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.
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