The austere, quiet refinement of the interior instils a feeling of peace. Yoshiaki Shimizu’s passion for tempura is inherited from the style of his mentor. Sparingly battered foodstuffs are fried in freshly pressed sesame oil to bring out their flavours. Two tiger prawns are served in succession, the first to convey the sweetness of the shrimp, the second, served almost raw, to highlight the difference in flavour. Pairing tempura with French wine is another unique touch.