In his tempura creations, Dai Urakami prizes lightness above all. Frying in light safflower oil brings the flavour of each piece to the fore. The meal begins with two tiger prawns. To ensure that the sweetness of the flesh makes an impression, fragrant prawn legs are served afterward. Tempura items such as abalone and milt are imaginatively paired with vinegared rice stuffed with sea urchin. The painting of Mount Fuji on the wall reminds Urakami always to seek greater heights.