Where tempura becomes an art form

Failure to do so might earn diners a glare from the tempura master Kiichiro Asano who hails from the third generation of a family of famed tempura chefs.

The difference between the tempura served at this upscale establishment and casual Japanese eateries is clearly evident from the first bite. Despite its thin, slightly opaque nature, the batter is delightfully crunchy and airy, allowing the diner to immediately savor the natural flavor of the ingredient beneath.

There is also a distinct absence of oil. If not for the fact that one can see the chef dipping each ingredient into a pot of oil, he or she might think the tempura here are prepared using an air fryer.

Asano reveals that there are several aspects to creating the perfect tempura.

"To enhance the texture of the batter, it's necessary to drain the surface of the ingredients before dipping them into the fryer. This detail is often overlooked by novices," he says.