🌿 Environment: Sanlitun Tongying Center 6️⃣ Building has a strong sense of privacy in front of the L-shaped plate, and there are only 10 seats in total. Service: The chef comes to the master to operate it personally. The voice of the deputy chef is a good middle bass, introducing the ramparts, and carefully reminding the way and timing of each dish. The impression of tempura I met before was that it was a thick pile of noodles with oil and paste, basically I couldn&#39;t eat anything, let alone distinguish the good and bad ingredients. This time I learned that the tempura I had eaten before belonged to the Kansai school, this time I ate the Kandong school, pay attention to the selection of ingredients, and retain the original taste of the food. My &quot;squid tempura&quot; fried tail is warped, so beautiful, happy ❤ I especially like various vegetables and fruits tempura &quot;aloe tempura&quot; &quot;eggplant tempura&quot; &quot;yamayao tempura&quot; &quot;autumn tempura&quot; &quot;clear king grape&quot; each is just wrapped in a thin layer, There is almost no extra oil, especially the outer skin of the &quot;Qingwang Grape&quot; is hot, and the pulp inside is still cool, too characteristic 👍🏻

Trip Gourmet Awards 2023

天妇罗·天燚(T+MALL店)

This restaurant focuses on American cuisine, and the decoration style is also very American! The ferns and fries burgers and so on are very delicious! There is a chef who is very handsome and very stylish! This is an American Western restaurant, serving a variety of large-sized food, fish, chips, full-day breakfast, burdock, etc., full of weight, Meidao is also very good, you can try.

Trip Gourmet Awards

The new meal on the third floor of Sanlitun Zhaolong Hotel 㺽 Elegant service and intimate service by the Taiwanese chef Jason team to add a rainbow package to Beijing&#39;s food value for money. The exquisiteness seen by the eyes and the strong dishes smelled by the nose is worth the special taste. Tasteful new cuisine ～

Top 48 Fine Dining 

Every food is cooked with heart, my tongue can feel; warm words professional service, my body can feel; comfortable environment fragrance air, my soul can feel, a people to stay in the cattle workshop.

Very atmospheric restaurant, the environment is very good. Flame 🔥 ice cream, in fact, it feels like the form is relatively new, directly made on the spot, in fact, it is better to eat ice cream directly.

It is best to make an appointment when you go, otherwise you need to wait, the service is first-class, and the whole process provides quality service according to the needs of customers. The beef grains in Handan are mainly recommended, and the outside is tender and tender with pepper and garlic. The simmering silk is sweet and fresh. When serving, the hot oil is poured with the fragrance. It is recommended to serve some rice. The smoked fish is freshly fried, very crisp and no thorns. The combination of leek winter stew is eaten for the first time, and the lightness mainly reflects the taste of the ingredients themselves. Crab powder tofu is very fresh, if it is the autumn crab fat season, it is estimated to be better to eat, very good local dishes. Recommended.

The light and shadow mottled on the transparent roof is very artistic, I like this environment very much, the foreign atmosphere and elegance coexist. From some recommendations in the menu, I really can&#39;t understand the uniqueness of Jiangsu and Zhejiang cuisine. For example, I booked roast duck in advance. It seems that it does not match Jiangsu and Zhejiang cuisine. Later, there was a netizen who liked me and I also liked the boiling shellfish. Isn&#39;t this Sichuan cuisine&#39;s insight? Abalone braised pork and lion head can be counted, a little difficult to distinguish after a meal. Black truffle aromatherapy tofu has its own characteristics, but boiling fish makes me especially love, and the clear (oil clear) spicy taste is full, which is precious.

