Nakamura (Yaizu) Yaizu

Regular visitsThe combination of the sea bream and moringa with champagne is surprisingly delightful.I was amazed by the gentle deliciousness that I could eat infinitely.The main dish, Kinmedai (golden eye snapper), still has a unique flavor that can only be found here.This is definitely a place I can enjoy over and over again without getting bored.Corn SoupSashimi of Hata (grouper)Steamed Douman CrabMebaru (rockfish)Fresh Shirasu (whitebait) from this morningOkraShimizu Oridonasu (eggplant)Jindou Ika (squid)Hamo (pike eel)Fish PasteSea Bream SaladAyuu (sweetfish) from the Kōzutsugawa River in ShimizuKinmedai (golden eye snapper)Gold Rush CornSweet Potato as a palate cleanser. Less

This was my third visit to celebrate my mother's birthday.This time, the menu featured:- Corn Soup- Sashimi of Bonito and Meigo- Red Sea Bream- Whitebait- Okra- Eggplant- White Sweetfish- Jindo Squid- Horse Mackerel- Seaweed Tempura- Young Corn- Vinegared Ebodai and Vegetable Salad- Young Sweetfish- Red Snapper- Corn- Spanish Mackerel- Spring Child- Tempura Rice Bowl- Mizu Yokan (Water Jelly)The fish prepared by Naoki Maeda and the vegetables sourced from contracted farmers are truly delicious. You can tell that each fish is crafted with care and passion, and the flavors, moisture, texture, and umami are all perfect, bringing smiles and surprises with every bite. I would love to come here every month if I could. I plan to visit throughout the seasons. I’m so glad we could celebrate my mother's birthday at such a wonderful restaurant. Less

The fish used here comes from the Sasué Fish Shop, emphasizing freshness. The impression I got was, "If you're going all the way to Yaizu to eat tempura, it should be freshly caught in the morning." Personally, I found the vegetable tempura to be delicious. The potato (May Queen variety) had a noticeable moisture content. Unlike the usual fluffy texture that crumbles easily, it had a cohesive fiber that was creamy yet held its shape. The shirasu (whitebait) wrapped in perilla leaves also created a new texture with multiple shirasu combined together.■ Menu:⚪︎ Corn Soup⚪︎ Sashimi⚪︎ Grouper⚪︎ [Tempura] Rockfish⚪︎ [Tempura] Shirasu Wrapped in Perilla Leaves The shirasu was creamy,⚪︎ [Tempura] Okra⚪︎ [Tempura] Eggplant⚪︎ [Tempura] White Sweet Sea Bream⚪︎ [Tempura] Squid Tender⚪︎ [Tempura] Freshly Caught Horse Mackerel⚪︎ [Tempura] May Queen Potato⚪︎ Seaweed Tempura⚪︎ Vinegared Dish with Ebodai and Arugula⚪︎ [Tempura] Young Corn⚪︎ [Tempura] Ayu from Okitsugawa⚪︎ [Tempura] Red Sea Bream⚪︎ [Tempura] Mirai⚪︎ [Tempura] Abalone with Liver Sauce⚪︎ [Tempura] Small Horse Mackerel⚪︎ [Tempura] Sweet Potato⚪︎ Tempura Rice⚪︎ Yokan⚪︎ Green Tea x2⚪︎ Oolong Tea■ Duration: 3 hours■ Reservation Difficulty: Difficult⚪︎ I called on the reservation opening day, one month in advance.■ Cost Performance: Average (JPY 27,500)■ Other:⚪︎ There is a waiting room, so if you arrive early, you can wait inside the restaurant. Less

