Tempura Shoshin An (天ぷら 正心庵) Yuzawa

Hello, Tempura Shoshin An.I finally fulfilled my long-awaited visit!I made a reservation for 2 PM, and since the previous guests finished early, I arrived at the counter with just the right amount of hunger.Exciting! ♡**Appetizers:** - Prawn legs - Thinly fried prawn - Okra - Hirame from Oga - Houbou and shiitake mushrooms - Inaniwa udon served cold - Eggplant - Lotus root - Natural sea bream from Oga wrapped in perilla - Crispy fried prawn and myoga - Beni Haruka sweet potato Every dish was incredibly delicious!The octopus in the appetizer had a deep flavor from the broth and was very tender ❤︎The special course started with the crispy prawn legs, capturing my heart right from the beginning.The quality of the ingredients is maximized, and every flavor is rich!You could enjoy them without any dipping sauce, but the chef kindly shares the best ways to enjoy each ingredient.The accompanying coarse salt was also delicious.By the end, the paper under the tempura looked unused, not absorbing any oil! Amazing!My companion was left speechless by the level of the tempura, truly impressed. Less

Tabelog Tempura Category: 3.90, Ranked 34thI made a reservation by phone about a month ago.Here’s what I ordered:Plum Course: JPY 5500Various local sake ⭐️⭐️Dishes served:- Sake-steamed octopus and scallops- Edamame- Sesame-wrapped sweetfish and sweet simmered fish- Tofu topped with sea urchin- Prawn legs ⭐️- Lightly fried prawn ⭐️- Okra- Shiitake mushrooms- Lotus root- Squid- Rock oyster- Eggplant and amberjack- New potatoes- Deep-fried prawn- Beni Haruka sweet potato- Inaniwa udonThe cost-performance was surprisingly good.The chef's personality and service were excellent, and I was very satisfied.The sake was delicious, and I had a great time.It was a great meal! Less

I visited Tempura Shoshin An, located in Inaniwa, Yuzawa City, Akita Prefecture, known for its Inaniwa udon. This time, I opted for the seasonal omakase course for lunch, choosing the Matsu (JPY 5,000) and Ume (JPY 3,000) options, enjoying each dish as it was served.For drinks, I paired my meal with a non-alcoholic Chardonnay. The refreshing aroma of grapes and its crisp taste complemented the freshly fried tempura perfectly.The tempura, made with seasonal ingredients, was expertly fried to perfection, with each piece showcasing a delicate balance.The appetizers included Okinawan mozuku seaweed, octopus, spinach, bamboo shoots, and scallops. The tempura selection featured:- Shrimp and Ogura- Shiitake mushrooms- Fresh lotus root from Ibaraki- Long eggplant and sea bream from Akita- New potatoes- Buri (yellowtail) wrapped in shiso leaves- Myoga and shrimp- Beniharuka sweet potatoThe batter was surprisingly light and crispy, highlighting the natural sweetness and aroma of the ingredients, showcasing the chef's skill. The excitement of wondering what would come next in the seasonal omakase kept the experience engaging until the very end.Particularly, the tempura of potatoes and Beniharuka was both unique and delicious, prompting many questions from the ladies about the cooking process.To finish, I couldn't miss the cold Inaniwa udon, which is a must-try when visiting this area. The thin, beautiful noodles slid smoothly down my throat, with a firm texture that was delightful. The dipping sauces included two types: soy sauce and sesame.This refreshing conclusion perfectly reset the palate after the tempura, making the experience of enjoying a bowl of udon in the renowned Inaniwa udon region truly exceptional. I even received a detailed explanation on how to cook it perfectly, adding a nice touch of knowledge to take home.The flow of the meal was beautifully orchestrated, allowing for a relaxed and enjoyable time.Freshly fried tempura, refreshing non-alcoholic Chardonnay, and Inaniwa udon made for a highly satisfying lunch experience.Thank you for the wonderful meal! ✨ Less

