I walked to the third floor and it was a very modern space. When I sat down and saw the menu, I had a black eye. What was a cake 1450, an American 880, and a Mocha 990! The art of saying good is priceless, how can this come faster than robbery? The adjectives of cake are beautiful. &quot;As if the lady enjoyed afternoon tea in the afternoon field AKA&quot; &quot;TAKI, an overflowing coffee cup, a new form of tiramisu&quot; &quot;Finally we ordered &quot;slim new feeling green! Pears, dill, jasmine, and leeks Grand Slam!&quot; &quot;And &quot;can eat black beer AWA, strong black beer and fig jam combination!&quot; tastes very simple. Lemon yellow, bright blue, aspartame, Ansaimi. All old acquaintances. Cut open the cocoa butter chocolate shell and inferior cream, inside the cocoa butter roll out the leek grains and pear jam, faint. 880 cups of American is also really American, the sign blend is worse than the American, emitting a superb burnt taste, bitter I scream. It is so bitter, I said with a bitter face, that the half-day salary that I earned was suddenly wiped out.

Tentenpura Uchitsu

A store with strong privacy, the store environment is elegant and the popularity is very high!

This restaurant is small in size and very stylish in design. The tableware is also very particular. The dishes are very authentic, there are many types of steaks you can eat, and there are many choices for other dishes and wines.

Travel to have the spirit of trying, although occasionally small accidents, but most of the time actually more surprises than accidents.

我走到三楼，就很摩登的一片空间。坐下看见菜单，我就两眼一黑，什么东西啊一块蛋糕1450円，一杯美式880円，摩卡990円！说好的艺术是无价的呢，这怎么比抢劫还来钱快。蛋糕的形容词很绝美。&ldquo;仿佛贵妇人在午后的原野上享受下午茶的AKA&rdquo;，&ldquo;TAKI，一只溢出的咖啡杯，提拉米苏的新形态。&rdquo;最后我们点了&ldquo;纤细新感觉的绿！洋梨，莳萝，茉莉花，和芹菜的大满贯！&rdquo;以及&ldquo;可以吃的黑啤酒AWA，浓郁黑啤与无花果酱的结合！&rdquo;味道很朴素。柠檬黄，亮蓝，阿斯巴甜，安赛蜜。都是老熟人了。切开代可可脂巧克力壳和劣质奶油，里面咕噜咕噜地滚出芹菜粒和梨子果酱来，昏厥。880一杯的美式也是真的很美式，招牌blend比美式还难喝，散发出令人上头的焦糊味儿，苦得我哇哇大叫。真苦啊，我苦着脸说，才挣来的半天工资，顷刻间化为乌有。

有米其林风格的天妇罗哦，做的天妇罗很精致哦，油很少，反正感觉不到油腻的，鱼肉和大虾是最好吃的，也是最贵的，天妇罗米饭可以尝试一下。

There is a Michelin-style tempura, the tempura is very delicate, the oil is very little, anyway, it does not feel greasy, fish and prawns are the most delicious, but also the most expensive, tempura rice can try.

这家Uchitsu餐厅，是入选了东京当地的米其林一星级的餐厅名录，这家餐厅的环境真的精致舒适无比，每一道菜都精致无比，就是份量很少。

This Uchitsu restaurant, which was selected as the local Michelin-star restaurant list in Tokyo, is really exquisite and comfortable, every dish is exquisite, that is, the portion is very small.

