Served at
HirohisaThe predecessor restaurant to Soba Ulala, which operated for thirteen years in the same Soho location, known for its kappo and kaiseki cuisine under Chef Hirohisa Hayashi.
Perfectly seasoned
Tempura is a Japanese dish featuring seafood and vegetables coated in a light batter and deep-fried. This preparation method was introduced to Japan in the 16th century by Portuguese Jesuits. The defining characteristic is the batter-coated, deep-fried nature of the ingredients.
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The predecessor restaurant to Soba Ulala, which operated for thirteen years in the same Soho location, known for its kappo and kaiseki cuisine under Chef Hirohisa Hayashi.
The chef behind Soba Ulala and its predecessor, Hirohisa, known for his thoughtful approach to Japanese cuisine, including kappo, kaiseki, and house-made soba.
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