I was invited to a private event at my favorite tempura restaurant in Osaka, Shunsai Ten Tsuchiya.I visit a few times a year, and no matter the season, I always feel a sense of satisfaction and high quality that exceeds the price, enjoying tempura that suits my taste.The head chef has experience in Japanese cuisine, and I appreciate the attention to detail in the dishes served before the tempura.As usual, we headed to Esaka Station to start at noon with everyone.On this day, we were joined by a special guest! Let’s savor the delights of Tsuchiya!◯ Carbonated Lemon☆ Itaya Clam, Okra, Soy Milk Kuzu Tofu, Warm Egg, Fresh Yuba, Soy Sauce JellyThe rich and sweet, thick kuzu tofu is enhanced by the creamy egg yolk, perfectly balanced by the umami and salty soy sauce jelly (made with dark soy sauce).The refreshing taste of okra and yuzu adds a pleasant aftertaste, making this a delightful and cool start to the meal!☆ Fukushima Hamo, Oita Mongou Squid, Dried Plum, Pea Tendril, Asparagus, Purple ShisoThe tender hamo paired with the chewy mongou squid is complemented by two types of acidity from the sour plum jelly and crushed dried plum, creating a harmonious sashimi.The fresh aroma of the pea tendril and the crunchy asparagus helped reset the palate.☆ Hassun◯ Uzaku (Cucumber and Myoga in Sesame Dressing)◯ Simmered Octopus from Akashi with Mustard◯ Thick Omelet◯ Smoked Salmon with Yellow Chives◯ Yomogi Fu Dengaku◯ Carol Seven Sweet Vinegar◯ Isaki Sushi with Shari SauceThe arrangement of green maple leaves evokes early summer, and the blue plate enhances the refreshing feel!While the hassun is great as a side dish for sake, the standout item is definitely the sushi with shari sauce, which is creamy and sweet, perfectly complementing the seasonal ingredients.The smoked salmon and yellow chives roll was also delightful! I love yellow chives, but I usually only encounter them in Chinese cuisine, so it was a nice surprise.The colorful seasonal hassun truly brightens the mood before the tempura.Then, the tempura set was prepared, and we moved on to the tempura.With grated daikon, sea salt, and tempura dipping sauce.☆ Kuruma Ebi (Sweet Shrimp)The crunchy texture and direct sweetness of the shrimp are delightful, while the head is incredibly fragrant, reminiscent of high-end shrimp chips—delicious!Enjoy it as is or with salt!☆ Shiro Amadai (Sweetfish)The batter is crispy, and the fish melts in your mouth with a sweet finish—excellent with salt!☆ Snap PeasCrunchy and slightly sweet, perfect for enjoying the fresh flavor.With salt and tempura dipping sauce.☆ Masu (Trout) with ShisoCrisp and refreshing, the shiso aroma pairs beautifully with the moist sweetness of the trout in this tempura!Salt enhances it nicely.☆ Gold RushCrisp, juicy, and fragrant—simply the best!Enjoy it as is or with salt!☆ Kasumi CrabThis tempura specialty delivers the sweet umami of the crab directly to your palate!Truly a remarkable level of perfection.With salt and tempura dipping sauce.☆ Tokushima Kokumitsu CarrotThe Maillard reaction gives the batter a sweet potato-like aroma, while the sweetness and fragrance of the carrot come through afterward.With salt and tempura dipping sauce.☆ Specialty Sesame TofuThe hot, thick texture is irresistible, and the sweet and savory ankake sauce beautifully complements the crispy batter and creamy sesame tofu, creating a harmonious experience!I love it every time!☆ Biseikan (Citrus)A refreshing palate cleanser.☆ Red EggplantCrispy on the outside, meltingly tender and juicy on the inside—simply the best!With tempura dipping sauce!☆ Young SweetfishThe strong bitterness of the liver was to my liking, leaving a pleasant aftertaste of umami bitterness.☆ Kagoshima Okura KingCrispy and gooey, this tempura pairs well with the dipping sauce.☆ Tachiuo (Ribbonfish) with Aojiso (Green Shiso)The refreshing aroma of green shiso and the delicate texture of the tachiuo create a delightful tempura experience.Salt is perfect for this!☆ Silk Sweet PotatoSilky and finely textured, this tempura has a sweet aroma reminiscent of baked sweet potatoes—like a dessert!☆ Omi Konnyaku, Long Eggplant, Vinegar, SesameA refreshing reset before the meal, thanks to the vinegar.☆ Meal◯ Anago Tamaten Don (Eel Tempura Rice Bowl)◯ Red Miso Soup◯ PicklesThe sweet and spicy flavor of the dipping sauce and the seasoning on the rice were perfect, and the eel tempura was wonderfully soaked in flavor!The richness of the egg yolk tempura added depth to the final rice bowl, leaving me satisfied.However, I always feel that when Tsuchiya serves the tempura rice bowl, it’s not freshly fried but rather pre-fried and then plated, which makes it lukewarm by the time it’s served, which is quite disappointing.The red miso soup was only half full, which might be why it was lukewarm.I understand there might be a timing intention behind the serving, but personally, I would prefer it to be served hot.☆ Apricot Ice Cream with Coconut Sauce, Strawberries, Kiwi, and BananaThe coconut milk adds a slight Asian touch, making this a deliciously refreshing dessert.This was my first visit to Tsuchiya this year, and I always appreciate the seasonal tempura and the light feeling after the meal.Tempura relies heavily on the ingredients, and the frying technique, batter, and oil used all influence my impressions.Tsuchiya’s use of 100% cottonseed oil gives me a light feeling after the meal, and I feel the tempura truly highlights the ingredients’ natural flavors.I am grateful to the organizer who always invites me.Thank you for the wonderful meal.I look forward to my next visit!