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Seijiro Koizumi is a tempura master and cooks in his little restaurant in a residential street in Kanazawa.
His batter is very light and sometimes barely visible, but very tasty. Some of his creations are very good.
The seaweed combination with uni and shima evi topped with caviar is a sensational combination. Just imaging the sweetness and softness of an uni combined with crispness and saltiness of a fried seaweed!
The shirako which he wraps into a leaf becomes a soft emulsion which enwraps your palate with umami.
The orange at the end of the meal was one of the best I have eaten in my life, sweet, juice without any astringency.
7 / 10