I visited Nakamura, a tempura restaurant located about a 4-minute walk from Yaizu Station. This establishment is run by a former apprentice of the renowned tempura restaurant Narumi. The ingredients used here are primarily sourced from the Sasae Maeda Fish Shop and local producers. Reservations are required either through omakase or by phone, and I was fortunate to be invited to join this time. We started at noon and left by 2:30 PM. The seating is at the counter, accommodating either pairs or solo diners. Being at the counter allows you to watch the chef prepare and fry the vegetables right in front of you, which is fascinating as you can see how long the ingredients are fried.Omakase Course (approximately JPY 25,000)- Corn puree- Hanadai (a type of fish)- Fresh tuna from Yaizu- Grated daikon- Mebaru (a type of rockfish)- Fresh shirasu (young sardines)- Young green bean sprouts- Shimizu's Orido eggplant- White sweetfish- Aori squid- Horse mackerel- Carrot- Seaweed tempura- Vinegared side dish for palate cleansing- Young corn- Ayu (sweetfish) from the Okitsu River- Kinmedai (golden eye snapper)- Mirai (sweet corn)- Sawara (Spanish mackerel)- Kuro-mutsu (black mutsu)- Sweet potato- Tempura rice tea- Shiratama zenzai (sweet red bean soup with rice dumplings)After trying the entire course, I was pleasantly surprised by the variety and how filling it was for lunch. The sashimi and corn puree were delicious, but the seafood was outstanding, leaving me in awe of the quality of the fish sourced from Sasae. The horse mackerel and sawara were particularly tasty. I even tried the fresh shirasu as tempura, and the ayu tempura was delightful given the season. The light batter allowed me to savor the natural flavors of the ingredients. I hope to visit the original Narumi someday. It was a luxurious and satisfying lunch, and I truly enjoyed it.It was a great meal! Less

This restaurant has always offered high-quality dishes, but during my recent visit, I could clearly sense its evolution.The cooking techniques, layering of flavors, and extraction of ingredients' essence have all been refined even further. Each dish showcases a precision that leaves no room for doubt.For a chef, it’s not easy to continue reflecting on oneself and moving forward after reaching a certain level of completion. That’s why I have deep respect for the head chef’s commitment to never being satisfied with the status quo and constantly honing his craft.This dedication manifests not in flashy changes, but in the undeniable feeling of "something is different" the moment you taste the food.I am excited to see how this cuisine will continue to evolve in the future. I can hardly wait for my next visit. Less

Everything was delicious.The flower sea bream sashimi was incredibly tasty.The Spanish mackerel was also very good.The squid was exquisite.The eggplant was exceptional.The sweet sea bream was delicious.The carrot was very tasty.The isobe-age (seaweed tempura) was very good.The red sea bream was exquisite.The young corn was delicious.The golden eye snapper was exceptional.The swordfish was exquisite; I was told it was a small one, but it was delicious nonetheless.The red snapper was exquisite.Everything was very tasty.There were no shrimp or anago (conger eel) served.No expensive ingredients were included.But everything was very delicious, with a variety of dishes and careful preparation.Thank you for the wonderful meal.I will definitely visit again.Looking forward to it! Less

In late June, I went for lunch alone.This restaurant is a renowned tempura spot opened by Yuki Nakamura, one of the six chefs closely associated with Maeda Sasu-e Shoten, after honing his skills for many years at Narumi.This was my first experience with fine dining tempura, and I feel like my standards for tempura have suddenly skyrocketed by starting here.Until now, I hadn’t fully understood the dish of tempura. I used to think, "Isn’t fried food like kara-age or Taiwanese salt and pepper chicken more delicious?"However, with my fondness for Maeda Sasu-e Shoten and Yaizu, I decided to visit this place. I usually go to Nishikenichi or Onishi, so I thought it was time to try something different.**The result was—truly amazing.**It might sound a bit exaggerated to say, "This was a different dish from any tempura I’ve eaten before," but I genuinely felt the high level of expertise that only a specialty restaurant can offer.The quality of the ingredients was exceptional, but what surprised me the most was the frying technique.The moisture of the ingredients was perfectly sealed within the batter, and when I took a bite, the natural flavors and juiciness burst forth. Meanwhile, the batter was surprisingly light, with hardly any excess oil.Despite being fried, it didn’t feel heavy at all, allowing me to enjoy each bite until the end. This sensation was something I had never experienced with tempura before.If I had to sum up this meal in one phrase, it would be, "A meal that made me want to explore a cuisine I previously had little interest in, more deeply."This restaurant provided me with such an experience.Corn pureeUsing the "Mirai" variety, the sweetness of the corn was incredibly rich, yet the aftertaste was surprisingly refreshing, making it a perfect start to the course.Sashimi of black rockfishA dish with a wonderful balance of sweet fat and umami.Spanish mackerelPerfectly cooked, tender texture.Jindou squidSurprisingly soft and chewy. There was no unpleasant odor often found in cheaper squid.AsparagusFried to perfection, releasing sweet juice as soon as you bite into it.Shimizu-grown Orido eggplantIncredibly juicy.Asparagus tipsPerfectly paired with salt, enhancing the natural sweetness of the ingredient.ClamCooked to a perfect medium-rare, showcasing impressive frying skills.CarrotA dish that carefully brought out the sweetness of the ingredient.Isobe-ageA combination of horse mackerel, barracuda, and squid, concentrated with seafood flavors.The vinegared dishA refreshing plate combining natural eel from Lake Hamana, cucumber, and arugula, cleansing the palate.Young cornNot only visually appealing, but also enjoyable for its roasted flavor and sweetness.SweetfishA dish that embodies summer.Red snapperPaired with a slightly Chinese-style sauce, adding a hint of numbness and spiciness, reminiscent of "saliva chicken" with an interesting flavor.ScorpionfishLuxuriously served one per person.CornAlso using the "Mirai" variety, its distinct personality and strong sweetness were impressive.Conger eelServed in two ways: plain and with sauce. Personally, I preferred the sauce, which had a hint of Chinese flavor.Sweet potatoThis might have been the most surprising ingredient of the meal. It held its shape beautifully but melted in your mouth.Tempura rice bowlA type that you can enjoy until the end without feeling heavy.Shiratama dumplingsI thought they might be heavy, but there was no need for concern at all, and I was able to conclude the course with a pleasant aftertaste. Less

