Posted October 16, 2011on:
Ise is one of the new entrants into this year’s Tokyo Michelin guide and it specializes in tempura. It has a pretty plain front and it is helmed by just a chef who is also the owner.
The interior of Ise is also very austere, letting you focus on the chef and your food. He prepares the food only after it’s been ordered, mixing up fresh batter and dusting the ingredients, then frying them in a home-made blend of cotton seed oil.
Even the salt is home-made as well! The vegetables are also sourced by his father from the countryside.
Prawn head & fish spine. Crunchy and salty way to start the meal. Reminds me a lot of the face-hugger from Aliens!
Ebi. Fresh and juicy prawns.
Toumorokoshi. Baby corn.
Renkon. Lotus root.
Wakasagi. Ice fish; native to Hokkaido and it’s commonly fished when the ice has frozen over lakes and they cut holes to do the fishing.
Hotate with nori. Fat scallop wrapped with seaweed.
Sansai. Mountain vegetables.
Tsukemono. Some pickled vegetables.
Anago. Conger eel.
Kakiage (Hotate & ebi). This is a mixed tempura of baby scallops and small prawns. I can really feel the freshness in the scallops and shrimp, they’re both so succulent.
Asari akamiso soup. Manila clam red miso soup.
Asari. Manila clams.
And that’s the end of a minimalist but excellent tempura dinner. The emphasis is really on the quality on the ingredients; you’ll notice the tempura batter is only a very light crust on the food itself, which is the way it should be, and yet there is a discernible flavour from it.
3-29-8 Minami-oi, Shinagawa-ku, Tokyo
Open: 1130-1400, 1730-2200