I revisited Tempura Asanuma in Nihonbashi, inviting a friend for drinks.What I love about their tempura is the light batter that makes it enjoyable until the very last bite.The seasonal ingredients are also a delightful aspect of the experience.That day, I was in the mood for beer, so we started with a toast using Sapporo Lager Aka boshi.The first dish was the shrimp paste fried bread (Hatoshi), packed with the rich flavor of shrimp.The aroma of freshly fried food was irresistible.Next, we had shrimp: the first one with salt and the second with plenty of grated daikon in tempura dipping sauce.It’s great to enjoy different flavors from the same shrimp depending on how you eat it.The red eggplant was crispy on the outside and surprisingly creamy on the inside. It was hot but so delicious that I couldn't help but take big bites.The kiss fish had a pleasantly fluffy texture, and the snap peas were sweet, allowing me to truly appreciate the seasonal vegetables.The oysters were large and satisfying, bursting with flavor with every bite. The fried swordfish and scallops also showcased the essence of their ingredients beautifully.Then came the anago (conger eel), which was cut right in front of me, allowing me to fully enjoy the crispy batter and fluffy flesh.We finished with a kakiage rice bowl. I forgot to mention that I wanted less rice, but I thoroughly enjoyed the kakiage. The runny egg yolk was perfect, leaving me completely satisfied until the end.I felt the happiness of savoring freshly fried tempura one dish at a time, even though I was full.I’m already looking forward to my next visit.It was a great meal.Next time will be next year. I can’t wait! ♬
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