The secrets behind a perfect tempura go beyond the crisps and crunches of a bite. It lies in the selection of a perfect filling, a well calculated batter mix, immaculate flour beating and oil mixing, not to mention the years of experience and intensive training that a qualified tempura chef has to go through before landing his first MUGENDAI-quality tempura at our restaurant.
Handpicked from the world-renowned Tsukiji fish marketas well as the Hokkaido seaports of Japan, fishes and seafood at MUGENDAI are of the highest possible quality, handled with exceptionally careful methods & highly sophisticated techniques in order to ensure the best possible sushi cuts. From how the fish is caught— usually by a selective fishing method rather than a large-scale netting process— to how it is preserved,cut,seasoned and presented,MUGENDAI pays meticulous attention to every precise step that goes into the making of this highly prized delicacy. Unquestionably, this is the finest selection of sushi in town.
MUGENDAI’s very own house-recipe Tonkatsu represents, perhaps, the best that a piece of pork cutlet can offer out of a frying pan. The savory mouth feel of a premium Kurobuta pork cutlet is thoroughly breaded with golden crispy crunches on the outside. This seemingly simple process is in fact one of the most intricate; it allows for the dish to speak for itself like no other Tonkatsu elsewhere.
In the Japanese language, the familiar term “Shabu-Shabu” comes from the sound of fresh ingredients being stirred in the boiling water of a bubbling hot pot. It suggests precisely how this savory dish is cooked and enjoyed. At MUGENDAI particularly, the meat components are not only fresh, but also of a topnotch variety— ranging from Matsuzaka beef, Kobe beef, Kurobuta pork, to Kinmedai and Hamachi fish—served to match only the most delectable Shabu broth.
