Hachi By Tenya: Japan’s Leading Tendon Brand Creates A New Japanese Experience In Bengaluru

Bengaluru is no stranger to Japanese cuisine. From a dedicated ramen bar to Omakase menus, izakaya settings, the theatrics of a teppanyaki grill, the joys of robatayaki-centric meals, sushi boats, sashimi platters, and dedicated Sunday brunches, we have it all. 

So then what makes Hachi by Tenya, which opened in Whitefield in April, a Japanese restaurant to visit? For starters, it is a small 40-seater restaurant set within the sprawling BLR Brewing Co. You wind your way past tables and up a flight of stairs to step into an elegant space, visibly different from the beer counterpart that envelopes it. Here is a Wabi-Sabi décor setting, with yellow backlighting, wooden tables and cushioned seating. One wall is covered with a framed print of the famous Edo period painting Kanagawa oki name ura or the Great Wave off Kanagawa, by Katsushika Hokusai. It almost comes to life if you sit on the right side of the restaurant, just off the high artificial waterfall of the brewery. The tables are well-spaced for privacy and if you like, there is a 12-seater chef’s table setting at the pass for you to watch all the action in the live kitchen. 

The Japanese word "hachi" (鉢) refers to a bowl or pot used to serve food or hold water. It is deeply connected to Buddhist traditions. "Hachi" represents fulfilment, abundance, and the joy of sharing food. Hachi by Tenya is a collaboration with Tokyo’s iconic tendon (short for tempura donburi or tempura rice bowl) chain restaurant Tenya. The menu has been curated by Chef Takahashi (a tempura master from Tokyo) and Chef Nagatsuka (renowned for his expertise in sushi, ramen, and Japanese culinary heritage).

Our experience at Hachi by Tenya began with a traditional greeting at the door before we were led to our tables. The menu is available to peruse on tablets. Off the bat, it is clear that tempura is the star here and with good reason. But we still chose to weave our way through as much as we could from each section. 

We began with the Tuna Hand Roll – or Temaki. Here it comes in a simple fold, taco-like, if you want a comparison, with a spicy marinated tuna. The freshness of the fish truly stands out with every bite, and this roll will need a good three bites to finish. The tuna roll was up next for us, the inclusion of green onion giving it more bite. And then onto the heart of the restaurant – the tempura!

The classic Karaage was ordered – balls of chicken thighs marinated with soy, garlic and ginger, and fried. Don’t be like us and become a fire-breathing dragon by popping it in one go. Take a moment, cut a hole into the karaage, allow the steam to release, dip it into the sauces and enjoy. It really is addictive, especially when paired with the beers and cocktails that can be ordered from the brewery’s menu. 

Why have just one when you can have a range? We asked for the assorted tempura basket. And it was top notch, the airy, crispy coating; the flavours of the ingredients were not doused out. The inclusions were not run-of-the-mill - there were excellent prawns, flattened chicken, red bell peppers, okra and sweet potato. The tentsuyu dipping sauce was enhanced with garlic and matcha salt, served on the side. 

And we just had to try the ramen. The Chicken Shoyu Ramen it was – not the spicy version, which is also on offer, though. The deep bowl that came to the table was aromatic, and the handmade noodles held their own in the broth, all through. They had just the right amount of chew and along with the nori, egg, mushroom and the naruto, was a hearty bowl. The broth was clear and had depth, which was further enhanced by the layer of house-made chicken and scallion oil. The fattiness may be an acquired taste, but if you have a good ramen game (slurp and done in 15 minutes from the time the bowl hits the table), you will love it. 

The dessert selection is small – the banana tempura with matcha dusting is how we ended our meal. Deep-fried ice cream is another choice. 

Chef Nagatsuka, interpreter in tow, comes to the table to strike up a conversation and ask for suggestions on what he can introduce on the menu as they go ahead. Currently, the menu has chicken as the only protein choice and tuna for the sushi. There is a good selection for vegetarians too, but we could always do with more! And so all our suggestions were met with an enthusiastic yes. 

ELLE Gourmet’s Verdict

Hachi by Tenya is a quiet space set amid a boisterous brewery. It brings the spirit of omotenashi (to serve wholeheartedly) to Bengaluru. Every interaction is followed by ojigi (bowing) and a warm smile. The experience will leave you satisfied and with a smile on your face. 

Address: 2, Behind HDFC Bank, Doddanakundi Industrial Area 2, Seetharampalya, Hoodi, Bengaluru, Karnataka 560048
For reservations: 080-47109099
Meal for 2: Rs 2000 plus taxes