Rise early and enjoy the view of Tokyo from the waters of the Sumida River while fishing for gobies on a traditional Japanese yakatabune houseboat. With your morning catch, Shogo Yokota, chef and owner of Michelin-starred Ten Yokota, will teach you how to deep-fry tempura. Tempura is an indispensable part of Japanese cuisine, and its light texture and savory taste make it popular among Japanese and tourists alike, but the procedure requires skill. Using sesame oil with various seafood and vegetables as ingredients, Shogo is known for his flawless execution, and he pursues harmony between traditional techniques and the creation of new flavors. Discover the art of tempura through this ultimate farm-to-table gastronomy experience.