Kaneko Hannosuke (金子半之助)
Famous for its mastery of tempura rice bowls, or “ten-don” (a combination of “tempura” and “donburi”), becoming an icon of Japanese cuisine is rooted in a dedication to tradition, quality, and an innovative approach to classic flavors.
Kaneko(金子), who was born into a family deeply entrenched in Edo-period (江戸時代) culinary traditions. With a vision to honor and elevate the essence of Edo-style tempura, he focused on perfecting the art of balancing light, crispy tempura with the hearty flavors of a soy-based tare sauce.
Kaneko Hannosuke’s signature ten-don is known for its unique combination of ingredients, which often includes plump tiger prawns, anago (saltwater eel), soft-boiled egg, and seasonal vegetables, all fried in a special sesame oil blend. The tempura is then served over a bed of steaming rice（It’s a small portion of rice）, generously drizzled with their secret tare sauce, a recipe that has been closely guarded for generations.
The restaurant gained its reputation for offering not only high-quality dishes but also making them accessible to a wide audience. Despite the luxurious ingredients, Ten-don Kaneko Hannosuke has maintained an affordable price point, a principle that reflects Hannosuke’s philosophy of sharing the joy of tempura with everyone.
The sauce is not overly rich but perfectly balanced in flavor, and the portion size is just right. Additionally, it avoids the heaviness often associated with tempura, making it light on the stomach.
Through its history, Ten-don Kaneko Hannosuke has become not just a restaurant but a cultural symbol, embodying the spirit of Edo-era food traditions while adapting to the tastes of a modern, global audience.
You can also order it to-go.