I visited Edomae Shinsaku on a Friday when a single spot opened up for Omakase. The owner learned how to make tempura through self-study, which is impressive.The course menu included the following:For seafood, the sweetfish and young sweetfish were particularly delicious.All the vegetables were incredibly tasty as well. I felt that frying really brought out the natural sweetness of the ingredients.The staff had a wonderful atmosphere. While it can be difficult to make reservations at night, I believe it’s easier during the day.- Kuruma Ebi (Live Prawn)- Rare Kuruma Ebi- Prawn Heads- Kiss (Whiting)- Hokkigai (Surf Clam)- Shiro Amadai (White Sweetfish)- Wakaayu (Young Sweetfish)- Awaji Onion- Uni (Sea Urchin)- Anago (Conger Eel)- Anago Sauce- Nasu (Eggplant)- Nasu Sauce- Shiitake Mushrooms- Meikuin (New Potatoes)
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