Tempura (juvenile sweetfish, Beni Haruka sweet potato (with a butterfly-shaped sweet potato garnish), new ginger deep-fried in tamari)

Coating the juvenile ayu's fins with flour, the way you would apply a decorative pinch of salt, is done to spread the fins out. Dropping the fish briskly into the pot makes the fins hit the oil and open up beautifully. I also use the side of the pot to shape the ayu so that, once plated, the juvenile ayu conveys a sense of movement.
This time I featured the fish at its most delicious, in early summer. What I believe matters is using domestic seasonal ingredients that haven't been forced along in their growing. I want to serve guests fresh ingredients, deliciously, while they are still fresh.
When battering the ayu, I wipe the batter off the head and back with my fingers, because different parts of the fish fry at different rates, and this evens out the timing so everything finishes frying together. As for the beni-haruka sweet potato, I cut it into large pieces and fry it for about 20 minutes (for a 200 g piece), turning it several times in the pot. I then wrap it in absorbent paper to drain off the excess oil, let it rest, and cut it just before serving. What I garnish it with is a butterfly made from sweet potato. Even when a couple comes in together, I only serve it to the woman, but I often get requests for it when entertaining guests from overseas. Guests are always delighted to watch me carve it into the shape of a butterfly.