I visited Takiya, a highly sought-after restaurant in Azabu-Juban. This renowned establishment has won the Tabelog Award GOLD. I had the opportunity to experience the passion of Chef Kasamoto for tempura in a delightful atmosphere. The tempura, a form of Japanese cuisine, showcased a diverse range of approaches and innovative ideas towards the ingredients.Course Menu:- Hassun (Duck, Kamo Eggplant, Whelk with Seaweed, Yuba with Red Sea Urchin, Sweet Potato Stem with Shrimp, Squid with Caviar)- Shrimp- Shrimp Head- Corn- Whiting- Sea Urchin- Lotus Root- Blackthroat Seaperch- Abalone- Abalone Sauce with Sushi Rice- Hairy Crab Salad- Chateaubriand Wrapped in Shiso- Asparagus- Pork with Cheese- Shrimp- Pike Conger- Rice Dish (Corn Rice, Miso Soup, Dried Baby Sardines, Pickles)- Two Desserts (Mango Jelly, Warabi Mochi)The tempura felt as if the ingredients were lightly wrapped in a delicate batter. Even after enjoying all this, I felt refreshed and satisfied. It was a truly enriching and fulfilling experience.
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