The eye is drawn to the two cooks frying tempura, standing side-by-side in front of their pot. The owner-chef skilfully wreathes each piece in batter and slips it into the oil. The fry cook focuses exclusively on adjusting the flame. Working in sync, the two cooks produce tempura wrapped in a thin yet flavoursome coating. Seasoning with salt further highlights the item’s flavour. Shintaro jealously preserves the methods of its founder, striving to maintain a flavour unchanged in decades.