For this owner-chef, the tempura must have a refined aroma and not be oily, so the batter is applied thinly and the cooking oil used is mainly sesame and corn oil. Red aubergine is not soaked with oil all the way through, to preserve its vibrant juiciness. Asparagus tips and stalks are served at different times, calculated to ensure the right firmness for each. The most famous among them is the bowl of rice topped with tempura made from egg yolk, and raw uni.