After the relocation "Tempura Seisei" Shizuoka's proud tempura craftsman Takeo Shimura eats the craftsmanship

Foodies come from all over the country、Shizuoka's famous "difficult-to-make shop"Tempura SeiseiI'm going to have a voice with a connection to。

The place is adjacent to Asama Shrine、There is a garden that is said to have been built by Ota Dokan, who is known for building Edo Castle in the late Muromachi period warlords.、In the Meiji period, it became the residence of Takayoshi Sekiguchi, the first governor of Shizuoka Prefecture、After closing the site where the former long-established Kappo ryokan "Kikuya" opened in the Showa era、"Shizuoka Railway Co., Ltd.Acquired land and served in conservation management、We are redeveloping it as a new facility that makes use of local tourism resources.。In the newly built wooden one-story building、Through this place, "I want to convey the charm of Shizuoka"、We will attract "Itamae Tempura Seisei" with the same desire to make Shizuoka a representative shop、Constructed a store that made a lot of Shizuoka wood.、History and Food Culture of Shizuoka、As a source of industrial appeal、It was relocated and opened in March 2021 as a new "Tempura Seisei"!

The building is、Using prefectural materials mainly from Shizuoka City"Occiz wood"、Designed to be a space where you can enjoy your meal while looking at the garden.、An architect who has worked on many restaurants in KyotoToru Kijima Architect & Associates Co., Ltd.Tetsu Kijima is working on。

"Survival"

Until tonight's members are together、We will wait for a while in the waiting room。

Fuji stone (Osawa stone) which reaches as much as 3t in weight is enshrined in the waiting、I tried to hold up my hand to receive that power。The cool comfort is a strange feeling that calms down somewhere rather than energy。

The vase is served with pretty flowers blooming in the garden.。

The lighting in the hallway isLIGHTDESIGN. INCShoji Hiroyasu has been working on、Beautiful Mt. Fuji emerges at your feet with stylish craft!

A Life and a Buddha with a Long Time。

The counter on this day was chartered and we enjoyed pairing tempura and wine because it was a gastronomic party with 8 wine friends!

Because there are various circumstances and cooking photography is prohibited、It is different from the usual coverage feeling、I was able to enjoy the meal slowly.。I will describe it in the order in which I had it as a memorandum。

[One item] peanut sink a warm dripping thick with the saltiness of the eyes gradually permeates the stomach。
Two items: Kue sashimi Enjoy the sweet fat of kue that is tightened through low temperatures。
[Three items] bonito 50 °C low temperature and beautiful glossy bonito is exquisite。
※ Grated daikon radish to accompany tempura is also a chopstick rest、If you empty the vessel, you will get a replacement many times.。

[Tempura] according to ingredients、Change clothing and temperature、Making use of materials
(1) Tachiyu The tachifish placed on the demon grated radish is huff-huffed with oni grated on top。
(2) Ginkgo a little salt。
(3) Green beans Fresh blue turns into umami。
(4) Lotus root with mud is fresh with the scent of soil that smells faintly with skin。
(5) Kiss Fluffy。
(6) White sweet sea bream Scales have a crisp and light texture, and while enjoying the softness that melts inside, let's use Sansho。
Chopstick rest salad raw Chinese cabbage、Garland chrysanthemum、Turnip、Add kara ink to your accent。
(7) Pumpkin Sweetness condensed by deep-frying。
(8) The thick sardines of the evening fishing are cut into half-length。
(9) Kobani Oni grated。
(10) ・ (11) Eggplant and leek。Serve with freshly shaved bonito flakes。
(12) Make Quinn Enjoy the gap between the crispy skin and the smoothness inside to fry the potatoes that have been slept for about half a year.。
(13) Renko sea bream with ara salt。There is a sweetness with goods and it seems that rice will go with the remaining aroma that comes out to the nose。
(14) Kamasu Shirami enjoys the difference。
Freshly cooked white rice cooked in a wood-fired pot (Sida Haibara rice) Tendon or Tencha or Tenbara。
Incense Cucumber、Paprika pickled in bran、Pickled lotus root sweet vinegar
Red dashi, with sansho.。

