Sliced Swordfish and Tuna Dashi with a hint of ginger.Grilled Mackerel from Miyazu Bay.Prawn heads and legs.Two Prawns seasoned with kombu salt and homemade blended salt.Swordfish.Tuna with a thicker batter, paired with homemade ponzu sauce.Lightly cured Horse Mackerel with green onions and shiso leaves.Turnip.Wakasa Sweetfish seasoned with kombu salt.Young Sweetfish from Lake Biwa with sweetfish soy sauce.Boiled Octopus from Akashi with boiled sansho pepper soy sauce.Steamed Hotaru Ika (firefly squid) with butterbur paste.Kumamoto Red Eggplant.Make Queen Potatoes.Miyazu Mud Squid topped with Oma Purple Sea Urchin.Rice cooked in Sakura Shrimp dashi, with Sakura Shrimp served as tempura.The second serving was a tempura rice porridge.The owner, who comes from a Japanese culinary background, has pursued tempura through self-study.Using light oil, the batter is delicate and not heavy, with a fragrant aroma.The oil is changed regularly.The batter, cooking technique, and heat control all have purpose, fully bringing out the ingredients' flavors.Especially the Swordfish, Tuna, Turnip, Young Sweetfish, and Eggplant were incredibly delicious.The restaurant name "Sakurabito" is derived from the names of the owner's mother and the owner himself.The chopstick rests, staff uniforms, and hair accessories are all themed with cherry blossoms, adding a touch of elegance.The tableware and decor feature works from renowned artisans, showcasing the owner's excellent taste.I enjoyed a course that can be described as a tempura kaiseki, infused with elements of Japanese cuisine.The owner and regular customers were very friendly and engaging, creating a pleasant atmosphere.Thank you for a wonderful experience.
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