Tempura

What sets Tempura apart is the handling of dashi stock. In lesser versions this is treated as a background note. Here it's central and the clean and umami-forward result shows it. I've started buying it to cook with at home after this experience. Japanese cuisine philosophy of shokunin craftsmanshi…

Having eaten Tempura at several restaurants over the past year, I can say this version is the best. The clean and umami-forward quality is more pronounced here than anywhere else I've tried. sake is handled with real knowledge — you can taste the difference. This is proper a ramen shop at lunchtime…