My daughter contacted me to share her promotion at work, so we decided to celebrate by having dinner together after work.This time, we chose Tempura Fukamachi, which was entirely my personal choice as I had been wanting to visit. Luckily, I was able to make a reservation.In early June, we can already enjoy summer ingredients. I love that tempura restaurants often feature seasonal ingredients that give a sense of the time of year.We had classic summer ingredients such as young sweetfish, corn, kisu (Japanese whiting), and Manji chili peppers. The tempura was lightly battered and perfectly crispy, showcasing the chef's skill in cooking without losing any moisture from the ingredients. As expected from a renowned restaurant, it was delicious.For the final rice dish, we ordered the tempura rice bowl (tencha) from the options of tempura donburi and tempura bara. The dessert was quite interesting, featuring melon and cream soda.While it’s not cheap, I felt that the high level of satisfaction made it worth the price.
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