Sea Breeze 1016
The plane was delayed and arrived at Haneda Airport in the early afternoon. I used to often stop by the Chinese restaurant Akasaka Rikyu, but it is no longer there. After some thought, I headed to the opposite terminal. The impact of the new coronavirus is gradually disappearing, and there are many people around. When I went up to the 5th floor, there was a line at the restaurant. After looking around, I decided to go to Tempura Tenzan, a long-established tempura restaurant where both Emperor Showa and Emperor Heisei have dined. My wife joined me and we waited in line for about 20 minutes. We sat at the counter and looked at the menu, ordering the winter omakase course. We also ordered some wine and sipped on it while waiting for our tempura to be served. Today's ingredients included two sweet shrimp, salt and lemon-kissed kisses, edamame with plum, white malt, and salt, half-cut black shimeji mushrooms in broth, salt and tempura dipping sauce, hot and fresh rape blossoms, thick and tender squid with salt and lemon, juicy half-cut oysters, fluffy conger eel, and clams with salt and lemon. The tempura had a light batter and was easy to eat. The ingredients were fresh, with no unpleasant smell, and the sweetness, texture, and deliciousness of the ingredients were brought out. The chef advised us on how to enjoy the tempura with salt, lemon, tempura dipping sauce, plum, and white malt. The hot and fluffy tempura was a delight to eat. The meal was finished with a delicious rice dish. It was a wonderful experience to enjoy delicious, hot tempura in a leisurely and elegant manner. (Despite trying to be elegant, I ended up eating eagerly.)