Tempura is skilfully deep-fried using the convection of hot oil. The chef learned his craft by scrutinising each ingredient at the market and tinkering constantly with the oil in his pans. Thinly battered tempura pieces are fried quickly and lightly to prevent too much oil absorption. This unique method allows the chef to bring out their natural aroma and flavour. Sea urchin tempura and shiitake mushrooms stuffed with shrimp are legacies of the chef’s apprentice days, honed to a higher level.