In late June, I went for lunch alone.This restaurant is a renowned tempura spot opened by Yuki Nakamura, one of the six chefs closely associated with Maeda Sasu-e Shoten, after honing his skills for many years at Narumi.This was my first experience with fine dining tempura, and I feel like my standards for tempura have suddenly skyrocketed by starting here.Until now, I hadn’t fully understood the dish of tempura. I used to think, "Isn’t fried food like kara-age or Taiwanese salt and pepper chicken more delicious?"However, with my fondness for Maeda Sasu-e Shoten and Yaizu, I decided to visit this place. I usually go to Nishikenichi or Onishi, so I thought it was time to try something different.**The result was—truly amazing.**It might sound a bit exaggerated to say, "This was a different dish from any tempura I’ve eaten before," but I genuinely felt the high level of expertise that only a specialty restaurant can offer.The quality of the ingredients was exceptional, but what surprised me the most was the frying technique.The moisture of the ingredients was perfectly sealed within the batter, and when I took a bite, the natural flavors and juiciness burst forth. Meanwhile, the batter was surprisingly light, with hardly any excess oil.Despite being fried, it didn’t feel heavy at all, allowing me to enjoy each bite until the end. This sensation was something I had never experienced with tempura before.If I had to sum up this meal in one phrase, it would be, "A meal that made me want to explore a cuisine I previously had little interest in, more deeply."This restaurant provided me with such an experience.Corn pureeUsing the "Mirai" variety, the sweetness of the corn was incredibly rich, yet the aftertaste was surprisingly refreshing, making it a perfect start to the course.Sashimi of black rockfishA dish with a wonderful balance of sweet fat and umami.Spanish mackerelPerfectly cooked, tender texture.Jindou squidSurprisingly soft and chewy. There was no unpleasant odor often found in cheaper squid.AsparagusFried to perfection, releasing sweet juice as soon as you bite into it.Shimizu-grown Orido eggplantIncredibly juicy.Asparagus tipsPerfectly paired with salt, enhancing the natural sweetness of the ingredient.ClamCooked to a perfect medium-rare, showcasing impressive frying skills.CarrotA dish that carefully brought out the sweetness of the ingredient.Isobe-ageA combination of horse mackerel, barracuda, and squid, concentrated with seafood flavors.The vinegared dishA refreshing plate combining natural eel from Lake Hamana, cucumber, and arugula, cleansing the palate.Young cornNot only visually appealing, but also enjoyable for its roasted flavor and sweetness.SweetfishA dish that embodies summer.Red snapperPaired with a slightly Chinese-style sauce, adding a hint of numbness and spiciness, reminiscent of "saliva chicken" with an interesting flavor.ScorpionfishLuxuriously served one per person.CornAlso using the "Mirai" variety, its distinct personality and strong sweetness were impressive.Conger eelServed in two ways: plain and with sauce. Personally, I preferred the sauce, which had a hint of Chinese flavor.Sweet potatoThis might have been the most surprising ingredient of the meal. It held its shape beautifully but melted in your mouth.Tempura rice bowlA type that you can enjoy until the end without feeling heavy.Shiratama dumplingsI thought they might be heavy, but there was no need for concern at all, and I was able to conclude the course with a pleasant aftertaste.