Tempura may be considered a more common pleasure in Japan, but it has been refined to an art form at this home to succulent morsels of fish and vegetables. There is no equal in the city and the kitchen's delicate hand and authenticity is particularly clear in the lightly seasoned batter that sparingly coats each bit of food before it is quickly fried and rendered crisp. The skill here is so great that they could probably get away with serving lesser quality fish, but still, these are often imported from Tsukiji market in Tokyo at their peak of freshness. Don't miss the sweet shrimp wrapped in shiso leaf and butterflied Japanese whiting served with purple sweet potato. Meals are bookended with premium sashimi and cooked dishes that are just as enticing, like seared butterfish with a tiny radish, spring pea, and onion. Tilefish is prepared with flavors that seem to conjure spring thanks to cherry leaves, uni, and braised broccoli over sticky rice with sesame and goji berries. The best place to appreciate the kitchen's artistry is from the counter where chefs can be found carefully dipping each little golden nugget of food in and out of boiling oil, then promptly placing it before you. Though sadly Chef Matsui has passed away, his disciples carry on.
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