NAIA Terminal 3, Andrews Ave., NAIA, Pasay, Metro Manila
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I had high hopes for this after reading it was a franchise straight from Japan and the tempura recipe has been passed down from over 100 years ago. So high that i went to NAIA 3 early before my trip specifically to try this.
Well, with unreasonably(?) high expectations came a bit of a letdown. Ordered the Godaime Chef special to try a bit of "all tendon everything". Though okay, it wasn't remarkably delicious, especially for the price (almost P700 ). It didnt seem like a recipe that'd be passed down a hundred years down the line haha. I think i've had better at Little Tokyo in Makati. The batter is unique in that it isnt the light colored flaky type we normally see. Its a lot closer to fish-n-chips batter. And it didnt come with the typical tempura dipping sauce with grated daikon or ginger. You pour your own sauce, which tasted a lot saltier than usual, like toyo salty.
In retrospect, maybe i should have ordered from Ramen Nagi instead (they share the same spot).
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