A MD from the bank I am working at took me and another colleague out for lunch. A short ride away from the office opened a whole host of different eating options.Her favourite Tempura place was carefully selected after she heard I loved my food.

We got there just before 12 to avoid the mad lunch rush. Through a typical small building entrance on the first floor going through a tiny sliding wooden door opened up to a restaurant that probably seated 20 people.

My host kindly ordered for me (only two things on the lunch menu) which was a tempura of prawn and baby scallops on rice (Don).

She also explained that sushi and tempura chefs are typically men, but this lady took over the helm when her father passed away a few years ago.

She carefully gathered the filling mixing it with the batter in a small bowl before dropping it in oil pretty much freestyle.

Attentively ensuring it was cooked evenly by penetrating it to let the raw batter ooze out.

Once she had finished frying it her assistant dipped it into a pan of soy based broth. As it absorbed the yummy, and slightly sweet but salty goodness it sizzled out all the heat from the fry.

All cooked one by one to order.