Saburo Abe has built his life on tempura. He’s confident in his experience saying, “The secret to delicious taste is in the thickness of the batter”. His speciality is kakiage made with plenty of shrimp. The many options include Edomae seafood such as anago and big-eyed flathead and Kaga vegetables. Coated in thin batter, they’re lightly fried in a blend of mostly cottonseed oil. Enjoy the expert skill.