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.
Who knew a tempura restaurant could inspire waits up to 3 hours long? But that’s just a testament to how good the food is at Kaneko-Hannosuke in Nihonbashi.
Tokyo has no shortage of delicious tempura restaurants. But few can be said to inspire the same fervor and willingness to wait for a meal as Kaneko-Hannosuke in Nihonbashi.
It’s so popular, in fact, that on especially busy days people have been known to wait for up to 3 hours in line. This isn’t always the case, of course – if you get there early enough, you might only have to wait 45 minutes. That’s what you get with just 20 seats in a restaurant.
There’s just one dish on the menu at Kaneko-Hannosuke. That’s the Edomae Tendon, or Edo-style tempura rice bowl. Picture a mound of aromatic white rice. Heap deep-fried conger eel, shrimp, squid, and a square of seaweed. Add a deep-fried egg. Yes, egg tempura exists, and with the most perfectly crispy batter to boot! Drizzle the whole bowl with a gorgeous sweet-salty secret sauce.
The unique design of the Kaneko Hannosuke Tendon bowl is shallow in depth but wider than a regular tendon-size bowl and it consists of two layers.
The main reason is that when we fill the bowl with 300 grams of rice, the height of the rice and the tip of the bowl will be parallel, therefore, when we placed the ANAGO (our signature ingredient) on the rice, it will also act as the main support for all the other ingredients.
The other reason is between the layers contain a thermal warmer which keeps the tendon warm when eating.
When you receive the tendon from the server, the presentation will be perfect and most importantly, it also symbolizes all the love that Kaneko Hannosuke wants to present to you!