Tempura is, in many ways, an archetypal Japanese food. All the essential qualities of Japanese cuisine are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef who uses the right blend of sesame oil heated to precise temperature. The result is one of the triumphs of Japanese cooking - a fried food that is light and fresh-tasting rather than heavy and greasy. It's a cooking style in which the essence of the ingredient itself completely defines the taste.
Whilst plenty of discussions on this board have been focused on GTA's best Sushi/Sashimi and Ramen noodles. Little attention has been given to 'Tempura'.
With so many new Izakayas opened in the past year and coupled with existing, well established Japanese restaurants, where in your opinion deliver the best and freshest, light and 'thinly battered' products in town?!
( However, identifying outfits that churned out pathetically thick, doughy and greasy products are relatively easy!!....and there are a lot!! Ha!! )