Try a variety of Japanese culinary styles, with the accent on tempura. The chef apprenticed in the sushi trade before taking the road of the tempura artisan. The menu incorporates the food culture of Kyoto and begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko before moving on to tempura. Tempura pieces include nama-fu (steamed mixture of wheat gluten and rice flour) and Kyoto vegetables. A small dish of dried sea cucumber gonads also serves as an appetizer and is another popular standard. Subtle inflections and clever use of ingredients are testament to the chef’s experience.