A representative tempura restaurant in Hyogo.The chef has previously worked as a head chef at Japanese restaurants in Osaka and Kobe, but he seems to be self-taught in tempura. That's impressive!He is very approachable and communicates well with all the guests.The tempura, made with 100% Taihaku sesame oil and a focus on thin batter, is crispy and light. The quality of the ingredients is beautifully showcased by the chef's skilled hands.The dipping sauce, based on ponzu, is a specialty of the Kansai region and is rarely seen in Kanto. It pairs perfectly with the tempura.Midway through the meal, the dipping sauce switches to a ginger-based one, which adds a refreshing spiciness and flavor to the umami broth, complementing the tempura well—especially the melt-in-your-mouth eggplant tempura.The Yoyichi chili was surprisingly not spicy at all, and I was amazed by the softness of the skin.The Densuke anago (conger eel) is about three times the size of regular anago, but it's not overly large, making it just right. It's very fatty and has thick flesh.I was astonished by the perfect seasoning of the kazunoko (herring roe) that was served midway through. I could eat as many as I wanted!The matsutake chawanmushi (steamed egg custard) had an exquisite broth that reflects the chef's 20 years of experience in Japanese cuisine.To finish, we had shirasu (whitebait) clay pot rice from Wakayama, and the second serving with shirasu, egg, and tempura scraps was the best.I truly believe this tempura restaurant offers a level of satisfaction that is nationally recognized.I definitely want to come back.It was delicious.Thank you for the great meal.-----------------------------Thank you very much for reading until the end.I am incredibly happy with all your "follows," "likes," and "saving the restaurant."I appreciate your continued support!
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