Shizuoka / Shin-Shizuoka "Naruse"I visited the top-rated tempura restaurant on Tabelog.Here are the awards:Silver for 2018/2019/2020/2021/2022,Gold for 2023/2024/2025/2026,Selected as one of the top 100 tempura restaurants in 2022/2023/2025.Also featured in OAD.Regarding Michelin, it is a Selected Restaurant.The owner, Takeo Shimura, acquired his tempura skills while training at various Japanese and kaiseki restaurants.After establishing "Tempura Naruse" in 2007, he moved to the current location in 2021, a magnificent building with a garden next to Suruga Kuni Sosha (Shizuoka Sengen Shrine), which used to be the residence of the chief priest and the governor. This restaurant is highly rated and difficult to reserve.I managed to secure a miraculous OMAKASE cancellation slot. For years, I had been trying to grab a cancellation notification on the site but had no luck until I randomly got a seat for a week later. I took a day off work and flew to Shizuoka.There is also a KIWAMI service available through AMEX Platinum card benefits, which offers a course with alcohol pairing, but it seems you can only attempt to reserve it once a month. Additionally, there was a food auction as well...The restaurant, located next to a spacious shrine in a lush green area, is overwhelming. While enjoying the refreshing jasmine water from Makinohara in the waiting room, I contemplated the enchanting tempura course that was about to begin.Omakase Course: JPY 47,300 (tax included / service charge separate)- Jasmine water from Makinohara- Shaved peach from Shizuoka / lime- Sashimi of Hanadai / wasabi / mandarin / lemon squeezed onion- Torafugu / swordtip squid / sudachi / micro basil- Ebo-dai- Okra- Round eggplant / arame salt- Head of Hamana Lake sweet shrimp / miso / tail / Shizuoka salt- Himekodai / lemon / tempura dipping sauce- Fried corn on top of corn- Horse mackerel / wasabi soy sauce- Freshly picked vegetables / crab from Hamana Lake- Akamutsu (blackthroat seaperch) from Suruga Bay- Tomato foam / cucumber / lily bulb- Potato- Forgotten!- Forgotten!- Forgotten!- Kamatsu / sea eel rice- Tempura tea or tempura bowl or tempura bara- Sencha- Blueberry gelato / cardamom / cinnamonDrinks (separate bill):- Black Label small bottle- Kaiun- Hakusen Masamune- Shidaizumi Dry Junmai Ginjo- Green tea highballThe team consists of several apprentices of the owner, Mr. Shimura. The front staff is dressed formally, resembling sommeliers in suits.The dynamic frying techniques of the owner, showcased at the central frying pot at the counter, are enjoyable to watch.Using copper and iron frying pots, he adjusts the heat and time while cleverly varying the amount of sesame oil depending on the ingredient.While the owner primarily handles the frying, the apprentices may also stand at the frying pot due to the simultaneous preparation of various ingredients, but the final checks are thoroughly managed by him.I had imagined the quality of the tempura to be similar to Kusunoki in Yotsuya (currently Nakameguro), but it was completely different. The way the batter is applied varies based on the quality of the ingredients.The tempura is powerful, as I was encouraged to use plenty of grated daikon in the tempura dipping sauce. I enjoyed the flavor of the dipping sauce, and all the ingredients were excellent.Given his experience in Japanese and kaiseki restaurants, the variety of dishes, from sashimi to freshly picked vegetables and Western-style crab from Hamana Lake, was impressive.As the tempura is served at an accelerating pace in the latter half, it is essential to arrive with a good appetite.The finale takes place in a tea room, where the owner personally serves a two-hour cold-brewed sencha and dessert.The teamwork was excellent, and the interactions with regular customers were lively, making it enjoyable until the end!I hope to visit again in a different season if the opportunity arises.It was a great meal.
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