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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
ミシュラン二つ星の名店で、店主・元吉和仁氏が科学的手法で天ぷらの常識を刷新。液体窒素で小麦粉を極冷し、素材ごとに弱酸性／中性の水を使い分ける独自技法で、衣は軽くサクサク、素材の甘みを最大限に引き出す。特に夏季の「角もろこし」（四角いトウモロコシ天ぷら）はインスペクター絶賛の逸品。
- **予約**：電話のみ（1ヶ月前から受付）。
完全予約制。