A chef who honed his skills at a ryotei now applies those skills to tempura. The omakase prix fixe meal begins with an assortment of appetisers. Tempura is fried in cottonseed oil for a light and airy texture. The chef’s craftsmanship shines in works such as matsukasa-age, or crispy-scaled fried sea bream, and items cured with kombu. Service alternates between seafood and vegetables, bringing variety to the flow of dishes. Unusual items such as eel and venison are born from the chef’s passion for exploring new flavours. Tencha, tempura on rice with the first brewing of broth poured over, wraps up the meal.