We went to Wakatake Tempura Restaurant in Takanawa Prince Hotel. Each table had its own cooking station in the middle with a copper shield. The tempura chef came out and brought the plates of seafood and vegetable and placed them on thetable. The plate of vegetables contained what was ordered and other vegetables they have in season, which can also be requested as an additional.
The vegetables were prepared in front of us. The chef carefuly peeled each stalk of asparagus and sliced it to the appropriate sizes.
After preparing all the vegetables, the chef started to make the batter from scratch. It consisted of basic ingredients which were egg yolks, water, and flour. The chef alternated with seafood and vegetables, each served immediately. Depending on what was being cooked, the chef adjusted the temperature of the oil and the lengh of time it was in the oil.
The result of these simple ingredients and good quality food was marvelous! The batter was thin, yet it was so crispy and the inside was hot and soft. All attention was purely on the flavor and texture of the food and not on the batter. Although it was fried, it didn't feel oily, which is how fried food should turn out like. We rarely used the tempura sauce, instead used salt and lemon juice which brought out the flavor more. This was a great experience. I went to Tokyo last year and wasn't able to try out a tempura restaurant and this year, I am so glad I finally did. Now, I look at tempura in a whole new light and it's definitely a place I would visit again.