01 / ABOUT THE PLACE
About this place
Choosing what to include in a sashimi platter, then deciding whether to finish with pasta or kamameshi—rice cooked in an individual pot—are part of the pleasure at Tenbinbo, where the menu offers plenty to consider. One diner recalled trying ginpou from Hokkaido, tiger pufferfish from Saga, and densuke conger eel from Miyagi, among other fish. Each was served differently: the ginpou lightly seared, the pufferfish accompanied by blanched fish, and the eel paired with plum paste. A review mentions selecting a platter with 6 varieties, and the menu also lists a one-person platter of 6 varieties. For a meal centred on seafood, you could start with a platter and then choose other fish prepared as sashimi, lightly seared sashimi, or shirayaki—grilled without a glaze.
There are meat dishes to consider, too, including beef tendon simmered in miso and a selection of 3 kinds of Wagyu offal. One diner enjoyed the offal platter with a friend and savoured every bit of the miso sauce served with the beef tendon. The signature mushroom pasta is a popular way to finish: another diner described dipping baguette into its rich, mushroom-forward sauce. After seafood and meat, ordering a final dish that lets you enjoy every last bit of sauce is one possible way to round out the meal.
The variety also makes the menu a useful option when dining with someone who is less keen on fish. One diner recalled bringing a friend along and enjoying the plentiful meat dishes and offal together. Small plates are available for casual nibbling, while kamameshi and hot pots offer the makings of a more substantial meal.
Tenbinbo is in Nishitanabe-cho and is described as a table-service restaurant suited to groups. Reservations are recommended for dinner, so it may be worth booking ahead if you are planning to share a selection of dishes.
