The course featured carefully selected ingredients, expertly prepared to create a light and delightful experience. The quality of dishes beyond just tempura was impressive as well. The chef was easy to talk to and made the experience enjoyable. It was a great meal.What we had:Tempura:Shrimp, Spanish mackerel, red sea bream, Hida Takayama turnip, asparagus from Hokkaido, Mae Queen potato, and eggplant.Side dishes:Dashi broth, grilled Spanish mackerel, firefly squid, sweet vinegar pickles, and rice with sakura shrimp and peas.
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