Chef Ginya’s aim is to serve tempura that imparts the seasonal flavour unsullied, so unnecessary flourishes are eschewed. Items are thinly battered and lightly fried, delivering the simple, honest flavours of the ingredients. The famous uni is deep-fried wrapped only in batter—no oba or nori. When he opened his restaurant, Ginya wrote “Kokoro no mama ni”, or “As I feel” on the wall. This statement underscores Ginya’s determination as an artisan to follow his own spirit.