Chiba, Japan｜てんぷら 天白

A famous restaurant in Chiba! This is the best tempura restaurant. I went to a store that I had been curious about for a long time. There is no parking lot, but I drove there and used a nearby skip to park. For reservations, I contacted you via Facebook messenger. Courses start at the same time both day and night. I visited with my husband for lunch. You can only sit at the counter, and the ingredients that will be fried today are lined up in front of you, and everything is prepared on the spot, so you can't stop being excited! They are very picky about vegetables, and there are a lot of vegetable tempura that I have never tried before. Even standard vegetables such as eggplant and pumpkin can look so different if you change the way they are fried! ! I was impressed. The conger eel is so crispy that you can separate it with chopsticks. It's strange that it's not boring at all. When I went, they served milt tempura wrapped in seaweed, and it was truly delicious! Refreshing with chopstick rest in between. At the end, you can choose Tendon or Ochazuke, but this time I chose Tendon. The sauce was elegant and not too sweet, making it the perfect finishing touch. I would love to visit you again for a celebration!

``Tenpaku'' is a tempura restaurant with endless reviews of how delicious it is. (Visited in May 2022) Tempura restaurant I was interested in I visited ``Tenpaku''. I was getting more and more interested in it because of the good reviews I heard. Coordinate with your eating friends It was a long-awaited visit. It's not difficult to make a reservation. That makes me happy. However, reservations are fully booked. Chiba City Museum of Art is nearby, the nearest is Monorail Yoshikawa Koen Station Keisei Chiba Chuo Station. It's a little far on foot, so It may be more convenient to take a taxi than Chiba Station. Simple appearance both inside and outside When it comes to the exterior, it's so simple that you can't help but walk right past it (lol) The general is a kind and quiet person, but when you talk to him, you can feel his commitment. Your efforts are clearly visible. What I received this time ■Saimaki shrimp (I think it was?) Something smaller than a tiger prawn, head and body Morning closing of Koshikishima, Kagoshima ■Yellow green beans Fukuoka Prefecture ■ Broad beans Chiba prefecture Heated by residual heat ■Ayu Kiso River in Aichi The smell seems to come from the back. Although it is small, it is an adult sweetfish. ■Asparagus (Amaenbou) Yamagata Prefecture First, fry the tips, then change the heat setting of the stems to make them weaker. Bring out freshness ■White shrimp Toyama Prefecture ■Young corn Nagasaki Prefecture ■Saya radish, Japanese ginger with sesame dressing, conger eel Tighten the conger eel at 4pm and let it sleep to retain moisture. Fry at a temperature of 150 to 160 degrees to bring out the odor from the abdomen. ■Eggplant (Higopurasaki) Kumamoto An improved version of red eggplant. Fry the eggplant at high temperature so that no oil gets into it. ■Handa Somen Grind Iwate wakame and wasabi. ■New onion This is what my friend ate. ■Koshi oil Additional orders. It has such a strong aroma and taste. strained oil It was my first time trying tempura! ■Saimaki shrimp Eat by feeling the difference in the temperature of the oil compared to the first time. ■Sweet potato (Beni Haruka) Ibaraki Prefecture Fry repeatedly from 5pm. The inside is not mushy. If it's as low as 40 degrees. The flavor increases when you remove it from the oil and let the temperature drop. ■Red soup stock ■Sakura shrimp kakiage bowl Suruga Bay ■Sakura shrimp tempura chazuke ■Green tea Toteshan tea from Shimada City, Shizuoka Prefecture The oil is Taihaku oil and is not blended. Generally fried at 180 degrees or less, but some items are fried at 190 degrees. be. Whole egg water and soft flour (for sweets in Yame City) I asked for the brand of wheat flour (Fukuoka Prefecture), but I forgot. For dusting, use rice flour. The ingredients for this additional order are ◆Koshi oil ◆Aoriika ◆New onions This time, I ordered only the koshiabura. Well, I really don't care about anything. It was packed and the tempura was amazing. The taste and moisture content of ingredients, etc. How to withdraw and leave everything has been thoroughly researched. I groaned the entire time. I would like to ask you again. The seasonal ingredients at that time I'm looking forward to seeing how it will be cooked. Thank you for the meal ^ ^ ----------------------------------------- ⚫︎ Thank you for reading to the end. Likes and comments are very encouraging. We will continue to update. I would appreciate it if you could save and follow. --------------------------------------------- --------------------------------------------- ☆☆☆ I would be happy if you could take a look here ☆☆☆ ✔︎Instagram→ Yuko Kaibara♡ (kaibara_youco) ✔︎Google → Yuko Kaihara ✔︎Twitter → kaibara_Yuko@Daily nationwide food tour (kaibara_youco) ✔︎Tabelog→ Yuko Kaihara♡ ---------------------------------------------

Check the availability of seats on the website and make a reservation from Facebook Messenger 10 days before the visit * Reservations can be made by phone or via Messenger. About 20 minutes on foot from JR Chiba Station, about 5 minutes on foot from Chiba City Monorail Yoshikawa Park Station This time I used a taxi from Chiba Station, but it costs 1000 yen to go and return. There is only a counter in the store, and the ingredients of the day are lined up in front of you, and they will carefully explain when you serve them. The tempura, which is served at the perfect timing by adjusting the frying temperature according to the ingredients, is not only seafood, but the vegetables in particular stand out. I would like you to actually visit and taste the tempura that the owner is particular about.