An omakase Japanese restaurant noted for its tempura. Appetiser platters, wanmono and simmered vegetable assortments all display a mastery honed at an Okazaki ryotei. Tempura is fried in cottonseed oil for a light presentation. For mixed rice, the house uses hill-grown rice grown by the proprietress’ family. Their love helps lift up the restaurant, with a photo of their rice terraces hanging in the interior. At lunchtime, bento comes in double-tiered carrying boxes accompanied by tempura.