Ezo Tempura—a one-of-a-kind tempura experience featuring carefully selected seasonal ingredients unique to Hokkaido. This is what Tsurugi, located in Tokachi-Obihiro, offers. Their freshly fried "Tempura Course," which enhances the aroma and texture of the ingredients, is simply exquisite, attracting food connoisseurs from all over Hokkaido and beyond.

The restaurant is located on the first floor of the Hokkaido Hotel, about a five-minute drive from Obihiro Station. Upon entering the hotel, you're greeted by a charming wood-carved bear. As you proceed further in, a wonderfully luxurious storefront appears on your right. Inside, you'll find a beautiful counter made from a single, solid piece of cypress wood. There are a total of six lavish counter seats where you can watch the chef's skillful hands at work.

The space was renovated in 2021, creating a more refined and modern atmosphere.

Tsurugi is strictly by reservation only, and the only menu item is the omakase "Tempura Course" for 16,000 yen (tax included). Reservations are accepted until 5:00 PM the day before. The ingredients change with the four seasons, and it's said that many fans visit repeatedly to match the season. You can enjoy "locally sourced dishes" that are rarely seen in Tokyo, such as mountain vegetables in the spring.

Each piece of tempura is carefully prepared right before your eyes.

Now, let's unveil the full course. The first dish served was "Chawanmushi (steamed egg custard) with Amadai (tilefish) dashi." A refined start, with the gentle aroma of the dashi broth enticing the senses. The second dish was "Aburabozu (skilfish)" with an ohitashi of chijimi spinach and herbs. The third dish was horsehair crab mixed with sea urchin and crab miso. Just the appetizers alone were a moment of pure bliss.

Second dish: "Aburabozu (skilfish)"

The third dish uses horsehair crab from Hiroo Town.

And now, the main event: the tempura! First up is the signature "Botan Ebi (botan shrimp)," which has been cured in kombu for six hours. Both the seasoning and presentation are incredibly delicate.

The signature, arched "Botan Ebi"

Next is the "Hirame (flounder) from Hakodate," fried at a low temperature of 150°C. The first bite is enjoyed with salt and sudachi citrus, and the second with a monkfish liver sauce.

Fifth dish: "Hirame from Hakodate"

And then, the fully ripened "Gekko" lily bulb from Yamanishi Farm in Obihiro City, served simply with salt.

The fully ripened "Gekko" lily bulb has a sugar content of 24 degrees Brix.

The "Tachiuo (cutlassfish)" was a large, fatty piece sourced from Toyosu. This one was enjoyed by dipping it into the tentsuyu (tempura dipping sauce).

Carefully selected from the source. Seventh dish: "Tachiuo"

Next, the plump and fragrant "Genboku Shiitake (log-grown shiitake mushroom)" from Shintoku Town. It was so thick and rich that it made me ponder, "Have shiitake mushrooms always been this delicious?"

Eighth dish: "Genboku Shiitake"

Next up is the "Uni (sea urchin)," a dish many look forward to. Raw and fried sea urchin are made into a seaweed roll, topped with more raw sea urchin. No matter which angle you eat it from, a burst of umami flavor fills your mouth.

The sea urchin roll tempura is topped with raw sea urchin! It melts in your mouth.

We continued with "Tachi (cod milt) topped with caviar" and "Ozuwaigani (large snow crab)" served with crab miso for dipping.

Tenth dish: "Tachi topped with caviar"

Eleventh dish: "Ozuwaigani"

Approaching the end! The next dish was "potato." But not just any potato; it was a two-year-aged May Queen from "Tokachi Inoue Farm." It was so sweet and moist that first-timers would widen their eyes in surprise, asking, "Wait, is this a potato?!" Then came the fluffy "Kuro Anago (black conger eel) from Hakodate," served with a bite-sized portion of rice and wasabi.

The wasabi and rice are also delicious... Thirteenth dish: "Kuro Anago from Hakodate"

The meal concluded with "Tuna and sesame ochazuke (rice with tea)" using Yumepirika rice from Chippubetsu. A flounder version of the ochazuke is also served depending on the season, and it's said to be a favorite of the president of the Hokkaido Hotel.

The "Tuna and sesame ochazuke" is served with sea urchin and crab tempura.

I ate non-stop, but the deliciousness had me sighing in contentment throughout. This is truly perfect for a special occasion. The final dessert was a "Strawberry Jelly" made with strawberries from "Tsujino Farm" in Otofuke Town.

"Strawberry Jelly" served with sabayon (egg yolk and fresh cream).

The tempura had an impressively light batter. Each piece was a satisfying bite-sized portion, allowing you to enjoy a variety of ingredients. The overall volume can be adjusted with the amount of rice, so it's satisfying for everyone. This "Ezo Tempura," made with Hokkaido ingredients and meticulous care, offers a different kind of enjoyment from the Edomae-style.

The Hokkaido Hotel has many guests from outside Hokkaido, and many of them enjoy the tempura at Tsurugi and then stay overnight. Be sure to try the one-of-a-kind "Ezo Tempura."