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Shunsaiten Tsuchiya
Tempura restaurant · Suita-shi ·
Shunsaiten Tsuchiya
Tempura restaurant · Suita-shi ·
@michelinguide
48,380 Postcards · 8,030 Cities
"The menu is tempura kaiseki and the tempura of Yukihiko Tsuchisaka is the product of training in Japanese cuisine. Steamed abalone is ripple-cut to add texture, then fried in thin batter and served with dipping sauce made from its liver. Oil-and-coating combinations and frying methods are products of extensive research. Tsuchisaka makes conversation as he serves customers, an attentive practice he learned at a counter kappo. His motto is ‘true devotion’, and his sincerity permeates both service and cuisine." - Michelin Inspector
michelin.com
