So the other night I came to Mikasa, a tempura restaurant near Miyazakidai station in Kanagawa-ken. (sounds far but if you take the train it’s only 21 mins from Shibuya!)
I’ll admit – despite being highly skeptical about tabelog rankings (Japanese restaurant review site) , I couldn’t help but be curious about this 10-seat establishment which got ranked #1 for tempura in the country, beating Kondo, Fukamachi, Mikawa Zezankyo, Yamanoue, Hayashi, etc + a whole big list that I still want to try.
Called to make a booking one month in advance and finally, here I was!! Everyone ordered an omakase course which we decided to kick off with a little bit of sake…The first thing served was the Otsukuri (sashimi course). Neatly presented with fresh grated wasabi, this consisted of 2 slices of tai and 2 slices of maguro.Now time for the tempura! A deepfried head of kuruma-ebi was served with yurine (edible lily bulb) and soramame (broad beans). I was pleased that not even a drip of oil was observed on the oil paper.
Soon after a piece of kuruma-ebi meat was added onto my plate.
I was more impressed by the light crispy batter of this piece of kuruma-ebi than the meat itself as it wasn’t the type where sweetness explodes in your mouth and you die temporarily of umami goodness. It was good, but I was easily able to imagine something better.
However, the second piece of kuruma-ebi served was AMAZING! This second piece was much richer in flavour as it still had its ebi-miso (prawn brains) attached.
Asparagus was much better than my memory of the shockingly fibrey one at Mikawa Zezankyo (I was probably just unlucky) though not the best I’ve ever had.
Kisu (Japanese whiting) was great, also with no feeling of oiliness at all but still retaining good moisture!
Next up was Shiitake. (This is Doi-san, who has been making tempura for 40 years 😀 He had a poker face whilst cooking throughout the meal but turned out to be a very friendly approachable ojisan when everything was finished!)
Shiitake – juicy and sweet.
Oyster & truffle salt. Although I normally love truffle, I wasn’t sure if this truffle salt touch was necessary for the oyster. It didn’t do much for me- no complaints though.Then we had Ebi-imo- a traditional Kyoto vegetable which is also one of my favourite varieties of taro! It is called Ebi-imo (literally shrimp potato) because it has a stripey skin that looks like the shell of a shrimp. This one, cut into a long thick block, was like thick cut fries on Anadrol 50.
Sumi-ika was soft and sweet. Yum 🙂 I also always get excited to see greens like nanohana – something about its crunchy mild bitterness appeals to me like no other veggie. This was no exception – absolutely delicious! shirauo (whitebait) was light & fluffy. I loved how I was still really hungry at this point because everything here simply felt really light!
Tara shirako (cod milt) I normally prefer fugu shirako but couldn’t really complain about this one. It was rich & creamy inside, yet it did not feel too heavy. good stuff.
then Doi-san began preparing the Anago.Also with hardly any trace of oil, the anago was crunchy and yummilicious!
At last we were given a choice of ten-don (with a kakiage of shrimps and scallops) or ten-don ochazuke (tea rice with kakiage tempura)
And dessert was a simple yet beautiful banana tempura!
Overall, I would say that dinner at Mikasa was a highly enjoyable meal with incredible cost performance. Omakase Dinner with sake came to less than 15k yen per person! although the ingredients used may not have been as high end as some of the Michelin-starred tempura establishments, we are talking about spending only half of what one would often pay at other top tempura places, for tempura that is at least almost as good in terms of execution. Doi-san says he wishes to retire soon. Perhaps I should come back before it is too late!