Thank you for your hard work, everyone! (￣^￣)ゞI’ve also started a blog!! Please check it out!!https://nakazaki-kenji.jp/Today, I visited "Mikawa Zezankyo" in Monzen-Nakacho!!I was truly impressed by the tempura prepared by Mr. Saotome during my first visit!!However, I was a bit nervous on my first visit and couldn’t fully focus on the flavors, so I immediately made a reservation for my next visit once I got home. d(^_^o)Let me briefly introduce the restaurant. _φ(･_･**Mr. Tetsuya Saotome's Background**Born in Tochigi Prefecture in 1946.In his elementary school essay, he wrote that he wanted to become a sushi chef.Before going for an interview at a sushi restaurant after graduating from junior high, he was treated to tempura at a tempura restaurant, where he was suggested, "How about working at a tempura shop?"Feeling obliged after being treated to a meal, he couldn’t refuse and entered the world of tempura.Just two days after graduating from junior high, he was washing dishes at the long-established "Tensho" in Ueno.He dedicated 15 years to rigorous training and became independent at the age of 29.His restaurant quickly gained a reputation, but even after many years, he continues to strive for improvement, saying, "I want to do even better work in ten years."In 2009, he opened the current restaurant "Mikawa Zezankyo," adorned with works from various artists.**Restaurant Introduction**Since starting his training at the age of 15, he has never taken a day off until this year, when he reached his 70s.Mr. Tetsuya Saotome casually states this.He is a legendary craftsman who has greatly influenced the maturation of tempura as a culinary culture.Even today, this master continues to stand in the kitchen.However, his tempura is not solely supported by years of intuition.For example, with shrimp, he ensures the center temperature is between 45-47 degrees Celsius, where the human palate perceives sweetness best.For vegetables, he identifies those that enhance texture and those that convert starch into sugar, discerning the unique qualities of each ingredient.Every action he takes is based on deep knowledge, which clearly translates into deliciousness.Experience the skills of one of the finest craftsmen of our time with your own eyes and taste.The name "Zezankyo" embodies the classical Chinese philosophy of reclusion and the aesthetic consciousness of "mountain dwelling," making it a place to experience the worldview of Tetsuya Saotome, rather than just a high-end tempura restaurant.Currently, reservations can be made through TableCheck, and they open reservations for one month ahead every day at midnight, making it relatively easy to secure a spot. d(^_^o)https://www.tablecheck.com/ja/shops/mikawa-zezankyo/reserveThe restaurant of Mr. Saotome's disciples, who have received full training from him, is also popular!!Please refer to the blog of Ikko, a businessman and YouTuber who has been very helpful to me.https://ikkos-films.com/mikawa-zezankyo-keifu-deshi/I got off at Monzen-Nakacho Station on the Toei Oedo Line and headed to the restaurant.It takes about 10 minutes to walk from Exit 6 to the restaurant.I arrived a bit early, but the staff kindly let me in.As always, the service was incredibly polite and attentive, making me feel comfortable. d(^_^o)First, I was taken to the waiting room on the third floor.The room was filled with various beautiful tea bowls and hanging scrolls, all of which were stunning to behold!!There was even a tea room in the back, complete with a helmet display (　ﾟдﾟ)Inside, there was a tea bowl made by Mr. Saotome himself (　ﾟдﾟ)When the time came, I was guided to the first floor.The interior is compact, with only 9 counter seats, and above is a ventilation fan shaped like Mr. Saotome's trademark Borsalino hat.It reportedly cost JPY 10 million (　ﾟдﾟ)I ordered a beer as my first drink. d(^_^o)After that, I enjoyed some Japanese sake!!The sake vessels were incredibly beautiful, even to an amateur's eye (　ﾟдﾟ)Now, let the course from the god of tempura begin!!I was really looking forward to it today!!**Appetizer**- Simmered anago (conger eel) jelly, edamame, and tofu.- The edamame had a great aroma and umami, and the tofu was rich in flavor.- The anago was intensely flavorful and delicious.- All of them were of high quality, making the beer go down smoothly right from the start. ( ◠‿◠ )**Kuruma Ebi (Sweet Shrimp)**- First, I enjoyed it with salt.- As always, it was astonishing!!- The batter was crispy and light, while the shrimp was cooked rare, sweet like amaebi (sweet shrimp), and simply the best!!- The batter was fluffy and crispy!!- It melted in my mouth like light snow!!- Finally, the aroma of sesame oil wafted in, making it absolutely perfect!!- Next, I had it with tempura dipping sauce.- This time, it was hot and plump, and dipping it in the sauce enhanced the flavor even more!!- Both ways were delicious!!- Lastly, I had two heads.- These were fried slowly and looked incredibly appetizing!!- They were crispy and crunchy, packed with flavor and a delightful aroma!!- While salt was good, the tempura dipping sauce paired perfectly. (//∇//)**Kisu (Whiting)**- It looked delicious just by appearance!!- Eating it with salt, the skin was fragrant, and the flesh was hot and fluffy—so good!!- This was the first time I felt the flavor of kisu so strongly in tempura. (　ﾟдﾟ)**Aori Ika (Bigfin Reef Squid)**- It was thick!! This was lightly fried!!