Shinjuku City, Tokyo, Japan｜Tempura Azabu Yokota

Visited around 1:30pm on a weekday. Probably because it was past the busy lunch time, I was able to enter without having to wait. The interior of the restaurant has a relaxing atmosphere, with an L-shaped plain wood counter that can seat about 10 people, and several private rooms separated by sliding doors.As soon as you enter, you can smell the delicious tempura. This time I ordered the "Tentomiya course". I was seated at the counter, so I was able to enjoy the freshly made tempura that was fried right in front of me while being introduced to each member. Although the portions of each item were not large, they were deliciously fried using good quality ingredients, and many of the dishes had a completely different impression than what I usually eat. Personally, I was very impressed with the scallop tempura, which had a moist interior and a good texture. It was delicious, so I would like to go again.

I made a reservation in a private room and received the course. The private room was in a secluded area and was very comfortable, and the food served was delicious. As you would expect from a first-class restaurant, the food is beautiful and delicious. This is a store you won't regret. It's been a while since I've eaten at a tempura specialty restaurant, but the tempura tasted very light and the crispy fried tempura was amazing!

The restaurant I had booked for suddenly became unavailable, so I hurriedly made a reservation at this place where Mr. Iwakami was in Azabu Yokota. The Shinjuku South Exit area is an area I've been visiting a lot lately. Easy to use and convenient to return home. I reserved the top course, ``Kiwami''. A course where you can enjoy General Iwakami's tempura to your heart's content. The volume was huge, so I visited without lunch. The tempura that Mr. Iwakami fries is exquisitely delicious. Deep-fry seasonal ingredients at the perfect time. We bring out the true flavor of the ingredients. So I eat it as soon as it comes out. I get scolded if I keep taking pictures and videos (lol) After all, you have to eat it at the most delicious time. The taste of tempura will change. Same as sushi. The courses were well balanced and all delicious. Among them, I particularly liked the Japanese yam. The Japanese yam melted in my mouth and was extremely delicious. The conversation with the general was also interesting. 0 I'll report back when I go to the magnetic field (lol) [Temura Goku Kaiseki 17,800 yen (tax included)] 〇With seat eel soup Eel ramen is currently experiencing a bit of a boom in Iidabashi, but it's still rare. I'm from a generation that's used to sucking liver. This soup also contains grilled eel, which is gentle on the stomach and gives energy to the body. 〇2 types of today's sashimi ・Kue (4 pieces) ・Tuna (2 pieces) Served with homemade sweet soy sauce. 〇Tenfuyoshi 4 items Tempura is served with salt, curry salt, and lemon salt. ・Kuruma prawn (rare), prawn head ·young corn The brown part is the brown color seen when amino is heated in the Maillard reaction. At first I thought it was young corn rather than corn, but the young corn that the general fried brought out its sweetness and had a good texture. ・Red squid (rare) Red or rare. Are you sure it's a larger version of Lumeika? I use the ones that are flash frozen. Serve while rare and tender. ・Sea urchin Isobe Hokkaido sea urchin on top of crispy fried seaweed. I love this combination. Sake is also progressing. 〇3 types of sake vegetables ・Mozuku and octopus Refresh your palate here ・White melon with masago and tobiko A dish to enjoy the texture ・Mackerel sushi wrapped in chimaki style 〇Shrimp tempura roll Prawns, salmon roe, caviar Luxury volume. The seasoning of salmon roe and caviar is also good. 〇 Tentomiya 8 items ・Log shiitake mushrooms (produced in Oita) ・Scallop (rare) ・Manganji chili pepper stuffed with minced shrimp A boldly fried tempura with glossy shrimp paste inside a thick and large Manganji chili pepper. This combination is perfect. ・Conger conger ・Nagaimo ・Fried sweet sea bream in Matsukasa This is where Tentsuyu comes into play. ・Red eggplant ·conger eel Conger eel is unseasoned conger eel. I tried it with salt and tempura sauce. 〇 Shiba shrimp kakiage bowl Or Shiba Shrimp Tencha Since my stomach was full, I chose Shiba Shrimp Tencha. The owner asked us to break up the Shiba shrimp tempura and enjoy it with the soup stock. The plump shrimp and soup stock go well together. I ate it all in one go. I ordered a little less rice, but it might have been okay with a regular serving. 〇Scents 〇Red soup 〇Seasonal desserts and matcha LaFrance sorbet with blueberries, raspberries and pineapple 【drink】 Share a cup of sake with two people ・Umenoyado Aragoshi Plum Soda 820 yen ・Made by Junmai Ginjo by Kanotomo 2,500 yen ・Made by Junmai Ginchu Tori Masanotomo 3,200 yen ・Kudokijou Super Dry Bakuren 2,200 yen ・Oolong tea 680 yen