This tempura restaurant is about a 5-minute walk from Yaizu. Mr. Nakamura, originally from Naruse, opened his own place in 2023. He sources ingredients from Sasuemaeda Fish Shop, a tradition passed down from Naruse. The omakase is priced at JPY 18,700, which is fantastic. Both the ingredients and cooking techniques are top-notch. The variety of dishes is extensive, and the satisfaction level is incredibly high.- Corn Soup: Made from a variety called Dolce Dream, it is extremely sweet. The texture is coarse, and it has a very pleasant mouthfeel.- Bonito Sashimi: It has a strong sliminess and a notable acidity. An exquisite flavor of bonito.- Grouper Sashimi: The texture is incredibly firm. With each bite, the beautiful fat spreads in your mouth. The grilled aroma is exquisite.- Ribbonfish Tempura: It has a smooth melt-in-your-mouth quality with a clear flavor.- Giant Squid Tempura: This is amazing. The tenderness and chewiness are perfect. The balance of flavors is outstanding.- Asparagus Tempura: The tips are packed with flavor and have a wonderful fluffiness. The lower part has an excellent moisture content.- Orito Eggplant Tempura: The crispy texture of the batter combined with the juicy flavor inside is superb.- Sweet Sea Bream Tempura: The scales crunch in your mouth, while the flesh melts beautifully. The lingering aroma of sea bream is long and lovely.- Horse Mackerel Tempura: The melt-in-your-mouth quality is otherworldly. Both the fat and aroma are exceptional.- Carrot Tempura: The balance of sweetness and earthiness is exquisite.- Hime Kodai Tempura: The oil coating enhances the flavor of the small sea bream. The fluffy texture is also remarkable.- Seaweed Tempura: It has just the right amount of elasticity, and the fish flavor is wonderful.- Sweetfish Vinegared Dish- Sweetfish Tempura: The bitterness, acidity, and sweetness come together like a fruit. The texture is also wonderfully creamy.- Red Sea Bream Tempura: Served with cucumber and a sweet sauce. It has a hint of Chinese flavor, making it a vibrant dish.- Corn Tempura: Made from a variety called Mirai.- Spanish Mackerel Tempura: The texture is delicate, with a fluffy surface and creamy interior. The aroma of sansho pepper and the crispy coating concentrated at the bottom add depth.- Young Sardine Tempura: The flesh is packed and rich in flavor.- Red Snapper Tempura: The fluffy texture is impressive.- Sweet Potato Tempura: The surface is crispy like a biscuit. Inside, it is creamy with a beautiful sweetness.- Tempura Rice Bowl: The sauce has a hint of acidity to its sweetness, making it very easy to eat as a closing dish.The course served in a calm atmosphere is simply outstanding. The experience is highly valuable, featuring wonderful dishes that can only be enjoyed here. Less

