The owner-chef runs this tempura house with his parents, creating a homely atmosphere. The fish and vegetables, chosen through careful quality judgement at the market, create an almanac of seasonal flavours written in tempura. The batter is thin so that the ingredients can speak for themselves. He frequently prepares new batter, taking great care to keep it airy. The menu consists solely of an omakase of ten tempura items. Tempura Kozaki is packed with customers night after night.