A renowned tempura restaurant located in Nihonbashi, Tempura Asanuma has become a reservation hotspot in less than a year since its opening in 2022. From start to finish, the tempura keeps coming, showcasing the chef's passion for this dish. You can enjoy seasonal ingredients in a warm and inviting atmosphere.The first dish is "Hatoshi." This is a shrimp paste sandwich fried between slices of bread, which offers a crunchy texture followed by the soft and fragrant taste of shrimp.◯ Kuruma Ebi (Tiger Prawn) The kuruma ebi is gently placed on a piece of tempura paper. The thick batter provides a delightful mouthfeel. As you bite into the shrimp, the juices burst forth, creating a pleasant contrast with the batter. Each bite offers a different texture, keeping you engaged until the very last tail.◯ Kuruma Ebi The second kuruma ebi is enjoyed with tempura dipping sauce. The dipping sauce, made from a unique blend of katsuobushi (dried bonito) dashi, dark soy sauce, white sugar, and hon mirin, was perfected through the chef's experimentation.Dipping the kuruma ebi into this light sauce enhances the shrimp's sweetness, while the batter crunches pleasantly in your mouth. The sweetness of the shrimp deepens, creating a beautiful gradient of flavors.◯ Eggplant This eggplant seems to have been grown specifically for tempura. At first glance, its cross-section looks soft, raising expectations. With a perfect balance of moisture, it is juicy yet has a light, airy texture that seems to vanish as you chew. A gentle sweetness wafts through this dish.◯ Kisu (Japanese Whiting) The strong batter clings firmly to the kisu, shimmering beautifully. As you bite into the crispy coating, it envelops the delicate umami of the fish, sharpening the flavor profile even further. The aftertaste is refreshingly delightful.◯ Shiitake Mushroom This shiitake is wrapped in a slightly thinner batter. The mushroom's moisture quickly spreads in your mouth, carrying its natural flavor and contours. While the batter is subtle, it adds a gentle depth to the shiitake.◯ Oyster The oyster is fried with a robust batter. The meat is firm and concentrated with umami. As you crunch through the batter, the rich aroma of the oyster mingles with the oil, leaving a luxurious aftertaste.◯ Sawara (Spanish Mackerel) with Shiso The gentle texture and refreshing taste of the sawara are complemented by the subtle hint of shiso. The flavors resonate beautifully, and even the lingering aftertaste is exquisite.◯ Snap Peas These snap peas are a beautiful light green, covered with a thin veil. Plump and thick, they are crisp, releasing a refreshing aroma as you chew, with the oil enhancing the experience. I am grateful to enjoy such fresh greens.◯ Asparagus These asparagus are impressively thick and robust. The fine batter blends with the fibers of the asparagus, providing a satisfying crunch. Sweetness seeps from the center, leaving a lingering sweetness in the aftertaste.◯ Aori Ika (Bigfin Reef Squid) The aori ika has a moist density and is fried in a thick batter. With a strong sweetness, the batter enhances the squid's flavor with a crunchy texture.◯ Scallop with Nori The crispy fried scallop pairs perfectly with the seaweed. While highlighting the scallop, the thin batter provides a light crunch, and the aroma of the seaweed lingers beautifully at the end. It's a calculated harmony that is simply delightful.◯ Make-in (New Potato) The cross-section is visibly moist and beautifully colored. The batter supports the crispy skin, and once in your mouth, the sweetness bursts forth, filling your senses. This dish has the strongest sweetness of the day, with the batter complementing the potato's flavor.◯ Anago (Conger Eel) After enjoying the satisfying crunch of the batter, the umami of the anago gently spreads. It retains a fluffy texture while concentrating its flavor. This dish truly showcases the depth of tempura.◯ Mentaiko (Spicy Cod Roe) Visually stunning with a uniform gradient, the mentaiko is wrapped in a glossy pink batter and seaweed. Only the outer layer crisps up pleasantly, quickly giving way to a moist burst of umami and sweetness. All three tempura pieces shine equally, showcasing the chef's skill.In between, a refreshing side dish and shijimi clam soup were served, but the focus remained on the tempura, which deeply impressed me. Even with a course of over ten dishes, there was no heaviness.Rather than chasing trends, the chef believes in and continues to refine his own "best." This attitude resonates with anyone involved in craftsmanship.While enjoying the thoughtfully crafted textures of the batter for each ingredient, I was filled with the seasonal aromas and warmth of the atmosphere, experiencing a truly sublime moment.