하쿠마이텐동

I remembered Tendon, so I used a house in the neighborhood. It was a neat and calm atmosphere, and all payments using kiosks are counter seats. Usually, if you eat Tendon, the steam in the restaurant is crispy, and if it's a house with a chewy texture, it's a tendon restaurant that fries well. It was also fried well, so the texture of the meat was good without feeling the chewy taste of the mushrooms. The miso soup served with it doesn't have the flavor and flavor of katsuobushi, and it looks like it's a regular miso soup. When I went out after a meal, I thought it was a restaurant where I could feel the taste and sincerity as I watched the boss send me off and how the food tasted.

It doesn't feel like tendon, and the tempura is crispy, so it's delicious.

The tempura is excellent, with just the right amount of texture and the seasoning of the drizzled sauce. Sprinkle shichimi on the remaining half of the rice and mix it with an egg.

You seem to be busy running it alone. You didn't answer the question, so it was a bit like that, but the food is delicious~ It looked a little salty...

A Japanese tendon specialty store that I tasted once and visited three times in a row. The owner is friendly and the food is crispy, so I really liked it! I plan to visit frequently. I think there are many Tendon (Tempura Rice Bowls) restaurants like this these days. It feels good as a foodie-seeker. The texture of the outer bar was so good!

Best Tendon I've ever eaten However, it may be the boss's concept.

This is where I went because I wanted to eat tempura rice bowl. It's a kiosk order and it's a bar-style shop, where you can see the tempura being fried right in front. I thought it was a little dangerous. The composition of the fries was fine. But I don't like tempura of seaweed. I don't like fried chicken tenderloin The tempura wasn't very crispy. I don't know if they use soy sauce, but it's a bit sweet. I think it's a little bit downer version than the famous house in Seoul National University Station. We ended the meal by saying with the group that it is not easy to taste the same Japanese food in Korea even without correcting local memories. I ate well. Not great taste, but not below average. If it's because of the price, how about changing the tempura composition by raising it a bit? And one thing that is regrettable is that the deeper the batter is cold, the more crispy the batter is. Inside, I thought,'If you do that, the tempura won't be crispy even if it's easier to work.' I thought that if you want to make the batter cold, you should always make a new one, or keep it in the refrigerator and cool it a little when adding it. You keep using the dough next to the frying pen, but it would be comfortable to work, but the temperature of the dough probably rises due to the temperature of the oil, so I don't think it lacks the crunchiness characteristic of Japanese tempura. I know that making it easy to work and making delicious food all the time is really hard work, but if you pay more attention, it will be a really delicious fried rice bowl. After some time, I would like to visit again next time.

It's so delicious ㅜㅜ Life ten-dong restaurant.. The boss is also very kind! However, as it is not a large scale, please take into account that the waiting time may take a while :)