I have only eaten a few Tempura famous restaurants in Japan. As far as the restaurants I have eaten now, the seafood part of Shanju is my favorite (sea old, salmon and starfish are very good). The vegetable link is relatively weak, especially the Japanese onion I ate this time... I really can&#39;t appreciate it. Then there is the seasoning problem of the rice part. The rice is too heavy, the tea is too light, and it is a bit unbalanced. After eating, the female Zhexuan signed the shrimp on the menu for each female guest according to the usual practice, I thought that aside from the level of cuisine, he is still a respectable old man.

Trip Gourmet Awards 2023

Mikawa Zezankyo

Their aim is to make it less known. But the delicious ingredients are more known, so combine the truffles and bread that the average person feels unattainable to make more people taste such a good taste. Their purpose was successfully achieved, because after eating for a few days, it still tastes from time to time, and I really want to buy back!

Trip Gourmet Awards

The price is small and expensive, it is very late at night, the waiter here is more considerate, in addition to Japanese dishes, there are teppanyaki, etc.

日本的天妇罗名店我只吃过少数几家，就目前吃过的店来说，是山居的海鲜part是我比较喜欢的（海老、鱿鱼和星鳗都非常优秀）。蔬菜环节就相对来说薄弱了许多，尤其是这次吃到的日本洋葱&hellip;真的欣赏不来。再就是米饭部分的调味问题，盖饭调味太重、茶泡饭调味又过淡，有点失衡。吃完后早乙女哲哉按照惯例给每位女客在菜单上签名画虾，我心想抛开料理这个层面，他依旧是个值得人尊敬的老爷子。

冬天，东京的人家，会做&ldquo;蛤仔锅&rdquo;，剥出来的蛤肉加上豆腐，葱段，白菜，一锅炖了，一家人围炉伸筷子，这就是高级版的深川丼了。想到深川的蛤蜊，总会幻想一下江户年间的场景&mdash;&mdash;上午阳光好的时候，江户的小贩推着装满蛤蜊和蛤仔的人力车，找个树荫下窝着。有人来买蛤蜊，就捞起一大捧，用小刀撬壳，剥肉，手指上下翻飞，沉默又静穆。不远处，是赶海的人群，还有在海边摸鱼的小孩儿，都在太阳底下，闪闪发光的。

In winter, people in Tokyo will make &quot;pai pot&quot;, peeled pork with tofu, onion, cabbage, a pot of stew, a family stretching dumplings around the stove, this is the high-end version of the deep Sichuan. Thinking of the scorpions in deep Sichuan, I will always fantasize about the scene of the Edo years. When the morning sun is good, the hawkers in Edo push a rickshaw full of scorpions and scorpions, and find a nest under the shade of trees. Someone came to buy a large handful of cockroaches, with a knife to chop the shell, peel the meat, fingers up and down, silent and quiet. Not far away, there are crowds driving the sea, and children fishing on the beach, all shining under the sun.

他们家的天妇罗炸虾太美味了哦，一口咬下去满满的汁水哦，里面的炸鸡块也很好吃的哦，是芝士炸鸡块，味道真的一流，芝士炸的香豆腐。

Their tempura fried shrimp is too delicious, bite down full of juice, the fried chicken nuggets inside are also delicious, is cheese fried chicken nuggets, taste really first class, cheese fried fragrant tofu.

交通方便，景色不错，服务态度很好，下次有机会再去一次

Convenient transportation, good scenery, good service attitude, next time I have a chance to go again

【口味】美味可口【环境】好【服务】好

[Taste] Delicious [Environment] Good [Service] Good

天妇罗、寿司、鳗鱼，是日本江户前三大料理代表，早乙女哲哉则是天妇罗料理的代表人物，被称之为天妇罗之神。天妇罗吃的是时间、火候，大师的技艺精确到秒计，吃也要把握好时间哦～天妇罗虽然被称为&ldquo;炸物&rdquo;，但和国内的油炸食物完全不是一回事，油腻感一丁点都没有。我想好吃的天妇罗只有在日本才能吃到。最喜欢小只松茸、虾头和海胆，第一次吃炸虾头，没想到惊艳了，比虾肉好吃多了呢～每道食物都好好吃，尽管早上十点在酒店吃了米饭，还是能做到清盘，这是我作为吃货对食物表达的最高敬意。当饱腹感开始的时候不妨在炸物上铺上一层薄薄的萝卜泥，会让你口里残留的油脂味变得很清新。提前两个月在opentable上预定的，默认是最贵的套餐，友情提示：一整套吃下来连男生都会撑到，所以小胃女生慎选，如果因为自己吃不下而浪费了美食那可就不太好哦！最后老爷子会在菜单上留下亲笔签名哦，还会附上一只新鲜出炉的油墨虾。对了，那菜单都是老爷子亲手画的呢，特别赞！

