Hasta hace muy poco el maestro de Nagoya, Shuji Niitome, se negaba vehementemente a ser incluido en las guías de restaurantes. Tan pronto como cedió (Esta bien, pasemos, pero solo un cafe) y entro a Tabelog se convirtió en el numero uno indiscutido en su categoría. Tempura Niitome es la mejor entrada del año y es el único restaurante de tempura que alcanza el nivel Oro en la edición de los premios de 2019. Niitome es un verdadero Shokunin y, a pesar de ser muy reservado, es legendario entre otros shokunin.
Niitome en Tabelog - Gold
Niitome en Luxeat
Niitome en Tableall
Nittome por Capel
Tempura Niitome
Tempura Nittome en You Tube
Tempura Nittome
Tempura Nittome
Tempura Niitome en Youtube
Tempura Niitome en Youtube
Controla la temperatura con los dedos
Niitome san en Madrid
The Art of Tempura Making by Japan´s best master shuji niitome
Controla la temperatura del aceite con su dedos
Harina tamizada y puesta a muy baja temperatura por dos días
The tempura here is unique in that its batter is made with flour that has been chilled to around -10°C, resulting in a melt-in-your-mouth texture almost reminiscent of a light snowfall.
Chef Shuji has perfected tempura by frying premium ingredients in a batter of flour frozen to -60 °C to achieve the light-as-air crispness. He has also innovated the frying process by turning down or even turning off the oil midway to create a fine batter without masking any of the ingredients’ flavors. The frying process for different ingredients is timed perfectly to enhance the taste of each ingredient.
Luxeat en facebook
Until only recently, tempura master from Nagoya Shuji Niitome refused to be listed in any restaurant guides. As soon as he got onto tabelog.com, he soared to number one in Japan for tempura. Niitome-san is a true shokunin (and despite being very private,he is legendary among other shokunins)who never compromises in quality and never ceases to get better and better. He is known for frying his tempura in lower temperature and also for thick, but at the same time very light batter. Very honoured for him being part of a very exciting project I am working on this autumn in London. More details soon.
Shuji Niitome, currently Japan's number one tempura master in action. We had the honour to have him in London for our Culinary Journeys event in collaboration with @allnipponairways_official 2 weeks ago in London. For Niitome-san batter is a crucial element in the art of tempura making. First he sieves the flour and then keeps it for two days in minus 45-53 degrees temperature. Normally even the most famous tempura restaurants’ batter will have small lumps inside. Because he takes out the moister from the flour by keeping it in extremely low temperature, his batter is translucent and perfectly smooth. Because Shuji Niitome's batter is so special, he can use wider range of the temperature of the oil, which will bring out umami and the best flavours from the ingredients at their optimal temperature. His tempura is served with Okinawa salt,which has higher mineral content and umami,but is mild at the same time.
Video en Face
Video en Face
Not only is his flour stored at almost freezing point, Niitome makes the unconventional move of turning down or even turning off the oil midway through the frying process. He controls the flavors through minute changes in temperature, driven by a creed of intervening just enough to enhance the ingredients’ flavors through frying.
Aceite: Su aceite es una mezcla de aceites de sésamo Taihaku y Taikou de Takemoto Oil & Fat Co., cuya proporción se modifica para complementar cada ingrediente.
The batter is everything at Niitome. He switched from Nisshin Super Violet cake flour typically favored by tempura chefs to Fukuoka-grown “Yameno” flour from Tanaka Flour Milling allows Nittome to create his ideal batter. Resting the flour on the cusp of freezing at -40~-60°C for two days prior to use yields extremely fine grains that dissolve beautifully in the batter. When ready for use, the flour is transferred to a small refrigerator set to -20°C behind the counter, from which it is pulled out and whipped into batter with eggs at lightning speed at the last minute. Light-as-a-feather, Niitome’s infatuation with the batter’s texture is certain to make your jaw drop and your palate sing.
Video en Face
Not only is his flour stored at almost freezing point, Niitome makes the unconventional move of turning down or even turning off the oil midway through the frying process. He controls the flavors through minute changes in temperature, driven by a creed of intervening just enough to enhance the ingredients’ flavors through frying.
Aceite: Su aceite es una mezcla de aceites de sésamo Taihaku y Taikou de Takemoto Oil & Fat Co., cuya proporción se modifica para complementar cada ingrediente.
The batter is everything at Niitome. He switched from Nisshin Super Violet cake flour typically favored by tempura chefs to Fukuoka-grown “Yameno” flour from Tanaka Flour Milling allows Nittome to create his ideal batter. Resting the flour on the cusp of freezing at -40~-60°C for two days prior to use yields extremely fine grains that dissolve beautifully in the batter. When ready for use, the flour is transferred to a small refrigerator set to -20°C behind the counter, from which it is pulled out and whipped into batter with eggs at lightning speed at the last minute. Light-as-a-feather, Niitome’s infatuation with the batter’s texture is certain to make your jaw drop and your palate sing.
