Foodle

Tempura Asanuma in Nihonbashi, Tokyo.

Known for the chef's signature batter style, made by whisking freezer-stored flour, eggs, and iced water aggressively to create a foamy peak. The resulting foam is used exclusively to coat the seasonal seafood and vegetables. This leads to what I would describe as a "puffy" coating that has substantial impact but never once feels heavy or oily. Seamlessly integrated to each ingredient, the coating acts as part of a whole rather than feeling like an afterthought.
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While there is the usual range of seafood here, what impressed me the most were the seasonal vegetables. Simply biting into the asparagus is an unforgettable experience, as the ingredient reveals itself in all its freshness and crispiness under the coating. Almost as if the asparagus were grown inside the batter all along. The young corn, eggplant, and the zucchini flower all similarly impress.
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Then the scallop comes. Wrapped in nori, it is unbelievably tender under its coating, as if it were slow cooked at a low temperature. Another bite to leave an indelible mark upon the innocent palates experiencing Asanuma's craft for the first time.
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With an unassuming attitude and ambience, Tempura Asanuma showcases the peak of tempura cooking in silent confidence. Not an everyday meal, but a demonstration of unrivalled craftsmanship. Less

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