Shibuya's 'Tenki' Takes the Stage at Tokyo's Food Charm Presentation Event for Foreign Media — Broadcasting a New Tempura Experience Embodying 'Modern Tokyo'
Tenki, a tempura restaurant in Shibuya operated by good-eye Co., Ltd., demonstrated modern tempura using French techniques at a Tokyo Metropolitan Government event for foreign media, presenting an evolutionary food experience.
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- 📰 Published: April 3, 2026 at 22:00
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Good-eye Co., Ltd. (Headquarters: Shibuya-ku, Tokyo, President and CEO: Keita Mera, hereinafter 'good-eye'), a group company of Glider Associates, Inc. (Headquarters: Shinagawa-ku, Tokyo, President and CEO: Tetsuya Sugimoto, hereinafter 'our company'), which operates the tempura and white wine restaurant 'Tenki', announces that it was invited to the Tokyo Metropolitan Government's presentation event of Tokyo's diverse food charm for foreign media, 'The Secrets Behind Tokyo's Deliciousness', and took the stage at Hall & Kitchen (Tokyo Torch Tokiwabashi Tower 3F, 2-6-4 Otemachi, Chiyoda-ku, Tokyo) on Wednesday, January 28, 2026.
This event was held for foreign media personnel with the aim of promoting the diversity of Tokyo's food culture through hands-on experiences. Through genre explanations and cooking demonstrations by chefs, the background of Tokyo's food, including its history, culture, and distribution structure, was conveyed.
At this event, Tenki demonstrated cooking modern tempura incorporating French techniques. Under the theme of evolutionary tempura, multiple dishes were served, and the cooking process was revealed in front of foreign media. In addition, while explaining the characteristics of the food, a tasting was held, allowing the visiting foreign media to experience the new possibilities of Tokyo's food.
During the demonstration, tempura was presented not merely as a fried dish but as an experiential value, touching upon the cooking philosophy such as the coating design optimized for each ingredient, oil temperature management, and consideration for ingredient selection. Furthermore, a hand-eating style was adopted for some of the servings, proposing a new food experience including the way it is eaten.
### Dishes Served:
Carrot Tempura
This event was held for foreign media personnel with the aim of promoting the diversity of Tokyo's food culture through hands-on experiences. Through genre explanations and cooking demonstrations by chefs, the background of Tokyo's food, including its history, culture, and distribution structure, was conveyed.
At this event, Tenki demonstrated cooking modern tempura incorporating French techniques. Under the theme of evolutionary tempura, multiple dishes were served, and the cooking process was revealed in front of foreign media. In addition, while explaining the characteristics of the food, a tasting was held, allowing the visiting foreign media to experience the new possibilities of Tokyo's food.
During the demonstration, tempura was presented not merely as a fried dish but as an experiential value, touching upon the cooking philosophy such as the coating design optimized for each ingredient, oil temperature management, and consideration for ingredient selection. Furthermore, a hand-eating style was adopted for some of the servings, proposing a new food experience including the way it is eaten.
### Dishes Served:
Carrot Tempura
FAQ
What kind of restaurant is 'Tenki'?
It is a restaurant in Shibuya that serves modern 'evolved tempura' incorporating French techniques and white wine.
What did you demonstrate at the event in Tokyo?
We demonstrated and proposed new experiential values of tempura for international media, such as batter design tailored to ingredients and a style of eating with hands.
What is 'evolved tempura'?
It is a modern update of traditional tempura, incorporating French techniques and new ways of eating.