Every visit to Tempura Takeuchi leaves me amazed. This time, I went in May. Here’s the course menu from my visit:◯ Somen Mozuku and Ishidai The delightful texture of the mozuku seaweed combined with the umami of the Ishidai is irresistible.◯ Ishikawa's Hon-Ara and Amakusa's Murasaki Uni The creamy texture and richness of the Murasaki uni paired perfectly with the umami of the Hon-Ara, making it exquisite.◯ Akamutsu with Kombu and Mizuika Somen The rich flavor of the Akamutsu and the melt-in-your-mouth texture of the Mizuika create a fantastic combination.◯ Octopus, Isaki Roe, and Isaki Grilled with Straw The pairing of Isaki roe and Japanese sake was exceptional.◯ Nagasaki's Aji Sushi ◯ Okinawa's Tuna Nori Roll ◯ Zuwai Crab Chawanmushi ~Tempura~ ● Fava Beans and Head of Shrimp ● Shrimp ● Sweetfish ● Shiraishi Lotus Root ● Oysters from Ofunato ● Corn ● Stir-fried Melting Eggplant ● Swordfish Nori Roll ● Freshly Harvested Asparagus ● Anago ◯ Isaki, Sweetfish, and Shirasu Takikomi Gohan ◯ Peach and Mango It was the best tempura I’ve ever had. The hot temperature, the juiciness of the ingredients, and the variety of items make me want to eat here every time. I’m already looking forward to my next visit!
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