🌿环境：三里屯通盈中心6️⃣楼私密感很强L型板前座位，总共仅有10席🛎服务：主厨来师傅亲自操作。副厨小哥哥声音是好好听的中低音，介绍娓娓道来，细心提示每道菜的吃法和时机。以前遇到的天妇罗给我的印象都是油乎乎+糊得厚厚的一堆面，基本上吃不出是什么，更别说分辨食材的好坏了。这次得知了以前吃过的天妇罗属于关西派，这次吃到的是关东派的，讲究食材选取，保留食物本味。我的「鱚鱼天妇罗」炸得尾巴翘翘，好漂亮，开心❤特别喜欢各种蔬菜水果天妇罗「芦笋天妇罗」「茄子天妇罗」「山药天妇罗」「秋葵天妇罗」「晴王葡萄」每一种都只是裹着薄薄的一层，几乎没有多余的油，尤其是「晴王葡萄」外皮酥酥热热的，里面果肉还是凉凉的，太有特点了👍🏻

 #周末去哪儿 朋友让推荐周末小聚的餐厅，前两周去过的天妇罗撑起一场Fine Dinning的餐厅天燚，是不错的选择。秋冬的料峭里吃一场顶级的天妇罗，真是一种热切而细腻的享受。说它热切，因为在板前吃炸天妇罗，能听到油花轻轻绽开的声音，每一道天妇罗从出锅到客人身前的油纸盘上都是最近的距离，保持着接近烫口的温度和热气。说它细腻，因为针对不同的食材的面衣和手法都各自不同，拿捏精细，面衣极为轻盈，炸的程度精确到秒，油纸上的油迹很少。天燚总店料理长来伟师傅师承日本天妇罗世家浅野基一郎先生，练就了听音即可辨别食材炸制程度的技艺。他在&ldquo;金钟罩&rdquo;前气定神闲地定格着每种天妇罗的鲜美。吃顶级的天妇罗，必须是人等食物，而不是食物等人。每一道食物被&ldquo;投喂&rdquo;的节奏感和对比变化都恰到好处，不疾不徐。每每从油纸上夹起被锁定在最好状态的天妇罗的时刻，觉得食物和人都被温柔以待。12种天妇罗分作三轮奉上：第一轮车虾，芦笋，海胆，白果第一道车虾，一只全熟，一只八成熟，仿佛是考验主厨和食客默契度的一道小游戏题。好像在说，我选八成熟，你会选哪个答案？虾头单炸，去了须子，酥酥的不会扎嘴。天妇罗说是炸，但因为面衣秒速锁住新鲜食材里的水分，所以在食材内部更像是蒸的口感。芦笋、白果，都是外层轻巧的酥壳，里面是或脆嫩或糯软的烘熟的质感。蔬果可以蘸盐，海鲜可以蘸加萝卜泥的天妇罗汁，也可以什么都不蘸就吃原味的质感。海胆天妇罗是招牌也是口感最华丽的。紫苏叶包裹海胆，炸完后里面的海胆微微有一点儿凝住，上面再加一层海胆，超鲜甜。第二轮是澳龙，番薯，澳鲍，玉米一道海鲜，鲜味暴击，跟一道蔬食，看似是清口，其实是另一种碳水美拉德的美味暴击。红薯一片是原味的，一片是浸了白兰地的，面甜甘香里又多一份白兰地特有的花香坚果香。鲍鱼是煮好了再炸制，咬开来肉质很嫩还有弹性，底下配上鲍鱼的肝酱，和以往吃过的溏心鲍鱼风味又自不同。玉米天妇罗，真是把玉米的各种好吃都叠加在一处了，玉米酥的香，玉米嫩的甜，把平凡食材做出多层次的奇妙回味，才显功力。第三轮是松叶蟹，帆立贝，河豚白子，无花果松叶蟹的蟹钳，去壳挂很轻盈的面衣，几十秒即出，钳尖贴心地裹了纸，以防食客烫手，十分鲜甜！帆立贝，一半全熟，一半八分熟，又是炫火候的一道菜式。天妇罗应该是初吃河豚白子的人最容易喜爱的料理方式了吧，白子的外面酥脆，里面滑嫩如布丁。天妇罗套餐里还有前面的鱼生刺身，后面的螺片汤、天妇罗盖饭和甜品收尾。别轻敌，以为天妇罗只不过是几道一小份的量而已哈，吃这样的天妇罗套餐真的是可以撑得扶墙出哒。我去吃时还赶上餐厅庆祝三周年，特别邀请了台北米其林日料名厨、天妇罗&middot;天燚品牌挚友、「成都八潮&middot;月明」的出品总顾问&mdash;&mdash;许文杰先生，许师傅开场制作了四道前菜料理，每一道都可圈可点。特别是第四道看似简单的一块稻香味增芝士。芝士用味噌经过半个月滋养，加上稻草烟熏的加持，入口轻抿，细滑而充盈着奶香、酱香、烟熏等层层叠叠的味道，真是太迷人啦。👣探店： 天妇罗&middot;天燚📍坐标：三里屯☁️类别：日料💰人均：&yen;1288

