The tempura here shows an awareness of the start and end of each ingredient’s season, reflecting the chef’s experience in Japanese cuisine. Thinly battered items are lightly fried in safflower oil to convey their flavour plainly and honestly. Tiger prawn and cod milt are wrapped in perilla leaves for added fragrance. Kombu added to vinegared horse mackerel enhances umami. Red pickled ginger added to kakiage (all-in-one seafood and vegetable tempura blend) is a unique touch that is pure Osaka.