All tagged ginko nuts


It wasn't until I visited Japan that I truly liked tempura. Outside of Japan, tempura batter is thick and greasy -- often soggy and wet -- making this deep-fried food taste more like sloppy, oily leftovers. I can't begin to count the number of times I've tasted shrimp tempura and had the plump tempura shell separate from the shellfish, or a piece of broccoli tempura that oozes fat like a sponge wringing out water. Most of the time, especially in the US, tempura is fried food gone very wrong.

At Ten-ichi, tempura is light and fluffy. Each piece of fish or vegetable is individually flash-fried at such a high temperature that the oil barely has little chance to penetrate the food. The batter is thin and weightless, completely integrating with the food: it would be nearly impossible to separate it.


Over the past decade, Roppongi has become the center for Tokyo's nightlife. Full of bars and restaurants, Roppongi is loud, bright, and full of things to do. In contrast, nestled high on one of its hills, is a small oasis named Takamura. Takamura, built over sixty years ago, is a Japanese kaiseki restaurant serving private dinners in one of its eight rooms. The service, as well as the food, are exceptional. The architecture is traditional: wooden construction with rice paper doors and tatami mats. Diners are greeted at the door and taken to their room. The space is small and cosy, however despite the thin walls and presence of other diners, it would be hard to be convinced of their existence.

The table is a modified floor-seating arrangement with a two-foot depression into the floor. This means diners can sit at floor level without sitting uncomfortably with their legs crossed, like sitting in a chair. Underneath the table is a heated floor; so on cold winter nights with the wind howling and garden chimes softly clanging everybody inside is warm and comfortable.