The set menu with its daily changing dishes is a tapestry of artful tempura and more. Naoaki Miyashiro’s menu is bursting with surprises and joy. Abalone is made into shabu-shabu in liver broth. Leftover broth is added to rice tempura and served as seasoned rice gruel. To wrap up the meal, ‘Tenbara’ is served, rice cooked with tomatoes and topped with kakiage (all-in-one seafood and vegetable tempura blend). The chef applies skills learned in Japanese cooking to add flair to his dishes.