This tempura-focused restaurant was the first solo venture for chef Mikihito Nagai, who can be observed in his open kitchen from the stools lining the counter. The set chalkboard menu changes regularly but usually includes several tempura dishes – perhaps wagyu slices, pork-stuffed shiitake mushrooms, purple fig, or sweet potato, as well as offerings such as Fremantle sardines with sour plum cigar, peerless sashimi and a refreshing seaweed salad.