I was filled with anticipation for some tempura after a long time, so I ordered the course meal. I started with a beer, and for the first dish, I had grilled grouper, followed by unagi-zaku for the second dish, which meant I was already on my second beer by this point. The grouper was light and delicate, with a wonderful smoky aroma from the grilling—an excellent first dish. The unagi-zaku was bursting with the deliciousness of eel. The outside was crispy while the inside was fluffy, leaving me completely satisfied.Next came the main event: the tempura. First up was shrimp, which had a concentrated flavor from both the body and the legs. The legs tasted like rich shrimp chips, making it utterly irresistible. Every piece of tempura was incredibly delicious.Although I'm not a fan of horse mackerel, the tempura here had a fluffy and crispy texture that was truly delightful. I also enjoyed the hato-shi and renkon, both of which are some of my favorite ingredients, and they tasted fantastic. The renkon was served after being allowed to rest a bit to ensure it was cooked through. Following the restaurant's recommendation, I tried the first bite without any dipping sauce, and the sweetness and flavor were outstanding.I also ordered additional onion and sea urchin, along with a kakiage rice bowl, and it was a feast that left me thoroughly satisfied. I look forward to enjoying more delicious indulgences in the future.
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