Tempura is required to be light. The flour is aerated as it is mixed with water to form a thin coating. Tempura pieces are fried in cold-pressed sesame oil to bring the flavour to the fore. Service alternates seafood with vegetable items, so flavours are constantly changing. In addition to favourites such as shrimp and conger eel, the menu includes a few novel tempura items. Sea urchin is served rare, so is wrapped in nori seaweed; asparagus tips and stalks are fried at different temperatures for the best texture.