From/During the time of Kyuzo, Tsunahachi`s founder…
Founded by Kyuzo Shimura in 1923, Tsunahachi tempura opened its doors ushering in the restaurant's long and illustrious history.
Born in 1900. he was a rather silent man. As an artist, his skills in tempura cooking were said to be that of a sophisticated craftsman. Those with a refined taste often chose him as their chef when visiting the restaurant. Writers, Kabuki actors, sumo wrestlers, baseball players and celebrities... Shimura's list of customers was both extensive and impressive.
Versatile he was. Kyuzo had a knowledge and skill likened to that of a professional in Japanese arts ink brush painting and Tokiwazu-bushi (a type of traditional Joruri music). To entertain his customers, he used to draw pictures of ingredients such as shrimp and fish on a tempura paper using soy sauce. The drawing of shrimp on the current souvenir bag was of course drawn by Kyuzo as well.
The achievements of Kyuzo are especially remembered with the establishment's special "Kyuzo Bowl".
The second stage
… Tsunahachi`s second owner and the heir to Kyuzo.
The new slogan was, "Serving delicious tempura to as many customers as possible."
The Shinjuku store opens with the purpose of popularizing tempura in 1964, the year of the Olympics in Tokyo.
Keisuke had a habit of saying,
First, come the ingredients.
Second, comes the oil.
And third comes the skill.
With a special supply route, Tsunahachi deep fried live shrimp for its clientele creating popular reputations.
"Only Tsunahachi serves fresh shrimps on Sundays."
"Only Tsunahachi serves fresh shrimps on New Years."
"Only Tsunahachi serves fresh shrimps on New Years."
Tempura, one of the core Japanese dishes, is renowned worldwide. Many may find that as a non-Japanese person, it is not always easy to enter a tempura restaurant. The mission for Tsunahachi is to create unique and refined dishes and to propose new ways in which to enjoy tempura. We strive to make side dishes that complement tempura, and to promote the real thrill and joy of eating fresh tempura. We continue our efforts to spread the word of our tempura using various media including the internet and word-of-mouth. The restaurant is undergoing a period of expansion, diversification, and challenges that will take place under Hisaya Shimura.
Our goal is to spread and hand down the food culture of tempura, not only in Japan but also all over the world.
The history of TEMPURA
Tempura is one of the dishes brought from the West about 500 years ago.
16th-17th Century Deep-fried cuisine similar to fritters were introduced by Chinese and Western visitors originally in Nagasaki, Japan. Since oil was used for lamps and considered precious, deep-fried dishes were very special.
The Popularization of Tempura Late in the 18th century, tempura stalls began appearing along the streets of Japan. Since then, tempura has been served with tentsuyu sauce and grated Japanese radish.
Tempura As A Gourmet Food "Kimpura" which means golden tempura coated with egg yolk and fried to a golden crisp, was created in the mid-19th century. "Gimpura", which means silver tempura coated with egg white and fried was also devised at this time. These varieties of tempura were served in restaurants, and became especially popular as a gourmet food from the mid-19th century to the early 20th century.
A New Era for Tempura In 1923, Tsunahachi opens, and a new era of tempura emerged as it spread across Japan. Tempura soon reached an emblematic status as one of Japan's true dishes along with sukiyaki.
Today Freshly fried tempura has soared in popularity among health-conscious customers.