The menu is tempura kaiseki and the tempura of Yukihiko Tsuchisaka is the product of training in Japanese cuisine. Steamed abalone is ripple-cut to add texture, then fried in thin batter and served with dipping sauce made from its liver. Oil-and-coating combinations and frying methods are products of extensive research. Tsuchisaka makes conversation as he serves customers, an attentive practice he learned at a counter kappo. His motto is ‘true devotion’, and his sincerity permeates both service and cuisine.