I made a reservation at this restaurant because it won the Bronze Award in the Tabelog 2026 Tempura category. I had always wanted to visit an award-winning tempura establishment.As I researched the restaurant before my visit, I learned many interesting things.This place has been contributing to the development of Japanese tempura for over 60 years, and the "Tempura God" is still present in the kitchen.Tempura is about savoring the small moments of time, space, and breath.These are the words of the chef, Saotome.■ Omakase Course◯ Appetizer◯ 2 Shrimp◯ Shrimp Heads◯ Kisu (Japanese whiting)◯ Aori Ika (squid)◯ Clear SoupYuba (tofu skin)Shrimp Paste◯ Myoga (Japanese ginger)◯ Sea Urchin with Shiso◯ Young Sweetfish◯ Megochi (a type of fish)◯ Anago (conger eel)◯ VegetablesShiitakeEggplant◯ FinaleScallop Tempura RicePickles◯ Black Bean Jelly *No photo availableThe shrimp heads were the most delicious I've ever had.The kisu was fluffy, and when I took a bite, steam rose up.The aori ika was sweet and sticky.The clear soup was gentle.The myoga had a sweetness, followed by its fragrant aroma—delicious.The sea urchin with shiso was a first for me. Amazing.The young sweetfish was surprising, with a lovely aroma and a pleasant bitterness.The meguchi had a rich flavor but a refreshing aftertaste.The anago was perfect with salt and summer dipping sauce.The eggplant was piping hot and juicy inside.The shiitake was also incredibly delicious.Tempura is crafted with precision, taking time to perfect each piece.I truly enjoyed that experience.There weren’t any particularly unusual ingredients, but the lightness of the batter and the skillful frying that brings out the flavors of the ingredients made me deeply appreciate tempura.Simply outstanding.The staff frequently changed the tempura paper and provided thorough explanations. The hot towels were also replaced regularly.I left feeling completely satisfied.It was a great meal. Thank you!
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