Tempura informed by other Japanese culinary disciplines. Freshly pressed sesame oil is the cooking oil of choice to bring out the flavour in the carefully selected tempura pieces. The chef hails from Amakusa, Kumamoto Prefecture, so his seafood and vegetables arrive from Kumamoto too. Mutually complementing seafood and vegetables alternate throughout the meal. Putting flavour first, vegetables are peeled just before serving. Insistence on quality and meticulous preparation mark a true artisan.