Hannosuke makes the Bay Area’s best Japanese-style tendon
San Francisco Chronicle · Cesar Hernandez ·
Hannosuke, a chain from Japan, debuted in San Jose in September. It makes the Bay Area’s finest Japanese-style tempura donburi.
A decade ago, I visited the flagship location of Hannosuke in Tokyo, a chain specializing in tempura-crowned donburi, or as they’re better known, tendon. I still dream of that open treasure chest-like rice bowl, practically gleaming with golden brown tempura: anago (conger eel), seaweed and egg.
I was psyched at the prospect of reliving those dreams when Hannosuke’s first Bay Area expansion arrived in San Jose in September. My excitement was quickly tempered by online testimonials of fluctuating wait times — an hour on average, but up to three — and tempura that was soggy or tasted old. The reports were especially concerning because the last time I went to Hannosuke stateside, at a kiosk inside Japanese supermarket Mitsuwa Marketplace in Los Angeles, it was disappointing.
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