We all love tempura and I am sure many of us grew up ordering tempura and it comes to you in a bamboo plate and we would just gulp it down 
But in Japan, tempura is a serious thing We tried 2 last trip
Previous entry: Tsunahatchi January 14, 2014
and one new one this trip
In Japan, they serve your tempura one by one – so you get to eat it straight and fresh from the pan. If you get the bar seat – you see them preparing and cooking it right in front of you
Chef Fumio Kondo a Two Star Michelin Chef
His wife who is also in the restaurant
Shrimp head
Shrimp tempura – squeeze the orange 
Scallops – this was my order 2 pcs. of this. So big, so fresh and so yummy
Squid
Preparing the ingredients
Kisu and Aubergine
Asparagus
Uni
Megochi ( Flathead fish )
Anago
One of their specialties – Sweet Potato – it took them 45 minutes to cook this. I was watching the whole time
Kakiage- also one of their specialties. It can served two ways – pouring of tea and pickles or served as tendon – soaked in sauce, on a bowl of rice
Even Obama had a hard time getting a reservation here
[email_link]
