Tendon Kohaku has unveiled its sea urchin tendon, which is the first of its kind in the country! The tendon is the restaurant’s winter offering for 2019. The glorious bowl showcases nine extravagant treasures of the sea. The marquee ingredient is the uni maki, which features amaebi (sweet shrimp) wrapped in oba leaf, then topped with sea urchin. Both the amaebi and sea urchin are of sashimi grade, and their freshness is top-notch. The taste profiles of each ingredient complement one another perfectly.