Ambience:Tendon Akimitsu and Ramen Nagi share spaces beside each other so you can order from both restaurants. Dine-in space is fine but there may be times where youll need to share tables with others. One prominent difference among other branches (of Ramen Nagi) is their chairs; theres no bag basket drawer underbreath but they do have bag hooks under the tables.Food:Ive tried a bit from both restaurants at my last visit with friends so Ill split feedback for the dishes. We highly recommend the Aburi Salmon Maki for its overall flavor and texture. Price is a bit high but the quality is there! It would probably taste better if served colder.Service:Fast! Good job with the refills too!

I find the dishes pricey and I don’t mind paying more if it’s worth the price. I ordered their Nami Tendon Set (Php 390 - served in a bowl) only had 2 pieces of shrimp then veggie tempura, then 2/3 rice which was quite frankly expensive for the price. Taste wise it was ok cause they had their own sauce mixed with it.Then my parents ordered Squid Tempura set (Php 390) just included a few pieces of squid. Another expensive dish in my book.Spicy tuna/salmon maki (Php 290) was ok. The tempura flakes wasn’t crunchy seemed like it was sitting outside for a long time.kani kama salad (Php 220) another photo bait. Laki sa menu photos pero in real life not really.Don’t get me wrong the service was great but for the food I wasn’t as impressed. There are far better places with competitive prices and better serving sizes.

I know this day’s gonna be tiring but I’m ecstatic knowing I’ll get to try new Japanese restaurant in Trinoma -- Thanks to Peanut D for inviting me for my 2nd |ooloo rendevoos!This time, we visited Tendon Akimitsu in Trinoma. We were welcomed by Khae, their Marketing Manager who shared lots of information about Japanese cuisine, culture and tradition. He told us that Japanese are very meticulous in preparing their food, they treat it as art. Having said that, Tendon Akimitsu an award winning Tendon and Tempura restaurant which originated from Asakusa, Tokyo is proud to bring authentic and expertly cooked Japanese food here in the Philippines.Akimitsu Tanihara, head chef of Tendon Akimitsu, trains Filipino chefs to achieve the perfect technique in cooking tempura and culinary legacy that he developed from what was entrusted to him by the Doteno Iseya’s founding family’s 4th generation.While listening how Khae describes how they cook and serve it, I can already taste it in my mouth. LOL So here, I listed three of my favorite dishes they serve:Ebi Tendon Set (P420)This masterpiece created by Akimitsu relieved my frustration of not being able to try tempura from my recent trip in JPN. It’s a recipe perfected to last crispy for hours --proven!— The shrimp was pink in colour, bouncy and slightly firm with a hint of a crunch!Quick Trivia: It’s only in the Philippines that TA serve their tempuras shrimp head on the side.Cold Soba (P390)They say don’t judge the book by its cover and that’s true for this dish. On a first glance, it looks dull and unappealing but the moment you dig into it all you could say is #SOBAngSarap. They also serve hot soba. (P390)Mixed Tendon Set (P390)Its a rice bowl topped with mixed tempuras such as vegetable, shrimp and egg but what really caught my taste buds was the Egg Tempura. It looks ordinary but it’s the bomb! The soft-boiled yolk dipped in the sauce coats your mouth with rich flavor and is definitely worth a try.BONUS:Aburi Salmon Maki (P390)I know I only said three but this one deserves to be on the list. The Aburi Salmon Maki doesn’t only look good but it also tastes good. It’s salmon, caviar, nori, and Japanese rice rolled into one delightful treat topped with mango tidbits and torched cheese.I was very grateful that I got invited here and had the chance to taste a masterpiece from Japan!

The food was tasty and the broth was velvety and savoury, the staff were good and actually brought a big jug of water to my table, I would probably eat here again!

Commendable Ms. Winnie (Ramen Nagi Host) on proper plating and quicker service. Mixed Tempura (Shrimp 2pcs., Shrimp Head 2pcs., Whole Egg 1pc., Creamy Dory 1pc., Shitake Mushroom 1/4 of 1pc., Young Corn 1pc. divided into 2 small pcs. and a small piece of Green Beans. Not superb in batter quality and consistency. Just like the Chicken Curry months ago is upsetting. Chicken is missing on curry flavor.