Tempura varies greatly from one restaurant to another. At this place, the batter is incredibly light, to the point where hardly any oil sticks to the paper. It’s truly impressive. The cooking is perfectly balanced. The vegetables are exceptionally sweet, showcasing a wonderful technique to enhance their natural flavors. They pay attention to detail in their preparations, like braiding the Meita sole, shaping the sweet sea bream into a pine cone, and wrapping the crab. The drinks were also delicious. No wonder this restaurant is recognized by Michelin. Throughout the meal, we enjoyed the tempura with salt, lemon, and daikon radish.
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