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Writer's pictureTommy Lam

Anago Tempura Set (月の華)


On Sunday, I went to Tsuki no Hana (月の華), a seafood restaurant that gives me the vibe of trying to be family friendly and accessible to everyone. Unfortunately, I went on a bit of a slow day so coming in was a bit awkward but I guess I knew enough Japanese to be okay.

I went with the Anago and Vegetable Tempura set (穴子と野菜の天ぷら定食). Anago is a salt-water eel that, unlike it's fresh water cousin unagi (うなぎ) is leaner. Typically, anago is prepared in such a way where it ends up fluffier and lighter than unagi, to compensate for the lack of fat. This trend held true in this tempura preparation.

Being freshly fried to order, the airy batter of the tempura complemented the fluffy light texture of the anago and it's unadulterated flavor. The green pepper (ピーマ) was cooked just enough where, texture-wise, retained a bit of a bite but mellowed out in flavor. The eggplant was also cooked perfectly where the heat of the oil was high enough to prevent the eggplant from absorbing the oil but still had a chance to soften.

The tsukemono (the salt pickled cucumber and radish) was mildly pickled so it was a lot more refreshing, pairing quite well with the tempura.

Like the vibe of the restaurant, the food was very accessible and easy to eat. This does make it a bit basic and maybe forgettable in flavor but also a bit pricey (for a grad student) so I will rate it a 6.5/10. Maybe the sushi will change my mind but we'll see.

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