Oct 14, '09

7 chome Kyoboshi

P1050079s
Kaizen (“continuos improvement”) concept is deeply tied not only to manufacturing and business(where it originally comes from) but to Japanese culture in general. Anything Japanese do, they will try to do their best. Whether its service in a hotel, asking directions in a metro station or simply growing vegetables and fruit.
Dinner at 7 chome Kyoboshi ( 2* – my guilty pleasure to mention the Michelin stars ;). Well, afterall, the book has been helpful. Having said that, i first heard of 7 chome Kyoboshi from Japanese friends.) has only assured my thoughts about the quality of the Japanese products. So simple yet so good.
It was probably the most expensive tempura i have ever had in my life. If you can call that tempura, as the tempura i have eaten up till now has nothing in common with the creations of  Shigeya Sakakibara san.
P1050094s

As you can see in the image above, my dinner companion and I were alone in the restaurant. It was very flattering to know that the master of tempura will cook it only for you, in front of you. As i have said, the tempura at 7 chome Kyoboshi has nothing in common with the greasy fried shrimps and vegetables we dip in soya and radish sauce in Europe or the US. The only garnishes served with tempura at 7 chome Kyoboshi is Japanese salt, lemon juice and horseradish mustard to be eaten between the bites.
P1050090s
Before mixing the batter and deep frying, two “amuse bouches” were brought. I am guessing that the first was ginkgo nuts in sweet and sticky sauce with some wasabi, while the second was crab. Both were very good and perfect to open the appetite.
P1050081s
P1050084s
Then the batter was mixed( as far as i saw just flour with some water), heat under the pot with oil turned on and the chef started frying. Most of the pieces were so small you could eat them in one bite.
P1050093s
Shrimp sandwich reminded a tiny ” croque monsier”.
P1050092s
Baby shrimp tempura (several of them were served among other “bites”). You had to eat everything, even the tail.
P1050096s
Lotus roots. The texture of the vegetable was firm and slightly crispy on the outside.
P1050100s
Tiny fish tempura ( i don’t know how it is called). The delicate flesh of the fish was delicious with crispy yet very fine batter.
P1050102s
The ingredients of the tempura dinner.
P1050103
Ginkgo nuts.Their texture is between a nut and a boiled fawa bean, very interesting.
P1050105s
Cuttlefish had the usual resistance but was far from chewy.
P1050107s
Quail egg- even if the outside was firm, the yolk was still liquid.
P1050108s
Matsutake ( as far as i remember) mushroom.
P1050113s
Mini squash…
P1050115s
Clams tempura.. The slightly chewy texture of clams and crispy batter was a perfect combiantion. I think it did contain eggs in it as the mixture was brought from the kitchen.
P1050117s
Onion
P1050119s
Another fish
P1050121s
Green pepper
P1050123s
Potato balls- their texture was jelly like.( Is it traditional Japanese? )
P1050125s
Fig tempura in sweet (with some soya in it ) sauce.
P1050127s
Pickled vegetables
P1050131s
And shrimp tempura on rice…
P1050133s
The dinner was finished with peach and melon. The supplier of these fruit is also supplying to the Japanese emperor. Not surprisingly their taste was spectacular- juicy and sweet. In fact i have never tasted these fruit of such extraordinary quality…
P1050141s
P1050139s

Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations