When the chef made the switch from general Japanese cuisine to tempura, he set to work refining his own style. To impart flavour to the batter, he fries it in sesame oil at high heat. Vegetables are lightly battered to bring texture; conger eel is fried in thick batter to enhance fragrance. Items are served with salt and dipping sauce and, in an unusual twist, accompanied by truffle salt. Tempura of simmered chestnuts with their inner skins on is a unique touch that attests to the chef’s experience.