Visit Date: June 27 (Saturday) from 12:00 to 13:45.Amidst the enticing aroma of fried shrimp, I witnessed the incredible skills of the chef, Saotome-san. His work was speedy, efficient, and precise. While I couldn't help but compare this experience to my recent visits to "Arata Mikawa" and "Keyakizaka," I discovered that Mikawa Zezankyo serves an astonishing amount of tempura scraps during frying! But enough of that trivial introduction. (laughs)The seasonal ingredients included sweet and tender squid, perfectly fried myoga (Japanese ginger) that was hot and juicy, and young sweetfish served with wasabi and grated daikon. For my favorite vegetable tempura, I chose fluffy sweet potato and flavorful shiitake mushrooms.Interestingly, it seems there is a specific order for frying the vegetables. I observed that the chef first added sweet potatoes, followed by eggplant, asparagus, and shishito peppers, then removed the sweet potatoes before frying the shiitake mushrooms. I was impressed by how he catered to the unique characteristics of each ingredient. After finishing with tempura and black soybean jelly, I thoroughly enjoyed my meal today. Thank you for the wonderful experience!
We use cookies on this site to enhance your user experience.
