Tempura Araki

Tempura might not look difficult to master but it's the skills of chefs like Yoshiyuki Araki that bring the craft to a whole new level, worthy of two Michelin stars. Araki's self-named restaurant in Hokkaido, Tempura Araki, has been garnering attention not only nationally but internationally as well, even being featured on Korean television. Much like most counter-seating fine dining, Tempura Araki is more of an interactive experience rather than just a fancy meal. Chef Araki has a deep-rooted passion for Hokkaido and it's evident in his ingredient picks. His seafood and vegetables come from all around the northern islands. Tempura Araki offers only an omakase menu that includes about twelve pieces of tempura and eight otsumami dishes. The batter used by Araki is extremely simple — it's only made out of flour, eggs, and water. The reason behind this is so that it doesn't interfere with the natural essence of the ingredients. Araki adjusts the amount of batter that covers each ingredient as well as the frying time based on his own intuition. He takes into consideration the temperature and humidity each day to judge the duration it needs to be fried. The crispy, light tempura full of rich flavors of multiple dimensions is the result of the master's hands at work. Tempura Araki is a must-stop on your trip to Hokkaido.