Ten-Soso brings you the tastes of tempura prepared traditionally, with fresh fish shipped direct from the source and seasonal vegetables. The restaurant is headed up by chef Keita Sato, who has traveled the royal road of tempura as a part of Japanese culture at the Yamanoue Hotel and at Tempura Kondo. All of the ingredients used at Ten-Soso are meticulously inspected by Sato himself, including seafood directly shipped from Miura and Himi, seasonal sansai (edible wild plants) and mushrooms, and other ingredients procured from within Japan and from various places worldwide.