5 restaurantes estrellados de tempura
9 restaurantes
Estrellados
13 restaurantes en Savor Japan
OAD Japan 2019
Kondo
High End Tempura en Luxeat
Kondo en youtube zanahoria
Kondo en youtube Omazake
Kondo en youtube Omazake
Kondo en youtube Omazake
Kondo en youtube Omazake
Rechazan a Obama porque tenian reservas
Kondo en español
Entrevista a Kondo
Entrevista a Kondo
Tempura Hiraishi
Tempura Hiraishi
Gynya
Gynya
The key component is the batter. Ginya uses cake flour called Super Violet, preferred as it is light, locks in the moisture and flavor of each ingredient, and pairs perfectly with the Taihaku sesame oil he fries in. Taihaku is a pure sesame oil that is not made through roasting and is instead pressure-extracted. It has deep condensed flavor which draws out the natural flavors of other ingredients. The batter looks simple but in fact contains four different levels within, each suited to different types of ingredients. Ginya sifts the flour several times before mixing, just prior to dipping. In addition, because each diner’s pace differs, Ginya has a number of batter pots on the go at the same time. The rhythmical sound of the wooden paddle hitting the edge of the pots is deep and comforting.
Tempura Uchitsu
Gynya
The key component is the batter. Ginya uses cake flour called Super Violet, preferred as it is light, locks in the moisture and flavor of each ingredient, and pairs perfectly with the Taihaku sesame oil he fries in. Taihaku is a pure sesame oil that is not made through roasting and is instead pressure-extracted. It has deep condensed flavor which draws out the natural flavors of other ingredients. The batter looks simple but in fact contains four different levels within, each suited to different types of ingredients. Ginya sifts the flour several times before mixing, just prior to dipping. In addition, because each diner’s pace differs, Ginya has a number of batter pots on the go at the same time. The rhythmical sound of the wooden paddle hitting the edge of the pots is deep and comforting.
Tempura Uchitsu
Tempura Uchitsu
Tempura Uchitsu
Tempura Akari
Tempura Akari
Tempura Niitome
Niitome en Tabelog - Gold
Tempura Niitome
Tempura Niitome en Youtube
Tempura Niitome en Youtube
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.
Shunsaiten Tsuchiya
Shunsaiten Tsuchiya
To perfect that experience, the thickness of the batter is carefully adjusted for each ingredient. For foods that cook faster, the batter is thinner; while a thicker batter protects foods that take their time.
Nanachome Kyobishi o 7 chome Kyoboshi
Until recently it was the only tempura restaurant in the world to hold 3 Michelin stars, but this year it has mysteriously disappeared from the red guide.
Kyoboshi en tabelog
Kyoboshi entrevista
Kyoboshi
Kyoboshi
The batter is a secret recipe and uses no egg. The chef listens to the shimmering and popping sounds from the frying pot to determine how long to cook each ingredient.
This restaurant was the only tempura shop ever to be awarded three Michelin stars, but the owner has since asked to be delisted from the Michelin guide.
7 chome Kyoboshi
7 chome Kyoboshi
7 chrome Kyoboshi
Nanachome Kyoboshi
Nanachome Kyoboshi
Explicación del confuso nombre
Entrevista a Sakakibara Toshinori
Entrevista
Mikawa Zezankyo
Mikawa Zezankyo
Tempura Kurokawa
Takeshi Kurokawa
Tempura Shintaro
Tempura Shintaro
El restaurante más antiguo de tempura de japon
Ishikura
Ishikura
Estación
Kurobei Yokocho
Tempura Uchitsu
Tempura Akari
Tempura Akari
Tempura Niitome
Niitome en Tabelog - Gold
Tempura Niitome
Tempura Niitome en Youtube
Tempura Niitome en Youtube
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.
Shunsaiten Tsuchiya
Shunsaiten Tsuchiya
To perfect that experience, the thickness of the batter is carefully adjusted for each ingredient. For foods that cook faster, the batter is thinner; while a thicker batter protects foods that take their time.
Nanachome Kyobishi o 7 chome Kyoboshi
Until recently it was the only tempura restaurant in the world to hold 3 Michelin stars, but this year it has mysteriously disappeared from the red guide.
Kyoboshi en tabelog
Kyoboshi entrevista
Kyoboshi
Kyoboshi
The batter is a secret recipe and uses no egg. The chef listens to the shimmering and popping sounds from the frying pot to determine how long to cook each ingredient.
This restaurant was the only tempura shop ever to be awarded three Michelin stars, but the owner has since asked to be delisted from the Michelin guide.
7 chome Kyoboshi
7 chome Kyoboshi
7 chrome Kyoboshi
Nanachome Kyoboshi
Nanachome Kyoboshi
Explicación del confuso nombre
Entrevista a Sakakibara Toshinori
Entrevista
Mikawa Zezankyo
Mikawa Zezankyo
Tempura Kurokawa
Takeshi Kurokawa
Tempura Shintaro
Tempura Shintaro
El restaurante más antiguo de tempura de japon
Ishikura
Ishikura
Estación
