Sept 6, 2008Tempura prawn. They chef deep-fried the legs as well, it was kinda cool. Usually don't eat the legs, but what the heck.
Scallop (one honkin' big one) and clam (recommended by my grandma). The scallop was ok, interesting that it's kinda raw in the middle, though, and the clam was somehow stuffed, as there was some kind of carbs under the tempura "skin". In retrospect, maybe it was just batter that got stuck in there and didn't get exposed to the oil. It was a good addition, though.
Unagi. It was interesting watching the chef prepare this one, as he took out the spine? before battering and frying the eel. The circle thing there is what I think is the spine, he just deep-fried that directly. Kind of like a chip, pretty cool =)
What I was looking forward to, tempura ice cream. The last time I had it, was late at night back in high school, and just kinda ate it straight. This time, got to sit down and eat it, and figured out the trick. It's covered in some sort of thin batter/skin before it's dunked. Maybe it's just because I was younger, or just memories, but the last time I had it, I remembered it being dunked and brought out immediately, kinda like a flash-fry, and the mix of hot and cold was better. This time was ok, but not up to my memory's par.
Anyhow, this was the frickin' place that was closed the first night, so I had to come back the next day. Ultimately kinda undsatisfying, especially since I decided to order a la carte and the meal (just the 5 items above) ended up costing me 3680 yen. They say Japan is expensive, but really, this was the only time I felt ripped off.
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