Mikawa Zezankyo

I have only eaten at a few famous tempura restaurants in Japan. Of the restaurants I have eaten so far, I prefer the seafood part of Sanju (the shrimp, squid and conger eel are all excellent). The vegetable part is relatively weak, especially the Japanese onion I ate this time... I really can't appreciate it. Then there is the problem of seasoning of the rice part. The seasoning of the rice bowl is too heavy and the seasoning of the tea rice is too light, which is a bit unbalanced. After eating, Tetsuya Saotome signed and drew shrimp on the menu for each female guest as usual. I thought to myself that apart from the level of cooking, he is still a respectable old man.

In winter, people in Tokyo will make "clam pot", where the peeled clam meat is added with tofu, scallions, and cabbage, and stewed in a pot. The family sits around the stove and stretches their chopsticks. This is the advanced version of Fukagawa Don. When I think of Fukagawa's clams, I always imagine the scene during the Edo period - in the morning when the sun is good, Edo vendors push rickshaws full of clams and clams and find a place under the shade of a tree. When someone comes to buy clams, they scoop up a handful, pry the shells with a knife, peel the meat, and fly their fingers up and down, in silence and tranquility. Not far away, there are people going to the sea, and there are children fishing on the beach, all shining in the sun.

Their tempura fried shrimp is so delicious, full of juice when you take a bite. The fried chicken nuggets are also very delicious, they are cheese fried chicken nuggets, the taste is really first-class, and the cheese fried tofu is fragrant.

Mikawa is a mountain restaurant. My daughter made a reservation a month in advance. It has one Michelin star. The chef is Mr. Saotome, the god of tempura, one of the three Edo gods. The shiso leaf sea urchin tempura is especially delicious. After the meal, the chef will draw shrimp and sign on the menu for the guests. Only for girls

The fried shrimps were juicy when you took a bite. The eight shrimps were fried one by one and the oil-absorbing paper didn't seep much oil even after the time it took to get them from downstairs to upstairs. Then there were the shrimp heads, which were very delicious. I think they were better than the shrimp meat. Each asparagus in the fried asparagus was very tender.

The entrance is very understated, and the main entrance is almost entirely blocked by his favorite flowers and plants. Today I ordered the tempura series, which is supposedly made with oxtail shrimp—it was my first time trying it, and it was delicious! Also, their steamed snow crab with egg is very creative.