推开门的一瞬间，四方的吧台，背景横着一扇窗，窗外是片片竹影，红色绿色的竹叶间，穿插着几捧绣球花束，宛如一幅活灵活现的花卉插画。后面和主厨谈起花艺设计，他说每个时节的设计皆有不同，春天樱花季，窗外插成片樱花，深深浅浅的粉色，随自然风飘落于窗前。冬日也有不同的花卉设计，下雪之时，片片雪花在窗外树间飘落，射灯照射下，这落雪本身，仿佛已经是一场表演。 入座后先上四小盘开胃冷菜，seaweed、bonito sashimi、tofu with uni、mountain basil,其中seaweed异常好吃，冰鲜爽口，清凉到心里；日本豆腐搭配海胆也别具一格，豆腐和海胆不一样的绵密和清甜相互辉映小虾和虾头prawnmountain basilbeansayu fish,可以站立的ayu fish是天妇罗专门店的必备，头苦尾甜squid鱿鱼，鱿鱼很糯又充满了嚼劲紫苏叶包裹海胆天妇罗，面衣轻薄，一口咬开满嘴都是海胆的清甜感，好不过瘾。甜玉米clam炸过后放在汤里呈现汤物后上了一盘sashimi，是soy sauce marinated tuna和squidbeans芦笋尾整只芦笋mantis shrimp，第一次吃到皮皮虾天妇罗salt fish 鱼肉鲜嫩多汁，面衣清脆，搭配渍过得萝卜泥解腻解烫，堪称完美。horse mackerel with ginger soy sauce，搭配小香葱之后是一道海苔汤渍鲍鱼片、白芦笋、番茄、茄子、小黄瓜，食材在seaweed soup中浸渍20小时，沾plum sauce，这一道菜我真的是第一次吃，味道极其清新爽口，在炸物后上恰到好处。鲍鱼口感劲道亦嚼，蔬菜在冷汤里浸泡，饱含seaweed soup的清香。之后是sweet potato，这里的红薯应该是瀧一般的慢炸法，表皮被炸的硬脆，内心软糯绵密，一软一硬，口感丰富不已，我的至爱。主食三种选择，干天妇罗饭配miso soup、天妇罗茶渍饭、天妇罗乌冬最后的甜品是salt milk icecream，服务员放上了荧光透明的粉色垫纸，每一处细节都让我心动不已。整餐饭到这里截至，共计差不多小三个小时，道数非常多，分量也很大，8位食客里，6位都没有要主食，可见chef满满的诚意。我想，在樱花烂漫和漫天飞雪的季节，再来。

The moment the door was opened, the bar in the four-sided bar, with a window in the background, a bamboo shadow outside the window, a red and green bamboo leaf, interspersed with a few hydrangea bouquets, like a lively flower illustration. Later, I talked to the chef about floral design, he said that the design of each season is different, spring cherry blossom season, the window inserted into a piece of cherry blossom, deep pink, with the natural wind floating in front of the window. Winter also has different flower designs, when snow, a piece of snow fell between the trees outside the window, spotlights, this snow itself, as if it was already a show. After entering the seat, first serve four small plates of appetizer cold dishes, seaweed, bonito sashimi, tofu with uni, mountain basil,, where seaweed is abnormally delicious, fresh and refreshing, cool to the heart; Japanese tofu with sea urchins is also unique. Tofu and sea urchin are different from the dense and sweet shrimp and shrimp heads. The ayu fish that can stand is a must for Tempura specialty stores. The head is bitter and sweet squid, and the carp is very squid and full of chewy purple leaves wrap sea urchin tempura. The face is light and thin, and the mouth is full of sea urchins. After the sweet corn cram is fried in the soup, put a plate of sashimi, is soy sauce marinated tuna and squidbeans asparagus tail whole asparagus mantis shrimp, the first time I ate the pippi shrimp tempura salt fish, the fish meat is fresh and juicy, the noodles are crispy, and the radish mud is greasy and hot with the stains, which is perfect. horse mackerel with ginger soy sauce, after pairing with small onions, a seaweed soup stained abalone fillet, white asparagus, tomato, eggplant, small cucumber, the ingredients are dipped in seaweed soup for 20 hours, dipped in plum sauce, this dish is really the first time I eat, the taste is extremely fresh and refreshing, just right after the fried. The abalone tastes strong and chews, and the vegetables are soaked in cold soup, full of the fragrance of seaweed soup. After that, it is sweet potato. The sweet potatoes here should be a slow-fried method of , the skin is fried hard and crisp, the heart is soft and dense, one soft and one hard, and the taste is rich. My favorite. Three choices of staple food, dry tempura rice with miso soup, tempura tea stained rice, tempura Udon&#39;s last dessert is salt milk icecream, the waiter put on a fluorescent transparent pink pad paper, every detail makes me feel excited. The whole meal has been here for almost three hours. The number of roads is very large and the weight is very large. Among the 8 diners, 6 do not have staple foods, which shows the sincerity of the chef. I think, come again in the season of cherry blossoms and snow.

在东京的天妇罗界算得上水准很高的一家。伙计在门外等候顾客光临。店内以和式装修为主、建议坐counter、可以看到田园风苑景。新鲜食材陈列在顾客面前、从头开始的每一道工序都在顾客面前展现。味道极棒。中间会提供生鱼片、汤类、防止天妇罗带来的油腻感。整体感觉很棒。

In Tokyo, the tempura world is a very high-level one. The man is waiting for customers outside the door. The store is mainly decorated in Japanese style. It is recommended to sit in the counter and see the pastoral scenery. Fresh ingredients are displayed in front of customers, and every process from scratch is displayed in front of customers. The taste is great. Sashimi, soup, and tempura will be provided in the middle. The overall feeling is great.

Tentenpura Uchitsu

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