Enjoy Seasonal Breakfast at “Hannari Tennoji Store”

The meal came with so many delicious-looking obanzai that it was hard deciding where to start!

There was shrimp, shishito pepper, shiitake mushroom, kisu (sillago), eggplant, and kabocha tempura.

Everything was piping hot and freshly fried!
The vegetables were also aromatic and delicious!

The tempura coating was fluffy with a light crunch.
It’s absolutely delicious dipped into the tentsuyu (tempura dipping sauce), which had a distinct dashi flavor!

It had been a while since I’d had really good tempura.

The rice was cooked somewhat al dente.
The slight crunch from the black sesame made for a great accenting texture; yum!

The bits of “arare” on top of the koya-dofu that absorbed plenty of delicious broth added a delightfully crunchy texture.

The broccoli was seasoned with sesame and was surprisingly good.
The shiitake mushrooms were thick and tender. They had absorbed a lot of dashi and were delicious!
The tamagoyaki was so good that it was like all the energy had been pulled from my body….

There was also salmon shio-yaki, marinated asari clams, simmered komatsuna (mustard spinach), and kamaboko.

The salad’s dressing was a bit sour, but it was still exceptionally good.
It was a lovely palate cleanser.

The chawanmushi was also delicious with its dashi flavor.
It’s odd for chawanmushi to be served cold.

The miso soup also had a pleasant dashi flavor, and it was nice and relaxing.

The rich sweet flavor from the brown sugar gives these warabi-mochi a deliciously light and elegant taste.

By the time I left the restaurant, there was a line of people waiting for a seat that reached all the way to the bottom of the stairs!
The food was delicious, so I’m not surprised that the line got so long.
They serve a variety of different obanzai in the evening, particularly oden, so I’d love to visit again if I get the chance!