Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Tenkatsu
(天勝)- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Thursday
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Yamamotoya Honten Oomon Ten
Nakamura Nisseki / Udon (Wheat noodles), Hot Pot, Regional Cuisine
344people
Restaurant information
Details
| Restaurant name |
Tenkatsu（Tenkatsu）
|
|---|---|
| Categories | Dining bar, Kamameshi |
| Phone number (for reservation and inquiry) |
052-482-3494 |
| Reservation availability |
Reservations available |
| Address |
愛知県名古屋市中村区名楽町2-35 |
| Transportation |
10 minutes walk from Exit 1 of Nakamura Ward Office Station on the Sakuradori Subway Line 562 meters from Nakamura Nisseki. |
| Opening hours |
|
| Average price |
JPY 2,000 - JPY 2,999 |
| Average price（Based on reviews） |
|
| Payment methods |
Credit cards not accepted Electronic money not accepted |
Seats/facilities
| Number of seats |
50 Seats |
|---|---|
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Tatami room |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome |
| Remarks |
No seat charge |
| Restaurant highlights |
Find Similar Restaurants （Occasion)
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- Nakamura Ward, Nagoya City × Kamameshi
We would like to introduce our commitment to always serving the best food possible.
The broth for Kamameshi (rice cooked in a pot) takes more than 200 hours to make, and the fire is kept on without being turned off.
Then Toho Gas mistook it for a gas leak and cut off the gas.
So I aske
...d the Toho Gas company to turn on the gas because this is not a gas leak, but is used for cooking.
The safety device seems to work
Believing that the stock is the key, the day before, they start preparing kelp, bonito flakes, dried shiitake mushrooms, and other ingredients.
The fish is left to soak and the broth is slowly extracted. This is in hopes of creating a synergistic effect between the inosinic acid, glutamic acid, and amino acids that are the source of the umami flavor.