 #Where to go on weekends Friends let recommend the restaurant for weekend gatherings. The tempura that I have been to the past two weeks has supported a restaurant Tianzhu. It is a good choice. It is really a warm and delicate enjoyment to eat a top tempura in the autumn and winter. Say it is eager, because eating fried tempura in front of the board, you can hear the sound of oil flowers gently simmering, every tempura from the pot to the guests&#39; body on the oil paper plate is the nearest distance, maintaining close to the hot temperature and heat. Say it is delicate, because the face clothes and techniques for different ingredients are different, pinch fine, the face clothes are extremely light, the degree of fried is accurate to seconds, the oil on the oil paper is very small. The chef of Tianyu Head Office, Mr. Lai Wei, is a master of Japanese Tempura family Asano Kiichiro, who has trained his skills to distinguish the degree of fried ingredients. He calmly fixed each Tempura&#39;s deliciousness in front of the &quot;Admiralty Cover&quot;. Eat the top tempura, must be food such as people, not food and other people. Every food is &quot;feeded&quot; rhythm and contrast changes are just right, not slow. Every time tempura is locked in the best state from the grease paper, it feels that food and people are treated gently. 12 kinds of tempura are divided into three rounds: first wheel shrimp, asparagus, sea urchin, white fruit first car shrimp, one fully cooked, one eight mature, as if to test the chef and diners tacit understanding a small game question. It seems to be saying, I choose eight mature, which answer will you choose? The shrimp head is fried alone, go to the mustard, the squash will not pierce the mouth. Tempura said it was fried, but because the mask locks the moisture in the fresh ingredients at a second speed, it is more like a steamed taste inside the ingredients. Asparagus and white fruit are lightweight crusts on the outer layer, with crisp and tender or soft baked texture. Vegetables and fruits can be salted, seafood can be stewed with tempura juice of radish mud, or you can eat the original texture without stewing anything. Sea urchin tempura is the signature and the most gorgeous taste. The purple sue leaves wrapped the sea urchin, and the sea urchin inside was slightly condensed after the fried, and a layer of sea urchin was added to it, which was super sweet. The second round was Australian dragon, sweet potato, Australian abalone, corn and seafood, fresh and violent, with a vegetable food, it seemed to be a clear mouth, but it was actually another carb Merad&#39;s delicious attack. One sweet potato is original, one is soaked brandy, sweet and sweet in the sweet and one brandy unique flower-fresh nut fragrance. Abalone is cooked and then fried, bite the meat is very tender and elastic, the bottom with abalone liver sauce, and the past to eat the heart abalone flavor is different. Corn tempura, really put all kinds of delicious corn superimposed in one place, corn fragrant, corn tender sweet, ordinary ingredients made multi-level wonderful aftertaste, only show strength. The third round is the crab, the sail shell, the puffer fish white seed, the crab pliers of the fig pine leaf crab, the shell hanging very lightly, dozens of seconds will come out, the tong tip is intimately wrapped in paper, in case the diners hot, very sweet! Fan Libei, half full ripe, half eight-point ripe, is a dish of dazzling fire. Tempura should be the easiest way to eat puffer fish white seeds for the first time. The outside of the white seeds is crispy and the inside is as smooth as pudding. There is also a fish sashimi in the front, a snail soup in the back, tempura rice and desserts. Don&#39;t lightly enemy, think tempura is just a few small portions of the amount, eat such tempura package can really support the wall. When I went to eat, I also caught up with the restaurant to celebrate the third anniversary. I specially invited Mr. Xu Wenjie, the famous chef of Taipei Michelin Japanese food, the best friend of the Tempura&middot;Tianxu brand, and the general consultant of &quot;Chengdu Bachao&middot;Yueming&quot;. Master Xu opened the four pre-cooked dishes, each of which was remarkable. Especially the fourth seemingly simple rice flavor to add cheese. Cheese with flavor after half a month nourished, plus straw smoked support, the entrance is light, smooth and full of milk, sauce, smoke and other layers of flavor, it is really charming. 👣 Store Exploration: Tianfuluo&middot;Tianqi 📍 Coordinates: Sanlitun ☁️ Category: Japanese materials 💰 Per capita: 1288

