I visited one of my few regular tempura spots, Nihonbashi Sonoji.With summer here, the menu featured many seasonal items:- Kuruma Ebi (Tiger Prawn)- Head- Kisu (Japanese Whiting)- Ika (Squid)- Asparagus- Corn- Ayu (Sweetfish)- Eggplant- Megochi (Sandfish)- Kohada (Gizzard Shad)- Potato- Hama (Clam)- Anago (Conger Eel)- Kakiage (Mixed Tempura) and Soba (Buckwheat Noodles)- DessertSummer tempura is delicious! The clams were fried whole, and the corn and ayu are definitely seasonal highlights. The Megochi and Kohada were excellent, showcasing Edo-style cuisine.Next time, I’ll come back in winter.It was a great meal!
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