When I visited the restaurant, it was the day for the young artisans to serve their special bara kakiage tempura rice bowl on the weekend. At JPY 5000, I thought it might be a bit of a splurge, but once I tasted it, I found the batter to be light and the ingredients fluffy and delicious—truly a tempura rice bowl with perfect oil drainage! They suggested adding shichimi as a flavor enhancer, so I sprinkled it in when the bowl was about half full. Perhaps due to the hint of sansho pepper, it added a nice spice, allowing me to enjoy it without getting bored until the very end. The ingredients for that day's tempura rice bowl included Manjanji peppers, kuruma shrimp, shiba shrimp, anago (conger eel), shira-uo (whitebait), and eggplant. Each ingredient had a delightful texture and was very tasty.