Visited in August 2026.I wanted to experience the top-tier tempura, so I made an online reservation in advance. Arriving a bit early was no problem, as there was a waiting room. After waiting in the lounge, I was seated at the counter.I started with a bottle of beer. The summer-only tempura dipping sauce was based on edamame, enhanced with some grated daikon. The menu is printed seasonally, based on handwritten notes, and provided to each guest.The batter was light, allowing me to appreciate the texture, and the difference in temperature between the batter and the ingredients added to the experience.Here are my impressions:▪️ Shrimp: The shrimp body and head were fried separately, each achieving the best finish.▪️ Aori Ika: Crispy on the outside, slightly rare on the inside.▪️ Shrimp and Yuba Soup▪️ Ginkgo Nuts▪️ Shiso Sea Urchin: A luxurious dish with sea urchin sandwiched between shiso leaves.▪️ Young Sweetfish: Two per person, crispy including the innards and head.▪️ Megochi (a type of fish)▪️ Anago (conger eel): Juicy.▪️ Vegetables: Eggplant, asparagus, sweet potato, shiitake mushrooms.▪️ Tempura Rice Bowl: Kakiage Tempura Rice Bowl.▪️ Dessert: The continued oiliness heightened the impression of sweetness.The pace was brisk, and before I knew it, I was enjoying the tempura rice bowl. The plates and sake cups were aesthetically pleasing, making it enjoyable to admire them.It was a great meal.
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