"in one word: had a kirin, the tempura moriawase and a katsudon. kirin was cold, the tempura was excellent, the katsudon was salted (which was sad because he had everything else for him). wonderful to see clean kitchen, efficient and nice service. I'd go back to taste the udon. outside the shell: I went to dinner on Monday. near the beginning of the dinner service (19:00.) was sitting immediately, there was a short queue when I left the restaurant. There was a kirin, a moriawase tempura and a katsudon. edamame (free!) served quickly and a cold and nicely poured kirin. The tempura was wonderful. the presentation, taste, assortment of vegetables, the quantity corresponded to what was expected (taking into account the neighborhood and the price) and were delicious. judicious presentation of accompaniments of dip sauce with ground daikon, garnished with some ginger and tender green onions. No taste of oil, no oil bottle left on the top. so tasty and crispy that I swallowed the tails of shrimp with delight (I usually don't do it if I feel I'm going to chew them forever.) the only reproach I have to do about the tempura is that the dip was a little too concentrated and so salted. I'm the kind to soak when it comes to tempura. I love the tempura bite slightly debridled with a tasty but always crispy sauce dipped a second in the tempura sauce. I just immersed a little less with enthusiasm and the problem was solved here. katsudon, however, was a bit disappointing. everything in its parts was excellent and thoughtful: the rice was well cooked and the pickles that accompanied it placed next to the dish were well made and a tasty contrast. The egg was perfectly cooked and cooked in the heat of the dish and the onions were finely sliced but still had biting. But overall, it was too salty. I like salt. I think salt repairs almost everything that tastes not good. But the katsudon was really very salty. the katsu dressing was pre-seasoned, the pig himself was pre-seasoned (too good, I think. too seasoned meat could be the main culprit here.) all stages are nice and careful. but the combination of well-seasoned meat and a well-seasoned panure gave a katsu too salty for this sapple-phile! the strong point here is that the soy sauce that was in the katsudon was also salted (a little reminiscent of this concentrated tempura sauce!) but unfortunately, they are famous for their udon (but it was a sort of katsudon day, you know?), so maybe I got wrong. I should come back to taste their udon. four stars because everything is already there: quality, careful and efficient kitchen (but not pressed) and friendly service. and a clean kitchen. Yes. They just need to relax a little with the salt."
