To elevate my tempura experience, I visited Akita Tempura Mikawa.As a disciple of the renowned Mikawa Zeisankyo, the chef's skills are well-established.Starting at the six-seat counter created a slightly tense atmosphere, but the chef's expertly fried tempura gradually eased the mood.The chef, with a demeanor more polished than a real banker, occasionally engaged with the customers, allowing solo diners like myself to enjoy the experience without feeling nervous.Every piece of tempura showcased the quality of the ingredients, but the standout items were the essential anago (conger eel) and kuruma ebi (sweet shrimp).Honestly, I had always thought kuruma ebi was best enjoyed in sushi, but under the Meijin's skillful hands, I was amazed at how much more the shrimp's flavor could shine.The anago, lightly coated in batter, had just the right moisture level, providing a crisp texture followed by a wonderfully fluffy mouthfeel. It was the first time I truly appreciated the deliciousness of anago tempura.While I enjoy casual tempura, I was thoroughly impressed by how much a higher price point can elevate the experience to a completely different level.
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