Hiraishi

When the chef made the switch from general Japanese cuisine to tempura, he set to work refining his own style. To impart flavour to the batter, he fries it in sesame oil at high heat. Vegetables are lightly battered to bring texture; conger eel is fried in thick batter to enhance fragrance. Items are served with salt and dipping sauce and, in an unusual twist, accompanied by truffle salt. Tempura of simmered chestnuts with their inner skins on is a unique touch that attests to the chef’s experience.

Innovative Tempura and Wine Pairing

• Chef Takayuki Hiraishi combines traditional tempura with an impressive selection of rare wines, creating a unique dining experience that marries Japanese cuisine with French influences.

Artisan Techniques and Seasonal Ingredients

• Hiraishi emphasizes the use of seasonal ingredients and employs meticulous frying techniques, including using two different oil blends at varying temperatures to achieve the perfect texture and flavor in each dish.

Immersive Counter Dining Experience

• The restaurant features an L-shaped counter where guests can watch the chef prepare each dish in real-time, enhancing the dining experience with a sense of intimacy and craftsmanship.

Signature Ingredients

• Kisu (Japanese whiting): A small fish preferred for its delicate flavor and crispy texture when fried. The chef emphasizes using smaller fish for a more refined taste.
• Megochi (bigeye flathead): Another small fish that is lightly fried to maintain its clean flavor, showcasing the chef's skill in tempura preparation.
• Fresh asparagus: Selected for its sweetness and slight bitterness, fried to achieve a perfect crispness while retaining its natural flavor.
• Okra: Prepared to be crisp on the outside while remaining rare on the inside, highlighting the chef's attention to cooking times and techniques.
• Scallops: Fresh enough to be served as sashimi, they are quickly cooked to preserve their sweetness and flavor, demonstrating the restaurant's commitment to quality ingredients.
• Kintoki red carrots: Fried whole for texture, these carrots add a unique sweetness and visual appeal to the tempura selection.
• Corn: Known for its burst of sweetness, it is a seasonal highlight that enhances the overall dining experience.
• Fukahire (shark fin): A signature dish that showcases the restaurant's mastery of tempura techniques, earning global acclaim.
• House-made tentsuyu: A special dipping sauce that complements the tempura, made with care to enhance the flavors of the ingredients.
• Special oil blend: A unique mixture of untoasted sesame oil, rice oil, and cottonseed oil, used for frying to achieve the perfect light and crisp texture in the tempura.

Tasting Menu

• Omakase Course: ¥29,000

Signature Dishes

• Fukahire (shark fin) tempura: Price not specified
• Tempura chazuke: Price not specified