Tenyumaru

[An unknown and famous restaurant where the chef’s high level of skill shines]

A magnificent knife used to insert the sushi toppings. Yuzu and just the right amount of sesame seeds garnished the yellowtail and daikon radish. The way the tempura batter is applied is incredibly elegant. Just looking at the presentation of the “ten sushi” conveys the high level of skill of the chef. When the owner was young, he trained at a top restaurant in Kansai for 10 years. “For those 10 years, every day was a serious challenge. It was a tense time, as I worked hard just to master the techniques.” After working at the forefront, he returned to his hometown of Yanagawa due to family circumstances, but for the next 10 years he did not have his own restaurant. He took pride in his days of training and, saying “I don’t want to do half-hearted cooking,” he worked other jobs for 10 years to save up money, and in 1993 he opened his first restaurant, which he has had in its current location since 1999.

The course menu is mainly Japanese food such as sushi, and most of the customers are locals. It is often used for engagement ceremonies and memorial services.

From both the counter seats and the tatami room seats, you can see the garden through the large glass windows. The restaurant is lit up at night, so you can lose track of time as you enjoy your meal while admiring the view outside. In addition to the counter, there are three other rooms. This is the kind of restaurant where you can spend a rich, relaxing time.