I was invited to Tempura Asanuma in Nihonbashi, a highly popular restaurant that is difficult to reserve. I had heard great things about it from the chef of another famous tempura place I visited before, which piqued my interest.The first dish served by the attentive chef was Hatoshi. I was surprised by how delicious it was, raising my expectations.Next came the classic shrimp, followed by a variety of seasonal vegetables and fish, both traditional and fresh. The selection was abundant, and the ways to enjoy them were diverse—salt, tempura dipping sauce, soy sauce, and black salt—showcasing the chef's creativity and making the experience enjoyable and delicious.Among the many delicious dishes, the standout was the corn. It was made with a combination of pearl corn and Gold Rush corn, creating a layered sweetness that was incredibly tasty.The Botan shrimp I ordered as an extra was also a rare find in tempura. It was thick and cooked rare, making the difference from regular shrimp tempura quite evident and interesting.Although not a dish, I was personally captivated by the sake cups. The beer glasses were exquisite, crafted by an artisan from Yamagata. After training in Edo Kiriko, he established his own workshop, and the distinctive design was beautiful. I also appreciated the sake cups, which were likely made by a different artisan.For the finale, I opted for the additional choices of Mentaiko Nori-Maki Tempura Rice and a Kakiage Rice Bowl. It's rare and delightful to enjoy tempura with white rice at a tempura restaurant, and the Kakiage Rice Bowl was a classic delicious choice.Overall, the batter was perfectly done—not just crispy, but with a wonderful texture that complemented the ingredients. While the ingredients were certainly good, I felt that the moisture left in the batter was slightly more than I prefer. But that’s a matter of personal taste.The chef, hailing from Shinjo in Yamagata Prefecture, worked diligently while also being attentive, and the staff were polite, creating a comfortable dining experience. Delicious tempura brings joy all on its own. I left feeling satisfied and full.【Dishes I enjoyed】HatoshiShrimp x2Red EggplantKisu (Whiting)Shiitake (from Shinjo, Yamagata)ClamWater Eggplant and Cucumber with UmeCorn (Pearl Corn and Gold Rush)Tachiuo (from Takeoka, Chiba)AsparagusScallop Nori-Maki Aori Ika (Squid) Botan ShrimpTokachi's Meijin PotatoAnago (Conger Eel)Mentaiko Nori-Maki Tempura RiceKakiage Rice Bowl
We use cookies on this site to enhance your user experience.