After overcoming a busy work period, I happened to make a reservation online and visited this place a little while ago.This was my first experience at a truly authentic tempura restaurant, and I felt like a child excited to go to an amusement park as I boarded the Shinkansen to Yaizu. If the typhoon had come just a day earlier, I might not have been able to go. I was lucky. Upon arrival, I waited a bit in the waiting area, which had a pleasant aroma of incense.The meal started with a corn puree, followed by sashimi of local bonito and grouper. It was delicious.Then came a series of tempura starting with ribbonfish. Next were squid, asparagus, eggplant, sweet sea bream, and horse mackerel. Each dish was incredibly tasty and outstanding.The sweet potato had been slowly cooked in a low-temperature pot for a long time, and I was curious about how it would turn out. It might have been the sweetest and most delicious dish of the night. I was amazed.I often go for sushi and yakitori, but this experience has made me want to return for more tempura. It was a great meal! Less

This was my fourth visit.The tempura made with fish that can only be found here is truly captivating.* HighballCorn puree (Dolce Dream)Bonito (Omaezaki)Grouper* Isojiman Junmai Daiginjo Tojo Yamada Nishiki Akitsu Nishi to AAABarracuda (Yaizu)Jindo Squid (Yaizu) with fine saltGreen beansOrido Eggplant (Shimizu)* Kikusui Junmai GinjoSweetfishHorse mackerel (freshly caught in the morning)Swordfish* Atago no Matsu Tokubetsu Junmai ShinshuCarrotsSeaweed tempuraVinegared dish (natural eel from Hamana Lake)Young corn* White wine (Tramin Chardonnay Glarea)Young sweetfish (Kouzu River)Red snapperCorn (Mirai)Spanish mackerel (out of season but happened to be in stock)* White wine (Pouilly-Fuisse 1er La Verchere Daniel et Julien BARRAUD)Young sardine (happened to be in stock)Small sweetfishSweet potato (Beni Haruka)Tempura rice bowlShiratama Zenzai (sweet red bean soup with rice dumplings) Less

This was my first trip from Tokyo. I sat at the counter, and my anticipation grew with each passing moment. Starting with the appetizers, I enjoyed a variety of dishes including barracuda, shrimp, green asparagus, eggplant, sweet sea bream, squid, horse mackerel, carrot, sweetfish, young corn with husks, red snapper, corn, pufferfish, sardines, sweet potato, and tempura rice bowl. The absence of anago (conger eel) was refreshing. I opted for the omakase sake, and even with travel expenses, it was a great deal. It was a great meal! Less

I visited this amazing tempura restaurant in Yaizu for the first time in nearly two years. About two years ago, there were a few empty seats, making it relatively easy to get a reservation, but now it has become a difficult place to book. It’s quite a challenge, especially for Bon Papa. You have to make a reservation at a specific time, which adds to the difficulty.This time, I was lucky enough to snag a seat due to a last-minute cancellation. The timing worked out perfectly, and I felt truly fortunate to be able to visit.Nakamura is conveniently located near Yaizu Station, which is a big plus. It’s about a five-minute walk.The restaurant feels like a cozy home, as it’s a standalone house. I waited in the waiting area until my reservation time. When the time came, the staff guided us in one by one.It was great to see the owner again after such a long time. His service has become much more natural compared to before. I remember my previous visits when he was quite reserved, which made me feel a bit lonely. This time, even though I was dining alone, I enjoyed a delightful three-hour meal without feeling lonely at all. Both the food and service have evolved impressively.Now, let me share the dishes I enjoyed that day:■ Yaizu Corn Soup Sweet and rich.■ Isaki and Hon Maguro from Yaizu ■ Steamed Mugika A perfect pairing with sake.□ Grilled Kamatsu Hearty and satisfying.□ Fresh Shirasu The unique taste of freshness.□ Asparagus Deep and flavorful.□ Shimizu’s Oridon Eggplant □ Sweet Sea Bream □ Asparagus Roots Different parts offer different flavors.□ Jindo Squid What a tenderness!□ Freshly Caught Horse Mackerel Perfectly cooked and delicious.□ Carrots Sweet.□ Assorted Fish Tempura Similar to a fish cake.□ Young Corn Even the husks are delicious.□ Natural Eel from Hamana Lake with Vegetables in Vinegar A light and tasty tempura dish.□ Live Sweetfish □ Kinmedai A masterpiece of cooking.□ Corn □ Maika □ Kasago A fish with a firm texture.□ Sweet Potato ■ Freshly Cooked Rice with Bonito Bowl ■ Tempura Tea ■ Shiratama Zenzai I had an incredible amount of food! I really indulged.Other customers also finished their meals. There were young women dining as well, and everyone cleared their plates! It’s no surprise since the food was so delicious. It’s rare to have such a large quantity of fried food.Everyone was amazing, and the food was astonishingly plentiful!This restaurant is located in Shizuoka and is definitely not Kansai-style; it leans more towards Edo-style. However, I enjoyed it without feeling heavy afterward. It seems that fried food suits my constitution well.So, for Bon Papa, this place is a perfect match.While the dishes aren’t overly elaborate, they were even more delicious than before. I’m really glad I came!There are about seven counter seats, and around three staff members. The course price is currently under JPY 20,000. You can’t ask for more than that!I highly recommend Nakamura, the excellent tempura restaurant in Yaizu.It was a great meal! Less