I had the pleasure of visiting Tempura Shoshin An in Inaniwa, Akita. This visit was made possible thanks to an invitation, and I truly appreciate the opportunity.I drove from Akita Station, enjoying the serene scenery on the way to Inaniwa. Although it’s not the easiest place to access, I can wholeheartedly say it’s worth the trip.The interior offers a calm Japanese atmosphere, with a prime seat at the counter where I could closely observe the chef's skillful work. His precise movements and the careful frying of each dish captivated me.The chef is a talented individual who honed his skills at the renowned "Yama no Ue" in Ochanomizu. He showcases his expertise in his hometown of Inaniwa, with each dish exhibiting perfect cooking and batter application. The light batter was remarkably crisp, allowing the natural sweetness and aroma of the ingredients to shine through. The tempura was a beautiful fusion of Edo-style techniques and Akita’s local ingredients.The vegetables were fresh, the wild plants had a delightful bitterness and fragrance, and the seafood highlighted the unique characteristics of each ingredient. Each dish was fried to perfection, providing a light yet satisfying experience. With every course, my anticipation grew for what would come next, making the meal enjoyable until the very end.And then comes the unique pleasure of this restaurant: the finale."Enjoy tempura, and finish with udon."This flow is simply wonderful. For the finale, we were served udon from the prestigious Sato Yosuke, known for Inaniwa udon. The smooth texture, supple chewiness, and refined broth were incredibly soothing, almost surprising after the fried dishes. It was impressive how the meal allowed me to fully appreciate the charm of Inaniwa until the very end.Moreover, the gentle atmosphere that permeates the restaurant is another highlight. The pace of the dish delivery was perfect, creating a comfortable environment where time seemed to slow down. I highly recommend this experience to anyone visiting from afar.Despite the high level of skill and quality, the prices are very reasonable. It wouldn’t be surprising if similar quality tempura in Tokyo came at a much higher cost. Being able to enjoy such excellence at this price is truly remarkable, and I was impressed by the great cost-performance.Many people visit Yuzawa for Inaniwa udon, but I strongly encourage them to stop by this establishment as well. Here, you can enjoy the unique experience of finishing with Sato Yosuke’s Inaniwa udon after indulging in exquisite tempura.This is a restaurant worth visiting, even if it means driving from Akita Station. With high levels of cuisine, skill, atmosphere, and satisfaction, it stands out as one of Akita’s representative tempura restaurants. I look forward to returning.It was a great meal! Less

I visited Tempura Shoshin An in Inaniwa Town, Yuzawa City, Akita Prefecture, with a group of seven on a Sunday at noon. This restaurant was reserved by a local gourmet friend and has been recognized as a Tabelog BRONZE and one of the top 100 restaurants.The interior is bright, clean, and exudes a sense of quality, complemented by a beautiful garden. Soft mood music played in the background, creating a pleasant atmosphere.The friendly owner, with a cheerful expression, trained for about ten years at the Hotel Hilltop in Ochanomizu, Tokyo, before starting this venture. The young female staff were also wonderful, displaying great hospitality with warm smiles.We enjoyed a tempura course for JPY 5,000 per person, tax included, paired with some excellent drinks. The tempura was served with either salt or dipping sauce, and we could request more grated daikon for the dipping sauce.◯ Akita Sake Tasting Set (3 types, 30ml each) for JPY 800, tax included: Sato Yosuke Special Junmai, Fuku Komachi Junmai Ginjo, and Amanoto Inaniwa no Sakko Junmai Daiginjo. All were of high quality, especially the Sato Yosuke, which had a sweet and delicious flavor.◯ Appetizer: High-quality and delicious scallops from Hokkaido, bamboo shoots, octopus, water shield, enoki mushrooms, and tofu topped with sea urchin.The following dishes were all tempura, except for the Inaniwa udon:◯ Shrimp legs with salt ◯ Kumamoto Kuruma Ebi (sweet shrimp), served as you like This restaurant sources Kuruma Ebi from Kumamoto, Kagoshima, or Okinawa, directly from Toyosu Market.◯ Local okra, served as you like ◯ Local shiitake mushrooms, served as you like ◯ Fish (Kochi), served as you like ◯ Ibaraki new lotus root, served as you like ◯ Kuruma Ebi, served as you like ◯ Long eggplant with dipping sauce ◯ Sato Yosuke Inaniwa Udon: A rare udon made by the eighth generation of Sato Yosuke, which cannot be found even at the main store. I requested it cold, served with soy sauce and sesame sauce; the thin noodles were smooth, firm, and deliciously chilled.◯ Natural sea bream wrapped in shiso leaves: The hot natural sea bream was of high quality, tender, and delicious.◯ Kuruma Ebi and myoga ◯ Akita Beniharuka sweet potato Payment was convenient, as various QR code payments like d-barai and credit cards were accepted, eliminating the need for cash. Plus, on this day, QR code payments had a 10% point increase, which was great!*If you're interested in this restaurant, please hit "like" and "save" so you can easily find it later! Less

