Normally I'd avoid deep fried food w a vengeance but was convinced to try this 2015 award winning tendon by chefs under the tutelage of Asakusa-based Tanahira Akimitsu (experienced head chef in a 127yrs tempura house). Here is the Kakiage Tendon of large sized 🍤, scallops, whitebait & 2 types of vegetables. I love how the batter isn't too oily without leaving streaks on my lips w hinted aroma of sesame, is crispy yet fluffy well matched w a sauce that strikes a balance between sweet & salty, all heaped onto fluffy steamed 🍚 Only gripe is the ratio of seafood to rice, hope it stays consistent!
💰 RM 32
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Level 3 Burppler · 13 Reviews
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