The famed tempura institution in Osaka, Japan, opened its first overseas outpost in Shanghai. Chef Numata checks in every couple of months on Chef Sakata, his protégé for 15 years, who is in charge of the kitchen. Changing every month, the single omakase menu features 20 courses of seasonal seafood and vegetables, as well as three choices of starch – ten don, tempura chazuke and egg tempura with runny yolk on rice. Booking recommended.