We went on a family trip to Tohoku.We visited "Tempura Shoshin An" in Yuzawa City, Akita Prefecture.Reservations are a must as there are only 8 counter seats available.This is a course featuring freshly fried tempura, ending with the famous Inaniwa udon from the renowned eighth-generation chef, Sato Yosuke.This time, we chose the seasonal Omakase Ume course for JPY 3,000.The 7 types of tempura included okra, shiitake mushrooms, lotus root, eggplant, sea bream wrapped in perilla leaves, shrimp, and Beni Haruka sweet potato.Each piece was perfectly crispy and light, especially the last one, Beni Haruka, which was sweet, fluffy, and delicious.For the final dish, we could choose between hot, cold, or chilled Inaniwa udon, and we opted for the two-color chilled version.The glossy and beautiful Inaniwa udon had a wonderful texture and was incredibly tasty. Less

Although I don't visit often, I always make it a point to come here whenever I have business in the area.I believe Tempura Shoshin An excels in vegetable tempura, and on this day, the new potatoes and new lotus roots were particularly fragrant and sweet, leaving a lasting impression.The pace of service was just right, making it a comfortable place to enjoy a meal without feeling fatigued. I absolutely love it here.The takeout tempura rice balls are a must-try! They were incredibly delicious this time as well!Personally, I think tempura is best enjoyed in spring or autumn, so I look forward to returning during those seasons.It was a great meal! Less

From the appetizers to the tempura and the final dish, each item was meticulously prepared, allowing us to fully appreciate the quality of the ingredients. The tempura, in particular, featured a light batter and perfect frying, making every ingredient delicious. The restaurant has a calm atmosphere, and the staff provided warm and attentive service. The explanations of the dishes were clear, contributing to a pleasant dining experience. I was thoroughly satisfied with both the taste and service, and I definitely want to visit again. It was a great meal! Less

It takes about an hour and a half by train from Akita Station to Yuzawa Station, followed by a 25-minute bus ride.It's quite a distance! The restaurant has a lovely atmosphere both inside and out, and you can enjoy your meal while looking out at a Japanese garden from the counter.You can experience the beauty of the changing seasons here.I was thrilled to find my favorite Sato Yosuke main branch right in front of the restaurant!The chef trained for 13 years at the top of Yamanoue in Ochanomizu, Tokyo, before returning to his hometown of Akita to open this place.The crispy tempura, fried to perfection, feels light even after eating a lot.For the finale, I had the Inari Udon from Sato Yosuke. The thin udon noodles have a great texture and are incredibly smooth to eat. They are served with a soy and sesame-based dipping sauce, making it the perfect way to finish the meal.I also changed my final dish from a kakiage rice bowl to a tempura rice bowl, and this was the most impressive dish!The sweet sauce, perfectly balanced with saltiness, soaked into both the tempura and the rice, creating a blissful experience with the freshly fried assorted tempura.Additionally, the bill was surprisingly affordable... Tokyo prices are just too high.Everything was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant" actions.I look forward to your continued support! Less

This is my second visit in two years. Since it was a Sunday, the restaurant was quite busy, but I was fortunate enough to secure a reservation for the noon seating. I enjoyed the "Seasonal Tempura Course - Matsu" (JPY 4000). Looking back at my previous review, I realized that the dishes were almost the same as last time since it was the same season, but the excitement for each dish was just as strong. I was completely satisfied. However, I will leave the taste impressions to my previous review and will only detail the menu here.**Appetizer 1:** Spinach and Komatsuna simmered with enoki mushrooms, Hokkaido scallops, octopus, and bamboo shoots in Tosa-style.**Appetizer 2:** Sesame tofu topped with fresh sea urchin and wasabi, served with bonito broth.**Tempura 1:** Lightly fried local asparagus.**Tempura 2:** Lightly fried shrimp (first one) *I forgot to take a picture.***Tempura 3:** Local shiitake mushrooms.**Tempura 4:** Lightly fried flounder caught off the coast of Oga.**Tempura 5:** Lightly fried local okra.**Tempura 6:** Lotus root from Ibaraki.**Tempura 7:** Long eggplant.**Tempura 8:** Natural sea bream caught off the coast of Oga, wrapped in shiso leaves.At this point, I had Inaniwa udon, choosing from three options, and I went with my favorite, "Nimai Seiro."**Tempura 9:** Myoga and shrimp (second one).**Tempura 10:** "Beni Haruka" from Nikaho City.While there are many famous tempura restaurants across the country, I believe there is no other place where you can enjoy such high-level flavors at such an affordable price. I highly recommend it to everyone! (^o^)/ Less

