Also known by its full name of Shitamachi Tendon Akimitsu, Akimitsu at Hindley Street in Adelaide is part of a chain of Tempura restaurants which originated from Asakusa, Japan. Akimitsu, Adelaide is the first restaurant to be opened in Australia. In 2014, Akimitsu's Tempura was awarded the "King of Tempura Bowl" gold award in the Donburi Championship of Japan, the highest recognition for Tempura cuisine in Japan. This restaurant is very popular so it is advisable to reserve a table if you plan to dine there.
Great for those who want to try every type of Seafood Tempura that is offered, Akimitsu Deluxe Tendon features lobster tail, oyster, prawn and seasonal fish. All the seafood had a fresh taste and the crisp batter set off the flesh perfectly. Four pieces of Vegetable Tempura were served with the seafood to make the dish a complete meal by itself. Accompanying the dish was Tempura dipping sauce to add a bit of saltiness and pickled vegetables to freshen the palette.
Akimitsu Deluxe Tendon (Photographed by Jonathan Phoon)
One of the non-seafood options available, the chicken in their Karaage Don was juicy and had the degree of gingery flavour that we expect from a good Karaage. The most notable part of the dish is the topping of a poached egg, which provided a dining experience similar to eating Katsudon. A drizzling of Japanese mayonnaise helped to complete the dish.
Karaage Don (Photographed by Jonathan Phoon)
We liked that the grilled eel in their Unadon was of a thickness, which made eating it an enjoyable experience. The sweet soy sauce glaze complemented the fatty taste of the eel well. Both of the Donburi dishes we ordered came with some pickled vegetables. Their tangy taste was a good partner for the eel.
The décor of the restaurant has a Japanese theme and there is a choice of bar-style seating or the normal tables and chairs. There is also a room with Japanese-style seating that can accommodate about seven people, which is ideal for a small group who wants a bit of privacy.