I visited on a holiday night. I often crave tempura, and I discovered this place while searching in Kanazawa. Although it’s a bit far from the station, walking there definitely works up an appetite. The interior features a counter and one private room. There’s no drink menu; you simply order what you want to drink. I started off by refreshing myself with a beer.**Round Yam Tomato Tofu** This tofu is made from local tomato extract and round yam. The round yam has a sticky texture and a good amount of chewiness. Combined with the pure acidity and sweetness of the tomato, it’s delicious. The gentle dashi adds umami, making it a promising start.Next, the ingredients of the day were presented. The lineup is summer-themed, primarily featuring vegetables, which is exciting.I observed the preparation of the batter closely. They consistently make just the right amount, remaking it as needed. This is interesting, as many places tend to make a larger batch. They separate the egg whites and yolks, whip the whites, and then add the yolks. They mix chilled water with flour to finish it off. Unlike many places that rely on experience and intuition, this method is very calculated. I noticed that the batter here is light and fluffy. There are three types of seasoning: salt, tempura dipping sauce, and lemon, and I recommend following the chef's suggestions for dipping.**Shrimp Heads** The first dish is the heads of the shrimp. They are lightly fried, offering a crispy and fragrant texture. This is the pinnacle of the familiar Kappa Ebi Sen (shrimp chips).**Shrimp** The batter is slightly thicker compared to what I usually eat. Despite that, it’s fluffy and the shrimp is plump and delicious. The consistent flavor raises expectations for the upcoming tempura.**Stick Senyor** A combination of canola flower and broccoli. Its firm texture and slightly bitter taste are addictive. This Stick Senyor, which I probably had for the first time, is a favorite ingredient of mine. While it would be delicious stir-fried, tempura really brings out the flavor of the ingredient.**Sweetfish** The sweetfish is placed in the oil with the skin side down. The crunchy batter stimulates the refined umami of the sweetfish in the mouth. It’s an impeccable dish that brings a smile to my face.**Corn** Freshly harvested corn is layered and fried. The sweetness is incredible. Even without any seasoning, the corn’s potential shines through. With a crunchy texture and a burst of sweetness, this is the best corn I’ve had this year.**Spanish Mackerel** Wrapped in shiso, it has a refreshing taste. The flesh is fluffy and delicious; I always favor Spanish mackerel as I love it.**Taruika** This squid has been aged for 15 days and weighs 4 kg. It’s incredibly delicious. While regular squid tends to dominate in tempura, this Taruika is in a league of its own. Perhaps due to the aging, the flesh is dense and has a sticky flavor. The texture is soft yet packed with umami.**Local Vegetables - Pickled Shallots** These vegetables are so delicious that I could eat them as a main dish. Especially the tomatoes are rich in flavor; the tomatoes from Ishikawa are not to be underestimated.**David's Star** This is a larger okra. It seems they harvest it early for tempura, as it can grow even bigger. Compared to regular okra, it has a firmer skin and a strong stickiness.**Tempura of Noto Iwanori with Obama Uni** While many places wrap uni in nori and fry it, this restaurant places uni on fried nori. The aroma of the nori enhances the flavor of the uni. Personally, I think this method is tastier.**White Eggplant** The white eggplant, fried slowly at a low temperature, is incredibly tender. I often grill white eggplant at home during this season, but I’m amazed at how tender it becomes when fried. Dipping it in the sauce while it’s hot brings pure happiness.**Manju Shell** Strong flavor with a mineral essence from the shellfish. Tempura with shellfish isn’t common, but if it’s this substantial, frying it is no problem.**Shishito Peppers** A combination of shishito and bell peppers. This is bound to be delicious. When summer’s representative vegetables team up, they are unbeatable.**Anago (Conger Eel)** Lightly and fluffy fried anago. Personally, I prefer a more heavily fried anago, but that’s just a matter of taste.**Pickles** Pickled eggplant with mustard and cucumber pickled in nuka. Even the pickles are on point. Perfectly soaked, they refresh the palate.**Tempura Rice Bowl** The toppings include shrimp, young ginger, and edamame. This might be my first time having ginger in a tempura rice bowl. They use a generous portion, so when you bite into it, the spiciness of the ginger is quite strong. This is a unique tempura rice bowl that made me smile all the way to the end.**Ice Cream** Just the right sweetness and refreshing.After eating and drinking well, I spent just over JPY 20,000 for one person, which is more than satisfactory. The next course up includes sashimi and abalone, but if you purely want to enjoy tempura, I recommend this one. What stood out to me from start to finish was the connection to local ingredients. Especially the vegetables are sourced from nearby farmers, ensuring freshness and rich flavor. As I always mention, this is a skill that can only be achieved in a place rooted in the local community, and it’s hard to compete with in the city. Initially, the atmosphere of the restaurant seemed a bit stiff, but by the end, I was chatting with the staff, creating a warm and pleasant experience. Here lies the essence of tempura, utilizing the wisdom of local ingredients. It was a great meal!