Tentoku

There are very few tempura specialty stores in Kobe, and this is one of the few that does very well. The tempura is fried very well, the oil is very clear, the fish tempura is delicious, and the eggplant is also great.

This is a Michelin restaurant that specializes in tempura. It has many varieties, authentic cooking methods, and superb craftsmanship. There are quite a lot of types of tempura, some common ones, as well as some innovative ones.

This is the most expensive tempura I've ever had in Japan, a set is about 1,000 yuan. I had lotus root tempura, which was quite delicious, especially the tempura was cooked at a good temperature.

A rare high-end tempura specialty store in the Kansai region, located on a street corner in the bustling area of ​​Kobe, the store is decorated in a bamboo-based style both inside and outside. The owner, Kazutoku Kosugi, used to be the tempura manager of the Kobe Okura Hotel and the food department. 15 years ago, when the Emperor and Empress of Japan came to Kobe for inspection, they stayed at the Kobe Okura Hotel. The Emperor and Empress of Japan specifically requested tempura, so it was Kazutoku Kosugi, the current store manager, who presented the art. Few chefs have this honor, so Kazutoku Kosugi offered up the chopsticks and butcher's knife used that day. The oil in the store uses three different varieties, mixed together, and the specific proportion of the three varieties is the store's secret recipe, which is unknown. The batter is relatively light, which is the style of Kanto tempura. However, the selection of ingredients is different from that in Kanto. Here in Kobe, the main ingredients are white fish from the Seto Inland Sea and local vegetables from Kobe. I ate fish that I had never seen in a tempura restaurant before. There are four types of seasonings, one is tempura sauce with grated radish, one is ordinary salt, one is matcha flavored salt, and one is lemon juice. When eating tempura in Kanto, the owner will generally recommend you which sauce is more delicious. In this store, the owner did not remind you because he said they are all delicious and let the diners choose for themselves. The owner will decide the frying time of the next food according to your meal progress. Although it is a greasy food of tempura, after eating it, the stomach does not feel uncomfortable at all. After eating the fried shrimp head, the fragrance of the shrimp keeps lingering in the mouth. The fried corn with fried seasonal vegetables is completely locked in the batter, which is very sweet. The last tea, that is, the tempura tea rice is the best one I have ever eaten. The tempura used in the tea rice is fried with shrimp, scallops, clams, radishes, onions, etc. It is not only delicious, but also has a variety of tastes.

This restaurant specializes in authentic tempura, and they have many varieties. I tried one type I had never tried before, and I thought it was pretty good. The taste was a little light, but the price was a little expensive.