Tokyo｜One Michelin star｜Tempura Fukamachi-See the orthodoxy and inheritance of Edomae Tempura in the fragrance of sesame oil

Tiger shrimp head

Fried shrimp heads are often the first level to judge tempura skills.
Fukamachi's tiger shrimp head shell is thin and crispy, the entrance breaks instantly, the fresh fragrance spreads in the mouth, the oil feels light and does not remain. It is a very beautiful starting style.

Tiger shrimp body

Fried shrimp heads are often the first level to judge tempura skills.
Fukamachi's tiger shrimp head shell is thin and crispy, the entrance breaks instantly, the fresh fragrance spreads in the mouth, the oil feels light and does not remain. It is a very beautiful starting style.

Ginkgo biloba

Simply dip in salt. The outer shell is crisp and the inner powder is waxy, which fully presents the flavor of ginkgo biloba itself.

Green pepper

Match with tempura sauce. The sweetness is slightly bitter, which contrasts well with the salty flavor of the sauce.

Both vegetables have a natural fragrance，
Simple, but not monotonous at all.

White fish (Kisu)

The coat is extremely crispy, and the fish is tender and soft. The Japanese pronunciation of "Kisu" is similar to kiss, and it is indeed a light and pleasing white fish.

Green squid (アオリイカ）

The master of Fukamachi will first take a thin layer of dry powder and then wrap it in powder paste. The two-layer structure makes tempura like a tulle-like coat.
The frying technique is so precise that it is admirable: the outer layer is just ripe, and the inner layer still retains a little tender elasticity. It is difficult to do without many years of experience in this kind of heat.

Sea urchin (my favorite)

The sea urchin wrapped in horse dung with perilla leaves is deep-fried. The outer layer is crispy, and the inner layer is rich and smooth. The sea urchin has changed from silky silky to creamy thickness, and the sweetness and sea fragrance burst out in the mouth at the same time.

I really like this dish very much. It is a must-order item in the tempura set meal in my heart.

Shiitake mushrooms

It is very juicy, crisp on the outside and tender on the inside, and it absorbs the oily fragrance but is not heavy.

Asparagus

The bracts and stems are thick, the taste is crisp, and there is no firewood at all. It is a perfect demonstration of maturity and heat.

pumpkin

It is fried soft and waxy, with a natural sweetness, and does not require any modification.

Conger eel

A classic of Edomae Tenmura. Using fresh conger eel from Toyosu market, you can hear a crisp sound when you cut it. It is crispy on the outside and tender on the inside, which is completely worthy of its representative status.

Staple food selection ｜ Tencha vs Tendon

The set menu offers one of three options: tiancha, tendon, and tempura. My mother chose Tiancha, and I chose tendon.

Tiancha

Serve the tempura on the rice, then pour the tea and soup. I usually don't like fried food soaked in soup, but Fukamachi handles it very cleverly.

The soup, shrimp, scallops and noodles are integrated into one, and the tempura that absorbs the tea soup becomes soft and waxy. The sweetness and oil of matcha are stacked in layers, which is unexpectedly delicious.

🔹Tendon

The salty and sweet sauce penetrates into the rice and tempura, and the flavor is solid, but I personally find it salty. In contrast, it is not as refreshing and durable as Tiancha.

dessert

Sesame ice cream. The aroma is warm and the taste is cool, spreading from the tip of the tongue all the way to the whole body, which is very comfortable.

Drink

Of course, tempura should be accompanied by sake. This time, Junmai is expensive, which is quite in tune with the sesame oil fragrance and the sweetness of seafood. It is also very suitable for a glass of beer later.