Authentic Japanese Taste: Tempura Donburi

It's been a long time since I last visited Japan, but every time I come to Kaneko Hannosuke, it feels like I'm back in Japan. This time, they launched my favorite Anago Tempura Donburi! Of course, I had to order it. Anago and Japanese Oyster Tempura Donburi When served, the portion is impressive, piled high with tempura like a small mountain. Anago, or saltwater eel, has less fat and a tender, firm texture, different from regular eel. Anago tempura is truly exceptional! The signature Anago tempura here is nearly 30cm long, with thick, succulent meat that is soft and flavorful. Drizzled with their traditional secret sauce, it's absolutely irresistible! Although the oysters and shrimp on the side are also outstanding, they pale in comparison to the incredible Anago. Premium Tempura Donburi This dish includes white fish, shrimp, scallop squid tempura fritter, onsen egg, seaweed, and snap peas. The white fish is fried to tender perfection, and even the bones are edible. The shrimp is meaty and springy, while the scallop squid fritter remains excellent—chewy and bouncy, never tiresome. Paired with egg batter and the secret sauce, every bite is delicious. Additionally, the donburi bowl is specially designed with a hollow bottom to better retain the tempura's warmth. Unlike traditional methods, Kaneko Hannosuke's tempura donburi aims for each piece of tempura to be evenly coated with sauce. After frying, the tempura is drizzled with sauce, making it less crispy than typical tempura. However, the use of premium sesame oil gives the tempura a darker color and a fragrant aroma. Mentaiko Tamagoyaki An extra side dish, the tamagoyaki is filled with mentaiko and pairs perfectly with its tender texture. Each small piece is excellently made. Enjoying fried food with a refreshing cola truly feels like being back in Japan! Kaneko Hannosuke (Wan Chai) Shop G16, Lee Tung Avenue, 200 Queen's Road East, Wan Chai