Where tempura becomes an art form

Tempura served at Tempura Lin are defined by their thin yet crunchy layer of batter that is not at all oily. When the perfect combination of these factors is achieved, only the batter would be deep fried to a crisp while the ingredients are steamed within the thin shell of flour, ensuring that their natural flavors are preserved. For example, some tempura chefs in Japan may cook seafood like squid, shrimp and abalone for one minute, but I'll cook them for an extra 20 to 30 seconds. Because Japan-produced oils cannot be exported to China, Asano has resorted to using a special oil that features a blend of cotton seed, sesame and corn varieties.