The fish used here comes from the Sasué Fish Shop, emphasizing freshness. The impression I got was, "If you're going all the way to Yaizu to eat tempura, it should be freshly caught in the morning." Personally, I found the vegetable tempura to be delicious. The potato (May Queen variety) had a noticeable moisture content. Unlike the usual fluffy texture that crumbles easily, it had a cohesive fiber that was creamy yet held its shape. The shirasu (whitebait) wrapped in perilla leaves also created a new texture with multiple shirasu combined together.■ Menu:⚪︎ Corn Soup⚪︎ Sashimi⚪︎ Grouper⚪︎ [Tempura] Rockfish⚪︎ [Tempura] Shirasu Wrapped in Perilla Leaves The shirasu was creamy,⚪︎ [Tempura] Okra⚪︎ [Tempura] Eggplant⚪︎ [Tempura] White Sweet Sea Bream⚪︎ [Tempura] Squid Tender⚪︎ [Tempura] Freshly Caught Horse Mackerel⚪︎ [Tempura] May Queen Potato⚪︎ Seaweed Tempura⚪︎ Vinegared Dish with Ebodai and Arugula⚪︎ [Tempura] Young Corn⚪︎ [Tempura] Ayu from Okitsugawa⚪︎ [Tempura] Red Sea Bream⚪︎ [Tempura] Mirai⚪︎ [Tempura] Abalone with Liver Sauce⚪︎ [Tempura] Small Horse Mackerel⚪︎ [Tempura] Sweet Potato⚪︎ Tempura Rice⚪︎ Yokan⚪︎ Green Tea x2⚪︎ Oolong Tea■ Duration: 3 hours■ Reservation Difficulty: Difficult⚪︎ I called on the reservation opening day, one month in advance.■ Cost Performance: Average (JPY 27,500)■ Other:⚪︎ There is a waiting room, so if you arrive early, you can wait inside the restaurant.
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