It wasn't until I visited Japan that I truly liked tempura. Outside of Japan, tempura batter is thick and greasy -- often soggy and wet -- making this deep-fried food taste more like sloppy, oily leftovers. I can't begin to count the number of times I've tasted shrimp tempura and had the plump tempura shell separate from the shellfish, or a piece of broccoli tempura that oozes fat like a sponge wringing out water. Most of the time, especially in the US, tempura is fried food gone very wrong.
At Ten-ichi, tempura is light and fluffy. Each piece of fish or vegetable is individually flash-fried at such a high temperature that the oil barely has little chance to penetrate the food. The batter is thin and weightless, completely integrating with the food: it would be nearly impossible to separate it.