Magnum of this day can be tasted at its best、3 Champagne Pinot Noir、A total of four Magnums were vacated.。
1. "Delamotte Brut Blanc De Blancs"
2. Belle Époque Perrier Jouët Jouet 2007 (Perrier Joue Belle Epoque Blanc 2007)
3. Bernhard Huber Spätburgunder H 2015
4. "Christian Senez Brut Millésimé 1995"

Morning and evening and twice a day、Yaizu fish shop "Sasue Maeda Fish ShopMr. Shimura who is seconded to purchase to Naoki Maeda, the fifth generation shop owner of ],。We directly purchase the one and only ingredients that are indispensable to "adult"。They are both friends and friends.、The fight between the two, also referred to as a rival, has been featured in various media、I'm having a good time watching.。Suruga Bay, one of Japan's leading fishing grounds,、Using ingredients from the sea and land of Shizuoka, which is blessed with a mild climate and agriculture is also active、We had a valuable experience at a luxurious gastronomic party while enjoying the craftsmanship that you volunteer in front of you。

After the meal, move to the tea room and have sencha。
The first thing on offer is a freshly made flowerless sorbet.。There's a slight salt effect.、A sharp aftertasm that blends perfectly into the stomach after meals。

Mt. Fuji also on the hanging scroll of the tea room。

The first roast of Ashikubo tea, blessed with the rich nature of the Ashikubo River, a tributary of the Abe River, is drained.。

The second roast was 65°C and drunk and compared、I'm pouring oil.。

The vast site boasts a site area of about 1,800 square meters、500You can enjoy a japanese garden of about 660 square meters boasting a history of more than 60 years.。In the lit up garden、The upside-down garden pattern reflected in the pond creates a beautiful night。Currently, it is also open for lunch.、The face of the garden that attracts during the day will also be wonderful!

The long night breeze of autumn is pleasant.、He gently stroked me with my reddish cheeks with plenty of alcohol.。

Souvenirs are prepared for each、Inside, two nigiri rice cooked in a wood-fired kiln was in the middle.。Nigiri rice made with only salt and white sesame seeds so that you can feel the umami of new rice。The rice grains stand firmly and are finished in a splendid bale type、The next morning、I was able to enjoy it deliciously even in a cold state!

Profile of Takeo Shimura
Born in Kanagawa Prefecture in 1975
After graduating from Tokyo University of Agriculture、Study in Australia。
・ To the world of cooking by working part-time at a Japanese restaurant where I studied abroad。
After returning home、Trained for 6.5 years at a Kappo restaurant in Yaizu、I was shocked by the deliciousness of Shizuoka's ingredients。
・Met Mr. Maeda of The Sasue Maeda Fish Shop, a long-established fish shop in Yaizu during his training period、20Years or more、How to tighten fish together、Maturation method、I am continuing research on cooking methods, etc.。
・ For vegetables, staff go directly to contract farmers in Shizuoka、We maximize the original taste of the ingredients by storing them with skin until just before serving。
・ Opened "Itamae Tempura Seisei" in 2007 as a falconer。
2021、Relocated and opened as a new "adult" in the current location。

A photo to commemorate Takeo Shimura, who saw me off。Thank you for a wonderful night!

Tempura Seisei
Address：12-2 Maruyamacho, Aoi-ku, Shizuoka City, Shizuoka Prefecture
TEL：054-295-7791(Appointment only)
Hours of operation
Lunch：12:00~ 14:30
Dinner： 【Tue】17:00-19:30、19:30-22:00 【Wed-Sun】17:30〜
※Please confirm it directly because business hours are subject to change.。
Closed on Mondays：Saturday