Toyosu Market : Edomae Tendon at Tempura AIYO (天ぷら 愛養)

Though Toyosu Market was launched in October 2018, AIYO couldn’t open at that time.
But finally, AIYO started their business in Toyosu Market.
They are open from 7 a.m.

(Closed as cafe) Tsukiji Market : Coffee break at Aiyo (愛養)
Aiyo brings back memories of Showa period. I rarely have coffee at cafe (kissaten) in Tsukiji market because the shop is so narrow and there're always many people working in the market. But I found ...

Check how to get to the building 🙂

Toyosu Market : Restaurants floor of Seika building and Kanri building
Toyosu Market was launched on October 11st. I already visited for several times. Toyosu Market have many delicious foods as well as in former Tsukiji Market. Today, I post about restaurants floor of S...
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Interior

There’re L-Shaped counter table surrounding the kitchen.And there’re two tables.
The interior is simple but have fancy atmosphere.
I enjoyed the chef cooking from the counter seat along the aisle.

Menu

There’re five foods on the menu. I forgot to take the photo, but there’s English menu above it. Tax excluded.

There’re three courses. Ta-ke(竹, 3000 yen), Tsubaki (椿, 5000 yen) and Ume (梅, 7000 yen). The difference between those three courses is the amount of tempura.

And another, tendon (天丼, 2000 yen) and Jyo-tendon (上天丼, 2500 yen).
The difference is the quality of two prawns. Jyo-tendon have fresh Kuruma prawns. But normal tendon have frozen prawns.

And they have alcoholic drinks, too.
Beer (small bottle 450 yen, large bottle 650 yen), One portion of Japanese sake is 1000 yen.

Jyo-tendon

Because I had to work after breakfast, I couldn’t take much time to eat. So, I ordered Jyo-tendon (2500 yen).
Pickles and miso soup was served on the tray just before my tendon served.

It have two Kuruma prawns, conger eel, Japanese whiting, squid, eggplant, lotus root and shiitake mushrooms. In addition to put sauce on the rice, all tempura was soak into the sauce before put onto the rice. It’s Edomae style.
But those were freshly cooked, so those were enough crisp.

The texture of thickly slice of lotus root was like potato.
I felt the flavor of Conger eel and shrimps even those were dressed with strong sauce.

The head of kuruma prawns were served. It was crisp and flavory. Delicious.

I want to visit there again when I take a day off for having their tempura course.

 

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