Tempura is required to be light. The flour is aerated as it is blended to spread the batter thinly and evenly; safflower oil is used for the same reason. Service alternates seafood with vegetable items, so flavours are constantly changing. In addition to favourites such as shrimp and conger eel, the menu includes a few novel tempura items. Sea urchin is served rare, so is wrapped in nori seaweed. Asparagus tips and stalks are fried at different temperatures for the best texture.