TEN HASU

Just by listening to the name of the restaurant, you can easily guess that this is a full-scale tempura feast...TEN HASU•Twelve kinds of tempura truly interpret that everything can be tempura🍤Eating fried food on an autumn night always brings an inexplicable pleasure. The air deprives us of the temperature, and soothes the body and mind through eating. First, the prepared fresh ingredients are displayed. Abalone, sea urchin, croaker, wagyu, sweet sea bream, and scallops are lined up. These seasonal fresh goods that are plain are about to be wrapped in gold. TEN HASU uses Taibai sesame oil that is directly squeezed without baking. The special aroma that is looming is oily but not greasy, and it will not overshadow the original taste of the ingredients. Tempura is not simply fried. Different methods are given to different ingredients. The chef wraps them in batter one by one and puts them into the oil pan. They are fried evenly and quickly drained before appearing in front of you. There is a sense of accomplishment of collecting the eighteen bronze men. Sometimes I really appreciate the "tricks" in Japanese cuisine. The ingenuity is reflected in interpreting food as a work of art and pouring the love for the four seasons into the plating. No romantic words are enough to describe its stunning beauty.

There are so many Japanese food choices in Gubei, but this is my first time trying a tempura specialty store. I was full of curiosity and it was indeed very special... It opens at 11:30, and the bar seats are very popular, so it is best to reserve in advance. At noon, I chose a 380 yuan tempura set meal, which not only satisfied the sense of ritual, but also had a great value for money... The dishes were served one by one, and the rhythm was well controlled. The appetizer was a sashimi platter of sea bream and yellowtail, After that, five meat and two vegetarian tempuras were served one by one, Shrimp, prawns, sweet sea bream, sea urchin, and fish were served with asparagus and lotus root slices. The most important thing about tempura is the battering and oiling. Both must be done to the extreme, so that the product will be thin, crispy, and not greasy. What impressed me most was the sea urchin roll, which was wrapped with shiso leaves. The outer layer of batter was thin, and the first bite was crispy. The second bite was filled with the sweetness of the sea urchin and the fragrance of the shiso leaves. The taste was particularly rich... In addition, the heads and bodies of the prawn tempura were processed separately. The heads were particularly crispy, and the bodies were chewy... There were some side dishes to mix with the tempura. I like foie gras and okra squid, which are both suitable snacks for drinking. The main course came later, and you could choose between tea rice and tempura rice. Two people ordered one each, and the tea rice was delicious. The tempura rice was also very good with the soy sauce below. They were all small bowls, and I thought the amount was just right. The caramel pudding at the end also won my heart, with fruit, and it was exquisite! There are not many authentic tempuras in Shanghai. It is worth a try. I also learned that meat dishes should be dipped in salt and vegetarian dishes should be dipped in mashed radish. There is also a distinction, haha...

This tempura specialty store hidden in the Gubei community has 12 dishes for 680 yuan, which are slightly different according to the ingredients provided on the day. The paste wrapped in the outer layer of tempura also tastes great, and it is innovative and surprising, just like eating Omakase, which really opened my eyes. The appetizer will still be accompanied by sashimi, wine dishes, and food. The fresh saury sashimi of the season is paired with Fuji white shrimp. As sashimi, it is also super good. The saury sashimi is paired with chopped green onion and ginger, and the soy sauce is smeared. It is a little sweet when eaten. Compared with the cooked meat, it is a little woody. Eating it raw is really a double sense of luxury, and it also lays a good foundation for the subsequent tempura feast. Starting with the tempura prawns, the shrimp meat is tender and refreshing, without a trace of extra meridians, and the outer layer of flour is slightly golden but not burnt, which is very delicious. The next sea urchin and seaweed tempura must be fried and eaten while hot, and a little sea salt is added to it, and the richness of the taste buds instantly fills the mouth. I was also impressed by the wagyu tempura. Compared with the Western-style steak, I prefer the tender beef here. It is ready to eat after dipping in salt. The juice of the beef will flow into your mouth. At the same time, the aroma of wagyu is strong, with a little bit of sea salt and the crispy outer layer, which is not inferior to the usual sushi. The main course of tempura rice is also very delicious, and there is sesame pudding dessert. 680 yuan per serving, you will definitely leave with your back to the wall. In addition, the winter bamboo shoots and sweet plum shark bones of the appetizers will also be amazing. There are also large pieces of truffles in the soup. It is a very cost-effective meal. The chef is a handsome Japanese guy. He can communicate in English without any obstacles. He will tell you whether to dip the dish in salt or sauce. It is also very enjoyable to sit in front of the board and watch him operate.

For the best Japanese food in Shanghai, head to Golden City Road! 🔥 I made a reservation at TEN HASU specifically for their tempura 🍤. The understated elegance of the Japanese style immediately captivated me. The warm lighting created a sense of tranquility. The service was impeccable, from the gentle greetings upon seating to the patient explanations of each dish. The real surprise lay in each piece of tempura. The freshness of the seasonal ingredients speaks for itself. Coated in a thin batter and fried until the outer layer was as thin as a cicada's wing, each bite produced a crisp, delightful "crunch," a delightful explosion of crispness on the tongue. The inside remained tender and flavorful, creating a wonderful contrast with the crispy exterior. Paired with the special sauce, the flavors unfolded gracefully on the palate. 😋 Five types of sashimi 🐟, all exceptionally fresh and expertly prepared, their melt-in-your-mouth sweetness immediately awakening the taste buds. Three elegantly selected appetizers complement the crispy tempura perfectly. Finally, a honeydew melon 🍈 finishes the meal, leaving a lingering sweet aftertaste. #FoodShunwei #RomanticDateRestaurant #LocalFood #MyMidnightDiner #SeafoodFeast

Gubei is home to so many hidden gems of Japanese cuisine. TEN HASU Tempura, with its simple facade and idyllic setting, exudes a Japanese atmosphere. Watching the chefs prepare the food live and savoring it firsthand is such a blessing! The set menu is extensive, featuring 11 types of tempura, including shrimp, fish, crab, wagyu beef, sea urchin, asparagus, mushrooms, ginkgo, and more. The chef explains the name and serving method of each dish. The freshly fried tempura is crispy and delicious, truly delicious, retaining the original flavor of the ingredients. Dipping it in salt or grated radish vinegar is delicious! In addition to tempura, there's also a sashimi platter, along with a selection of main dishes and desserts. Each dish is exquisitely presented. The sashimi is fresh and satisfying, and the shrimp heads can be made into a delicious miso soup. Paired with the tempura rice bowl, it's a true carb-filled feast. It's a truly enjoyable dining experience! ❤️TEN HASU Tempura 📍810-2 Huangjincheng Road #TravelExperienceBountyProgram #Insta-famousShops #LocalFood #MyMidnightDining #MyMidnightShop