Using carefully selected ingredients, this restaurant employs 100% pure Taihaku sesame oil. The vegetables and seafood are sourced seasonally, allowing for a unique tempura experience based on the day's fresh ingredients. Everything from the dipping sauce to the dressing, mayonnaise, and miso soup is homemade, ensuring a flavor profile that does not rely on chemical seasonings.I visited on a Sunday at 6:30 PM, arriving in about 10 minutes by taxi from Takasaki Station. The restaurant is located in a quiet residential area.**Dishes Served:** - Chawanmushi (savory egg custard) with chicken and egg - Sea Urchin Tempura - Water Eggplant - Okra - Shrimp - Sea Bream - Sweet Sea Bream - Flat Green Beans - Broccoli - Megochi (a type of fish) - Zucchini - Lotus Root - Corn - Mahada (a type of fish) - Nodoguro (blackthroat seaperch) - Horse Sashimi - Junzai Somen (thin noodles) - Clams - Anago (conger eel) - Loach - Hairy Crab Sushi Rolls - Silk Sweet Potato - Tempura Mixed Rice **Overall Impression:** The tempura was lightly battered, allowing the natural flavors of the ingredients to shine through. The course primarily featured local produce, making it a delightful way to experience the essence of the region's flavors. Among the dishes, the clam pasta and anago tempura stood out as particularly delicious. The clam pasta used a single clam, filled with tempura scraps and clam meat, creating a wonderfully creamy flavor. The anago was prepared right in front of me, ensuring exceptional freshness, and the special spices used were exquisite, perfectly enhancing the umami of the tempura.
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