Tempura Matsui

The kitchen focuses on extreme precision, serving each piece with a dedicated salt or flavoring. The tasting progression features combinations like snow crab wrapped in shiso leaf, alongside non-tempura standouts like foie gras chawanmushi and persimmon with shrimp. Throughout the meal, the service is warm yet highly structured, matching the expectations of a very pricey dining experience focused entirely on elevating the craft of fried delicacies.