Tempura Soba at Tanabe Restaurant

Reggie and I had dinner at Tanabe Restaurant, our favorite Japanese restaurant in the area. Reggie, as usual, had her shake don, salmon sashimi over a bed of sushi rice. I like trying different items on the menu, and decided to try the tempura soba with inari sushi.

First to arrive was the tempura soba. They serve the tempura separate from the soup so that it stays crispy until you dunk it in the soup. The soba, buckwheat noodles, were cooked to just the right tenderness. The broth was a comforting blend of savory saltiness. There’s even a side of spring onions so you can put as much, or as little, as you like.

Hot soba with tempura and chopped spring onions
Hot soba with tempura and chopped spring onions

Mr. Tanabe’s tempura selection for this dish is kisu (Japanese whiting), ika (squid), ebi (prawn), satsuma-imo (sweet potato), and okura (okra).

Part of the dish included inari sushi, sushi rice wrapped in bean curd skin.

Inari sushi with a side of beni shoga
Inari sushi with a side of beni shoga (pickled red ginger)

We usually eat at the sushi bar to watch Mr. Tanabe and his crew work.

Mr. Tanabe, the one without the toque, and his crew working at the sushi bar

As we were about to leave, Mr. Tanabe came rushing out to give us our dessert: two slices each of the best Fuji apples I’ve ever eaten. It was perfectly chilled, sweet, and bursting with a distinct Fuji apple flavor. The nearest I’ve ever come to tasting something like that was Fuji Apple Kit Kat. And this was better!

Peeled fuji apples
Peeled Fuji apples