I visited Nakamura for tempura with the president of a client company from Yaizu.Upon learning that we could go to Nakamura, the president changed the date of a previously scheduled banquet. Initially, when I invited him without mentioning the restaurant's name, he declined, saying, "That day won't work for me." But as soon as I said, "It's Nakamura," he suddenly found a way to clear his schedule!The allure of Nakamura is truly remarkable. I wonder if those who had their banquet dates changed know the real reason behind it. Well, it doesn't concern me. The choice was not mine; it was Nakamura that was selected.The restaurant recommended a 2019 Meursault, perfectly tailored to my taste. This vintage is nearly impossible to find in the market, and it was the last bottle available in the restaurant. So, of course, I had to drink it.I planned to start with a lighter Chardonnay as the first bottle and follow it with the Meursault as the second.We began with a toast over a glass of champagne.We enjoyed corn puree, sea bream, and steamed mugwort squid. Each dish was delicious.The tempura started with mackerel, showcasing a lightness typical of summer fish. Next was fresh shirasu (whitebait), perfectly complemented by the aroma of shiso. Then came the last green asparagus of the season and the first of the season's folded eggplant, representing the end and beginning of the seasons.From sweet sea bream, we moved to squid. While it may seem like a humble ingredient, the pleasure of slowly sinking my teeth into the squid was pure bliss.Then came the horse mackerel. It was the best one yet.At this point, I opened the Meursault, and it was a brilliant decision.After that, I returned to the first bottle until the sweetfish.The sweetfish was from the Okitsu River. Other rivers have not yet opened for fishing. Being able to enjoy the local sweetfish a bit earlier might be a privilege for those from Shimizu.We continued with golden eye snapper and sakura shrimp, and the sardines that came last were outstanding—perhaps even better than the horse mackerel.Once again, it was an incredibly exciting time.Nakamura is truly a delightful place. Less

Upon my return, I was once again convinced that this place is truly special to me.The quality remains outstanding. Most importantly, I was once again moved by the skill that brings out the full potential of the fish.The fresh fish offers a fluffy texture, enhanced by exquisite techniques, allowing the natural flavors of the fish to quietly unfold at the end.It feels like a wave of sensations—"texture," "frying technique," and "umami of the ingredients"—each dish leaves me in awe.I felt once again that this experience can only be born from the rich seafood of Shizuoka combined with the chef's expertise. It’s not about flashiness; it’s a straightforward commitment to deliciousness.The cooking time and salt levels vary for each type of fish, making even the same tempura dish feel completely different. "Nakamura" continues to impress with pure deliciousness.Moreover, it’s not just the food; the chef's seriousness and genuine character naturally come through across the counter. I believe that the care in his work reflects his personality.This is a restaurant that is indispensable in my life.I find myself wanting to visit Shizuoka again when the seasons change. Less

I finally managed to get a reservation after making about 300 calls on a weekday evening.The menu included:- Corn Soup- Red Sea Bream- Wheat Squid- Tempura- Barracuda- Fresh Sardines- Asparagus- Orido Eggplant- White Sweet Sea Bream- Asparagus Roots- Cuttlefish- Horse Mackerel- New Potatoes- Ise Bay Fried Seaweed- Natural Eel from Hamana Lake with Vinegared Vegetables- Young Corn- Ayu from Kizugawa- Red Snapper- New Bean Sprouts- Sakura Shrimp- Ribbonfish- Sardines- Sweet Potato- Tempura Rice Bowl or Tempura Chazuke- Shiratama ZenzaiDinner started at 6 PM and ended before 9 PM. Less

