天ぷら近藤

It was second dinner without my son. Okuchan and I discussed to go somewhere we couldn't take him. We nominated some restaurant "L'ecrin?" "Its rottiserie?" "Mikawa?", but finally we decided to go to 近藤 again after 7 years.
Their building was re-built before I knew it, and they moved to 9th floor of the building and the restaurant got bigger. We were shown up in front of the frying kicthen that was recess of the restaurant, and we had tempra that young chef seemed a pupil of Mr. Kondo fried. As they said they didn't have sasimi today, we ordered 10,000yen course.
They served appetizer weed at first, then sashimi (included halfbeak, turban shell, angler lever), steamed minced fish with creamy Japanese sauce. Around we moved beer to warmed sake, he started to fry tempura. Started from 2 heads of shrimps, he served 2 shrimps, asparagus, shiitake mushroom, arrowhead, sand borer, lotus root, butterbur sprout, small onion, big-eyed flathead, lily root (additional order), sweet potato (additional order), conger eel; everything was deli-deli :-) We drank sake very quickly with them.
At the finish, they served Ten-cha. Topped small kaki-age tempura on the rice, we poured plenty of roasted tea brewed with rich flavored soup, and had it with wasabi. It was excellent!
It was secret that we had a cake at Garuli Cafe on the way home :-)