Course: JPY 22,000 Additional Rice Dish: JPY 2,000 Alcohol: 7 drinks Total: JPY 33,000 This tempura restaurant is a 15-minute walk from Chiba Station. I made a reservation through Ikkyu.com and visited. The owner trained at Ginza Ten-Ichi before opening this place in 2015. The unique feature here is frying at a lower temperature than usual, using the same oil throughout the cooking process. He believes that the changes in the batter due to the oil contribute to the overall flavor experience. The course includes 18 types of tempura plus a rice dish, primarily featuring vegetables. The "Red Eggplant" was exceptionally delicious. It is served with aged soy sauce. The exterior is crispy, while the flesh inside is firm and juicy. This is the best eggplant tempura I have ever had. Another standout was the "Tomato." This tempura was fried slowly over an hour and a half. The sweetness and umami are concentrated beautifully. The temperature of the oil and the thickness of the batter are adjusted perfectly. The tempura, fried with meticulous calculations, is truly a work of art. It was a great meal. Course Menu: ◯ 2 Heads of Sweet Shrimp ◯ Sweet Shrimp ◯ Saber Bean ◯ Yellow Bean ◯ Fava Bean ◯ Scallop ◯ 2 Mini Okra ◯ Zephyr Zucchini ◯ Kohlrabi ◯ Spanish Mackerel ◯ Tomato ◯ Young Corn ◯ 2 Sweetfish ◯ Red Eggplant ● Mozuku Vinegar ◯ Anago (Sea Eel) ◯ Sweet Shrimp ◯ Corn ◯ May Queen Potato ● Tempura Rice Bowl ● Tempura Platter
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