Tenboshi is managed by Numata, a developer of tempura restaurants. The chain has several locations, but this one is popular for its prices and casual style. Born in Amakusa, the chef gets many ingredients from his native Kumamoto, as well as other parts of Kyushu. Tempura, fried in a blended of fresh-pressed sesame and cottonseed oils, is light and airy. Providing seafood and vegetables alternately, with dipping sauces to set off each item to advantage, is one way to show off individuality.