I visited Tenpaku, known as one of the most difficult restaurants to reserve in Chiba. I had been looking forward to dining here for a long time, and I was excited the moment I secured a reservation.The tempura, carefully fried one piece at a time right in front of me, was cooked slowly in low-temperature oil to maximize the quality of the ingredients. The light texture and the natural sweetness and umami of the ingredients were impressive. The batter was thin and delicate, allowing me to enjoy it without feeling heavy until the very end.That day, I enjoyed a course centered around seasonal vegetables and seafood, and every dish was of high quality, leaving me extremely satisfied. The scallops were particularly remarkable—thick and sweet, bursting with flavor with every bite. The shrimp had a perfect balance of firmness and aroma, and I could enjoy even the head. The anago (conger eel) was fluffy with a refined fat that melted in my mouth, bringing a smile to my face with its deliciousness.From the selection of ingredients to the frying technique and timing of service, I could feel the chef's dedication in every aspect of this renowned establishment. I truly understood why it’s so hard to get a reservation here. If you're looking to enjoy tempura in Chiba, this place is definitely worth a visit at least once. I hope to return again to savor seasonal ingredients when I can secure another reservation. It was a great meal!
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