Who We Are

One Who Creates

a New History

A keeper of the tradition

and a creator of the future

Hideki Tsukao

After graduating at Kunitachi Tsuji Ecole Culinaire Francaise, Tokyo, moved to France on his own to master first-class French cuisine. Upon returning to Japan, taught at Tsujicho group schools as a lecturer of Western cuisine to improve the domestic Western food industry before moving back to the frontline as a chef.

After serving as the master chef in Italian and Japanese restaurants, found a passion in “disseminating the attraction of Japanese cuisine to the world” and took part in the foundation of Tendon Kohaku. Based on his extensive study on the history and recipes of tendon, supervises all culinary aspects of the establishment, including the recipe for traditional Kohaku Tendon.

A top-down view showcasing the high-quality ingredients used in Tendon Kohaku's recipes. The different ingredients include rice, sauce and oil in a container, batter in a bowl, and fresh shrimp placed in another bowl.

Our Philosophy

Batter

“Batter” plays a decisive role in making

a tasty tempura.The batter used at Kohaku is a unique mixture of various types of flours. Tempura using our batter has a delectable texture marked by crunchiness, crispiness and aromatic flavors.Our original batter defines Kohaku’s outstanding tendon recipes.

Sauce

Kohaku has two secret sauce recipes.

One is rich but refreshing “Kohaku Sauce”, complete with just the right amount of brown sugar. The other is appetizing “Spicy Sauce”, featuring original spices hitting the perfect spiciness.

Ingredients

The important thing in selecting ingredients is to specifically choose the one that tastes best in the target recipe. At Kohaku, professional chefs personally try every single ingredient and carefully select the best ones for particular recipes.

Rice

Not all delicious rice brands taste best in a tendon rice bowl. Kohaku carefully screened various rice brands from across Japan and selected “Hokkaido Nanatsuboshi” grown with minimum amount of chemicals.

Oil

Kohaku uses a special blended oil to make our tempura crispier and tastier. Furthermore, our kitchen features the cutting-edge water fryers that drastically reduce oil deterioration and retain the original flavor of the oil after long hours of cooking.