Akita Tempura Mikawa (秋田 てんぷら みかわ) Akita

To elevate my tempura experience, I visited Akita Tempura Mikawa.As a disciple of the renowned Mikawa Zeisankyo, the chef's skills are well-established.Starting at the six-seat counter created a slightly tense atmosphere, but the chef's expertly fried tempura gradually eased the mood.The chef, with a demeanor more polished than a real banker, occasionally engaged with the customers, allowing solo diners like myself to enjoy the experience without feeling nervous.Every piece of tempura showcased the quality of the ingredients, but the standout items were the essential anago (conger eel) and kuruma ebi (sweet shrimp).Honestly, I had always thought kuruma ebi was best enjoyed in sushi, but under the Meijin's skillful hands, I was amazed at how much more the shrimp's flavor could shine.The anago, lightly coated in batter, had just the right moisture level, providing a crisp texture followed by a wonderfully fluffy mouthfeel. It was the first time I truly appreciated the deliciousness of anago tempura.While I enjoy casual tempura, I was thoroughly impressed by how much a higher price point can elevate the experience to a completely different level. Less

I visited for the 13,000 yen course.From the moment I entered, I was greeted with warm smiles and excellent service. I started with a chilled bottled beer.The meal began with a delicious bracken fern salad, followed by the heads and bodies of sweet shrimp wrapped in perilla leaves. The flavor of the shrimp was incredibly rich, leaving me very satisfied (⁎⁍̴ڡ⁍̴⁎).I also enjoyed tasty dishes like whiting, kogomi (fiddlehead ferns), and koshiabura (Japanese wild vegetables), and I finished with a tempura rice bowl! I appreciated the recommendations for salt and dipping sauce based on the type of tempura, and the grated daikon was sweet and delightful.I look forward to returning to enjoy seasonal ingredients again! Less

I made a reservation for 12:00.This was my first visit.Here’s what I had:- Kuruma Ebi (head / body / wrapped in perilla)- Kisu (whiting)- Sumi Ika (cuttlefish)- Kogomi (fiddlehead fern)- Koshi Abura (Japanese wild plant)- Megochi (goby fish)- Renkon (lotus root)- Nasu (eggplant)- Anago (conger eel)- Shiitake (mushrooms)- Asparagus (tips / roots)- Tempura Rice BowlFor the finishing rice, I could choose between Tencha (tempura rice tea) or Tempura Rice Bowl.The tempura was crispy and delicious!I ordered the ◻︎ JPY 15,730 course.It was a great meal! ☺︎ Less