Tendon Akimitsu - Bago Bantay

Tendon Akimitsu is housed in Ramen Nagi in Trinoma. It's similar to their NAIA 3 branch. It was named after Chef Akimitsu, who designed and manufactured this brand in Tokyo, now in Manila. The opportunity to try good tendons in both Manila and Japan is an easy review. Although tendons in Japan tend to have a different version for each restaurant. It has no standard but it is based on how the chef wants it. The Nami Don was a bit boring. It was a tempura made from mixed seafood like scallops, prawns, and squid, battered and fried. The brushed sauce was salty. Not every piece was coated, so it got salty and boring at times. The crunch was the usual tempura but didn't hold the texture even after coating. The Ebi Tempura Set consists of shrimp, okra, sweet potato and eggplant. It has the same batter as the tendon shell but is different in the sauce. The sauce was served separately like any other tempura. I find the sauce on the salty side, not our usual tempura sauce which is sweet and savory salty. The only highlight for me is the salmon auburi. It's basically a veggie maki topped with salmon fillets that are lit and then lathered with teriyaki sauce and cheese mayo sauce. It's just an explosion of flavors in my mouth. It's creamy, hearty, cheesy maki. It's as good as it gets. Unfortunately, most of what we've had is salty. It doesn't go with how I prefer it. #TheFoodCrawlers #SplatMNL #OngsFoodprints

Tendon Akimitsu is housed in Ramen Nagi in Trinoma. It's similar to their NAIA 3 branch. It was named after Chef Akimitsu, who designed and manufactured this brand in Tokyo, now in Manila. The opportunity to try good tendons in both Manila and Japan is an easy review. Although tendons in Japan tend to have a different version for each restaurant. It has no standard but it is based on how the chef wants it. The Nami Don was a bit boring. It was a tempura made from mixed seafood like scallops, prawns, and squid, battered and fried. The brushed sauce was salty. Not every piece was coated, so it got salty and boring at times. The crunch was the usual tempura but didn't hold the texture even after coating. The Ebi Tempura Set consists of shrimp, okra, sweet potato and eggplant. It has the same batter as the tendon shell but is different in the sauce. The sauce was served separately like any other tempura. I find the sauce on the salty side, not our usual ... read more

Tendon Akimitsu is housed inside Ramen Nagi in Trinoma. It's similar to their NAIA 3 branch. It was named after Chef Akimitsu who conceptualized and made this brand in Tokyo, now in Manila. Having the opportunity to try good tendons both in Manila and Japan, it's an easy review. Although tendons in Japan tend to have their own version for each restaurant. It doesn't have a standard, but its based on how the chef want it. The Nami Don was abit bland. It was tempura of mixed seafood like scallops, shrimps, and squid battered and fried. The brushed sauce was salty. Not every piece was coated thus became part salty and bland. The crunch was the usual tempura, but didn't hold the texture even after the coating. The ebi tempura set consists of prawns, okra, sweet potato, and eggplant. It has the same batter as the tendon bowl, but differ in sauce. For this, the sauce was served separately like any other tempura. I find the sauce on the salty side, not our usual tempura sauce that is sweet, savory salty. The only highlight for me is the Salmon Auburi. Its basically a maki with vegetables topped with salmon fillets that is torched then slathered with teriyaki sauce and cheese-mayo sauce. It's just an explosion of flavors in my mouth. It's creamy, savory, cheesy maki. It's just as good as it gets. Unfortunately, most of what we had is on the salty side. It doesn't fit on how I prefer it. #TheFoodCrawlers #SplatMNL #OngsFoodprints

Tendon Akimitsu is housed inside Ramen Nagi in Trinoma. It's similar to their NAIA 3 branch. It was named after Chef Akimitsu who conceptualized and made this brand in Tokyo, now in Manila. Having the opportunity to try good tendons both in Manila and Japan, it's an easy review. Although tendons in Japan tend to have their own version for each restaurant. It doesn't have a standard, but its based on how the chef want it. The Nami Don was abit bland. It was tempura of mixed seafood like scallops, shrimps, and squid battered and fried. The brushed sauce was salty. Not every piece was coated thus became part salty and bland. The crunch was the usual tempura, but didn't hold the texture even after the coating. The ebi tempura set consists of prawns, okra, sweet potato, and eggplant. It has the same batter as the tendon bowl, but differ in sauce. For this, the sauce was served separately like any other tempura. I find the sauce on the salty side, not our usual... read more