"Sakura Prawn Temp Bowl" to taste Kakura prawn fried shrimp prawn & Yuzu's fragrance "Fresh birds bowl of rice bowls - Yuzu miso sauce" I ate it

Tennenbotan is a seasonal menu from March 3 "Sakura prawn series"When"Fresh birds bowl of rice - Yuzu miso sauceWe are starting offering. I ate the menu to taste the arrival of spring at once.

(PDF file)Spring summer! Taney's new menu starts from March 3! "Sakura shrimp tempura" to taste the arrival of spring Spread the refreshing scent of yuzu "The bamboo bird tempuru ~ Yuzu miso sauce"


Arrived at Tenya. There was a signboard of a newly appearing menu in the shop front.


I entered the shop immediately and ordered. First of all, I will eat "Flower bird tempuru ~ Yuzu miso sauce" (690 yen including tax).


This menu will be a new menu of 'Fried birds bowl rain series' that it is already popular, and in the tempura of Kyushu "Hakka bird", special-made, which will be the third joint development with Nippon Shoken Co., Ltd. The original "Yuzu Miso sauce" plus it. A fragrant scent of miso and a gorgeous scent of yuzu added above are drifting.


Two pieces of soft tempura 's delicious bird' s tempura. It is moderately juicy, and its compatibility with the characteristic yuzu miso sauce is also quite good. It seems that a fresh white flavor makes you feel the season of spring coming.


Tsukune also matches well with miso sauce.


Yuzu Miso While listening to the taste of sauce, the flavor of Yuzu put on top is also exceptional. The fragrance which spreads at the moment of putting in the mouth is abundant, and the hus which is finished which it is unbearable for Yuzu lovers.


Moreover, tempura of a lotus ... ...


The flavor of the seasoning was a dish that can taste the bowl of rice to the full.


If you put the addition of Oshirugi Oshugi attached, it is even more gorgeous.


It is also a moment for me to break a semi-ripe egg and eat it with rice which she often took. The refreshing eating comfort of the Chinese bird and the scent of yuzu and miso were impressive dish.


Next time I tried eating, "Sakura Shima Tempbo" (830 yen including tax) with full volume as you can see. It is a dish with six types of tempura, Kakera Shrimp Kaifumi, Shrimp, Black Nori, Bamboo Shoot, Abhisku, Kanryu.


Even taking only the shrimp, this size. It was a big shrimp that you can feel the weight of chopsticks and you can enjoy the delicious texture.


Tempura bamboo shoots are using only soft tips, and the soft texture and the texture of the textile biting biting "shaku" are very good.


The white porcine fuselage is a soft and soft feel. The compatibility between white fish and tempura is exactly what we call a combination of iron plates.


Even so, it is hard to get to Karakyu prawns. One of the standard tempura menus.


Black laver called Tenta for the first time. When I tried to eat black seaweed to dry it without baking at the stage of making it, I am a little surprised that there is voluminous feeling. With the texture such as "shaku" rather than "crisp", the flavor of seaweed was felt well.


And finally it reached the Kaki Shrimp Kaifumi. There was about the same size as a bowl, and I tried to lift it with chopsticks but I gave up so much. It is no wonder that even if this menu contains "Sakurabi no kaki fried rice bowl" that only has this kakiage.


In Kakiage, the shape of bright cherry shrimp prawns is flirting. It has been finished together with onions and three leaves, and it was deep-fried enough to fully taste the juicy taste and crispy texture impregnated plenty and the moderate flavor of Sakura Prawns.


"Sakura Shima Tainted Bowl" and "Fried bird bowl-bowl - Yuzu miso sauce" that I ate this time is a limited-time menu until April 14, 2016. This time both men ordered a single item, but there are also variations such as menus with small udon or small soba set.