I had my partner make a reservation for our first visit to this restaurant (｡ゝ∀・)b.They offer various courses and lunch menus, but this time we chose the seasonal Omakase Matsu course for JPY 4,000 (o'ω'o).It was my first experience enjoying a tempura course at the counter, and I couldn't contain my excitement (｡-∀-｡).Here’s what I remember from the meal:- Octopus and scallops with spinach ohitashi- Sesame tofu topped with sea urchin- Bracken fern ohitashiThe tempura included:- Asparagus- Shrimp (lightly cooked)- New potatoes- Flounder- Shiitake mushrooms- Lotus root- Pumpkin- Yellowtail wrapped in shiso- Shrimp (crisply fried)- Sweet potatoAnd we had Inaniwa udon.It was so delicious that I thought about going for another round!Even though it was tempura, it was surprisingly light and easy to enjoy♫Additionally, the perfectly chilled beer and the tasting of Japanese sake paired wonderfully with the tempura (｡ゝ∀・)b.I had a fantastic meal! It was a great meal (｡-_-｡). Less

During Golden Week, I visited Sato Yosuke Sohonten and discovered Tempura Shoshin An across the street. After researching, I found out it was listed among Tabelog's top 100 restaurants. I made a reservation for the Matsuk course three weeks in advance with my partner.Although it's in a neighboring prefecture, it takes about two and a half hours from Morioka. We arrived on a weekday at 11 AM for our first visit.First, the ambiance struck me. It felt like a high-end Japanese restaurant! We were led to a waiting area and after about five minutes, we were seated at the counter.The head chef greeted us, and the meal began.We started with appetizers: homemade tofu topped with sea urchin, a simmered dish of octopus, scallops, and komatsuna, along with bracken fern. Each ingredient was exquisite, with a delightful balance of flavors.Then, it was time for the tempura.First up was asparagus, perfectly crispy, releasing its flavor in my mouth! I’ve never had tempura like this before—so delicious!Next came lightly fried shrimp, followed by:- Potatoes- Flounder- Okra- Lotus root- PumpkinThey fried everything at just the right moment. Each ingredient was explained with recommendations for salt or dipping sauce, and the salt was simply exquisite.Then came the Inaniwa udon, ordered in a bamboo steamer—smooth and delicious!We finished with:- Mackerel wrapped in shiso- Strong shrimp- Beni Azuma (sweet potato)The Beni Azuma was sweet and fluffy, like a dessert.This experience completely changed my perception of tempura in a positive way. The chef's smile radiated warmth, and the female staff provided attentive and pleasant service.I will definitely return for more tempura!It was a great meal! Less

For lunch, I made a reservation for 11:00.Here’s what we had:Shrimp legsShrimp (lightly fried)AsparagusShiitake mushroomsSoybeanLotus rootYamaudo (wild mountain vegetable)Shrimp (crispy)EggplantGimbo (a type of fish)Suzuki wrapped in shiso (lightly fried)Shrimp (lightly fried)Beni Haruka (sweet potato)For the Inaniwa udon, we could choose from warm kake, cold kake, or seiro. I had the cold kake, and my husband had the seiro.Both the tempura and Inaniwa udon were delicious! (^o^)We ordered the:◻︎Omakase Special Tempura Course JPY 5,000It was a great meal! ☺︎ Less

I arrived late due to traffic, but the restaurant kindly allowed me to dine. I ordered the tempura rice bowl and Inaniwa udon. Sitting at the counter and watching the tempura being fried right in front of me was a luxurious experience. The owner's warm smile and friendly conversation made me feel at home. The tempura was freshly fried and crispy, and the sauce for the tempura rice bowl was perfectly balanced—not too sweet! And the Inaniwa udon I had been looking forward to! The cold udon came with two dipping sauces: sesame and noodle sauce. Enjoying authentic Inaniwa udon was absolutely delicious. Thank you so much to the staff for making this a wonderful memory. Less