- First, I had it with salt, and it was half-cooked and incredibly sweet!!- Next, I had it with tempura dipping sauce, which enhanced the flavor even more!!**Osuimono (Clear Soup)**- This was a clear soup with yuba (tofu skin) and shrimp balls.- The broth was amazing!! The aroma and umami of the bonito broth were mesmerizing!!- The yuba was roasted on the surface, making it fragrant and creamy!!- The shrimp was also creamy and packed with flavor—simply the best!!**Myoga (Japanese Ginger)**- It was carefully fried and held together with a toothpick.- This was hot and bursting with aroma and sweetness!!- I’ve never felt such sweetness from myoga before!!- I couldn’t stop drinking beer after this. （＾Ｏ＾☆♪**Uni (Sea Urchin)**- This was uni wrapped in shiso (perilla leaf).- The shiso was crispy, and the uni was hot, moist, and sweet!!- I was surprised by the difference in texture between the shiso and uni!!**Chia-yu (Young Sweetfish)**- I was able to enjoy young sweetfish today as well!!- It looked so beautiful that it felt a shame to eat it!!- The moment I bit into it, the aroma filled my mouth!!- The slight bitterness of the liver and the sweetness of the flesh were perfect!!- When enjoyed with a tangy vinegar sauce, it was refreshing, and the aroma of the shiso leaf paired perfectly with the sweetfish. (//∇//)**Megochi (Sandfish)**- I also got to enjoy meguchi!!- This was surprising!!- Eating it with salt, it was hot, creamy, and packed with flavor!!- I preferred this over kisu. (^_−)−☆Here, they introduced the vegetables.Today’s selection included asparagus, shiitake mushrooms, eggplant, sweet potato, and shishito peppers.I could choose two from these, so I went with asparagus and shishito peppers this time.**Anago (Conger Eel)**- Now, the anago is here!!- Mr. Saotome split it right in front of me, and just the sound made me hungrier!!- First, I had the tail part with salt, and wow!! The batter was crispy and light, while the anago was creamy and delicious!!- There was no fishy smell, just pure umami filling my mouth!! Is this for real!? (　ﾟдﾟ)- I had the body part with tempura dipping sauce, and it was rich, hot, and creamy—simply the best!! (//∇//)- Seriously, is the oil not heavy at all!? - It felt so light, and I could still eat more. （＾Ｏ＾☆♪**Asparagus**- Wow!! It was hot, creamy, and delicious!!- The aroma and sweetness of the asparagus were irresistible. (//∇//)**Shishito Peppers**- The batter was crispy, and the shishito peppers were hot and creamy!!- The aroma and mild bitterness of the shishito were delightful. （＾Ｏ＾☆♪**Tempura Rice Bowl**- For the meal, I could choose between a tempura rice bowl or tempura tea, so I opted for tempura tea this time.- First, the aroma was wonderful!!- Just like the clear soup, the broth was delicious!!- Breaking apart the hot kakiage (mixed tempura) while enjoying it was so good!!- The texture and sweetness of the kobashira (small shrimp) were the best. (^_−)−☆- The pickles included cucumber, turnip, and aged pickles, all of which were delicious and truly well-prepared!!**Dessert**- Finally, I had black bean jelly.- The black beans were rich in flavor and delicious!!- The jelly had a refreshing sweetness that left my stomach feeling light. ( ◠‿◠ )Every tempura dish showcased the ingredients' flavors, and I was deeply moved!!While my disciple's tempura is delicious, Mr. Saotome's tempura was even better. (^_−)−☆Above all, I was surprised by how light the batter was. (　ﾟдﾟ)After the meal, I didn’t feel heavy at all; in fact, I felt completely fine!!Even though they used sesame oil generously, it was a mysterious experience. (　ﾟдﾟ)Here’s what I enjoyed today:1. Kuruma Ebi①2. Kuruma Ebi②3. Kuruma Ebi Head4. Kisu5. Aori Ika①6. Aori Ika②7. Yuba and Shrimp Ball Clear Soup8. Myoga9. Uni Wrapped in Shiso10. Chia-yu①11. Chia-yu②12. Megochi13. Anago14. Asparagus15. Shishito Peppers16. Tempura Tea17. Black Bean JellyI was particularly impressed by the kuruma ebi and anago!!The kuruma ebi was half-cooked inside and incredibly sweet,with the batter melting in my mouth, allowing me to fully enjoy the pure aroma and umami of the shrimp!!It was so light, and the gentle aroma of sesame oil was surprising right from the start. (　ﾟдﾟ)And the anago was incredible!!The batter was crispy and light, melting in my mouth as well.The pure umami and aroma of the anago filled my mouth, making it the best!!There was absolutely no fishy smell, and I could fully enjoy the goodness of each part by having the tail with salt and the body with tempura dipping sauce. （＾Ｏ＾☆♪The vegetables were amazing too!!Myoga, asparagus, and shishito peppers had their aromas and umami beautifully brought out, making them the best. (//∇//)The final tempura tea had a rich broth, and inside the fluffy batter was a generous amount of kobashira, providing the perfect texture and sweetness to conclude the meal. （＾Ｏ＾☆♪Above all, the teacups, sake vessels, plates, chairs, garden, and everything in the restaurant were filled with artistry,making it feel like a single art museum!!The staff's attentiveness was meticulous, frequently replacing the paper for the tempura, refilling drinks, and changing the wet towels, creating a very comfortable atmosphere!!Thank you, Mr. Saotome and the staff, for today!!I will make another reservation and visit again. (^_−)−☆