Reported 6 months ago
Tempura Sugimura founder Sugimura Hiroshi mentioned the difficulty in frying tempura items like tempura donburi due to the diverse combination of ingredients. The restaurant offers premium dishes like Japanese A5 Wagyu beef fillet tempura and emphasizes a 'crispy' texture over a 'crunchy' one. The restaurant, part of the Orange Exchange in Taipei, imports ingredients from Japan and locally sources high-quality seasonal items, providing a unique dining experience under the guidance of Taiwanese chef Chen Weihan.
Source: YAHOO