A famous high-end tempura restaurant near Yotsuya Station. I learned that on weekend nights, they offer a reasonable tempura rice bowl with a two-turn system prepared by young chefs, so I managed to make a reservation to visit. I was shown the standard portion of rice, which is 200g, and I could request to increase or decrease the amount. This time, the tempura toppings included shrimp, whitebait, anago (conger eel), eggplant, okra, and Manji chili pepper, topped off with a kuruma shrimp. The tempura was lightly battered and perfectly crispy, making it easy to enjoy without getting tired of it, and it was incredibly delicious. The sauce, nori (seaweed), and shichimi togarashi (seven-spice chili pepper) added great flavor as well. I was told that the ingredients change with the seasons, including maitake mushrooms, chestnuts, and sakura shrimp, so I would love to come back in a different season.
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