■ Visit Situation I traveled alone to Takasaki for two days and visited this restaurant on the second day. I essentially took the train just for this place and another one. On a weekday evening, I was able to make an online reservation and was seated without any wait upon arrival. It’s about a 15-minute drive from Takasaki Station, and approximately 2.7 km from the nearest Kuragano Station, so taking a taxi seems practical. The seating is only at the counter, where you can watch the food being fried right in front of you.■ Order Details I opted for the Omakase course (JPY 24,200) and added Aomori natural loach and myoga. I chose a Guinness beer for my first drink, and for the rest, I requested wine to be selected for me.■ Impressions What surprised me the most was that even though everything was fried, each ingredient was treated completely differently. Some dishes retained a near-raw texture, while others highlighted the fragrance, and some had their sweetness concentrated through long preparation. It felt more like a course meal that continuously provided the optimal solution for each ingredient rather than just tempura. As a result, the flavors remained varied until the end, and despite being a full course, I didn’t feel heavy at all. While it’s not cheap, I believe the price reflects the experience of watching this meticulous preparation right in front of me.■ Details of Each Topping and Ingredient The water eggplant was peeled and lightly fried, the broccoli was given a roasted nuance for a fragrant touch, and the sweet potato was steamed for four hours, then sun-dried for two days before being fried in stages. Even among the "vegetable tempura," each had a different approach. The shrimp was served in two styles: lightly fried and normally fried, including the heads and tails. The sweet sea bream was presented with its scales raised, and the conger eel was accompanied by fresh pepper. The fried abalone and liver cold pasta was an interesting combination that allowed you to enjoy both at the same time. The salts included Amakusa salt, Mangetsu salt, homemade soy sauce salt, and salt and pepper. The finale was a small rice bowl coated with a secret sauce, and dessert was ice cream made from Yatsushiro igusa (rush grass).I think this place is suitable for solo diners, anniversaries, or small group meals. On this day, there were also families dining here.*For detailed reviews and many photos, please visit my blog: https://shamo-rock.com/14365/
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