天ぷら 天若
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Tenpura Tenwaka is a quietly intimate tempura specialist tucked into the residential backstreets of Nogata, Nakano. The warm, counter-style dining room — spare wood surfaces and soft lighting — creates the unhurried atmosphere of a neighborhood kappo, where the chef fries each piece to order directly in front of guests. The kitchen centres on classic Edo-mae tempura: seasonal seafood and vegetables coated in a delicate, barely-there batter and served with house tentsuyu dipping broth. The concise menu ranges from set meals at lunch to fuller tempura courses and tendon rice bowls in the evening, making it equally suited to a quick solo lunch or a leisurely dinner.
Address
6-chōme-18-13 Nogata, Nakano City, Tokyo 165-0027, Japan
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Contacts
Hours
TodayLast order: 21:00
Closes soon11:30 – 14:0017:00 – 21:30
MondayLast order: 21:00
11:30 – 14:0017:00 – 21:30
Tuesday
Closed
WednesdayLast order: 21:00
11:30 – 14:0017:00 – 21:30
ThursdayLast order: 21:00
11:30 – 14:0017:00 – 21:30
FridayLast order: 21:00
11:30 – 14:0017:00 – 21:30
SaturdayLast order: 20:30
11:30 – 14:0017:00 – 21:00
SundayLast order: 20:30
11:30 – 14:0017:00 – 21:00
Features
Reservations recommendedCash onlyNon-smokingCounter seating, kappo-styleSolo dining, date, family mealCounter seatsA la carte and set mealsEdo-mae tempuraSeasonal tempura course
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch Sets
Tempura – Individual Pieces
Vegetable Tempura
Tempura Courses and Platters
Rice Bowl Dishes
Soups and Side Dishes
Drinks
Lunch Sets
Tempura Set Meal
A lunch set featuring 7–8 freshly fried tempura pieces — typically shrimp, seasonal fish, and vegetables — served with rice, miso soup, and pickles. Light, crisp batter fried to order.
¥1,500
Tendon Lunch Set
Tender tempura pieces — shrimp, fish, and vegetables — arranged over a bowl of steamed white rice and drizzled with a rich, sweet-savory tare sauce. Served with miso soup and pickles.
¥1,200
Premium Tendon Lunch Set
An upgraded tendon featuring premium ingredients such as large kuruma prawn and seasonal whitefish over rice with tare glaze. Accompanied by miso soup, pickles, and a small salad.
¥1,800
Kakiage Rice Bowl Set
A generous kakiage fritter — a mixed cake of shrimp, scallops, and spring onion fried together — placed over rice with sweet tare sauce. Comes with miso soup and pickles.
¥1,100
Tempura – Individual Pieces
Shrimp Tempura
Plump kuruma shrimp or black tiger prawn encased in a paper-thin, bubbly batter, fried until just crisp and golden. Served with tentsuyu dipping broth and grated daikon.
¥400
Japanese Whiting Tempura
Sillago (kisu), a classic Edo-mae tempura fish prized for its delicate, sweet flesh. The thin fillet is battered lightly and fried to a pale golden crisp with minimal oil taste.
¥350
Sea Eel Tempura
Whole anago (conger eel) fillet fried in light batter, producing a silky, rich interior and crisp exterior. A signature piece in Edo-mae tempura tradition, mild and subtly sweet.
¥500
Squid Tempura
Tender strips of squid fried in delicate batter, yielding a satisfying chew and gentle sweetness. Best dipped in tentsuyu or eaten with a pinch of matcha salt.
¥350
Scallop Tempura
Plump, fresh scallop lightly battered and fried until just cooked through, so the centre remains creamy and sweet. Rich umami flavour pairs well with grated daikon.
¥450
Mixed Fritter
A thick, round fritter combining baby shrimp, squid, spring onion, and carrot, fried together in a loose batter. Crunchy on the outside with a juicy, flavour-packed centre.
¥400
Vegetable Tempura
Pumpkin Tempura
Slices of Japanese kabocha squash fried in light batter. The natural sweetness of the squash intensifies with frying, creating a soft, creamy interior inside a crisp shell.
