Located at the centre of Adelaide’s night life hub on Hindley Street is Shitamachi Tendon Akimitsu, a Japanese restaurant specialising in tempura and rice bowls established by award winning chef Akimitsu Tanihara.
The venue has a contrast of dark wood and tiled floors with high ceilings and accents of light wood. The Japanese wall paper lining the walls are beautifully vibrant while the paper lanterns give off a soft and gentle glow.
The open kitchen allows you to see all the dishes being expertly prepared while the mouth watering aromas of the freshly grilled meat and fried tempura float through the restaurant. Seating at the bar also lets you gaze at the highly skilled chefs frying their signature tempura to order.
Yakitori. Grilled chicken and spring onion skewer glazed with yakitori sauce. The chicken was soft and succulent while the yakitori sauce provided a rounding sweetness.
Onsen egg. Japanese runny poached egg with spring onions in tempura sauce.
Hanjuku egg. Japanese soft boiled egg soaked in tendon sauce.
Korokke. Deep fried mashed potato with corn kernels drizzled with Japanese bbq sauce.
Kitsune Udon. Japanese signature thick wheat noodles in hot broth topped with seasonal fried tofu, narutomaki fish cake and scallions.
Salmon Miso Soba. Medium rare salmon, diced tofu and runny poached egg with soba noodles in miso soup.
Karaage Don. Deep-fried chicken and runny poached egg over a bowl of rice. The batter was light, crisp and kept the chicken incredibly moist inside.
Chashu Don. Flame-seared slow cooked pork belly with soft boiled egg in Japanese chashu sauce over a bowl of rice.
Aburi Salmon Don. Flame-seared medium rare salmon with runny poached egg in honey mustard sauce over a bowl of rice. The salmon was extremely soft and delicate with a beautiful flame grilled smokey flavour.
Steak Don. Porterhouse steak chargrilled medium rare, thinly sliced and served on rice in chef’s special sauce.
Founder of the Shitamachi Tendon Akimitsu chain, Akimitsu Tanihara has previously won the King of Tempura Bowl gold award in Donburi championship of Japan in 2014, which is the highest recognition of Tempura cuisine in Japan.