During Golden Week, I visited Sato Yosuke Sohonten and discovered Tempura Shoshin An across the street. After researching, I found out it was listed among Tabelog's top 100 restaurants. I made a reservation for the Matsuk course three weeks in advance with my partner.Although it's in a neighboring prefecture, it takes about two and a half hours from Morioka. We arrived on a weekday at 11 AM for our first visit.First, the ambiance struck me. It felt like a high-end Japanese restaurant! We were led to a waiting area and after about five minutes, we were seated at the counter.The head chef greeted us, and the meal began.We started with appetizers: homemade tofu topped with sea urchin, a simmered dish of octopus, scallops, and komatsuna, along with bracken fern. Each ingredient was exquisite, with a delightful balance of flavors.Then, it was time for the tempura.First up was asparagus, perfectly crispy, releasing its flavor in my mouth! I’ve never had tempura like this before—so delicious!Next came lightly fried shrimp, followed by:- Potatoes- Flounder- Okra- Lotus root- PumpkinThey fried everything at just the right moment. Each ingredient was explained with recommendations for salt or dipping sauce, and the salt was simply exquisite.Then came the Inaniwa udon, ordered in a bamboo steamer—smooth and delicious!We finished with:- Mackerel wrapped in shiso- Strong shrimp- Beni Azuma (sweet potato)The Beni Azuma was sweet and fluffy, like a dessert.This experience completely changed my perception of tempura in a positive way. The chef's smile radiated warmth, and the female staff provided attentive and pleasant service.I will definitely return for more tempura!It was a great meal!
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