3 PlacesExpand Map
TOKYO FOOD CRAWL - DAY 4 ( 1st Part )
Tempura Lunch at Mikawa Zezankyo ( Over 1 month advance reservation )
Question? - How does one follow up and try to best an enjoyable and memorable Sushi dinner prepared by one of Tokyo brightest Sushi rising star?
Answer - How about replicating similar experience by eating Tempura prepared at the hand of a 'Tempura Legend'?
Our meal at Mikawa forms the second part of my ' most look forward ' meal during this trip. For someone who is called a 'National Treasure', Chef Tetsuya Saotome, with over 50 years of Tempura experience under his belt, loves to keep a low profile and his establishment somewhat under the radar.
However, to foodies in the know, they travel afar to seek out his perfectly fried gems. Casing point, of the 9 seat counter we were so fortunate to be part of, apart from us two Canadians, there were a young Chinese couple from Shanghai, a gentleman from Korea and our companion from Singapore! Thankfully, we were well behaved and NOT what they call 'obnoxious tourists'! Ha!
With the help of GPS and more, we arrived at this extremely hard to find restaurant, house in a small residential building. Flower pots made by the artistic and talented chef himself formed part of the exterior decoration. Inside the intimate restaurant, decor which can only be called unique and whimsical scattered from floor to ceiling.
For lunch, two chef's Omakase menu were offered. Decision on the desired one for the whole party has to be made during the reservation process. Since, it involved fried food, we opted for the lesser quantity menu....which, at the end of our meal, still find the amount of food offered very substantial!
Our meal can only be described as 'most impressive and extremely intimate'
The art of Tempura frying takes extreme precision and skill. This was reflected fully in every single dish Chef Saotome served us. Seasoning was spot on, amount of batter was gauged to perfection based on the size and nature of the ingredients, the products were flawlessly fried, the end result almost grease-less and was served piping hot directly from the chef's chop-sticks! Through out the meal, attentive servers stood discretely at the back, stepping in at the right moment to provide helpful instruction as to how the patrons should season the food...be it salt or the Daichon dipping sauce...etc
BTW, 'Food' photos allowed only. No photo of the chef and his cooking procedure allowed!
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.