I have eaten Tenya's black black vinegar sauce with a black vinegar sauce and a falling flavor of "Matsutake and shrimp, autumn salmon autumn bowl."

Speaking of bowls and bowls is something a bit sweet, but instead of using black vinegar sauce and mayonnaise varieties "Black Mayo Rakuten Don" has emerged. At the same time, "Matsutake and shrimp, autumn salmon autumn bowl" appeared as a menu for fall, so I went to eat 2 new items.

Black Mayo Chicken Tropical Bowl | Limited Time | Inside Menu |
http://www.tenya.co.jp/menu/season/season02.html

Matsutake and shrimp, autumn salmon autumn tropical bowl | period limited | in-store menu |
http://www.tenya.co.jp/menu/season/season01.html

First off from Black Mayo Rakuten Don. 690 yen including tax if it is with a half-round egg, 650 yen including tax with no egg.


This time I ordered without eggs.


A lot of black vinegar sauce is applied to the poultry weed. This sour taste of black vinegar is not too tight, and moderately enhances the flavor of chicken weed. Depending on the material, it seems to be good to use this black vinegar sauce from the beginning.


Mayonnaise is a separate attachment, a style you put on your own later. When I tried it, there is not a sweetness in mayonnaise, but there is a sense that the acidity of black vinegar is emphasized. Mayonnaise has an image that gives a considerably strong taste as a seasoning, but it is a feeling that it becomes a supporting role if the black vinegar sauce has already taken.


Bean eggplants, lotus roots, green bean sprouts behind chicken. Eggplant has plenty of water, lotus root and green beans are shabby texture accent. Especially the eggplant is particularly good in the tempura of many vegetables, especially with eating response.


Next, I order "Matsutake and shrimp, autumn salmon autumn bowl".


Shrimp in the left hand, autumn salmon in the middle, Mai Mushi that it hangs on the edge of the instrument on the right side of the salmon. Shrimp and Mai Mushi are also used in other menus.


Autumn salmon is tempura made of one fillet as it is. Unlike salted salmon, it does not seem to have any flavors on it, so the taste of the material is transmitted directly to Hokuhoku.


Matsutake is contained in squid and shimeji together with fried eggplant.


This kaki-fish seems to be fried in molds, there are many semicircular crisp clothes on the outside, and because the soy sauce-like flavor rises on the nose, it will be left when you thinly slice the matsutake It is a shame that the eating texture and the fragrant fragrance have been canceled. It is clear as shown in the photograph that the matsutake is contained, so if it was better to tempura instead of fried eggs ......