Tempura Omakase: Ebi, ika, sansai, ebi wrapped in shiso, soramame, kisu, karei, eggplant, megochi, anago, tencha, citrus sorbet 🍤
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Seiju (清壽), Tokyo (May 2019)
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A very pleasant tempura omakase at Michelin-starred, Tabelog Bronze Seiju (清壽). Chef Yoshiaki Shimizu spent 9 years training at the renown tempura shop Rakutei under Chef Nishiyama (unfortunately he passed away in 2015) before opening Seiju in 2008. He has carried on his master's style of light and delicate tempura. Inside, the decor is simple with furnishings of a typical tea room.
✧
Every morning, Shimizu-san sets out for the market to purchase the freshest seafood and the the vegetables are directly ordered from organic farms. Using cold-pressed, never-heated Taihaku sesame oil, Shimizu’s tempura brings out the purity of the ingredients’ inherent flavors. Pieces are lightly coated and delicately cooked to remove much of the moisture, giving extra concentration on the flavor. 🍤
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Seiju (清壽), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_seiju
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#seiju #清壽 #visittokyo