This tempura plate at Kanpai typically features a mix of shrimp and seasonal vegetables coated in a light batter and fried until crisp, often served with a soy-based dipping sauce and grated daikon. The kitchen focuses on Japanese izakaya-style small plates, so the tempura is prepared to order and aimed to be airy rather than heavy. Eating it, you get a gentle crunch around the seafood and vegetables with enough structure that the pieces stay crisp through the meal, and the portion works well for sharing alongside sushi and other hot dishes. Feedback across multiple sources highlights the consistency of the frying and the way the tempura fits naturally into the broader sushi and robata-focused menu.