Tempura Matsui skillfully demonstrates why tempura is a celebrated Japanese cuisine type in its own right. The prized seats are at the counter, especially if you want to see the master at work.
The chef uses a mix of sesame and cottonseed oils and the batter is used sparingly. You’ll start with a seasonal soup including seared scallop with wheat cake, before having some beautifully arranged sashimi. Then, the main event begins in the traditional way with crispy shrimp legs. Dishes turned out of this kitchen usually vary according to the seasons, but could include the likes of wonderfully tender squid, succulent Hokkaido scallop, tender cauliflower, as well as snow crab wrapped in shiso leaf. Be sure to end with tencha, with its mellow and deeply flavorful broth.