¥200
Sweet Potato Tempura
Thick rounds of Japanese satsuma-imo (purple-skinned sweet potato) encased in thin batter and fried until tender. Sweet, starchy, and mildly caramelised.
¥200
Eggplant Tempura
Japanese eggplant sliced lengthwise and fried in feather-light batter. The flesh becomes silky and absorbs oil minimally, with a mild, faintly smoky taste. A tempura classic.
¥200
Shishito Pepper Tempura
Small Japanese green peppers fried whole in thin batter. Mostly mild with an occasional spicy one; bright, grassy flavour and a pleasant snap. Best eaten immediately.
¥200
Maitake Mushroom Tempura
Delicate clusters of maitake (hen-of-the-woods) mushroom lightly battered and fried, preserving their earthy aroma and feathery texture. Intensely flavourful.
¥250
Lotus Root Tempura
Rounds of lotus root with their characteristic holes fried in batter until golden. Satisfying crunch with a mildly nutty, starchy flavour. Visually striking on the plate.
¥200
Tempura Courses and Platters
Chef's Choice Tempura Course
A chef-selected sequence of 10–12 tempura pieces fried and served one by one at the counter: seasonal seafood, premium fish, and fresh vegetables chosen for the day. Includes rice, miso soup, and dessert.
¥4,500
Tempura Assortment (5 Pieces)
Five pieces of assorted tempura — typically two shrimp, one fish, and two seasonal vegetables — served together on a bamboo rack. A great introduction to the kitchen's style.
¥1,800
Tempura Assortment (10 Pieces)
Ten assorted pieces spanning seafood, river fish, and seasonal produce, fried to order and served with tentsuyu broth, grated daikon, and matcha salt. Ideal for sharing.
¥3,200
Rice Bowl Dishes
Shrimp Tempura Rice Bowl
Two or three large fried shrimp placed atop a bowl of steamed short-grain rice with a glossy tare of soy sauce, mirin, and dashi. A satisfying, comforting Japanese classic.
¥1,300
Premium Tempura Rice Bowl
A premium tendon loaded with large kuruma prawn, conger eel, and seasonal vegetables over rice, finished with house tare. Richer and more elaborate than the standard tendon.
¥2,000
Soups and Side Dishes
Miso Soup
Traditional Japanese dashi-based miso soup with seasonal ingredients such as tofu and wakame seaweed. Light and savoury, a natural accompaniment to tempura.
¥200
Tentsuyu Dipping Broth
Classic Japanese tempura dipping sauce made from dashi, soy sauce, and mirin. Served warm in a small cup alongside grated daikon for balancing the richness of the fried batter.
Assorted Japanese Pickles
A small selection of seasonal tsukemono (Japanese pickles) — typically cucumber, daikon, and napa cabbage — lightly salted or rice-bran pickled. Refreshing palate cleanser.
¥300
Steamed White Rice
A bowl of freshly cooked short-grain Japanese rice. Fluffy and slightly sticky, it is the ideal base for tempura dishes or a neutral complement to individual pieces.
¥200
Drinks
Draft Beer
Chilled draught beer, typically a light Japanese lager such as Sapporo or Kirin. Crisp and refreshing, a popular companion to freshly fried tempura.
¥600
Sake (Cold)
Chilled Japanese rice wine served in a small carafe. Dry, clean varieties are selected to complement the delicate flavours of tempura without overpowering them.
¥700
Shochu with Water
Japanese distilled spirit diluted with still water. Light and clean, shochu's mild character pairs well with the subtlety of tempura cuisine.
¥600
Oolong Tea
Chilled or hot Chinese oolong tea. Its gentle astringency and light tannins help cut through the richness of fried foods, making it a classic non-alcoholic pairing for tempura.
¥300
Green Tea
Hot Japanese green tea (sencha or bancha) served complimentary or for a small charge. Grassy, lightly astringent, and traditional — the natural drink of a Japanese meal.
¥0