Inspired by a calligrapher’s rendition of the character ‘ten’ (heaven), which is also used for ‘ten’ in tempura, the chef aspires to reach heavenly heights with his tempura. Takahisa Uchitsu fries unusual items because many classic tempura ingredients have grown harder to find. Rather than chase dwindling stocks, he focuses his passion on seeking out new ingredients. Crabs’ legs are partially cooked; the cherry salmon is fragrant and served whole. Friendly service welcomes you and draws you in.