Tenjinbashisuji 6-chome Tempura Tensei

Had lunch with a foodie friend for the first time in a while✨
A restaurant my foodie friend booked for us♪

The name alone sounds lovely♪

Tenjinbashisuji 6-chome, huh?
A neighborhood packed with delicious restaurants.

It has the Tenjinbashisuji Shopping Street, said to be the longest in Japan, so I have an image of it being bustling.
I don't usually go to this area, so I'm quite excited.

A cozy interior with wood-based decor and only a counter.
It's a reservation-only, simultaneous start format.

They said it was horse mackerel, but they called it 'yellowtail' to the international guests.
Could it be golden horse mackerel?!

Paired with a ginger-infused gelée♪
So delicious←

The vegetable—I forgot the name, but the fibers were tender and delicious.

High-end Kappa Ebisen! The shrimp aroma is rich and delicious, crispy.

Sweet... the more I chew, the more sweetness comes from the plump meat💕

I love how cooking vegetables brings out their sweetness.

Juicy! And the firm flesh is so delicious.
It's even better with the refreshing touch of shiso.

The bonito flakes and salt are perfectly balanced.
It has a sweetness that is truly delicious.

When I make this at home, the green flavor comes out too strong, so this must be the skill of the chef.

The little one that was swimming energetically just a moment ago... still in its original form.
I'm sorry, but you are delicious.

Everything from the head... I enjoyed the bitter innards, the tender sweet flesh, and everything else.

It's crunchy, and the sweetness just explodes! ✨
It really makes me realize what a delicious vegetable corn is.

The luxury of eating nothing but the kernels packed tightly together...

The exquisite balance of sticky and crunchy.
This level of frying is irresistible.

It's seasoned with light salt, so you can eat it as is.
The firm meat is fried to a fluffy texture, and while light, it is full of flavor.

Sooooo sweet.
Sticky, moist... you can add salt, but it's sweet enough on its own.

They serve it as sea bream chazuke.

Oh my, what is this... the flavor is incredible!
I thought the sea bream might be overpowered by so much sesame, but that wasn't the case at all!

The seasoning is exquisite, and the flavors of both the sea bream and the sesame blend together perfectly.

It's delicious on its own, and also delicious with rice.

The rice is delicious even on its own (it has a sweetness, but it's a refreshing type, which I really like).

It's also delicious when made into sea bream chazuke with hojicha.

You can enjoy it in so many ways, one bowl is completely satisfying.

I like it even more with the addition of mitsuba.

I forgot to take a picture of the drinks.
I had a beer and a highball.

Both were absolutely delicious.

Thank you for the meal.

I will definitely go again✨