Say what you like about chef Saotome's vanity project, but he certainly produces some of the finest tempura in the city.
As I said in my Japan Times piece, this is as close as you will ever need to get to tempura heaven.
The miso-shiru served with the rice was also outstanding, made from savoury Hatcho miso with asari clams...
And dessert was a small bowl of hana-mame beans in syrup...
Did I mention that Saotome is an artist? Here he is inscribing the menu with an illustration using brush and ink.
And here is the map link...
