Tempura Asakusa SAKURA メニュー

First, take a bite. Taste the perfect balance between the light crispiness of the batter and the juicy Wagyu sirloin with a hint of lean meat in the center. The crispy texture on the outside and the tender meat inside will fill your mouth with flavor. Next, add condiments and enjoy the change in flavor. Finally, you will be happy to lightly pour in the remaining meat and vegetable tempura and kakiage along with dashi tea. Enjoy the change of flavors and the combination of wagyu tempura in a single bowl of tendon. The amount of Wagyu beef doubles or triples from Casual to Classic to Mt.

Tempura bowls are usually made with frozen shrimp. If you are going to eat tempura donburi in Japan, you should try the live prawn tempura, which is served in the restaurant on the same day. We are particular about our tiger prawns and squid, as well as our thick, flaky whiting. Our unique technique and rice flour batter also makes the seasonal vegetable tempura light and crispy.

This short course begins with appetizers. And many items are served with small amount to enjoy tempura. After the appetizer, there are 5 types of vegetable tempura (2 plates). For the third dish, omakase SAKURA features three kinds of seafood. The tiger prawns are the freshest available. The squid is uniquely flavored with the aroma of smoked cherry chips and charcoal kneaded into the tempura coating. Another seasonal seafood dish is also available. The fourth and final dish is our famous tempura. The thickly sliced sweet potato is an elaborate dish made from a sweet potato called Beni Azuma, which is deep-fried and steamed for a long time to bring out its sweetness. On top of the tempura is a colorful layer of shredded carrot kakiage (deep-fried carrots). Although the carrots are not seasoned in any way, you can enjoy the sweetness of the carrots themselves by eating them as they are. The meal ends with rice. For SAKURA customers, we offer our special egg rice *The egg over rice c

This short course begins with appetizers. And many items are served with small amount to enjoy tempura. After the appetizer, there are 5 types of vegetable tempura (2 plates). For the third dish, The omakase vegetable features three kinds of seasonal vegetables. The fourth and final dish is our famous tempura. The thickly sliced sweet potato is an elaborate dish made from a sweet potato called Beni Azuma, which is deep-fried and steamed for a long time to bring out its sweetness. On top of the tempura is a colorful layer of shredded carrot kakiage (deep-fried carrots). Although the carrots are not seasoned in any way, you can enjoy the sweetness of the carrots themselves by eating them as they are. The meal ends with rice. Choose the omakase vegetable, we offer wasabi rice.

This short course begins with appetizers. And many items are served with small amount to enjoy tempura. After the appetizer, there are 5 types of vegetable tempura (2 plates). For the third dish, omakase SAKURA features three kinds of seafood. The tiger prawns are the freshest available. The squid is uniquely flavored with the aroma of smoked cherry chips and charcoal kneaded into the tempura coating. Another seasonal seafood dish is also available. The fourth and final dish is our famous tempura. The thickly sliced sweet potato is an elaborate dish made from a sweet potato called Beni Azuma, which is deep-fried and steamed for a long time to bring out its sweetness. On top of the tempura is a colorful layer of shredded carrot kakiage (deep-fried carrots). Although the carrots are not seasoned in any way, you can enjoy the sweetness of the carrots themselves by eating them as they are. The meal ends with rice. For SAKURA customers, we offer our special egg rice *The egg over rice c

This short course begins with appetizers. And many items are served with small amount to enjoy tempura. After the appetizer, there are 5 types of vegetable tempura (2 plates). For the third dish, The omakase vegetable features three kinds of seasonal vegetables. The fourth and final dish is our famous tempura. The thickly sliced sweet potato is an elaborate dish made from a sweet potato called Beni Azuma, which is deep-fried and steamed for a long time to bring out its sweetness. On top of the tempura is a colorful layer of shredded carrot kakiage (deep-fried carrots). Although the carrots are not seasoned in any way, you can enjoy the sweetness of the carrots themselves by eating them as they are. The meal ends with rice. Choose the omakase vegetable, we offer wasabi rice.

Tempura bowls are usually made with frozen shrimp. If you are going to eat tempura bowl in Japan, you should try the live prawn tempura, which is served in the restaurant on the same day. We are particular about our tiger prawns and squid, as well as our thick, flaky whiting. Our unique technique and rice flour batter also makes the seasonal vegetable tempura light and crispy.

First, take a bite. Taste the perfect balance between the light crispiness of the batter and the juicy Wagyu with a hint of lean meat in the center. The crispy texture on the outside and the tender meat inside will fill your mouth with flavor. Next, add condiments and enjoy the change in flavor. Finally, you will be happy to lightly pour in the remaining meat and vegetable tempura and kakiage along with dashi tea. Enjoy the change of flavors and the combination of wagyu tempura in a single bowl of tendon.

The amount of Wagyu is double that of Casual, making it the most popular choice for those who want to enjoy Wagyu beef to the fullest.First, take a bite. Taste the perfect balance between the light crispiness of the batter and the juicy Wagyu with a hint of lean meat in the center. The crispy texture on the outside and the tender meat inside will fill your mouth with flavor. Next, add condiments and enjoy the change in flavor. Finally, you will be happy to lightly pour in the remaining meat and vegetable tempura and kakiage along with dashi tea. Enjoy the change of flavors and the combination of wagyu tempura in a single bowl of tendon.