An omakase feast of tempura and other delights of Japanese cuisine. Guided by his experience at a restaurant with attached inn, the chef starts the meal with sashimi and soup dishes before proceeding to tempura. To bring out their natural aroma, the pieces are lightly battered and deep-fried in pale soy oil. Perennial favourites such as shrimp and whiting are interspersed with creative items like scallops dressed with caviar. Kakiagedon of an all-in-one shrimp and vegetable tempura blend served atop white rice brings down the curtain.