There are few tempura specialty shops in Kobe. This is one of the few shops that do very well. The fried tempura is delicious and the oil is very clear. The fish tempura inside is delicious and the eggplant is also great. .
Found such a great shop by chance while walking and had to say luck was really super good. After my instructions with the waiter during the ordering process all the dishes were made in the way we liked and really touched us.
This is a Michelin restaurant. The main specialty is tempura. There are many kinds of tempura, the method is very authentic, and the craftsmanship is superb. There are quite a few types of tempura, more common, and some innovative.
This is the most expensive tempura I have ever eaten in Japan. A set is about 1,000 yuan. I ate lotus root tempura, which was quite delicious, especially the temperature of his tempura.
A rare high-end tempura specialty store in the Kansai area. It is located on the corner of Kobe's bustling area. The interior and exterior of the store are decorated in bamboo-based style. The owner, Kazuki Kosugi, used to be the tempura manager of the Okura Hotel and Food Department in Kobe. 15 years ago, when the Emperor and Empress of Japan visited Kobe, they stayed at the Hotel Okura in Kobe. The Emperor and Empress of Japan ordered tempura to be eaten. So it's the art performed by Kazutoku Kosugi, the manager of this shop. Few cooks have this kind of honor, so Kazuki Kosugi offered the chopsticks and pao Ding that day. The oil in the store is made of three different varieties and mixed. The specific proportions of the three are the secret recipe in the store. The batter is relatively light and light, which is the style of Kanto tempura. However, the selection of ingredients is different from Kanto. In Kobe, the white fish from the Seto Inland Sea and local vegetables from Kobe are mainly used. I ate the fish that I have never seen in a tempura shop. There are four seasonings, one is tempura sauce with grated radish, one is ordinary salt, one is table salt with the taste of matcha, and the other is lemon juice. When eating tempura in Kanto, the owner will usually recommend you which sauce is better to dip. In this restaurant, the owner did not remind, because he said that they are all delicious and leave it to the diners to choose. The owner will decide the time to fry the next food according to your meal progress. Although it is a greasy tempura food, after eating it, the stomach will not feel uncomfortable at all. After the fried shrimp head was eaten, the fragrance of the shrimp reverberated in the mouth. Fried corn with fried seasonal vegetables, the sweetness is completely locked by the batter, it is very sweet. The last Tencha, the tempura chazuke, is the best dish I have ever tasted. The tempura used in chazuke rice is fried with shrimps, scallops, clams, radishes, onions, etc. It not only tastes good, but also has a variety of textures.
Different tempura, the decoration of the shop is very exquisite, just like tempura.