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ひたすら甘い、香ばしいとかではなく甘さを引き出す為天ぷらとして調理した印象
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天ぷらは、蒸す料理を体現した逸品。アスパラがよりみずみずしく感じる
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蓮根なのに甘い、あえて中心の温度を高くしておらず甘さが感じ易くしてるのでしょうか？
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水分となすがとろみがかって、初めてのナス体験
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熱々でほくほく、玉ねぎのシャキシャキの食感残る。
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あなごをふくっら蒸し、あなごの白焼きのような逸品
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
ようやくコロナが下火になり念願の天ぷら近藤。
天ぷらは、好きだがみかわの系譜を食べたのみ。
両者とも、名人で美味しい天ぷらでした。驚いたところは、同じ天ぷらという食べ物なのにこうも違うものなのかと、感激しました。
それほど胡麻油の香りはせず、天ぷら（＝蒸す料理）にすることにより素材の良さを引き出すことが特徴と感じました。みかわの様に香ばしさはあまり感じません。このところが大きな違いとかんじます。
天ぷら中心の1番安いコースを選びましたが量も味も満足し、また再訪を心に誓い後にしました。