Many Japanese restaurants in Beijing use Japanese chefs as a major sign to promote their business, but like foreign teachers in English training institutions, there are very few that live up to their name. Although Xuewei is a Japanese restaurant owned by Chinese, compared to the foreign signboard that does not live up to its name, the chef returned from 12 years of study in Japan "the god of tempura" and opened the restaurant. Xuewei is one of the top three Japanese restaurants in Beijing, and it deserves its name. Sekien is a tempura specialty restaurant that specializes in Japanese cuisine with a focus on tempura. Restaurateur Zhang Xuewei named the restaurant after himself. He worked for 12 years as an apprentice at a mountain tempura shop run by Tetsuya Saotome, the "god of tempura" in Japan, and he was also the only Chinese apprentice of Saotome. Saotome has always been known for being strict with her apprentices, and she is not allowed to leave the school without learning to improve. On the first day of the opening of Xuewei, Saotome personally visited the store for a day, which shows her affirmation of the apprentice's learning. Tempura is widely used in Japanese cuisine, and it can be used both in everyday meals and on important occasions such as banquets. Sekuo's tempura is rich in ingredients, not only fried shrimp, but also seafood, vegetables, and fruits. Good tempura can preserve the original flavor of food to the greatest extent, the surface coating is thin, the original color of the ingredients is faintly visible, and the oil flavor and crispy texture are added to the original flavor of the ingredients. In addition to frying, cooking techniques such as steaming and grilling can also be incorporated. The production of tempura requires the chef to adjust the corresponding processing method, the degree of slurry, the oil temperature and the time of control according to the characteristics of different ingredients. The ingredients come from the Jingshen seafood market, and the quality is also at the middle and upper level. Sekuo's signature tempura includes fried shrimp, shrimp heads, perilla sea urchin, bamboo shoots, okra, chestnuts, etc., and the ingredients are tender and original, and the noodles are crispy and easy to eat, and there is little greasy. Tempura is served with sea salt or white radish puree mixed with tempura sauce, the saltiness of tempura sauce is lighter than soy sauce, and the radish puree is a very good anti-greasy ingredient, which can make the fried dough coat absorb the sauce and mix it with the radish puree, which is sweet and juicy and very refreshing. Either way you eat it will have a different taste experience. There are two main dishes: tempura rice bowl and tempura rice, and if you feel that the fried food is dry with rice, you can try tempura soup and rice, which is eaten while the noodle is full of soup and the soup is not yet soft. Xuewei also implements a set meal system, and you can order a la carte outside the package. About 1,000 yuan per capita. The water in the restaurant is specially treated to almost ready-to-drink purification. In order to slow down the production of gluten and ensure that the dough is crispy, the batter generally needs to be put in the refrigerator overnight before use. An important factor in the high production of Sekai tempura is the use of oil, which is made from Nissin sesame oil, and the freshness of the oil is maintained. The store is small and has two floors, with a bar on the first floor and a private room on the second floor, so the location of the bar is recommended because the aroma and sound of fried tempura are very appetizing. The restaurant is currently open for dinner only, with two sessions per day at 17:00 and 19:00. It should be reminded that the package does not contain melons, and a la carte is required, 200 yuan per person.