Tempra restaurant in Shinjuku, Tokyo in 1924. It has over 90 years
history that it has been successfully expanding its business. It has
currently 30 restaurants and 9 delicatessens in Japan.
We can see several types of Tempra in Japan, and Tsuna-Hachi serves
Edo-mae Tempra which uses sesame oil to fly ingredients. It is notable
that the grade of the 100% raw sesame oil they are using is quite high
and their traditional technique makes its carefully selected
ingredients much delicious that we can’t enjoy anywhere else.