I'm not very familiar with fried foods, so I'm not an expert on tempura, but I thoroughly enjoyed the course at Tempura Asanuma without feeling heavy! The batter wasn't particularly thin, but I could taste the flavors of all the ingredients. I was surprised at how well the tempura and nori (seaweed) paired together in the scallop tempura roll. The eggplant and shiitake mushrooms were incredibly thick and delicious. The corn was fried just right, preserving the texture of the kernels, and the sweetness melted in my mouth. I also added seasonal ingredients like Matsutake mushrooms from Yunnan Province and Botan shrimp. The Matsutake had a wonderful aroma, and the Botan shrimp was incredibly plump. I definitely want to visit again!