Japan Trip - Tempra Yamanoue

Tempra is deep fried vegetable or seafood, like fritter.
The integral part of Tempra is its crispy texture, but this is not easy to achieve, so one of my wishing list what to do in Japan was eating good Tempra.
There are famous Tempra restaurants which are, unfortunately, hard to get in, but you can find lesser known hidden gems.

Tempra Yamanoue is a Tempra restaurant in Yamanoue Hotel.
This hotel is a small, classic, almost nostalgic hotel near Jimbocho the book town.
There used to be many publishers around there, and some known authors like Yasunari Kawabata or Yukio Mishima stayed at this hotel to focus on their writing.

The restaurant is on the ground floor.
We chose the lunch course.
Tempra was served one by one, right out of the fryer.

Shrimp head. This was served with salt.

Shrimp. Fresh and sweet. 

Fish. Crispy outside, soft and juicy inside.

Seasonal vegetables. Soft pumpkin and crispy Renkon.

Mukago. Part of  Yam.

Rare ingredient but I like this.

Kakiage-don and Miso soup

Simple ice cream

Exactly what I wanted after deep-fried food

It took almost one hour to finish the course.
If you are in a hurry, there is Tendon (tempra on a bowl of rice) too. Many people were ordering this and it looked yummy.

Every piece had perfect texture. My wish and stomach were fulfilled.