I ate the autumn new work of Tennenbara Tanya such as "Autumn Tennis" which puts huge pine-mushroomed pot-fried eggplant in plenty so that it can not be held with chopsticks

Every summer, the bowl of rice bowl offering a menu with matsutake mushrooms, in 2015, tailoring the matsutake mushrooms in 2015Autumn bowl on autumn"And eat it together with Yuzu pepper in Kyushu's chicken"Yuzu pepper sauce chicken · Tsukune bowlWe have started offering from September 17 (Thursday). Even though it entered in September, as the hot day continues, I went to a shop to eat it to taste the autumn mood as soon as possible.

Autumn tennis | limited time | in-store menu |
http://www.tenya.co.jp/menu/season/season01.html

Yuzu pepper sauce chicken · Tsukune Tenshiba (with semi-ripe egg) | Limited time | In-store menu |
http://www.tenya.co.jp/menu/season/season02.html

Arrived at Tenba Tonaya. A picture of a huge bowl of rice which you can see well even from a distance is a landmark.


There was no announcement poster and climbing of the new menu, but a new menu was added to the take-away menu at the shop front.


When I arrived at the table and looked at the menu table, I found two items for autumn only. We will order Simultaneous (830 yen including tax) of "Autumn Bowls" and "Yuzu Pepper Chicken · Tsune Tentern Bowl" of Parallel Seme · Egg Ogres (690 yen including tax) at once.


It took about 10 minutes to wait, first arrived at Yuzu pepper sauce chicken and Tsune Tenkon.


It is a bowl of rice with two tempura from Kyushu bamboo (Hayami-dori), Tempura, Lotus root, green beans with tempura, eel with the first appearance of yuzu pepper.


Two vertically long tempura in the center are tempura of a bamboo bird.


Tsukune has a balust style rounded shape.


Beans with lotus and lotus root.


Yuzu Pepper comes on a small dish and comes with me.


Also offering semi-icing egg in another dish.


I tried topping a yuzu pepper and a half-round egg and it looks like this.


When trying to break a half-round egg, thick and thick yellow is frequently involved in the clothing of tempura.


Tempura of chicken has chewy response, plump texture. Eating eggs together is quite rich, coupled with the juicy ripe of the chicken, but the aftertaste is refreshing by placing the yuzu pepper.


Tsukune is fluffy and soft, with no smell of chicken at all. It was crisp and it was a texture and taste like tempura of fish paste rather than a chicken meatball.


Lotus root and green beans are crunchy and feel good.


The autumn bowl also arrived. Mushrooms and potatoes, white fish boats, shrimp, maitake and green tea are on top.


I am fried with more than half of the bowl filled.


Trying to lift with chopsticks is so bulky that the hand holding chopsticks is too big and trembling with pulp.


Maitake which is attached next to kakiage is also huge size.


Tempura of shrimp, which is usually the main character of the bowl of rice, looked smaller than usual before the enormous of kakiage.


Tempura is used as an open form, and the size is about the same as that of a common horse mackerel.


When I watched the scrambled scoop of where the matsutake mushrooms were in, I found a thin slice of dark brown pine mushrooms in some places. Although the size is small, you can enjoy the rich fragrance peculiar to pine-mushrooms. There was also a part that felt a strong bitterness, whether it is a relationship of deep-fried time.


Squid that was slenderly cut firmly has chewiness, it is outstandingly compatible with the tempura clothes fried sweetly and crispy.


The rustling bowl of rice is impregnated with sauce of rice bowl, and rice goes on.


Maitake can enjoy a plump texture.


The shrimp was thin compared to other ingredients, but when I tried it I felt strongly the sweetness of the shrimps, it was a taste of the main character level as always as usual.


Miso soup comes with each of the bowls. If you drink miso soup between eating, you can smile on the gentle taste of miso and dashi.


"Aki Tensai bowl" (Nimori · Tax included 830 yen), "Yuzu pepper chicken · Tsune na Tonboro" (Nimori · Tax included 650 yen) is the Autumn Limited menu until Wednesday 28th (Wednesday).


In addition, "Tempura Oguro book Shimeji Kyoto Tamba from Kyoto Tamba" appeared as a single item only for three weeks from September 24 (Thursday) to October 15 (Thursday). Also, the wine "Tatiara (Australian Tatiara) (red / white)" that goes well with the tempura and tempura will be available from 9th September on Thursday, September 24th.