Nagoya Tenmusu

**Senju vs. competitors:** Senju invented tenmusu and maintains the definitive version — the shrimp are large (one per rice ball, tail protruding), the batter is light (not doughy), and the rice-to-tempura ratio is balanced (rice doesn't overwhelm the shrimp). Competitor shops sometimes use smaller shrimp or heavier batter to reduce costs. Compare Senju's version (¥220) with convenience store tenmusu (¥150) to appreciate the quality difference — Senju's shrimp is twice the size, and the tempura stays crispy for hours rather than going soggy immediately. **Freshness timing:** Tenmusu is best consumed fresh (within 1 hour of frying) when the tempura is still crispy and the rice is warm. Senju shops make batches throughout the day (approximately every 30–45 minutes) — ask for the latest batch (最近揚げたもの, saikin ageta mono, 'recently fried'). The rice balls keep for 3–4 hours at room temperature but the tempura gradually loses crispness. Refrigeration makes rice hard — eat at room temp or reheat briefly in a toaster oven (not microwave, which makes tempura soggy). **Eating technique:** Tenmusu etiquette is casual — eat with hands (not chopsticks), bite through the shrimp tail if it protrudes (edible when fried crispy), and consume in 3–4 bites. The nori wrapper may separate from the rice — this is normal. Some people unwrap the nori, eat the rice-tempura center, then eat the nori separately. There's no wrong method. Pair with green tea or barley tea (mugicha) to balance the tempura's richness. Tenmusu also pairs well with beer, making it popular izakaya fare.