This was my second visit.The owner, Kenichi Tsurugai, trained for seven years at Tempura Tenichi and has accumulated about 20 years of experience in various places, including Nagoya and his hometown, Chiba. He became independent in Chiba City in 2015.Tenpaku employs a unique method of cooking tempura, using a temperature range of 60 to 180 degrees Celsius, carefully adjusting the heat for each ingredient. This technique enhances the moisture content of the ingredients while separating the umami and odors, bringing out their natural flavors more strongly.The oil is used continuously without changing it throughout the frying process. The changes in the oil during frying are expressed as variations in the flavor of the tempura batter, showcasing a scientific and precisely calculated approach.The fried seafood was excellent, but the vegetable tempura was truly delicious.My favorite was the red eggplant. It had a texture similar to fried tofu, crispy on the outside and meltingly soft on the inside. The addition of a sweet and salty aged soy sauce accentuated the eggplant's inherent sweetness, creating a burst of flavor with each bite! Other vegetables like cherry tomatoes, kohlrabi, and May Queen potatoes were also exquisite in taste!The owner's explanations and service were attentive. It’s a calming and pleasant space where you can enjoy delicious and deeply flavorful tempura. I believe it’s worth visiting for tempura lovers. I would love to come back. It was a great meal.Menu:1. Deep-fried shrimp heads2. Shrimp3. Green beans (harvested while still immature)4. Fully ripened green beans (taste comparison)5. Fava beans6. Scallops7. Mini okra from Kochi8. Kohlrabi9. Spanish mackerel10. Cherry tomatoes11. Baby corn12. Young sweetfish (from the Tone River)13. Peeled Kumamoto red eggplant, fried for about 10 minutes, served with aged soy sauce14. Refreshing dish: Aomori new mozuku seaweed15. Conger eel (fried at 120° for 10 minutes)16. Shrimp17. Corn18. Hokkaido snow room aged May Queen potatoes (fried at 60° for 2 hours)19. Tempura rice porridge / Tempura rice bowl (with mitsuba, new spring onions, and lotus root)
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