We gorged and still had plenty of leftovers. After nibbling on green salads, we awaited the second course. The selections may change, depending on what's available and personal preferences. We also were presented with a bowl of tempura to coat the vegetables, and whatever else we chose, before submerging them in the pot of hot canola oil. Here's the important part.
Diners do all their own cooking.
So if you burn your food, you have yourself to blame. We found that the impulse was to undercook, and many times had to reintroduce items to the pot for a few seconds more. Everything was quite good and very fresh. The salmon was exceptional and tasted best when coated with the tempura. The beef should have been seasoned or marinated before being served, because it was almost flavorless without a sprinkling of salt and pepper after cooking.