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.

Tempura, sushi, and eel are the three major cuisines of Japan's Edo period. Tetsuya Saotome is the representative of tempura cuisine and is known as the God of Tempura. Tempura is about time and heat. The master's skills are accurate to seconds, so you must also grasp the time when eating~ Although tempura is called "fried food", it is completely different from fried food in China. It is not greasy at all. I think delicious tempura can only be eaten in Japan. I like small matsutake mushrooms, shrimp heads, and sea urchins the most. I ate fried shrimp heads for the first time, and I was surprised. It tasted much better than shrimp meat~ Every food was delicious. Although I ate rice at the hotel at 10 o'clock in the morning, I was still able to finish the plate. This is my highest respect for food as a foodie. When you start to feel full, you might as well spread a thin layer of grated radish on the fried food, which will make the remaining grease in your mouth very fresh. I booked it on opentable two months in advance. The default is the most expensive set meal. Friendly reminder: even boys will feel full after eating the whole set meal, so girls with small stomachs should choose carefully. It’s not good to waste the food because you can’t eat it! At the end, the old man will leave his autograph on the menu, and a freshly baked ink shrimp will be attached. By the way, the menu is all drawn by the old man himself, which is very good!

Ah Guo asked me yesterday, "Do you feel like you have learned a lesson after eating at this restaurant?" I said, "Yes, but I don't understand it." (This can actually be understood as Einstein giving you a basic physics lesson) Because of the traffic jam, I was one minute late, and I was particularly cautious when I sat in the "classroom", for fear that the professor would criticize me by name. I looked around and found that everything from tableware to furnishings were antiques, so I panicked and only ordered two pots of wine, for fear that I would get drunk and break these things that I couldn't afford to pay for. I don't think I have any qualifications to comment on this restaurant, so I will simply talk about a few impressive "dishes & why" The edamame appetizer was cooked to perfection, and you can taste the vitality of the plant; The shrimp and shrimp head are said to be delicious, and when you eat them, you will know that your imagination is far from enough. The sweetfish disappointed me a little. Friends who like sweetfish know that its fragrance lies in the oil, but after being fried like this, the natural fragrance of the sweetfish is covered (but this must be something I don’t understand, how could the chef not think of it) There is a small episode here. When the master Tetsuya Saotome served the second sweetfish, it always turned sideways (the baby didn’t want to be eaten), so the master apologized and helped it up again, although he failed in the end... (They are all delicious, I don’t want to write anymore, otherwise I feel like I will write until dark) The service that makes me most satisfied with this restaurant is that most of the dishes can be eaten twice, the first bite is amazing, the second bite is aftertaste, a bit of philosophy! I suggest that our generation of impetuous young people come to eat, it’s only a thousand yuan a meal, and observe how this 70-year-old grandfather humbly fries tempura for most of his life (touched) I think my takeaway will benefit me for life.

The shop of Master Saotome Tetsuya is over 70 years old, but he still fries tempura diligently. He is very kind, serious when working, and sees customers off after meal. It is easy to take photos with girls, but you have to rely on your luck if you are a man. Tempura is really fried to art, very delicious, not greasy. Reservation is required in advance.

The third meal in Japan, Michelin one-star "Koshiyamaku" [God of Tempura]. Saotome Tetsuya's restaurant, "One of the Three Gods of Edomae Cuisine" Sushi God Ono Jiro's good friend, Zhang Xuewei's mentor, fried shrimp, eel, fried sea urchin, very delicious. The soup in the fourth picture has a few jelly-like things in it, smooth, tender, crispy and bouncy. After chewing, it tastes like leaves and flowers, sweet and fragrant, simply psychedelic. I drank a bottle of Koshu Lavender White Wine, it's perfect! The old man is amiable. Ps: The good thing is that I have seen a lot of them. But the shrimp painted by the old man is definitely the Qi Baishi of the culinary world! This meal is very rewarding. Not only is it delicious, but it also warms my heart!

I watched the documentary "Two Gods of Japanese Cuisine" and came here to check it out. We arrived a few minutes early and were arranged to wait in the room on the second floor. There were various antiques collected by the chef inside, which was eye-opening. It was still shocking to see the master chef in his seventies frying tempura in front of us. After the meal, he will draw a shrimp and sign it on the menu for you. The overall experience was good.