Tempura, sushi, and salmon are the top three Japanese restaurants in Edo, and the early B female philosopher is the representative of Tempura cuisine, known as the god of Tempura. Tempura eats time, fire, master&#39;s skills are accurate to the second meter, eat also to grasp the time oh ～ Tempura is called &quot;fried&quot;, but it is not the same as domestic fried food, greasy feeling is not a little bit. I think the delicious tempura can only be eaten in Japan. I like small pine nuts, shrimp heads and sea urchins the first time I ate fried shrimp heads. I didn&#39;t expect to be amazing. It was much better than shrimp meat. Every food was delicious. Although I ate rice at the hotel at ten in the morning, I could still be liquidated. This is the highest respect I have expressed as a foodie for food. When fullness begins, spread a thin layer of radish mud on the fry, which will make the remaining grease in your mouth very fresh. Booked on opentable two months in advance, the default is the most expensive package, friendly reminder: a whole set of eating even boys will support, so the small stomach girl carefully choose, if you can&#39;t eat and waste food, it is not very good! Finally, the old man will leave a personal signature on the menu, and also attach a freshly baked ink shrimp. By the way, the menu is painted by the old man himself, especially praise!

阿郭昨天问我&ldquo;你觉得你吃完这家店有没有觉得上了一课&rdquo;我说&ldquo;有的，但是听不懂&rdquo;（这其实可以理解为，爱因斯坦给你上了一堂基础物理课）因为堵车，所以迟到了一分钟，坐进&ldquo;教室&rdquo;尤为小心谨慎，就怕教授点名批评我。我张望了一下四周，发现从食具到摆设统统都是古董，我于是惶恐地只点了两壶酒，就怕喝醉了碰坏这些我赔不起的物件。我反正觉得自己没啥资格对这家店品头论足，所以简单说几个印象深刻的&ldquo;菜&amp;为什么&rdquo;前菜的毛豆火候非常惊艳，能吃到植物的生命力；虾和虾头传说很好吃，当你吃起来，你就会知晓你的想象力是远远不够的。香鱼有点让我失望。喜欢香鱼的朋友都知道它香在油脂，然而被这么一炸，香鱼自有的油香就被覆盖了（然而这一定是我不懂，大厨怎么会想不到呢）此处有个小插曲，早乙女哲哉大神把第二条香鱼上菜时，它总是侧身翻到（宝宝不想被吃掉既视感），于是大神就一边抱歉一边重新扶起它，虽然最终失败了&hellip;&hellip;（都好吃，我不想写了，不然感觉要写到天黑）这家店让我最满意的服务就是，大部分的菜品都能让我能吃到两份，第一口惊艳，第二口回味，有点哲学吧！我建议我们这代浮躁的年轻人都来吃一下，也就千把块钱一顿，好好观察这位70多岁的老大爷是如何谦卑地炸了大半辈子天妇罗（感动）我觉得我的takeaway是终身受用的。

A Guo asked me yesterday &quot;Do you think you have a lesson after eating this store?&quot; I said &quot;Yes, but I don&#39;t understand&quot; (this can actually be understood as Einstein gave you a basic physics class) Because of the traffic jam, so late for a minute, sitting in the &quot;classroom&quot; is especially cautious, I was afraid the professor would name me and criticize me. I looked around and found that everything from food to furnishings was antique, so I ordered only two pots of wine in fear, afraid that I would be drunk and ruin these things I couldn&#39;t afford. I feel that I am not qualified to comment on the store&#39;s product, so I simply said a few impressive &quot;dishes &amp; why&quot; pre-vegetable edamame is very amazing, can eat the vitality of plants; The shrimp and shrimp head legend is delicious, and when you eat it, you know your imagination is far from enough. The fish is a little disappointing. Friends who like fragrant fish know that it is fragrant in grease, but by such a fried, the fragrant fish&#39;s own oily fragrance is covered (but this must be I don&#39;t understand, how can the chef not think of it) There is an episode here, early B female philosopher and god when the second fragrant fish is served, It always turned sideways (the baby does not want to be eaten both visual sense), so the god is sorry while re-supporting it, although it finally failed... (all delicious, I don&#39;t want to write, otherwise I feel like writing to dark) This store makes me most satisfied with the service is, Most of the dishes can let me eat two, the first mouth is amazing, the second taste, a little philosophical! I suggest that our generation of impetuous young people come to eat, and it will cost a thousand dollars to watch how the 70-year-old uncle humbly fried most of his life. I think my takeaway is for life.

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