This tempura is the product of research on the theories of steaming, desiccation and roasting. Fish are rested to remove moisture and concentrate umami. Low-temperature frying is adopted to desiccate the pieces. Batter is made fragrant and dark brown through the Maillard reaction, resulting in tempura that seems somehow more grilled than fried. Uniquely, each piece is placed before the guest by hand, as in a sushi shop. The quest for ever-better technique is Edomae Shinsaku’s path to uniqueness.