The founder of Shitamachi Tendon Akimitsu, chef Akimitsu Tanihara, was the fifth-generation head chef of a 128-year-old Dote No Iseya Restaurant in Asakusa, Japan. The restaurant has a long history of making Donburi and Chef Akimitsu Tanihara has enriched experience and techniques in making tempura, and Tendon. He mastered how to make traditional Tendon (tempura donburi) in hold and artistic way. “Donburi” is referred to a rice bowl topped with seasoned vegetables or seafood
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