Tempura Shoshin An, a renowned tempura restaurant, offers a seasonal Omakase Tempura Course served at the counter, featuring freshly fried dishes. The Inaniwa udon is prepared with freshly boiled noodles from the eighth generation Sato Yosuke.〈Seasonal Omakase Tempura Course - Matsu JPY 4,000〉Includes appetizers, two shrimp, two seasonal seafood, vegetables, and Inaniwa udon.I made a reservation about two weeks ago and visited Tempura Shoshin An, located across from Sato Yosuke Sohonten. I arrived a bit earlier than my reservation time and waited in the waiting area. Once seated at the counter, I opted for warm tea instead of ordering a drink. They first asked about any disliked ingredients and allergies, then served two appetizers. The first was spinach with sake-steamed anago (conger eel), scallops, and oysters, while the second was tofu topped with sea urchin and wasabi. The tempura came with salt, dipping sauce, and grated daikon, and they provided recommendations on how to enjoy each ingredient. Most of the vegetables were sourced from the local Akita Prefecture, and I chose the cold Inaniwa udon, which can be served warm or cold. The cold udon was accompanied by two types of dipping sauces: soy sauce and sesame miso.【Tempura】- Shrimp and okra, shiitake mushrooms, natural sea bream, lotus root from Ibaraki Prefecture, long eggplant, shiso-wrapped kampachi, shrimp and maitake mushrooms, sweet potato (Beni Haruka).
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