🏮日料重度爱好者，每次出去旅行到一个城市都会打卡几家日料店。北京大大小小的日料店去过不少，天燚已经是第二次了。上次吃的晚餐，这次想来试试午餐。🍱午餐套餐：💰880，团购680里面有🦐、海胆还有各种日本新鲜时蔬，印象最深的就是蘑菇切开里面是扇贝和芝士，看起来就很有食欲。还有🇯🇵小辣椒，开始还恐惧会不会很辣，食用后感觉很清新只有微微的辣味。我爱天燚的原因就是虽然都是油炸，但不会感到油腻。食材搭配🧂或者天妇罗汁吃，真的很赞。额外又加了炸雪蟹腿和两罐啤酒，蟹腿炸的火候掌握的很好，啤酒虽然不算凉但加了冰块虽然会丧失一些口感，但冰冰凉凉更喜欢。🌿环境：在商场里面，店整体环境不错，看起来很高大上。吧台的位置很多很宽敞，有一个小包间。🔔服务：网上预定时间缴纳定金，到店退还。现在商场正在装修，所以不太容易找入口，🤳会很细心的讲解具体位置。很有仪式感会有预定人信息的小卡片，上每一道菜都会详细介绍，撤空盘子和收垃圾都很快。主厨也很注重细节，有的食材炸的不满意当场扔掉重新制作，追求完美。📌PS：一个很喜欢的店下次还回来，主厨的记性很好，时隔大半年当初我自己坐在吧台中间，开了一瓶灿然还记得。 #高颜值日料 #天妇罗

🏮 Japanese food heavy lovers, every time they travel to a city, they will punch in several Japanese food stores. Beijing has been to a lot of Japanese food stores, and Tianxu is the second time. The last dinner, this time I want to try lunch. 🍱 Lunch Package: 💰 880, group purchase 680 has 🦐, sea urchin and various Japanese fresh seasonal vegetables. The most impressive thing is that the mushroom is cut inside with scallops and cheese, which looks very appetizing. There are also 🇯🇵 small peppers, I was afraid that they would be very spicy at first. After eating, I felt very fresh and only a slight spicy taste. The reason I love Tianyu is that although they are all fried, they will not feel greasy. The ingredients are eaten with 🧂 or tempura juice, which is really great. Additional fried snow crab legs and two cans of beer, crab legs fried fire weather is very good, although the beer is not cold, but adding ice will lose some taste, but ice is cooler. 🌿 Environment: In the mall, the overall environment of the store is good and looks very tall. The location of the bar is very spacious and there is a small private room. 🔔 Service: Pay a deposit on the online booking time and refund it to the store. Now the mall is being renovated, so it is not easy to find the entrance. 🤳 will explain the specific location very carefully. Very ritual, there will be a small card with the reservation information, every dish will be introduced in detail, and the empty plates and garbage collection will be very fast. The chef also pays attention to details, and some ingredients are fried and dissatisfied with the on-site discarding and re-making, and the pursuit of perfection. 📌 PS: A store I like very much will come back next time. The chef has a good memory. After half a year, I sat in the middle of the bar and opened a bottle of Canran. #High-value Japanese materials #Temura

