Today, I visited Tempura Asanuma in Nihonbashi! As spring comes to an end, the ingredients are shifting towards early summer!It’s already hot, feeling like summer!~Dishes~Hatoshi… A signature starter.Two types of shrimp… Different batter and frying methods; first enjoyed with salt, then with tempura dipping sauce!Higo Red Eggplant… Soft and incredibly hot!Kisu (Japanese whiting)… Dehydrated just right to concentrate the flavors!Shiitake mushrooms… Thick shiitake sautéed in soy sauce!Hotaru Ika (firefly squid)… The three brothers of firefly squid!Pickled shallots for palate cleansing.Shiro-uo (white fish) wrapped in perilla leaves.Mini tomatoes… Frying enhances their sweetness, bursting with juice!Tara no me (cod shoots)… The king.Koshi-abura (Japanese wild mountain plant)… The queen.Broad beans… No peculiar smell, just delicious and fluffy!Scallops in seaweed… A specialty with incredible umami and texture, and the nori is special too!Aged Makuin potatoes… Fried, rested, fried, and rested again, resulting in a sticky and moist texture!Anago (conger eel).Iwakaki Tempura Rice Bowl… A new dish featuring Iwakaki! The rich, creamy texture fills your mouth with oysters, oysters, oysters! (laughs)Gyoja garlic tempura rice bowl.Red miso soup.The final rice dish had four options including soft roe, making it a tough choice!Thank you for another delightful and delicious experience today! It was a great meal! ψ(๑'ڡ'๑)ψ
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