Loved by the people of Yokohama for 60 years
A long-established tempura restaurant with a classic-modern atmosphere
Information
天七からのお知らせ
May 18, 2026
Announcement of New Store Opening
Thank you very much for your continued support.
We are pleased to announce the opening of our new store, “Tenshichi Kita-Kamakura.”
At this new store, we will continue to uphold the flavors and dedication that have defined Ten-Shichi, while providing a welcoming atmosphere and service that even more customers can enjoy. If you are in the area, please feel free to stop by.
In addition, as part of our advance reservation campaign, we are offering a special opening commemorative course through the crowdfunding service “Makuake.”
For more details, please visit the Makuake website.
We sincerely appreciate your continued support of Tenshichi.
Our Craftsmanship
Our Craftsmanship
Seasonality
One of Japan’s defining characteristics is its distinct four seasons. For generations, Japanese cuisine has celebrated each season’s finest ingredients, bringing out their natural flavors at their best.
At Tenshichi, we carefully select exceptional ingredients from across Japan and prepare them as fragrant tempura, gently wrapped in our signature batter to enhance their original taste.
Please enjoy the seasonal flavors of Japan through Tenshichi’s tempura, a tradition passed down for over 50 years since our founding.
Batter
To create tempura with the perfect texture, careful attention to the batter is essential.Our chefs adjust the amount of flour according to each ingredient, carefully assessing each one to bring out its best qualities.This extra step creates a crisp, light texture.
Oil
Oil is one of the most important elements in tempura, carrying aroma and umami into each ingredient. Since its founding, Tenshichi has used its own unique blend of two types of sesame oil. “Taihaku sesame oil,” gently pressed from raw sesame seeds, gives the tempura its crisp, light texture, while golden “Taikō sesame oil” adds an elegant aroma and rich depth of flavor. By using 100% sesame oil, we create fragrant tempura with a clean, light finish.
Soy Sauce
Tenshichi’s signature dashi soy sauce is crafted in collaboration with Date Jozo, a long-established brewery in Kagoshima with over 200 years of expertise in fermented seasonings, including soy sauce and black vinegar.
This sauce is carefully blended from a delicate, light-colored soy sauce and a full-bodied soy sauce known for its rich aroma and depth. Created specifically for Tenshichi’s tempura, it brings balance, refinement, and depth of flavor to each piece.
旬
天七のこだわり
日本の風土の特色は、春夏秋冬の四季が明確であり、古来からそれぞれの季節に最もおいしくなる「旬」の食材を中心とした食事の献立が組み立てられていました。
天七では、季節にいちばん美味しい食材を日本各地から選び抜き、独自の衣で素材の旨味をふわりと包みこんだ、香り高き天婦羅をご提供いたします。
創業より五十余年にわたり代々受け継がれてきた天七の天婦羅で日本の旬を堪能ください。
旬
食感のよい天婦羅を作るためには衣へのこだわりも欠かせません。揚げ手が食材によって粉の分量を調節しています。
食材と対話をするように、見極めながら食材の最終仕上げをする。このひと手間がサクッとした軽やかな食感を生み出します。
衣
天婦羅調理において最も重要であり素材に香りや旨みをうつす油。
天七では創業より変わらず二種類の胡麻油を独自にブレンドしています。生の胡麻からじっくりと搾りだした「太白胡麻油」はサクッと軽い食感を、黄金色に輝く「太香胡麻油」は上品な香りとコクを醸し出す。一〇〇％胡麻油を使用することで、芳ばしく胃もたれしにくい天婦羅に仕上げます。
油
鹿児島で二〇〇年以上にわたり、醤油や黒酢などの発酵調味料を造り続けてきた鹿児島の老舗蔵元 『伊達醸造』が手がける、天七謹製だし醤油。上品で色味の淡い淡口醤油と、芳醇な香りとコクをもつ濃口醤油を絶妙に配合した、天七の天ぷらのために生まれた醤油です。
醤油
