For dinner in Takasaki, I visited Tempura Mokkosu. I had heard of the term "Higo Mokkosu," and it made sense knowing that the owner is from Kumamoto.The combination of local vegetables and Kumamoto sake was delightful. The first dish, corn tempura paired with a smooth dipping sauce, showcased the restaurant's originality. The shrimp tempura used the same shrimp, allowing us to enjoy the difference in flavor from the cooking techniques. This place offers a wonderful twist on tempura, and I definitely want to come back!
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