining up. Please enjoy it with your preferred toppings. Please note that seaweed has a strong aroma, so that’s something you might want to avoid,” said the owner, Mr. Iwata.
How about trying out basket clam ramen, the highly popular trend of the ramen industry, at home?