Tentenpura Uchitsu

I walked to the third floor and saw a very modern space. When I sat down and saw the menu, my eyes went dark. What the hell? A piece of cake for 1450 yen, a cup of Americano for 880 yen, and a mocha for 990 yen! Art is said to be priceless, how can this make money faster than robbery? The adjectives for the cake are very beautiful. "AKA, like a lady enjoying afternoon tea in the afternoon field", "TAKI, an overflowing coffee cup, a new form of tiramisu." Finally, we ordered "Slender new feeling green! Grand Slam of pear, dill, jasmine, and celery!" And "Edible dark beer AWA, a combination of rich dark beer and fig jam!" The taste is very simple. Lemon yellow, bright blue, aspartame, acesulfame potassium. They are all old acquaintances. Cut open the cocoa butter substitute chocolate shell and inferior cream, and celery and pear jam gurgled out of it, fainting. The 880-yuan Americano is really Americano. The signature blend is even harder to drink than Americano. It emits a burnt smell that makes you feel dizzy. It's so bitter that I screamed. It's really bitter, I said with a bitter face. The half-day salary I earned was gone in an instant.

There is Michelin-style tempura, which is very delicate and has very little oil. It doesn't feel greasy at all. The fish and prawns are the most delicious but also the most expensive. You can try the tempura rice.

This Uchitsu restaurant is included in the list of Michelin one-star restaurants in Tokyo. The environment of this restaurant is really exquisite and comfortable, and every dish is exquisite, but the portion is very small.

The moment you push open the door, you will see a square bar with a window in the background. Outside the window are bamboo shadows. Between the red and green bamboo leaves, there are a few hydrangea bouquets, like a vivid floral illustration. Later, I talked to the chef about floral design. He said that the design is different in each season. In the spring cherry blossom season, cherry blossoms are inserted outside the window, with deep and light pink falling in front of the window with the natural wind. There are also different floral designs in winter. When it snows, snowflakes fall between the trees outside the window. Under the spotlight, the falling snow itself seems to be a performance. After we were seated, four small plates of cold appetizers were served, including seaweed, bonito sashimi, tofu with uni, and mountain basil. The seaweed was very delicious, fresh and refreshing, and refreshing to the heart; the Japanese tofu with sea urchin was also unique, and the different fluffiness and sweetness of tofu and sea urchin complemented each other Shrimp and shrimp head prawn mountain basil beans ayu fish, ayu fish that can stand is a must-have in tempura specialty stores, with a bitter head and a sweet tail squid, the squid is very sticky and chewy Sea urchin tempura wrapped in perilla leaves, the batter is light, and the sweetness of sea urchin fills your mouth when you bite it open, which is so satisfying Sweet corn Clam fried and served in soup After the soup, a plate of sashimi was served, which was soy sauce marinated tuna and squid Beans Asparagus tails Whole asparagus Mantis shrimp, first time to eat mantis shrimp tempura Salt fish is tender and juicy, with crispy batter, and paired with pickled radish to relieve greasiness and heat, it is perfect. Horse mackerel with ginger soy sauce, served with chives Then there is a dish of seaweed soup marinated abalone slices, white asparagus, tomatoes, eggplant, and cucumber. The ingredients are soaked in seaweed soup for 20 hours and dipped in plum sauce. This is really the first time I have eaten this dish. The taste is extremely fresh and refreshing, and it is just right to be served after the fried food. The abalone has a chewy texture, and the vegetables are soaked in cold soup, full of the fragrance of seaweed soup. Then there was sweet potato. The sweet potato here should be slow fried like Taki. The skin was fried hard and crispy, and the inside was soft and dense. The texture was rich and I loved it. There were three choices for the main course: dry tempura rice with miso soup, tempura tea rice, and tempura udon The last dessert was salt milk ice cream. The waiter put a fluorescent transparent pink pad on it. Every detail made me excited. The whole meal took almost three hours to finish here. There were many dishes and the portions were large. Among the 8 diners, 6 did not order main courses, which shows the chef's sincerity. I think I will come again when the cherry blossoms are in full bloom and the snow is flying all over the sky.