A book by a tempura master changed Shinsaku Nishimura’s life. Frequenting the author’s restaurant, he was inspired by how the chef’s character was manifested in his tempura. Nishimura speaks of the Maillard reaction, in which food becomes fragrant as it turns a golden brown. Frying at low temperatures, bringing each ingredient to a mellow finish, is a Nishimura trademark. His spirit of inquiry never flags as he seeks out quality ingredients and hones his techniques.