第一次吃天妇罗宴席​天妇罗&middot;天燚​周四的晚上，板前座无虚席，因为每种食材需要师傅在不同温度下烹饪，准时六点半开席。​鲜甜的牡丹虾搭配蛋黄酱，南非鲍鱼切成蓉调的汤，再来一个帆立贝淋上五年熟成胡麻油，大竹荚，蓝鳍金枪鱼大腩，开启我们的天妇罗美味之旅。​鲜甜，爆汁的白芦笋，紫苏海胆刺老芽，章鱼的软糯，微苦但是应季的日本野菜蜂斗菜，北海道平贝，花椒叶。​河豚白子，黄花菜，海鳗等等精彩的分享。​天妇罗油温控制在两百度，更多的是高温让表皮迅速酥脆，用蒸汽把食材烹饪熟。炸，其实是烹饪里非常有学问的一门艺术。​最后一款，磨成粉的白芝麻，加入牛奶，淡奶油做成果冻状，上桌前液氮急冻后，再淋上红糖汁和新鲜的栗子蓉。​晚餐宴席，1380每位，没有附加服务费，性价比超级高，前前后后一共21道料理，真的吃到最后又撑又想继续吃

The first time I ate Tempura banquet ​ Tempura &middot; Tianzhu ​ Thursday night, there was no room in the front seat, because each ingredients needed to be cooked by the master at different temperatures, and the table was opened at 6:30 on time. ​ Fresh sweet peony shrimp with mayonnaise, South African abalone cut into a soup, and a sail shellfish drizzled with five years of ripe flax oil, big bamboo shoots, bluefin tuna big oyster, start our Tempura delicious journey. ​ Fresh sweet, juicy white asparagus, purple sea urchin thorn old buds, soft octopus, slightly bitter but seasonal Japanese wild vegetable bee-bumplings, Hokkaido flat shellfish, pepper leaves. ​ porpoise white seeds, yellow cauliflower, seagulls and so on wonderful sharing. ​ Tempura oil temperature is controlled at two hundred degrees, more is the high temperature to make the epidermis quickly crisp, with steam to cook the ingredients. Fried, in fact, is a very learned art in cooking. ​ The last one, grind white sesame, add milk, light cream to make the fruit freeze, before the table liquid nitrogen frozen, then drizzle with brown sugar juice and fresh chestnut simmer. ​ Dinner banquet, 1380 per person, no additional service fee, super cost-effective, a total of 21 dishes before and after, really eat until the end and want to continue eating

天妇罗在日本是有300多年历史的传统美食，作为会席料理的点睛之作，讲究的是食材的新鲜和师傅的经验。今天小美就来北京三里屯&middot;天燚餐厅，专门吃一顿天妇罗料理。&middot;三里屯店是天燚的北京总店，主厨来伟，师从日本天妇罗百年老店三代目家族大师浅野基一郎。&middot;板前设有10个座位，就餐需要提前定位，每天的食材会根据客人的数量准备。🕛午餐12:00🕡晚餐18:30✅准时开餐，就餐时间大约1.5小时。&middot;小美准时抵达，服务员送上矿泉水，入座后发现，餐桌上还写着有我名字的欢迎卡片，非常贴心！😜助手们也在忙碌准备菜品。开餐前，服务员会把当餐所需要的食材一一展示，介绍每一道食材。就餐时，也会推荐客人 搭配海盐或者天妇罗汁。🍅接下来就跟我一起，慢慢享用今天的午餐啦！ ✨松叶蟹醋冻取材自日本三大名蟹之一的松叶蟹，蟹腿肉丝搭配醋汁果冻，口味酸酸甜甜的开胃菜。✨紫苏海胆天妇罗外皮酥脆，内里鲜嫩。每咬一口，都是海胆爆浆的幸福！ ✨乳山生蚝这道凉菜直接吃，醋汁酸甜，口感清爽。 ✨鱚鱼天妇罗外皮酥脆，鱼肉鲜嫩。但是有鱼刺，不建议吃鱼尾。 ✨舞茸外形看着就像花儿一样，实际上是菌类。吃起来很像肉的口感，饱腹感强。✨香菇真丈像包子一样，裹着一堆扇贝，芝士，蟹肉。 ✨星鳗食材选用开餐前2小时内活杀的海鳗，新鲜的肉质更有嚼劲儿。 ✨无花果天妇罗还是头一次这样吃水果，酥脆的外皮，包裹着微甜鲜嫩的果肉。 ✨主食选择（2选1）天丼，盖饭+味增汤，天茶，就是茶泡饭。✨餐后甜品是水果杯。&middot;📝天妇罗是时间的美食最佳赏味期就是上桌的那几十秒，吃饭的过程非常有仪式感。上主餐之前，会先来几道前菜，前前后后大概有20道菜品。🥦主菜之间还会有很多道蔬菜，例如芦笋、茭白、新西兰小南瓜、秋葵。🦀席间还可以选择海鲜加餐，例如松叶蟹腿、扇贝。🍤关东风格的天妇罗，炸制的薄薄面衣，没有油腻感。内部的食材，通过表面高温炸制之后，包裹蒸熟，而不是炸熟。🏡天妇罗&middot;天燚（北京通盈中心店）北京朝阳区南三里屯路通盈中心3层✅餐厅会根据季节，不定期更换菜单。每次来的菜单都会不太相同，说不定有惊喜哟！#与世界重逢 #城市里的私藏秘境 #我的深夜食堂 #北京日料 #跨年仪式感大餐

