First visit to a Tempura master was eye opening . @tempura.kusunoki treats cooking as an art form with a canvas of great produce and the art of oil cutting which results in crisp thin batter tightly encasing the produce . I found the thicker pieces especially ingenious and mind blowing , hearty yet fresh and clean . Welcoming and jovial atmosphere , would certainly happily return !

Shirako and lily bulb chawanmushi
Fugu sashimi

Kuruma ebi - no salt
Kuruma ebi with salt and prawn head sauce
Shrimp head
Nanohana
Fugu
Parsley root marinated
Tai
Lily bulb
Shirako
Shirako with pepper and radish sauce
Riki
Zuwaigani with Shirako sauce and grated radish
Pumpkin aged for 5 months
Sawara
Zuwaigani wrapped in Shiso
Zuwaigani with roe
Karusumi
Lotus root
Fugu rice
Tentojidon Kakkiake
Pumpkin mousse with soy milk Less