I made a reservation for lunch through OMAKASE, which was quite difficult due to limited slots and a monthly booking cycle, but I managed to secure a spot.The only menu option available for reservation was the Bara Tendon for JPY 5500.As expected, the restaurant has a calm atmosphere, and although the staff is young, they seem well-trained.By the way, it appears that ordering a drink upon arrival is mandatory.When I asked for water, it meant I ordered mineral water.Then, they checked the amount of rice, showing me a bowl with the standard portion, which made it easy to understand.As for the tendon, the Bara Tendon lived up to its reputation. Unlike the typical kakiage, the ingredients are fried separately, allowing you to savor each one individually.The batter was so light that it felt almost nonexistent, making it seem more like a different type of fried dish rather than traditional tempura, which usually has a greasier texture.Because of this, the quality of the ingredients directly affects the flavor. I felt that a bit more sweetness or bitterness in the ingredients would have improved the dish. Additionally, although the ingredients were fried separately, it seemed like everything except the shrimp was fried at the same time, making it hard to achieve the optimal frying level for each ingredient. I understand this might be a balance of time and cost, but given the price, I hoped for a bit more effort.Since developing ulcerative colitis, I had been avoiding tempura, but I thought I could give it a try here, and I’m glad I did. Even after a day, I had no issues.The rice, sauce, and everything else besides the tempura were of high quality.Perhaps my expectations were too high; while the quality of the ingredients and the cooking were not bad, they didn’t reach a level of excitement, and I don’t think the cost-performance ratio is very high.