A single issue of a cooking magazine led Kazuki Yaguchi onto the path of the tempura artisan. Apprenticeship under his mentor taught Yaguchi to find his own style while inheriting his master’s culinary philosophy. His tempura is deep-fried in oil at high temperatures using a high proportion of cottonseed oil and features generous portions of vegetables. The batter is fried to fragrant perfection, drawing out the flavour of its contents. Sea urchin is wrapped in perilla leaf to avoid overheating.