Tempura Yamanaka

A restaurant that makes tempura the ultimate, it’s tempura with rice. It’s very simple and nothing else. There are a lot of chefs inside. The assembly line makes tempura, and tempura can also make half-boiled eggs.

｛天ぷら やまなか｝▹ Kobe Tempura 2 stars There are no three-star stores in Michelin tempura in Japan, and they start with two stars. In addition to the new Hokkaido あら木, there are a total of 8 two-star stores. 3 in Tokyo and 2 in Kansai. Of course, there are many famous tempura shops, such as the tempura god Saotome's みかわ, the No. 1 beauty, the industry's acclaimed Shizuoka Seiyu, and the 30,000-start Kaiiru. The two two stars in Kansai are Kobe Sannomiya やままか and つちや north of Osaka. Like sushi, tempura is also said of tempura before Edo. The difference is the face coat and oil. Kanto-style batters are made with eggs and deep-fried with a mixture of sesame oil. The fried tempura is browned "fox-colored" and is often served with tempura sauce. In Kansai-style tempura batters, no eggs are used, and sesame oil is not added to the oil. Therefore, the tempura is white in color and eaten with various salt. The Kyoto "Kyosung" recommended before is a typical Kansai style, but that one is my favorite. Today’s tempura shop, although it is located in Kobe, Kansai, is obviously "Kandong style." The golden batter fried with sesame seeds is wrapped in seasonal ingredients. It may also cater to the habits of Kansai locals. The tempura dipping sauce was omitted and three kinds of salt were added: wasabi salt, yuzu salt and white table salt. I think the ingredients of やまなか are a highlight. Take the common lotus root as an example, most shops cut it horizontally into slices and make petals. The lotus root here is cut into columns vertically, so the lotus root is broken off with one bite. The bun and the lotus root are mixed together, which greatly enhances the layering of this dish and adds fun. Another one is shark fin tempura. The whole shark fin is wrapped in a jacket and pan, the outer layer is crispy and the inner layer is tender. It is indeed a very quality food experience. (To say a more important digression, in order to protect the ecological balance, we still advocate refusal to eat shark fin.)

这两年一来我们来这里进行了很多次的访问，每次来之前也都会是提前打电话预定的，所以每次都会非常享受。数年之前我们也是经常来这里的，所以当今年来到这里的时候我们马上就来了这家店，生意一如经常的好。

店铺里面的清洁度是非常高的，这家店的装修非常高调，非常有文化底蕴。最初是朋友介绍我们来的，我们也刚开始还不确定这家店的能不能满足我们的需求，但我们来了之后发现这种担心就是多余的。

海带是我最喜欢的这里的美食，小菜做的是非常棒的，水豆腐、水菜和海参的味道都让人难以忘记。来到这里之后对于我而言天妇罗的概念得到了很大的改变，我也真心觉得这是我吃过的最棒的美食。

这是一家神户的老字号了，在日本的呼声也特别高，可以说得上是日本第一了。天妇罗是其中最出名的一道菜，这里店家自己制作的寿司也是相当好吃的，所以来这里点这两道菜的人是特别多的。

我们是住在这家店附近的，在这之前我们几乎从来没有来过，在这里我们感到非常的轻松，心情也很愉悦。第一次是朋友带我来的，我们去了专门的柜台，店内非常清洁，一进去就感觉非常爽快。

超级喜欢这里的野菜炖鱼，味道特别的鲜美，每次来到这里，我们都会选择这道菜，它让我们有一种回到童年的感觉。真心推荐这道菜给你们，如果你们要来这吃饭的话，一定要选择这道菜。

这家店的装饰是比较高级的，也曾经被日本电视台报道过，有很多人都会慕名而来，我也是其中的一个。这家店就位于主干道附近，所以交通非常便利，可以坐地铁也可以自驾游过来。

以柿子为馅料的天妇罗真的是我最喜欢的食物了，每次来这里我都会点一份这里的天妇罗，然后尝试着各种各样的吃的东西，一进来就会让人感到非常努力的店铺，所以即使到现在为止我们没有吃过的崭新的食物也是非常多的。