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Old meets new

Tempura originates from the 16th Century Muromachi period. Brought to Japan by Portuguese missionaries, where the technique gradually transformed into an art of lightness, preservation, and purity.

Head Chef Kensuke Yada wishes to share his expression with you through our multi-faceted course which presents the beauty of each ingredient harvested from land, sky, and sea.

“Simplicate and add more lightness” – William Bushnell Stout.

A maxim that served the engineering and automotive industry now echoes in our own tunnels of thought. Arguably equal in importance to the ingredient encased within; Yada’s mediates the relationship between water, flour, and oil. The texture of the batter is constantly adjusted through tangible assessment, all the while maintaining constant supervision of oil temperature. The three governing factors that create a featherweight crispness.


The fried exterior adds a layer of texture but also doubles to protect the ingredient encased within. Almost immediately after the cold batter submerges in oil, it begins to solidify. The water content of the batter aggressively evaporates and hardens to form a coating riddled with air pockets that allow the interior to delicately steam inside and vent excess moisture. This gentle cooking allows the natural sweetness and texture of the ingredient to remain sealed and preserved.


HACO subscribes to ideologies of purity and coherence. Nodding to tradition, yet untethered from it. Sauces and accompaniments are served alongside to complement the tempura components; Not distract or mask them. A form of presentation that embraces the qualities and techniques of other cultures to achieve a sensical blending of cuisines that ‘fusion’ understates.

We do not serve ‘fusion cuisine’. We serve what what we believe is unlimited Japanese.