ON THE PASS

Chef Masaru Seki is a fifth-generation member of the family that started Ippoh Tempura—one of the earliest tempura spots in Osaka—in the

1850s. He has preserved the tradition of preparing tempura the way it has been done at the original Tokyo Ginza outlet. Ingredients such as seafood and vegetables are coated in a light and delicate batter, then deep-fried in saffron oil for a crisp finish. $70-$100/PERSON 5+ NO $50/BOTTLE OR 1-FOR-1 LUNCH TUE-SUN 12PM-3PM DINNER TUE-THU, SUN 6PM-10PM FRI-SAT, EVE OF PH 6PM-11PM