⚫︎ Dishes Corn Soup Sea Bream Sashimi Isaki with Yuzu Sauce ⚫︎ Tempura Kamasu (Barracuda) Fresh Shirasu (Whitebait) Asparagus (Tips) Oritonasu (Japanese Eggplant) White Sweet Sea Bream Asparagus (Base) Young Horse Mackerel Red Squid Horse Mackerel New Potatoes Seaweed Tempura Young Corn Sweetfish Red Snapper New Bean Sprouts Corn (Dream) Sakura Shrimp Sweet Potato ⚫︎ Side Dish Ebo-dai (Sweetfish) and Vegetable Vinegar Salad ⚫︎ Meal Tempura Rice Bowl Tempura Cha (Rice with Tempura) ⚫︎ Dessert Shiratama Zenzai (Sweet Red Bean Soup with Rice Dumplings) ⚫︎ Drinks Japanese Sake Champagne Less

I was invited by a regular customer and finally had the chance to visit.As you may know, this restaurant is run by Tomonori Nakamura, who honed his skills at the extremely popular tempura restaurant "Nakamura" in Shizuoka. He is also part of the family led by Naoki Maeda, the charismatic owner of "Sasue Maeda Fish Shop."(I also read Maeda's book, "Chilled and Seasoned: How Fish Becomes Dramatically Delicious!")With 100% expectations, I visited, and to sum it up, I was deeply impressed by the carefully crafted dishes that showcased the exquisite fish prepared by Maeda. Just like my experience at "Nakamura," everything was absolutely delicious.We started with the "Clam and Seafood Soup."Next came the sashimi of "Flounder" and "Ise Lobster," followed by the tempura:* Horse Mackerel* Squid* Asparagus* Burdock* White Sweet Sea Bream* Asparagus* Horse Mackerel - astonishingly delicious* Spanish Mackerel* Seaweed Tempura* Vinegared Side Dish for a break* Young Corn* Sweetfish* Green Beans* Red Snapper* Corn - a dream* Spanish Mackerel* Sweet Potato* Warabi MochiAs it was a gathering of wine lovers, everyone brought a bottle. It was a wonderful time!Thank you for the meal.I wonder when I can visit again?!I’m looking forward to it! Less

I visited for the first time today. This place offers a unique take on Suruga Bay tempura, rather than the traditional Edomae style. Starting with the sweet shrimp and ending with the anago (conger eel), it showcases originality and creativity. The cost-performance is exceptional; I was truly amazed at the quality and variety of seafood for such a price! The presentation of the fish is wonderful, and the cooking technique is flawless. I would love to keep coming back to this tempura restaurant. Personally, it has become one of my favorites. Less

This is a renowned tempura restaurant opened by Nakamura, who hails from the famous Narumi area, located near Yaizu Station. It quickly gained popularity, making reservations quite difficult. I had the chance to visit for lunch for the first time, despite only having four hours of sleep due to his daily sourcing and preparation efforts.The tempura is made with fresh, high-quality ingredients from local suppliers like Sasae Maeda Fish Shop, and is cooked with delicate techniques to maximize flavor and texture. There are unique items on the menu that you won't find elsewhere, and the variety is impressive, ensuring a high level of satisfaction.The selection of Japanese sake includes many options from Shizuoka.Here’s what I enjoyed:- Clam and fish dashi- Sashimi, Spanish mackerel, and bluefin tuna- Barley squid rice- Horse mackerel- Fresh shirasu with perilla- Asparagus tips- Burdock- Sweetfish with scales- Asparagus stems- Aori squid- Horse mackerel- Vinegared dishes (mustard greens, komatsuna, and more)- Baby horse mackerel and baby sardines- New shoots of green beans- Red snapper- Jindo squid- Spanish mackerel- Ribbonfish- Beni Haruka sweet potato- Tempura rice bowl- Sweets Less

