Five generations of skill and expertise have produced a rare, exquisite delight. Fried in pure safflower oil and personally served by two chefs to diners seated with anticipation, this jet-fresh tempura's refined, subtle flavor is courtesy of a family recipe passed down to Toyoichiro Seki who has been perfecting his craft for over 23 years. “Went here on a whim, expecting the usual oily overcooked and uninspired tempura common in Shanghai and most places around the world. But, to my surprise received the best tempura I've ever had - better than what I ate in Japan and definitely better than anything to be found in Shanghai. Toyoichiro Seki came to chat and cooks for all his customers. Have a drink with him - very friendly guy. Really a great experience. Pricey but, I think worth every cent!”