November 11, 2014
On October 22, 2014, Hiroshi and Harumi invited Linda and me to dinner at Ten-yu, a small tempura restaurant in central Kyoto. We were seated along the ten-seat counter on the second floor.
The sashimi was tai, or red sea bream, a special fish.
The next course was ayu, a prized fish which has been described as having a distinctive, sweet flavour with “melon and cucumber aromas”. It was served in a gelatinous broth, a texture much appreciated in Japan, with grated daikon and spring onions.
The tempura setup was then placed in front of us.
On the upper left is grated daikon to be mixed into the tempura dipping sauce. Top center is a slice of citrus and top right are salts, which the tempura chef frequently recommends instead of the dipping sauce.
Uni wrapped in nori.
I frequently wonder why tempura chefs try to use sea urchin as it is usually overcooked, gooey and having lost flavor. But this one, wrapped in heavy seaweed, worked very well. The sea urchin flavor was enhanced by the sudden heat. Bravo.
The meal was very good, a nice mix between the varied starters and the tempura selections. All were beautifully cooked and served. The pace was just right and the ambience good. Thank you Hiroshi and Harumi.