Sugihara, Tempura 天婦羅すぎ原
- Area
- Hiroshima
- Access and surrounding information
- Access and surrounding information
Enjoy Tempura Crafted with a Focus on Oil, Flour, and Temperature
Located about a 3-minute walk from Kannonmachi Station on the Hiroshima Electric Railway, " Sugihara, Tempura" was opened by the owner, who has over 25 years of experience both in Japan and overseas, including experience as a head chef at a famous restaurant in Hong Kong, after returning to Japan. This popular restaurant's crispy tempura is made with seasonal domestic ingredients, and is particular about the frying oil, flour, and temperature. The restaurant offers a wide selection of Japanese alcoholic beverages, including sake carefully selected by staff who are certified international sake sommeliers, making an ideal pairing with the tempura. The Japanese-style interior features counter seating, tables, and private rooms with sunken kotatsu tables, providing a serene and relaxing setting.
Crispy Batter with a Texture Like Stepping on Frost
When deep-fried in tempura flour with a powdery, snow-like texture that suppresses the development of gluten - responsible for both viscosity and elasticity - it results in a batter with a crispy texture reminiscent of stepping on frost. The tempura flour is sifted twice to incorporate air, then placed in a freezer at around -60°C (-76°F) for three days to remove moisture, creating its powdery, snow-like texture.
Tempura Fried with Two Types of Oil at Different Temperatures
Tempura is a dish that uses the heat of frying oil to remove excess moisture while concentrating the flavor of the ingredients. The restaurant uses a blend of "Taihaku sesame oil" and rice oil. Then it prepares two deep fryers set to different temperatures, using the appropriate one depending on the ingredients and timing, to prepare the tempura using a special cooking method.
