Like a beautiful ceremony watching Chef Takeo Shimura grate the freshest Wasabi in Shizuoka (where it was invented). Almost all tempura restaurants serve daikon radish here it was just so much sweeter and perfect with his signature dipping sauce.
The Otsumami was wildly delicious as well with lightly fried Spring Cabbage with dashi soup made using the fish caught on that day. Amadai, and Squid with Ebodai with a side of the wasabi mentioned above.
