An outpost of its namesake in Japan, this restaurant makes tempura the same way as its Japanese sibling. Its tempura boasts an ethereal batter made with extra fine cake flour imported from Japan. It is deep-fried in a blend of corn oil and sesame oil for a nutty undertone, and served with tentsuyu, nori salt and curry salt on the side. From May to June, live ayu sweetfish are kept in a fish tank and fried to order.