【Check Points】■ A tempura course that utilizes the local advantages of Shizuoka, sourcing fish from Sasuemaeda Fish Shop and vegetables from contracted farmers.■ A wonderful space where you can enjoy your meal while overlooking a beautiful Japanese garden.Naruse offers exquisite tempura made from the finest fish and vegetables sourced locally in Shizuoka, all within a stunning environment.Located about a 10-minute taxi ride from Shizuoka Station's north exit, the restaurant is adjacent to Shizuoka Sengen Shrine and boasts a beautiful 500-tsubo Japanese garden.The exterior features a beautifully maintained garden that extends into the restaurant, and the modern yet traditional building is simply beautiful.Upon entering, you’ll find a waiting area accessible 30 minutes before your reservation, and when the time comes, you’ll move to the adjacent counter seating for 8. In front of you is the perfect location to enjoy the view of the beautiful garden.The chef, Takeo Shimura, creates stunning tempura using local Shizuoka ingredients, perfectly dehydrated and cooked to perfection. Unlike deep-fried dishes, tempura allows for a healthier way to enjoy fried food. You can truly appreciate the importance of the batter and temperature.The fish is sourced fresh from Sasuemaeda Fish Shop, ensuring high quality right up until closing time. The tempura course showcases the best of Shizuoka's abundant vegetables.On the table, you’ll find tempura dipping sauce and unlimited grated Japanese radish. Two types of salt are provided: fine Okinawan salt and coarse British salt, allowing for a delightful tasting experience.Indulge in high-level tempura that showcases the best of Shizuoka, crafted with exceptional skill in a superb setting.Once again, I enjoyed the deliciousness of Shizuoka's fish and vegetables. I was thrilled to have tempura made from my favorite summer corn this year. I savored the incredible technique of Chef Shimura, who manages to make the tempura feel light and not heavy at all. Once again, I relished tempura that can only be experienced at Naruse, crafted solely by Chef Shimura!Omakase Course:■ Peach puree with finger lime■ Shizuoka Bluefin Tuna from fixed nets■ Abalone and tiger pufferfish with early-harvest mikan□ Swordfish□ Freshly harvested okra□ Cuttlefish□ Eggplant□ Rockfish□ Fried and fresh corn□ White sweet sea bream□ Wild sweetfish from Warashina River■ Freshly harvested vegetable salad with fish broth jelly□ Sweetfish bones□ Onion□ Red sea bream with tomato foam□ New potatoes (Make-in)□ Rockfish with cold tempura sauce□ Sea eel■ Pickles□ Tempura rice tea■ Tea and blueberry ice cream◆ I would appreciate it if you could save this if it is helpful! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________
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