◆Dishes Ordered★Incredible◯Sea Bream◯Shrimp x2★◯Shrimp Heads x2★◯Whiting★◯Hokkigai (Surf Clam)◯Sweetfish◯Turnip◯Soft Roe◯Sea Urchin◯Pureed Snow Peas◯Anago (Conger Eel)★◯Anago Sauce★◯Eggplant◯Eggplant Sauce◯Shiitake Mushroom★◯Bintje Potato◯Tuna with Sesame Sauce◯Kuzumochi (Kuzu Rice Cake)◯Oolong Tea◆PriceJPY 34,200◆ReservationReserved via OMAKASE three weeks in advance◆Estimated Time(Weekdays) 3 hours◆ImpressionsThe self-taught chef, with no formal training in a restaurant, is making waves in the tempura scene. The batter is astonishingly light.The flour is dried for two days at -60°C, and the egg whites are whipped into a meringue before use. This batter protects the ingredients while delivering them in their best state.The first shrimp is moist, while the second is cooked rarer. He brings variation even with the same ingredient.The anago is served with sauce on the head side and salt on the tail side, showcasing two different flavors. Cooked at a low temperature, the gelatinous flesh melts in your mouth. This was the biggest surprise.