東京都台東区　上野駅すぐにある　品格が漂い　大将の技量が高い　天麩羅と寿司の名店　天通さん : Ueno sushi kositsu tentsuu

Let's get going today too. Please feel free to leave comments. I visited Tentsu, located right next to Ueno Station in Taito Ward, Tokyo. It is an offshoot of Yokota, a restaurant in Azabu-Juban that has been awarded Michelin stars for 10 consecutive years. Speaking of Yokota, he is the first restaurant in the world to introduce "curry salt" to tempura. He is no longer there, but I remember the very detailed way the owner served and ate tempura. It is located about 3 minutes from the Asakusa exit of Ueno Station. It is on the second floor just after entering the back of the main street. After being warmly welcomed by the chef, I sat at the counter. I'll get to the conclusion first, but the chef's consideration and thoughtfulness made it easy for even first-time customers to enter. I stayed there for more than 3 hours, and the warm service and in-depth explanations of the ingredients. The counter discussion was at a level that anyone could understand. Many places that cost over 20,000 yen have the same taste, but it's also fun to be able to listen carefully to the professional chef who prepares the ingredients face-to-face. It was a very fun and fulfilling time. It's only been open for about a year and a half, and the interior is very clean. We came with a group of people. We ordered the sushi and tempura course for 15,000 yen. There are about 10 seats at the counter in an L-shape. There are about five tables that are separated as completely private rooms. First, we toasted with draft beer. Next, we decided to have some shochu, and chose Toki no Hitotsuki Chardonnay Wine Barrel Imo Shochu on the rocks. The Chardonnay is barrel-pickled, so the subtle cinnamon flavor from the wooden barrel matches well with Satsumasa's deep Imo Shochu. And the other glass was a barley from the same series. Toki no Hitsuki Pinot Noir Wine Barrel Barley Shochu This barley shochu goes well with fish, and the aroma of barley was quite good. ● Appetizers and hors d'oeuvres Jellyfish and persimmon in Shirawa, Sanma with dried okra and peanuts The taste of the crispy jellyfish and persimmon fused together in Shirawa-ae is amazing. Sanma is an autumn fish, written as sanma, and is topped with a thick okra that goes perfectly with the seasoning. Peanuts are also in season now, and when you remove the shells, you can see the plump, meaty nuts. I grow peanuts at home, but it's difficult to get them this big and tasty. The eggplant and Prosciutto appetizer was exquisitely stewed, and the combination of the soy sauce-based eggplant and the salt-based Prosciutto was wonderful. ● Seasonal soup Shrimp and sweet potato in clear sauce The dish contains large fish paste and is filled with chewy shrimp in paste form, and the texture is excellent. The clear broth flavor lingers on the tongue until the very end, creating an impressive taste. ●Sashimi: Lean medium fatty tuna, Spanish mackerel, sweet shrimp (with eggs) The tuna is selected from the best port in Japan depending on the season. The hikarimono is Spanish mackerel. This Spanish mackerel is written as a spring fish, but it is best caught and delicious in the coming winter. Western Japan is the best fishing ground. It spoils quickly, so it's nice to be able to eat it this fresh. The sweet shrimp tastes normal. Carefully loosening the sweet shrimp eggs is surprisingly a task this season, but they did a good job there too. The sashimi knife used was from Solingen in Germany. They also have a branch in Seki City, Gifu Prefecture, the mecca of Japanese knives. The Solingen knife was quite high-grade, but to cut thin things cleanly without breaking them, they used this Solingen knife, and for other Japanese-style meal they used Japanese knives. There's no doubt about it. The sweet shrimp was especially plump and delicious! ●Small bowl of salmon roe Large salmon roe collected and thoroughly marinated in soy sauce. The rice is "Hinohikari" from Ehime, which is nice. It was the best comment. ● Chawanmushi Yokota's chawanmushi is delicious. It is full of Japanese chestnuts, taro, matsutake mushrooms and vegetables. This is no exception, it is slightly thick and has a smooth texture. It is full of ingredients. ● Ichi Tempura 2 types Tiger prawns Goby It is crispy and cooked with little oil, so it doesn't make you feel heavy. You can eat all of the prawns from the head to the legs. I think many people will be happy that there is no instruction on how to eat it like the original Yokota. The seasoning is mainly pink rock salt, and there is no original "curry salt" (lol) ● Ni Tempura 3 types Makomodake Pumpkin Ogura This is the vegetable series. The thickness of the batter is just right, and the technique allows you to feel the aroma of the vegetables even in the tempura. It is as expected. ●5 nigiri sushi pieces: fatty tuna, wild red sea bream from Ehime, angel Oyster from New Caledonia, mackerel, oysters, and the golden set of fatty tuna and red vinegar rice was perfect. What's more, the brand of rice used was Hinohikari from Ehime, which was the best. There are very few restaurants of this level that use rice from Shikoku, which is a minor region, but this was a bold choice and the original flavor of the rice left a strong aftertaste. I was very happy. I also go fishing in Ehime, so I felt that the wild red sea bream could be eaten even more deliciously. It is said that the more time has passed since it has been salted with kombu, but since I eat it freshly caught, the red sea bream tastes better when the flesh is still firm. The mackerel was also first-class. I enjoyed the Seki mackerel. Oyster were large and I felt that it was finally the season. The natural Oyster from Tohoku were large. The meat was also very firm, and although I don't usually like to eat Oyster, the oyster nigiri left the biggest impression on me. ●One spoon of sea urchin A pile of Bafun sea urchin. There is red vinegar rice underneath, and it feels like a mini sea urchin bowl. Rather than being soft and melting, the sea urchin was firm and flavorful. Fried conger eel The broth here, which is full of the flavor of the conger eel, is the best. It would be delicious to pour hot shochu or something on top of it. I didn't do it because it would be vulgar. Roll Fatty tuna and mountain burdock roll. It combines fatty tuna, mountain burdock, and sunlight, so it is very delicious. Egg Just like the original Yokota, it is strained, steamed, and solidified, and has the same texture as the eggs served at Kitcho's catering. Tosowan Red soup with nameko and shiso This is where you want some soup. It had a normal taste. Matcha It is eaten with a sweet dish, so the sweetness and bitterness are balanced, and I was able to strongly feel the depth of this matcha even while drinking it. ● Desserts: Brown sugar roasted green tea ice cream, kinako dumplings, red beans, Wakayama kiwi. This is a set with matcha, so the subtle sweetness creates two flavors in your mouth, matcha and sweet, and leaves you feeling refreshed. Although it was a higher-level course, it was very well-balanced, and the drinks in particular were inexpensive. Considering the food, I think they could have raised the price a bit. I paid a fair amount and felt it was a good deal overall. It was a wonderful restaurant. Overall, everything was delicious. I'll definitely visit again. Thank you very much.