When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.