Twenty-two months after opening, Tendon Kohaku continues to draw steady lines out the door in Bellevue—a reflection of its consistency and disciplined approach to quality. In a competitive dining scene, the restaurant has built its reputation around a singular focus: honoring the tradition of Japanese tendon through precise technique and high standards.
Specializing in tendon, tempura served over rice, Tendon Kohaku refines rather than reinvents the dish, delivering an experience that feels both timeless and intentional.
At the helm is Executive Chef Hideki Tsukao, a graduate of Kunitachi Tsuji École Culinaire Française in Tokyo who further trained in France. His background blends traditional Japanese technique with the structure and artistry of French cuisine, with a particular focus on the precision required for tempura.
The restaurant’s approach is rooted in detail. A proprietary flour blend creates a light, crisp batter, while a custom oil blend and modern water fryers ensure consistency. Guests can choose between the house Kohaku Sauce, rich with balanced sweetness, or a layered Spicy Sauce designed to add heat without overpowering the dish. Even the rice—Hokkaido Nanatsuboshi—is selected for its clean finish and ability to complement the tempura.
The concept draws inspiration from tendon’s origins in Japan’s Edo period, when it was enjoyed as an everyday comfort food. Today, Tendon Kohaku presents a modern expression of that tradition, balancing time-honored techniques with a refined execution.
Building on the success of its Bellevue location, Tendon Kohaku will open a new Seattle restaurant on May 6, 2026, bringing the same focused approach to a broader audience. The new location will be in Seattle’s Chinatown-International District.
To mark the opening, Tendon Kohaku will introduce several new menu items, including a Chinatown-International District–exclusive dish, the Kohaku Kabayaki Unagi Set, featuring grilled eel prepared in traditional kabayaki style.
“We feel very grateful for the opportunity to open in the Chinatown-International District,” said Terrence Chan, President of Tendon Kohaku. “This neighborhood has a deep history and an important place in Seattle’s Asian community. We hope to contribute by sharing our food and encouraging guests to explore and support the surrounding businesses.”
The expansion reflects a straightforward goal: to deliver the same quality and consistency to more diners across the region.
New dishes debuting with the expansion include:
- Kohaku Kabayaki Unagi Set: Grilled freshwater eel glazed in a traditional house-made kabayaki sauce, served over rice for a rich, smoky finish.
- Sakura Tendon: A seasonal tempura bowl with tiger prawns, kabocha pumpkin, chicken, asparagus, white fish, lotus root, tamagoyaki, and avocado, finished with a squid and vegetable kakiage, shiso powder, and sakura pickles.
- Baked Ibaraki Sweet Potato: Japanese sweet potato baked until creamy, topped with butter and honey.
Guests can explore the full menu, make reservations, and place online orders at tendonkohakuusa.com, with a takeaway window also available. Gift cards are also available for purchase.
