Mr. Kaneko Hannosuke was born and raised in the Asakusa area of Downtown Tokyo. Asakusa is famous for Tempura and in his early days, he decided to become a Tempura Chef after finding a passion for it. His journey continued until he was announced as the head of the Tempura Chef Association of Japan.

During the Edo Period, Tendon was served as street food vendors using ingredients from Edo Harbor which is known today as Tokyo Bay.
At that point in time, the majority of the oil was imported from China and after the war, it became challenging to import oil from China, so restaurants in Japan decided to change Sesame oil to Canola oil. By then, the Tendon culture was weakening while Tempura culture was growing.

Everyone loved Tendon because it is a comfort food around the Edo area, so Mr. Kaneko Hannosuke created a secret recipe for Hannosuke’s Tendon sauce.

Half a century later, his grandson Mr. Shinya Kaneko was working in a Japanese restaurant and always had a dream of opening his own restaurant in Nihonbashi, as that location was traditionally in the center of Japan during
the Edo period.

Before opening his restaurant, he asked his father for advice on what kind of restaurant he should open. His father told him that his grandfather had a secret Tendon sauce recipe that he created after the war.

Thereafter, Mr. Shinya Kaneko created a signature Tendon dish using his grandfather’s secret Tendon sauce and named it Edo Mae Tendon, which in fact is the only item served in that restaurant since its opening day.