Tempura is a traditional cuisine with a history of more than 300 years in Japan. As the finishing touch of the banquet cuisine, it is about the freshness of the ingredients and the experience of the master. Today, Xiaomei came to Beijing Sanlitun Tianxu Restaurant to have a special Tempura cuisine. &middot; Sanlitun Store is Tianzhu&#39;s Beijing head office. The chef is Lai Wei, and he is a master of the three generations of family master of the Japanese Tempura 100-year-old store, Asano Kiichiro. There are 10 seats in front of the board, and meals need to be positioned in advance. The ingredients will be prepared according to the number of guests per day. 🕛 lunch 12:00🕡 dinner 18:30✅ on time, the meal time is about 1.5 hours. &middot;Xiaomei arrived on time, the waiter sent mineral water, and found that after entering the seat, the table also wrote a welcome card with my name, very intimate! 😜 Assistants are also busy preparing dishes. Before the meal, the waiter will show the ingredients needed for the meal one by one, introducing each ingredients. When dining, guests will also be recommended to match sea salt or tempura juice. 🍅 Next, join me and enjoy today&#39;s lunch slowly! ✨ Pine Leaf Crab Vinegar Freeze is made from one of the three famous crabs in Japan. The crab leg shredded with vinegar jelly, and the taste is sour and sweet appetizer. ✨ Purple sea urchin tempura is crispy and tender in the inside. Every bite is the happiness of sea urchin explosion pulp! ✨ Rushan oyster is a cold dish that is eaten directly, the vinegar juice is sweet and sour, and the taste is refreshing. ✨ oyster tempura has crispy outer skin and tender fish meat. But there are fish thorns, it is not recommended to eat fish tail. ✨ Dance oyster looks like a flower, but it is actually a fungus. It tastes like meat and has a strong sense of fullness. ✨ Shimizu mushrooms are like buns, wrapped in a pile of scallops, cheese, crab meat. ✨ Stars and Stars are made of seagulls that live within 2 hours before the meal, and the fresh meat is more chewy. ✨ Figs Tempura is still the first time to eat fruit like this, crispy skin, wrapped in slightly sweet and tender pulp. ✨ staple food choice (2 choose 1) Tianzhu, rice cover + miso soup, Tiancha, is tea. ✨ dessert is a fruit cup. &middot;📝 Tempura is the best time for food appreciation is the dozens of seconds at the table. The process of eating is very ritual. Before the main meal, there will be a few pre-courses, about 20 dishes before and after. 🥦 There will also be many vegetables between the main dishes, such as asparagus, white, New Zealand pumpkin, and autumn sunflower. 🦀 Seafood can also be selected between the seats, such as pine leaf crab legs and scallops. 🍤 Kanto-style tempura, fried thin noodles, no greasy feeling. The internal ingredients are steamed, not fried, after the surface is fried at high temperature. 🏡 Tianfuluo Tianyi (Beijing Tongying Center Store) The restaurant on the 3rd floor of Tongying Center, Nansanlitun Road, Chaoyang District, Beijing ✅ The menu will be changed from time to time according to the season. Every time I come, the menu will be different, maybe there will be surprises! #Reunion with the world #Private Secrets in the city #My late night canteen #Beijing Japanese Food #New Year&#39;s Eve Ceremony

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