It can be quite difficult to make a reservation, but I was able to visit due to a cancellation.Inside, there are two tempura counters, and the head chef is at the one closer to the entrance.While I understand his desire to continue working, I believe it would be better for him to retire and take some time for himself.I noticed that he never goes to the back counter.I ordered the JPY 22,000 course and added sweet potato and corn.The batter is light and fried with a blend of sesame oil.The sweet potato I added is truly remarkable; it’s a specialty of the restaurant.It’s fried in high-temperature oil and then finished in medium-temperature oil for about 30 minutes, wrapped in paper.Typically, sweet potatoes are sliced thinly, about 1 cm, for frying, but what they serve here is completely different.The other items were decent but not as impressive.The tempura dipping sauce is to my liking, so I asked for grated daikon radish about ten times. (To be precise, they brought more whenever the daikon ran out without me having to ask for it.)I can only imagine the staff wondering what I came to eat.Well, considering the price, I think it’s fine to ask for refills as many times as I want. Who knows?The photos are from my visit.It was a great meal.P.S.The clientele includes club companions, inbound tourists, filial piety, and those who come to see the head chef, among others.Edamame was served as an appetizer.Honestly, it would have been better not to serve it at all.It was a disappointing start.I don’t know if it’s a rumor or a story, but when President Obama visited Japan, he apparently tried to make a reservation here through the official residence, but they turned him down because they were fully booked. As a result, he had to go to Sukiyabashi Jiro.There are plenty of other restaurants available...I didn’t take a photo of the head chef as I didn’t have permission.
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