Tianye · Tempura
日料 · ⭐ 4.7
No. 151-20, Chaoyun Road
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 151-20, Chaoyun Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Conger Eel, Squid Ink, Squid Tempura.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: 日料
- Rating: 4.7
- Address: No. 151-20, Chaoyun Road
- Popular dishes: Conger Eel, Squid Ink, Squid Tempura, Perilla Sea Urchin, Perilla Sea Urchin Tempura
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Dishes
Conger EelThe starfish eel dish features fresh starfish eel as the main ingredient, carefully prepared and cooked with a specially crafted seasoning. The preparation emphasizes preserving the natural flavors of the ingredients, perfectly showcasing the delicious taste of the starfish eel. The dish boasts an appealing color, tender meat, and a rich, satisfying texture.
Squid InkInkfish is a dish featuring squid as the main ingredient. The squid is cleaned, sliced or cut into segments, then quickly stir-fried in hot oil and seasoned with葱姜蒜 for aroma. Sometimes it's cooked with vegetables like green peppers and onions to maintain the squid's tender texture.
Squid TempuraSquid tempura made with fresh squid, coated in a light batter and deep-fried until golden and crispy. The batter is crunchy on the outside and tender inside, while the squid remains fresh, juicy, and full of the original seafood flavor.
Perilla Sea UrchinA cold dish featuring fresh sea urchin and perilla leaves, offering a delicate balance of oceanic sweetness and herbal freshness.
Perilla Sea Urchin TempuraSuzu Sea Urchin Tempura is a Japanese fried dish featuring fresh sea urchin as the main ingredient and perilla leaves as a complement. During preparation, the sea urchin and perilla leaves are gently wrapped together, dipped in a specially prepared tempura batter, and then deep-fried in hot oil until golden and crispy. The finished dish has a crisp exterior and tender interior, with the rich flavor of sea urchin blending harmoniously with the refreshing aroma of perilla leaves, creating a uniquely distinctive taste.
Bamboo Shoots Stir-FryA dish made by stir-frying fresh bamboo shoots with lean meat or ham, resulting in a crisp and refreshing taste.
Asparagus TempuraTempura asparagus made with fresh spears, marinated and coated in a batter of flour, egg, and water, then deep-fried until golden and crispy. Crispy outside, tender and sweet inside.
Golden Time TaroA Chinese dish made with taro layered with meat or shrimp, steamed until tender and served inverted for presentation.
Kinji Yuzu TempuraKinji Yuzu Tempura features tender taro fried to crispy perfection, served with a savory dipping sauce.
Sardine TempuraSardine Tempura is a Japanese fried dish made with fresh sardines, coated in batter and deep-fried in hot oil until golden and crispy. The key to its preparation lies in controlling the oil temperature to maintain the tenderness of the fish meat and the crispiness of the batter.