Regular visits to Tempura Fukamachi have shown me that the summer menu is gradually taking shape.I enjoyed the young sweetfish from Lake Biwa, Manjanji peppers, and Senshu water eggplant, mostly seasoned with salt.The sashimi here is also thick and incredibly delicious—perhaps even better than what you’d find at a sushi restaurant.The anago (conger eel) towards the end was crispy and very tasty.It was a great meal!
We use cookies on this site to enhance your user experience.
