Enjoying Edomae tempura in Ginza, Tokyo. A classic tempura dish: [Saimaki shrimp tempura]
The shrimp used in Tenichi's set menus are,
The names vary depending on size; the smaller ones are called “Saimaki,” and the extra-large ones are called “Ōkuruma.”
The term “Saimaki” derives from the fact that the stripes on the tiger prawn resembled the grooves on a samurai sword’s scabbard.
It is commonly known as “Sayamaki,” and a well-known theory suggests that the name is a corruption of that term.
Sai Maki shrimp have a pleasant sweetness and aroma, making them perfect for tempura.
You can enjoy every part of the fish—not just the freshly fried body and tail, but even the crispy fried head.
Ginza Ten-ichi Main Store
6-6-5 Ginza, Chuo-ku, Tokyo, HULIC & New GINZA NAMIKI 6
▼Business Hours
11:30 AM–10:00 PM (Last order at 8:30 PM)
▼Directions
A 5-minute walk from Exit B6 of Ginza Station on the Tokyo Metro Ginza, Hibiya, and Marunouchi Lines
*You can also reach us from Yurakucho Station on the JR and Yurakucho Lines.
