"蛤の天麩羅に度肝を抜かれた"【百名店】 : Tempura Miyashiro

I went to "Tengyura Miyashiro", which is about a 5-minute walk from Nakameguro Station! Access is very convenient, and it is located in a shopping street about a 5-minute walk from Kitasenju Station. Since it is a Michelin-awarded restaurant, I went there with my mother with my daily gratitude. The weather on the day I visited this time was mild and sunny. The weather was perfect for going out, and it was fun to take a walk along the Meguro River until we arrived at the store! The reason why I chose it was because of its high reputation through word of mouth and the information that you can have a unique Tempura experience in the Kitasenju area. With the recommendation of a friend, I visited with a mixture of anticipation and excitement. There were also foreign customers in the store! By the way, here is what I ordered this time. [Appetizer] ・ Yuri root bun ~ Snow crab bean paste The sweetness of the lily root bun and the flavor of the snow crab are in perfect harmony. Shark fins also appear gorgeously in the buns! [Sashimi] ・ Natural red snapper sashimi from Katsuura, Chiba Prefecture ~ Cashew nut soy sauce ~ I had never tasted cashew nut soy sauce, but the richness of cashew nuts was expressed in a good way! Thailand is plump and thick! 【Tempura】 ・ The sweetness of the shrimp was very strong, and it was delicious enough as it was! It was also served in a seaweed roll, and I was able to enjoy it twice with a different taste! ・ Kagoshima bamboo shoots have a crispy texture that I have never eaten. The freshness was amazing! ・ Chiba Takeoka's Megochi I've eaten Megochi, but the way it stuffed was tremendous and it was juicy. The rice crackers on the tail are also good! ・ Kashima's clams One was eaten as it was, and the other was wrapped in seaweed. Kashima's clams are sold freshly picked, so they are fresh and stuffed. When I ate it, the flavor overflowed every time I chewed it. ・ The Tempura of swordfish is fluffy. I don't even need teeth. ・ Shiitake mushrooms in Tochigi The scent of shiitake mushrooms escapes from your nose. It was that big, but it was a shiitake mushroom with a strong taste! ・ Chateaubriand's Yuba Roll A dish of large leaves and yuba wrapped in large leaves Chew the peppercorns and spread the aroma inside the house before eating ・ Nori Heaven The seaweed heaven looks gorgeous. It is a seaweed Tempura with Miyagi Prefecture pickled tuna, untan, and caviar on it. ・ Saga asparagus can be enjoyed twice, with the tip and the core. The core part is fried for a long time, so it is fried until it is tender, like a green onion in a pot. ・ Ezo abalone shabu shabu shabu shabu soup stock was made by dividing abalone liver with kelp stock and Kansai white miso! When I quickly dived it, I could enjoy the rare crunchy texture, and after about 30 seconds, it became soft like boiled abalone! To top it off, the rice bowl Tempura is made into risotto, and the untan is also served luxuriously. Sea urchin has a sweet and rich taste when heated, so it goes well together! ・ Chiba Takeoka's salt-grilled swordfish The same swordfish as the swordfish Tempura is served in a different cooking method. The salt-grilled soba was also very flavorful, and I wanted rice w ・ Homemade karasumi gake soba noodles I had never eaten karasumi itself, but it added just the right amount of saltiness to the light soba noodles, so it was well balanced! ・ Tomato rice Tomato rice cooked in a clay pot is served with a huge shrimp, scallops, and asparagus kakiage mixed with mixed rice. I was full, so I ate a little and the rest was Onigiri and let me take it home! Tempura enjoyed the crispy batter and the taste of fresh ingredients. In particular, Chateaubriand's yuba rolls and clams are rare and luxurious dishes that you can't usually eat, and I'm very excited! The blue walls inside the store had an impact and almost drew me in. It was a gochi!!