This is a century old restaurant which operated since 1887. They specialised in soba noodles initially before switching to Tendon (Tempura served on a bowl of rice) which became the best seller.
The tempura looks soggy, unusual from the crispy batter tempura that we know. It’s because the tempura is prepared with a secret sauce recipe called Kaeshi. I really like the taste of the tempura, it is not as salty as it looks and the prawns are very big and fresh. although it is not as crispy but i like it this way! 🍤🍚 #jxeatstravel