Comparing Tempura across three restaurants — an honest verdict

I ate Tempura at three different restaurants in the same week to compare. The results were illuminating. The use of mirin varied significantly — only one got it right. The deeply savoury profile should be consistent but interpretation differs widely.

seasonal ingredients guide the menu in traditional settings. The best version came from a conveyor belt sushi bar, which felt authentic. barley tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tempura is larger than you'd think.