Located just a 2-minute walk from Karashima-cho Station, this restaurant offers a serene atmosphere where you can leisurely enjoy freshly fried tempura.The unique style features a skilled chef preparing each dish at the counter, allowing you to savor the aromas and textures of each ingredient.Here’s what I had on the menu:Tempura Course* Kuruma Ebi (Japanese tiger prawn), Hatoshi (shrimp toast)* Haze (sandfish), Tachiuo (beltfish), Anago (conger eel)* Aori Ika (bigfin reef squid)* Corn* Kamo Eggplant* Manganji Pepper* Red Eggplant* Okra* 2 Small DishesAdditional:* Murasaki Uni (purple sea urchin)* Tencha (small)The Kuruma Ebi was lightly battered, allowing me to fully enjoy the natural sweetness and firm texture of the shrimp.The Hatoshi was impressive with its combination of shrimp flavor and crispy coating, offering a different taste experience from traditional tempura.Each fish tempura was perfectly fried to highlight the quality of the ingredients: the Haze was fluffy and tender, the Tachiuo had a refined richness, and the Anago was pleasantly soft, making it enjoyable until the last bite.The Aori Ika was both chewy and tender, with a sweetness that intensified with each bite.The vegetable tempura also reflected the season, with the corn providing natural sweetness, the Kamo Eggplant having a melt-in-your-mouth texture, and the Manganji Pepper, red eggplant, and okra each offering distinct flavors.The additional Murasaki Uni was rich in umami, and when enjoyed as tempura, it combined a delightful nuttiness with the sweetness of the uni.The Tencha served at the end was small yet satisfying, leaving a gentle taste of dashi and the aroma of tempura lingering pleasantly.This course reflects meticulous attention to detail from ingredient selection to frying technique, making it the perfect place to thoroughly enjoy seasonal tempura in Kumamoto.
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