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.)

I really like the stewed fish with wild vegetables. The taste is very delicious. Every time we come here, we will choose this dish. It gives us a feeling of returning to our childhood. I really recommend this dish to you, if you want to come here for dinner, you must choose this dish.

In the past two years, we have visited here many times, and every time we come, we will call in advance to make a reservation, so we will enjoy it every time. We came here often a few years ago, so when we came here this year, we immediately came to this store, and the business is as good as usual.

The cleanliness of the shop is very high. The decoration of this shop is very high-profile and very cultural. At first, a friend introduced us. We were not sure at the beginning whether this store could meet our needs, but when we came, we found that this kind of worry was unnecessary.

Kelp is my favorite food here. The side dishes are very good. The taste of water tofu, mizuna and sea cucumber is unforgettable. After coming here, the concept of tempura has changed a lot for me, and I really think this is the best food I have ever eaten.