Hiroshi Yamashita is the tempura master at Shintaro and produces very fine tempura. He uses a special blend of three oils and the tempura is only served with salt. The grandfather their seemed particularly stoked we'd found this 1 Michelin starred restaurant in Michelin Guide. Interesting tempura tonight included "wheat gluten", the green block looking thing, some fern like plant and tempura quail egg. We also had a fish tank sitting in front of us containing live prawns. Again we were made feel very welcome and our hosts had a sheet with the English names for everything we had.