Tempura has been the dish of improvisation since the very start of its history. At the street stalls of Edo, the cook battered whatever the bay had sent that morning; there was no such thing as a menu, there was the sea. The principle of whatever is best today is tempura’s founding document. A tempura roll whose filling changes daily therefore does not step outside the tradition; it sits down in its very heart.

The Special Tempura Roll, like its cold sibling the Special Roll, is our chef’s daily decision; with one difference: this decision passes through boiling oil. The season’s fish, the day’s vegetable, the counter’s instinct that particular morning; all of it meets ice-cold batter and turns gold in a span measured in seconds.

What never changes is the frame: the batter cold, the oil clean and scalding, the timing merciless, the serving immediate. The frame belongs to tradition; the picture belongs to the day.

On the menu its name always reads the same; on the plate it tells a different story every day. If you ask, our chef will be glad to tell you today’s.