I was so impressed by the tempura at Arata Mikawa that I decided to visit my master’s restaurant.Mikawa Zezankyo embodies the philosophy of its owner, Tetsuya Saotome, who is referred to as the "Tempura God": "to accept nature as it is and to make the ingredients the stars of the dish." It seems to reflect Zen teachings.Arriving a bit early, I was shown to the waiting room on the third floor, where I could admire many tea utensils. My companion had just started drinking tea and, upon seeing a thin tea utensil, jokingly remarked, "This looks like the container for toothpicks at a soba shop," which made everyone laugh. ...I apologize for that.Soon, I was called back down to the first floor and seated at the counter. (Note that you need to take off and put on your shoes when moving between the third and first floors.)The owner exuded a presence that made me think, "So this is the God they speak of," with a quiet intensity that reminded me of someone who has mastered their craft, though I’ve never been to Sukiyabashi Jiro.Next to the God, an apprentice was carefully preparing young sweetfish, coating them in flour, and delicately arranging the highest quality sea urchin on shiso leaves, which could even be used in sushi shops. Everything was crafted with such care, precision, and beauty.They quickly refilled the grated daikon, and I enjoyed the flavor of the tempura dipping sauce. Drinks were served promptly as well. While savoring the crispy tempura and drinks, I was able to witness the God’s work up close. It was a blissful time, and I felt completely satisfied.The final dish, a tempura rice bowl with only scallops, excited me, but it was a bit too salty for my taste...I believe that experiencing this restaurant today will become a treasured memory.
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