It had been a while since my last visit to Tempura Fukamachi.We started with fresh yuba (tofu skin) and a small appetizer of water shield and tomato.The tempura began with dried sweetfish, and it was the best I’ve ever had.No salt or lemon needed.Next, we enjoyed abalone from Sanriku with liver sauce, along with sweet shrimp and their heads, corn, and new onions.The kisu (whiting) was served with plenty of tempura dipping sauce and grated Japanese radish.We also had Manganji peppers, purple sea urchin wrapped in shiso leaves, and megochi (a type of flatfish).Fresh lotus root from Ibaraki was an extra treat, along with young sweetfish from Lake Biwa, asparagus, and anago (conger eel).For dessert, we had tempura rice.To drink, we had Kirin bottled beer, highballs, and Junmai Daiginjo sake from the brewery.Today, the dried sweetfish and the bottarga were absolutely outstanding.
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