One of the legendary tempura masters alongside Saotome and Kondo.At 78 years old, the head chef still stands at the frying station, with his son by his side.His wife also helps in the dining area, making it a family-run establishment.The tempura dishes were mostly classic and simple, but you could really appreciate the frying technique.While the fish tempura was good, I particularly enjoyed the vegetable tempura.It was a great meal!
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