I made a reservation through Tabelog and visited during the weekday evening of the Obon holiday. During this time, it’s easier to secure reservations at popular restaurants, making it a great opportunity for regulars.Upon exiting the elevator and passing through the noren (curtain), I found a counter surrounding the frying area right in front of me. There was also a similar counter further inside, creating a layout with two frying stations.I ordered a drink to start, and here’s what I had:▪️ Shrimp heads: No unpleasant smell, crispy and delicious.▪️ Shrimp x2: Perfectly cooked through.▪️ Asparagus: Fresh and juicy.▪️ Bell pepper: Whole and deep-fried.▪️ Whiting fish.▪️ Myoga (Japanese ginger).▪️ Okra.▪️ Sweetfish.▪️ Lotus root: Crunchy and fluffy.▪️ Squid.▪️ Onion.▪️ Anago (conger eel): Was it smaller this season due to being thin?▪️ Carrot: Ordered additionally. Fried to about 1mm thin. It could have had a bit more carrot flavor.▪️ Sweet potato: Ordered additionally. Shared between two. Slightly sweet.▪️ Tempura rice bowl: The batter was slightly undercooked. The dipping sauce was mild and a bit bland.▪️ Dessert: Yellow watermelon and pear.Being a famous restaurant, I might have raised my expectations too high. At times, I felt a lack of harmony between the batter and the ingredients. While tempura is often referred to as a steamed dish, it’s also a dish meant to be enjoyed with the batter, so the unity between them is quite important, don’t you think? This made me reflect on tempura once again.Additionally, they change the paper under each piece of tempura, but the staff seemed overly attentive and busy. Is it really necessary to change it while I’m still eating? Too much of a good thing can be counterproductive.Total stay: 100 minutes.
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