Mikawa Zezankyo みかわ是山居

Tempura is another treasure of the nourishing Japanese cuisine. Had been widely recognise as a symbol of tempura in the tempura history, the legendary chef Saotome of  Mikawa Zezankyo has been making tempura for over 50 years since 1960s.

Mikawa Zezankyo is one of the best tempura restaurants in Tokyo, you can not only enjoy the freshly-cooked tempura, but can also meet with this legendary chef and watching him preparing your food in front of you. 

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Visited: Sep.22nd. 2015 (Lunch)

Address: 1-3-1 Fukuzumi, Koto-ku, Tokyo

Hours: 11:30am -1:30pm; 5pm-9pm; Closed on Wednesday

Damage :Lunch ¥10,500++, Dinner ¥17,000++

Website

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Mikawa housed in a quiet residential neighborhood in Monzen-Nakacho, it is a very tradtional restauant where you have to take off your shoes before entiring the dining room. With a woody-tone decor similar to most old eateries in Japan,  the nine-seat counter can seats around 10 guests.

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We started with an appetizer of Edamame, deep-fried Ayu and squid (枝豆,鮎の揚げ, 烏賊). (*Pictures besides the tempura were not allowed).

As you can see, the tempura sauce at Mikawa was green which is different from the normal brown one. Here, chef added some green tea to bring a refreshing breeze. This is only available in summer, lucky me.

1. Shrimp (body)

1. Shrimp (body)

A tempura meal usually starts with two ebi (shrimp) , its head and body is served separately. You suppose to eat the first piece of each with salt, followed by dipping into the green tea sauce. The tempura battering was quite thin and crispy, and i notice the color was darker than other tempura places since it is a symbol of old-school. I liked the prawn body which was crispy on the outside, sweet and tender on the inside.

2. Shrimp (head)

2. Shrimp (head)

Followed by Kisu (Japanese whiting) with a delicate crunch and soft, fluffy center. Ika (squid) was textural but a bit lack of flavours. Next was Megochi  (big-eyed flathead fish) itself has a firmer texture but the umami flavors still.

3. Kisu

3. Kisu

Clear soup with water shield and a prawn cake

Clear soup with water shield and a prawn cake

4. Ika

4. Ika

5. Megochi

5. Megochi

6. Ginger flower ' Myoga'

6. Ginger flower ' Myoga'

7. Anago

7. Anago

The legendary anago (sea eel) was definitely the highlight of the meal. Chef Sanotome cut it into two halves with his 'magic' chopsticks on my plate, leaving a dramatic  steam along side a mouth-watering smelling. Loved the crispy outside and incredibly moist center.

8.Shiitake mushroom

8.Shiitake mushroom

You may choose 2 seasonal vegetables before serving the rice dish. Two of us tried 4 different kinds of vegetables: shiitake mushroom, asparagus, eggplant and sweet potato. Unfortuantely, we both think the vegetable tempera was rather disappointing here, especially the sweet potato which was under-cooking,  Tempura Kondo (近藤**) definitely serves better sweet potato tempura.

9. Asparagus

9. Asparagus

10. Eggplant

10. Eggplant

11. Sweet potato

11. Sweet potato

We didn't realize our favourite Uni tempura yet arrived until the pickles arrived, which is a symbol of the upcoming rice dishes. Unfortunately, Chef told us we cannot have it because we were late for five minutes (in a quite bad manner).

Tencha rice with pickles

Tencha rice with pickles

For rice dishes, you may choose either Ten-don (天丼) or Ten-cha (天茶).Ten-cha (tempura & hot green tea over rice) is an old love to me since it is lighter and it is hard to find great tea base outside this sushi land. 

Unfortunately, the tencha was rather disappointing because the tea base was lack of fragrance. Besides that, the Kakiage was made of only prawns which was less umami compare to the mixed seafood Kakiage i had at Kondo and Fukamachi. The entire bowl was lack of depth.

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Muscat grapes

Muscat grapes

It seems that old-school tempura was not my type. The meal was a bit oily and heavy for my liking. Accompanied by the slightly discrimination on foreige guests, i didn't really enjoy the meal that much. Revisiting might be tough to me.

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