The essence of tempura is removing moisture from seafood and vegetables using batter and oil. Kazuhito Motoyoshi opens a whole new world in tempura techniques with the use of liquid nitrogen. A scientific discovery: ‘molecular tempura’, as it were. The chef considers the coating of fine granules, frying temperature, richness or lightness of flavour and the temperature of each piece to bring out maximum deliciousness. The evolution of tempura stokes our curiosity and along with it continues to evolve. A ceaseless quest for the ultimate in flavour.