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天屋 Tenya

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簡体中文
上海市中山东二路22号3楼
021 5302 5317
Mon Closed
Tue 11:30 ~ 14:30, 18:00 ~ 23:00
Wed 11:30 ~ 14:30, 18:00 ~ 23:00
Thu 11:30 ~ 14:30, 18:00 ~ 23:00
Fri 11:30 ~ 14:30, 18:00 ~ 23:00
Sat 11:30 ~ 14:30, 18:00 ~ 23:00
Sun 11:30 ~ 14:30, 18:00 ~ 23:00
Monday
1000 yuan (courses: 680yuan, 1,000 yuan)Lunch:200 yuan
Takes Reservations
Yes
Accepts Credit Cards
Yes
上海市中山东二路22号3楼
021 5302 5317
周一 休息日
周二 11:30 ~ 14:30, 18:00 ~ 23:00
周三 11:30 ~ 14:30, 18:00 ~ 23:00
周四 11:30 ~ 14:30, 18:00 ~ 23:00
周五 11:30 ~ 14:30, 18:00 ~ 23:00
周六 11:30 ~ 14:30, 18:00 ~ 23:00
周日 11:30 ~ 14:30, 18:00 ~ 23:00
Monday
1000 yuan (courses: 680yuan, 1,000 yuan)Lunch:200 yuan
预约
接受信用卡
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Tenya, whose first branch opened in 2005, is a restaurant specializing in tuna, and it has since become overwhelmingly popular with both Chinese locals and foreigners. President Yasuyuki Shimahara, who grew up in a family of tuna fishermen in Kochi, from an early age used to eat the tuna brought home by his father, so he knows every part of the fish and can judge its taste with his finely tuned sense of smell.

Tuna purchased by the company in large quantities from Tsukiji in Japan is transported using their own unique method at an ultralow temperature of minus 60 degrees, stored by a Chinese fishery company, and distributed in small quantities for use at each restaurant. Tuna is all about the quality. Since the quality of tuna is greatly influenced by the techniques used to thaw and mature the fish, restaurants handle ingredients with careful attention to the defrosting method, temperature, time, and where it is matured. Attention is paid to the part used, how it is cut, the amount, etc., depending on the menu item, so as to use the whole tuna without waste. Mr. Shimahara, who is such a lover of tuna, said, "I'd like people to experience the real taste of tuna in China," and he welcomed Shigemi Matsumoto, a veteran craftsman who spent 18 years making sushi in Ginza so that customers can enjoy the taste of sashimi and sushi in his restaurant.

The restaurant has a luxurious interior. On the wall behind the counter is the "Chinese Guardian Lions Folding Screen," painted by Eitoku Kano, and behind the table seating is the " Wind God and Thunder God Folding Screen," a masterpiece by Sotatsu Tawaraya and a National Treasure, making this a restaurant with a good atmosphere where you can enjoy Japanese craftsmanship and Japanese culture. In the evening, 680-yuan and 1,000-yuan courses, as well as Tosatsuru sake from Mr. Shimahara’s home of Kochi, are available. There is also a place called The Bund, which is recommended for entertainment.

金枪鱼专卖店“天屋”自2005年设立1号店以来,无论是在中国人中还是外国人中都获得了极大好评。社长岛原庆将成长于高知的一个金枪鱼渔民之家,因为从小时候起就常吃父亲带回来的金枪鱼,所以对金枪鱼的各个部位无所不知,而这也培养出了他对味道的敏锐的感知分辨力。

公司从日本的筑地大量采购金枪鱼,通过特有的方法,在零下60度的超低温环境中将鱼运送至中国的水产公司进行保管,再少量多次地送往各家店铺。金枪鱼的素材质量尤其关键。解冻、熟化的技术会对品质产生很大影响,因此店铺在食材的解冻方法、解冻温度、解冻时间、解冻环境方面都很细致用心。厨师则会根据菜品选择鱼的部位,对于切法与用量及其注意,并做到不浪费地将整条鱼全部使用。格外热爱金枪鱼的岛原社长希望“在中国也能品尝到真正的金枪鱼”,因此请来了在银座有着18年寿司料理经验的专业匠人松本茂美,向客人们提供美味的刺身、寿司料理。

店内装修豪华。柜台后的墙面装饰有狩野永德的“唐狮子图屏风”。在餐桌一侧,则绘有表屋宗达的代表作,国宝“风神雷神图屏风”,营造出一种带有日本匠人技艺和日本文化质感的氛围。晚餐提供680元和1000元的套餐料理,提供的日本酒则是岛原社长故乡高知的土佐鹤酒。同时因为店铺位于外滩,也十分便于您招待客人。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.