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Akimitsu, a well-known tempura restaurant from Tokyo, is gaining attention in Toronto with its new menu offerings. Alongside classic tendon rice bowls and tempura sets, the shop also serves house-made udon. A wide variety of side dishes and customizable toppings allows for plenty of choice.
One of the most recommended combinations is freshly fried tempura with chilled bukkake udon—considered a classic summer pairing in Japan.
For those who want to sample multiple flavors at once, the Dual Bowl is also popular, featuring tempura with options like beef bowl or teriyaki chicken.
A newly introduced Chirashi series has also been drawing interest. The restaurant shares its space with Konjiki Ramen at 41 Elm St., offering groups the flexibility to enjoy both ramen and tempura under one roof.
About Akimitsu
Chef Akimitsu Tanihara is the founder of Shitamachi Tendon Akimitsu, a renowned tempura restaurant from Asakusa, Tokyo. With deep expertise in tempura and donburi, he has developed a unique style that blends tradition with creativity.
Constantly refining his technique, Chef Akimitsu adjusts frying times, temperatures, and ingredient combinations to perfect texture and flavor. His signature in-house tendon sauce enhances the harmony of tempura and rice.
In 2014, he won the prestigious “King of Tempura Bowl” award in Japan’s national donburi championship, going on to earn gold medals five years in a row.
