Takiya is one of the most difficult restaurants to book in the country, and it truly represents the pinnacle of tempura.To put it simply, the dishes served here are not just tempura (laughs).The composition of the dishes and the ingredients used transcend the concept of tempura, showcasing the depth of Japanese cuisine.Starting with the first dish, the hassun, it is far more delicious than what you would find in many other Japanese restaurants.While the white shrimp caviar caught my attention, the white sesame salad was absolutely exquisite.The tempura has only the bare minimum of batter, and you hardly notice any oiliness.In Japanese cuisine, tempura is classified as steamed rather than fried, and I now understand why.You won't feel fatigued from eating at all.Starting with the sweet shrimp, I was already impressed, but the abalone tempura was so light that you couldn't even tell it was battered.Even the liver sauce was exceptional.What particularly amazed me were the "uni tempura" and the signature "Chateaubriand wrapped in perilla leaves."I was shocked to discover such a way to enjoy uni! The umami and sweetness of the uni explode in your mouth.The Chateaubriand was so perfectly cooked that you couldn't even feel it was fried, with a crispy yet tender texture, resembling a steak without the crunch.Everything, including the final dessert, was delicious and flawless.This is a wonderful restaurant where I wouldn't mind waiting a year or even two for a reservation!