A Japanese tempura spot is set to open in Seattle’s Chinatown-International District.
Tendon Kohaku, operated by Dongliang Bi, Monchai Yoodee, Sha Li and Terrence Chan, will debut at 504 5th Ave. S, Suite 119, according to business filings.
This will be the restaurant’s second location, joining its flagship in Bellevue, which opened in summer 2024.
The name pays homage to Japan.
“Tendon,” a tempura rice bowl and beloved dish in Japan, dates back to the Edo era. “Kohaku,” meaning “amber,” reflects the restaurant’s dedication to tendon’s history while highlighting the genuine flavors of its ingredients. Each bowl embodies the spirit of “visiting old, learning new” and celebrates Japan’s tradition of the dish, according to the website.
Ingredients are carefully selected at Tendon Kohaku for quality, including “Hokkaido Nanatsuboshi” rice grown with minimal chemicals.
Tempura is the centerpiece, made crisp and crunchy with a signature batter. It is fried in a specially blended oil using advanced water fryers, preserving taste and texture. The restaurant also offers two house-made sauces: a rich Kohaku Sauce with a hint of brown sugar and a Spicy Sauce featuring a balanced blend of original spices.
The Washington State Liquor and Cannabis Board recently approved Tendon Kohaku for a liquor license.
The drink menu offers Japanese beers such as Sapporo and Asahi, alongside cocktails like the Lemon Sour and Hayashi Highball. Sake selections include Kikusui Junmai Ginjo, a dry, clean option; Hakkaisan Tokubetsu Junmai, smooth and mild; and Dassai Junmai Daiginjo, noted for its sweet, floral aroma.
While an official opening date has not yet been announced, visit the Tendon Kohaku website and follow along on Instagram and Facebook for the latest updates.
