I arrived 5 minutes before opening and was the first customer to enter.The tempura had a light, crispy batter that didn’t weigh me down—truly impressive.The commitment to quality ingredients was remarkable, with many sourced from Hokkaido.I also tried some matsutake mushrooms that had just come in that day.I was advised to start from the head, and the texture and aroma were completely different.Personally, I preferred the head part.Both the chef and the apprentices were very friendly.I really enjoyed watching the cooking process.