My favourite tendon haunt launches its new winter tendon today!

Tendon is one of my all-time favourite comfort foods and I think no better place does it than Tendon Kohaku. The quality of the ingredients, the crisp but non-oily batter as well as its signature sweet sauce are all factors to its success.

This season, the restaurant is introducing its new winter dish, “Winter Ocean Treasures” that will be available for only three months. What’s innovative with this dish is the introduction of monkfish liver, a first for tendons. It’s especially popular during winter in Japan and taste and texture are commonly compared similarly to foie gras. Many usually consume it raw or cooked in a broth but rarely in tempura form!

The seasonal tendon that goes for $21++ also comes up with Alaskan snow crab leg, prawn, dory, squid, Japanese fish cake with mentaiko, king crab stick and topped with USA ikura. I’d really recommend anyone who loves tempura or tendons to try this delectable dish.