Tempura is typically enjoyed with just salt. For the final rice bowl, I craved tempura sauce, so I opted for the tempura donburi. On a whim, I ordered the tempura bara, and it was incredible.It was my first time enjoying a rice bowl with high-quality wasabi and salt. The shrimp and small clam tempura had a delightful texture, and the sakura shrimp added a wonderful aroma. The wasabi enhanced the flavors with its fragrance and just the right amount of spiciness, creating a synergistic effect that amplified the umami. I felt that salt was the best seasoning to bring out the wasabi's qualities. For me, it’s a condiment that pairs well with soy sauce. I’ve always liked wasabi, but I was surprised to find it could take center stage when combined with salt and fried foods.As for the conger eel, it was served with plum and grated daikon. It was completely different from the boiled version, pleasantly rich in flavor, and had a fluffy texture that surprised me. The abalone was steamed and then fried, served with liver sauce. I didn’t notice any significant benefits from frying it, but it was delicious, so I won’t nitpick. Like the conger eel, there are unique preparations here that you wouldn’t find in traditional Edo-style restaurants.The sweetfish was fried after being stunned with ice. Being small, the liver wasn’t too bitter and was quite tasty.The whiting was in season, large, and thick, and like the conger eel, it was pleasantly rich in flavor with a fluffy texture that surprised me. While it’s usually a supporting ingredient in sushi, I realized it could take the lead in tempura.The anago (conger eel) was the only one with a thicker batter. It had a wonderfully fluffy texture and rich seasonal flavor. In contrast, the batter was crispy and delicious, showcasing the chef's high skill level.I felt that the vegetables were a bit lacking. The corn was delicious as its sweetness was concentrated through frying, but the asparagus, Manganji peppers, and onions felt ordinary compared to the seasonal seafood.
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