An omakase Japanese restaurant noted for its tempura. Appetiser platters, wanmono and simmered vegetable assortments all display mastery honed at an Okazaki ryotei. Tempura is fried in cottonseed oil for a light presentation. For mixed rice, the house uses hill-grown rice grown by the proprietress’ family. A photo of the rice terraces hangs in the kitchen, upholding the family’s love. At lunchtime, bento are served in multi-tiered boxes accompanied by tempura.