Located on the second floor of a building in Shinshigai, Kumamoto, "Tsuru Hachi" is a long-established tempura restaurant that has been cherished by locals for 60 years. The interior exudes a calming atmosphere with warm wooden accents. The third-generation chef, Hirotoshi Niihara, skillfully prepares each tempura dish using the bounties of Kumamoto's land and sea. He expertly adjusts the cooking time and resting periods for each ingredient, maximizing their flavors while achieving an astonishingly light batter that allows the natural taste of the ingredients to shine through. The Ama-kusa shrimp stands out with its sweetness and firmness, while the local fish such as the gizzard shad and sand lance are tender and succulent. The red eggplant from Ueki is refreshing, complemented by a pleasant kick from the mustard, and the tempura flakes made from "Tenpi Urume" sardines add depth to the aroma when paired with the Man-gaji peppers and red eggplant. The red sea urchin from Ama-kusa was the highlight of the day. The light, crispy texture of the fried oboro kombu sheet combined with the rich, sweet red sea urchin and hand-rolled aonori from Yatsushiro created a delightful burst of ocean flavor in my mouth. Using locally sourced ingredients such as Kumamoto wheat flour, eggs, salt, and powdered sansho pepper, along with changing the oil during cooking, showcases the chef's meticulous attention to detail. His earnest work ethic is evident as he stands at the frying station, and the thoughtful service, tailored to each customer's pace rather than a simultaneous serving, reflects his sincere approach. The warm hospitality from the proprietress made for a comfortable and relaxed dining experience. This is a renowned establishment where you can appreciate Kumamoto's rich ingredients and the craftsmanship that supports them, and I look forward to visiting again. ◾️ Tabelog (Bronze, Top 100 Restaurants) ◾️ Michelin (Plate) 【Today's Tempura Course】 - Tender Octopus with Myoga (Ama-kusa) - Sashimi: Isaki (grilled skin), Horse Mackerel (Ama-kusa) * Ama-kusa Shrimp * Ama-kusa Shrimp Legs * Gizzard Shad (Kumamoto) * Kamo Eggplant with Soy Sauce (Kyoto) * Round Okra (Kumamoto) * Aori Squid (Ama-kusa) * Sand Lance (Yatsushiro) * Man-gaji Peppers (Kyoto) "Tenpi Urume" Sardine Flakes (Ama-kusa) * Hatoshi (Ama-kusa) Shrimp Paste - Shredded Nagaimo (Kumamoto), Water Shield (Akita) * Red Eggplant (Ueki) With or without mustard, "Tenpi Urume" * Corn (Kumamoto) * Anago (Nagasaki, Tsushima) * Dessert - Sweet Potato (Aso), organic, with optional brandy - Watermelon (Ueki) 【Add-ons】 * Red Sea Urchin (Ama-kusa) Fried oboro kombu sheet, aonori (Yatsushiro) * Small Tempura Chazuke / Small Kakiage Rice Bowl with Pickles * Drinks: Oolong Tea, Beer (Asahi Zero) #TsuruHachi #TempuraTsuruHachi #Tempura #KumamotoGourmet
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