Service: Very friendly, smiling and attentive
Facilities & Equipment: Great cleanliness overall. Superb washroom
Prices: Moderate to expensive, but extremely good value
Strong points: Authentic traditional tempura gastronomy at its best with superlative products, a lot them local. Superlative attention and explanations!
There are not many great tempura restaurants in Shizuoka Prefecture in spite of the abundance of superlative ingredients be they from the land and the sea.
But at least the best in the Prefecture, namely Narusei, would be on par with the best establishments in Tokyo and Kyoto!
Chef Takeo Shimura/志村剛生 originally hails from neighboring Kanagawa Prefecture and moved to Shizuoka City 10 years ago.
five years he finally opened Narusei in Takajo, Aoi Ku, Shizuoka City and has never looked back since then!
The restaurant seating only 7 guests at a wide counter in front of the Chef is a model of traditional Japan all of warm wood and of incredible cleanliness enhanced by the fact that smoking is completely prohibited!
The fresh vegetables of the day!
Chef Shimura and his lady apprentice take care of the food while Mrs. Shimura look after the customers in a very efficient, unobtrusive and ever-smiling manner!
Chef Shimura uses a traditional but extravagant mixture of 90% sesame oil and 10 % cotton seed oil in two different pots at different temperature!
A great attention is taken for the smallest detail.
Pot of tsuyu/soupstock to dip your tempura in!
Great local sake served in earthenware!
Takeo Shimura at work!
I was so impressed with the earthenware that I forgot to take a close picture of the Makogarei/Turbot sashimi!
Two kinds of salt, finely chopped dry myoga ginger and freshly grated daikon to use at your discretion and to be replaced if used!
And also freshly pressed lemon juice!
Alright, what did I have for dinner, then?
Wara aburi aji/Horse mackerel seared over straw fire!
Mikawa Bay hand-picked Asari sakamushi/Cockles steamed in sake! Enormous!
I had two actually, but everything was served one piece at a time!
The prawn heads as suage/deep-fried!
Ebi no miso no tempura/The brains of the prawns in tempura!
Aori Ika/Bigfin Reef Squid!
Scabbard fish/Tachiuo and shiso tempura!
Broad beans Tempura!
When I mentioned that I love eating them with my fingers, Takeo Shimura replied it was the actually way to truly enjoy tempura!
Suruga Bay Amadai/Tilefish with its scales!
Aomori No Mozuku to Aori Ika no Mimi/Mozuku seaweed from Aomori with the “ears” of Aori Ika/Bigfin Reef Squid!
A second bottle of sake!
Grilled mekabu seaweed!
Shizuoka Onion tempura!
Hamaguri/Common orient clam tempura!
The best-ever fried potato: Shizuoka potato tempura!
Sweet green Manganji Toogarashi pimento tempura with dried bonito flakes!
Anago/Conger eel tempura!
Deep-fried conger eel backbone!
Anago no kimo/Conger eel liver tempura!
kakiage Chazuke/Rice served in hot tea with a kakiage tempura!
Kabosu citrus sorbet for dessert!
A special place for a special occasion!
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-5-12
Opening hours: 17:30~22:00
Reservations highly recommended
Closed on Mondays
Credit Cards OK
RECOMMENDED RELATED WEBSITES
Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Tempura Restaurant: Tempura Naruse in Shizuoka City!”
It gives me so many ideas, but will I ever manage to get the ingredients and most of all to make tempura with them? Tempura is not obvious with everything… I must proudly say that I always have tempura with my hands!
This restaurant sounds like my dream place! 7 guests only in front of the chef!
I love the fact that you are the “guinea pig” for your wife!
Guinea pigs are edible? LOL
Actually true tempura is made with whatever is available in season, whatever the country!
The tempura looks so good! There is a tiny Japanese place I go to sometimes about 40 minutes away that has a tempura bar, but they don’t have things like conger eel backbones or prawn brains. Does your wife go with you to all these wonderful restaurants?
I do visit all those restaurants first by myself as this is part of my job. Then The Missus decides which one to visit! LOL