秋田で食える、秋田だから食える天ぷら : Akita Tempura Mikawa

Before my trip to Tohoku, I was looking for a place to have dinner in Akita, where I was going to stay, and I was interested in the Tempura restaurant "Akita Tempura Mikawa". When I called to say that something seemed to have a good atmosphere and seemed delicious, it was OK for one person. Okay. When you enter the store, you will be greeted by a clean and beautiful counter and a calm interior. If you were moistening your throat with beer, the first dish would be Akita's sweet shrimp with flounder kelp. What a sudden all-star feeling. Enjoy the sweetness of shrimp to the fullest with a sticky texture. Next, the salad came out with uui, cod sprouts, and mountain carrots with sesame seeds. Wild plants, hurry up. It is delicious as a blessing of the earth that you can enjoy various textures. I switched to Japan sake and drank Hira Izumi's Nagafunaru, and suddenly I was a prawn. First of all, two heads come out, and you can enjoy the luxury of changing the taste with salt and tempura sauce. The normal prawns that followed were moist and delicious, but what surprised me was the large prawn cigars. It's a relatively rare combination, but the peculiarity of the large leaves harmonizes with the sweetness of the shrimp and is very delicious. The tenderness of the shrimp meat comes out well. Kiss is recommended to eat half of each with salt and sauce, and it is a pleasure to enjoy the difference in taste, and both are crispy and light. The squid, which is fried in a very thin batter, is served with salt, but thanks to that, the taste of the ingredients comes to the fore and is very delicious. Megochi also comes out in a light coat, and you can enjoy the elastic white meat with a strong taste. The next Japan sake I ordered was "Nojo Sakinigori Sake Komachi" (Fukurokuju Shuzo), which I had never heard of. The concept of Japan sake made together with farmers is also interesting. As for the taste, it is cloudy but refreshing, and the flavor of the rice comes to the fore sharply, which is interesting and wonderful. Tempura is Akita's natural butterbur followed by cod sprouts and wild vegetables, both of which are a little unbelievably super delicious. The juiciness of the butterbur that you can't think of as a wild vegetable and the cod sprouts that are crunchy and meaty are both gems. It was the middle of February, so I thought it was early, but this year it seems that the snow melted early. But tasty. In Akita, the cod milt, which is called "dadami", is also a gem. Each slice is served with sauce and sudachi salt, but it can be eaten lightly without the strange persistence of milt, but the rich flavor is still intact. It's really well done. The lotus root that follows is also lightly dressed. It feels like you're eating the ingredients with a crispy texture, but it's irresistible because the ingredients are delicious. There was one more type of Japan sake and agricultural brew, so I ordered "Nojo Sakinigori Kaizen Shinko". Well, it's interesting. If the rice changes, the taste will be completely different (although it is). This is a high-quality junmai ginjo that is not cloudy, and it is an exquisitely balanced sake that retains a refreshing rice-like feel. This is also delicious. The eggplant, which I was told to eat with a lot of tentsuyu, has a strong skin and the difference between it and the softness of the single-minded fruit is interesting. Next, the large leaf wrap of sea urchin, which was recommended with salt, was another shocking gem. The sea urchin that literally melts keeps its shape with its large leaves and batter, and when you bite into it, it melts in your mouth, which is too cowardly and too delicious. The scallops served with salt, the exquisite heat that allows you to chew softly while retaining the texture of the scallops, is a delicious taste that I think it will be difficult to find. And conger eels. The body is made of hot sauce and the tail is made of salt, but it is ridiculously crispy. When you put it on the sauce, it makes a sizzling sound. Delicious. Clear your mouth with potato shochu soda. Do you want to add it? The young corn that I immediately ordered when it was suggested was really crispy with a young feeling, and it was rather rugged and interesting. 〆 is Ten-don (tempura rice bowl), and the ingredients of the day are shrimp and mountain carrots. The contrast of sweetness and bitterness is effective, and this is also a very delicious gem, and the mountain carrot is very active. No, it was a ridiculously delicious gem. While making it as a Tempura, the actual ingredients are brought to the forefront, and sometimes we forget that it is Tempura, but it still comes down to the deliciousness of Tempura. It was a blissful time with wonderful ingredients and cooking combined with abundant Akita ingredients. Very satisfied.