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The founder of Shitamachi Tendon Akimitsu, chef Akimitsu Tanihara, was the fifth-generation head chef of a 128-year-old Dote No Iseya Restaurant in Asakusa, Japan. The restaurant has a long history of making Donburi and Chef Akimitsu Tanihara has enriched experience and techniques in making tempura, and Tendon. He mastered how to make traditional Tendon (tempura donburi) in hold and artistic way. "Donburi" is referred to a rice bowl topped with seasoned vegetables or seafood.

All of Akimitu's ingredients are prepared with consideration from the experienced chef from years of practices in traditional ways to be presented for customer's eyes and so that they will be perfect inside just when the batter is crisp and golden.

Akimitu makes tempura all year long, but the vegetables/seafood fried may change with the seasons.


  • Restaurant

Shop 2 / 62 - 68 Hindley St, Adelaide SA 5000

8410 9620