I visited for the first time, guided by my friend Takahashi from Aozora in Ginza. This place is renowned as the temple of tempura, where even Jiro Ono from Sukiyabashi Jiro still dines. Takahashi has had a long-standing relationship with the chef since his training days. Upon entering, I was struck by the elegant display of ceramics that made the restaurant feel almost like a museum. The entire space is adorned with works from 20 different artists, creating a unique atmosphere. The chef, known as the "tempura god," mentioned that he calculates the dehydration and residual heat with great precision. His open and friendly personality, combined with his meticulous attention to detail, made for an incredibly enjoyable experience. The deep-fried sweet shrimp and anago (conger eel) cooked in fragrant sesame oil were exquisite, and I enjoyed them both with grilled salt and summer dipping sauce. To finish off, I took home the kakiage rice bowl as a souvenir, allowing me to savor it again at home. It was a wonderful meal!
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