The restaurant includes a counter-seating area with eight seats where customers can watch the chef frying tempura while they eat. There are also four tables as well as a private room which can seat up to eight customers. The seafood used for tempura here is naturally brought in from Japan, and much of the oil, flour, salt and other ingredients come from Japan as well. Customers can enjoy seasonal ingredients for every season. The restaurant is very particular about the oil used for frying their tempura as well and they have three different carefully selected varieties of oil. They mainly make use of cottonseed oil, which is slow to oxidize even when exposed to flame. Their tempura flour is also made with chilled hard water with a touch of white wine for flavor.