Located in a quiet residential area near Yaizu Station, the tempura restaurant "Nakamura" is run by the top apprentice of the renowned Shizuoka establishment "Naruki." They source fresh seafood and seasonal vegetables from the famous local supplier, "Sasue Maeda Fish Shop" in Suruga Bay, delivering flavors that exceed expectations! I thought I knew today’s seafood and seasonal vegetables, but they were completely different! I was truly impressed by the incredible taste that surpassed my imagination.【Drinks】❶ Ginger Ale ❷ Oolong Tea 【Price】JPY 26,000, tax Included 【Omakase】 ■ Clam and Seafood Broth ■ Sashimi: Striped Horse Mackerel / Flatfish ■ Sashimi: Lobster - the miso is incredibly delicious ■ Tempura ❶ Ebi (Sweetfish) - pairs well with the dipping sauce ❷ Fresh Shirasu (Whitebait) - fragrant and fluffy ❸ Asparagus Tips - delightful aroma and sweetness ❹ Fuji Burdock - aromatic ❺ White Sweetfish - crispy and full of flavor ❻ Asparagus Roots - tender ❼ Mud Squid - soft and sweet ❽ Spanish Mackerel - astonishing, perfectly fried ❶⓪ New Potatoes - chewy skin with fluffy inside ❶❶ Assorted Seafood Tempura - Horse Mackerel / Squid / Barracuda / Sea Bream ■ Palate Cleanser: Vinegared Dish - Ebi (Sweetfish) and Vegetables Refreshing palate cleanser ■ Tempura ❶❷ Young Corn - crispy and fragrant ❶❸ Baby Horse Mackerel / Baby Sardine - concentrated flavor in each piece ❶❹ Red Sea Bream - perfect match with the sauce ❶❺ Wheat Squid - astonishingly impressive ❶❻ Sakura Shrimp - fragrant, refills available ❶❼ Onion - pairs well with oil ❶❼ Small Sweetfish - delicate flavor ❶❽ Satsuma Sweet Potato - undeniably sweet ■ Tempura Rice Bowl - Shrimp / Ribbonfish / Squid / Mountain Vegetable Tempura ■ Red Miso Soup, Pickles ■ Warabi Mochi (Bracken-starch Dumpling) Less

I had dinner with my wife at Nakamura, a renowned tempura restaurant known as one of the most difficult places to reserve in Yaizu, which is home to some of the top restaurants in the country.The interior featured a calming atmosphere with a brown color scheme for the counter, chairs, doors, beams, and ceiling, while the walls were finished in white concrete.There are 7 seats at the counter, and everyone started their meal simultaneously. We chose the following course:"Omakase Course @ JPY 20,570 (tax and service included)"Here’s what we enjoyed:- Clam and seafood broth- Sashimi of Kaiwari, rich in flavor!- Sashimi of Ise lobster, incredibly firm! The miso was delicious.Tempura:- Kuro-mutsu, the hot fish pairs well with Japanese radish and dipping sauce.- Aori-ika, tender!- Asparagus (tip), fragrant.- Burdock, delicious even without salt.- Shiro-amadai, crispy and light.- Tara-no-me, crunchy, soft, and tasty.- Asparagus (base), astonishingly sweet!- Horse mackerel, perfectly fried!- Young green beans, comforting deliciousness.- Iso-be tempura, a mix of flavors from various seafood like horse mackerel and squid.- New potatoes, fluffy.- (Palate cleanser) Vinegared dish: Shime-saba and vegetables.Tempura:- Young corn, crispy and sweet.- Mame-aji, concentrated flavor of horse mackerel in one piece.- Kinmedai, perfectly fried. Sweet!- Tachiuo, delicate flavor.- Jindo-ika, soft and delicious squid.- Onion, sweet.- Sardine, full of umami.- Sweet potato, sweet and tasty.- Tempura rice bowl with shrimp, tachiuo, squid, and mountain vegetables in kakiage.- Red miso soup and pickles.- Warabi mochi.For drinks, we had:- Green tea @ JPY 800- Sparkling water (500ml) @ JPY 1,500- Warm tea.The frying technique was exquisite, with a crispy coating while keeping the inside juicy and moist. The flavors were concentrated, making the ingredients taste even better than expected.Watching the chef prepare the vegetables and seafood right in front of us was a delightful experience.The head chef was very pleasant, providing detailed explanations about the ingredients and dishes.The total bill for two came to JPY 47,000. We thoroughly enjoyed the delicious tempura until we were full.It was a great meal!P.S. The restaurant does not have parking, so if you visit by car, please use the municipal parking lot nearby, which costs JPY 400. Less