Review – Tempura Tsunahachi (Shinjuku Honten)

The chef plucked a perky, squirming Kuruma Ebi (Japanese Imperial Prawn) from a large fish tank and held it in my direction. After a quick nod by yours truly, he tore off the head,¬†and with the flick of a wrist, stripped the crustacean of its shell and dunked it in a batter mix. Less than…