I visited Tempura Asanuma, a restaurant famous for being hard to book in Tokyo.They only offer an omakase course for both lunch and dinner.I’m not very familiar with tempura since I’m not used to fried foods, but even I was blown away by the quality of the tempura here.Despite being tempura, the batter was surprisingly light and crispy. At first glance, the batter didn’t seem that thin; rather, the large pieces of tempura appeared to be generously coated. However, once I tasted it, I was amazed at how light it felt without any heaviness from the oil.I was particularly impressed by the sight of the chef mixing the batter right above the freezer, and upon reading more about it, I learned that they manage the flour at low temperatures. This must be the secret behind the lightness and deliciousness of the batter.They are dedicated to serving Edo-style tempura, where the batter and oil are enjoyed with tentsuyu (tempura dipping sauce).For different items, they specified how to enjoy them with salt, soy sauce, or tentsuyu. You could really feel their desire for each carefully crafted piece to be enjoyed at its best.Additionally, the omakase course consisted entirely of tempura, except for a palate cleanser of "Nasu to Kyuri no Ume-ae" (eggplant and cucumber with plum), from the appetizer to the final dish. The course structure strongly conveyed their passion for tempura and their wish for guests to indulge in delicious tempura.The ingredients also seemed to be luxuriously fresh. The vegetables and clams presented to us upon seating were so vibrant and beautiful that they would whet the appetite of any Japanese person just by looking at them.This is a wonderful place where you can feel the chef's dedication and passion while enjoying the ultimate tempura. I made a reservation for next year and left feeling happily full.Thank you very much.