Ota City, Tokyo, Japan｜Tenmi

Really good soy sauce broth with nice little kamaboko. Good egg.

Very friendly owners - great tempura experience

It may be a little difficult to find But it's worth eating "Shina Soba Tenmi" Let's look for it! It's called Irvine Tokyo. It's a landmark right in front of the hotel! Introducing some impressive points cooked at low temperature Two kinds of char siu! Ordinary pork belly chashu The fat is very soft and juicy It falls apart and has a good texture. Another type is pork shoulder loin. What's your favorite meat? A piece of pork shoulder loin that impresses me The owner prepares the food every day and cooks it at low temperature. At restaurants that advertise low-temperature cooking. Leaves the red color and emphasizes low-temperature cooking I see a store called Not paying attention to taste or texture The purpose of low-temperature cooking is not for appearance. It's definitely a taste! On that point, the pork shoulder loin here is The fire starts at a low temperature. Achieves both last-minute cooking and softness Of course it’s delicious!! If you don't call this craftsmanship What should we call a craftsman? Vegetables for accompaniments are also store-cut and store-cooked. beautiful in appearance The noodles are thin and beautiful white. You can really feel the flavor of the egg in the flavored egg. I wish I could put 3 of them in! I highly recommend it This is a dish that you will want to try even if you are looking for it! P.S. Is glue necessary? Doesn't it get in the way when you eat? just me???