Finding the best Tempura in the city — a personal search

I spent three months trying every version of Tempura I could find locally. The variation in quality is extraordinary. The best version handled mirin with genuine knowledge and the clean and umami-forward result was noticeably superior.

seasonal ingredients guide the menu in traditional settings. The winning restaurant had the right a conveyor belt sushi bar feel — unpretentious and focused on the food. barley tea was suggested correctly. Worth the search. When Tempura is made properly it's a completely different experience.