Lunch Menu & Dinner Menu
Lunch Menu
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Classic Choice! Tendon (Tempura Rice Bowl)¥15002 Shrimps, 2 kinds of seasonal seafood, 2 kinds of seasonal local vegetables, shiso leaf, and nori seaweed.
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Limited Daily Special! Live Anago (Conger Eel) Tendon¥15002 Whole conger eels, egg yolk, 2 kinds of seasonal local vegetables, shiso leaf, and nori seaweed.
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Most Popular! Tempura Set Meal¥1500Shrimp, 2 kinds of seasonal seafood, 3 kinds of seasonal local vegetables, conger eel (anago), and small-shrimp kakiage.
Dinner Menu
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Seasonal Delight Course¥6600.00Sample Seasonal Menu Appetizer (Sakizuke) Small seasonal dish (e.g., Deep-fried Taro, Marinated Smelt Nanban-zuke) Assorted House-Smoked Delicacies (e.g., Whelk, Monkfish Liver, Salmon Belly, and Fried Pickled Ginger) 6 Varieties of Tempura (e.g., "Angel" Shrimp, Japanese Butterfish wrapped in Shiso Leaf, Sea Urchin-stuffed Scallop, Cauliflower, Thick-cut Sweet Potato, Tuna Cheek) Palate Cleanser (Kuchigawari) (e.g., Frozen Tomato and Mozuku Seaweed in Vinegar) Signature Side (Shiizakana) (e.g., House-made Red Sea Bream marinated in Sake Lees) Ten-cha Shrimp and Scallop Kakiage (fritter) served over Rice with Dashi Broth Dessert (e.g., Kiwi and Apple Compote)
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Obata Course¥9680.00Sample Seasonal Menu Appetizer (Sakizuke) Small seasonal dish (e.g., Deep-fried Taro, Marinated Smelt Nanban-zuke) Assorted House-Smoked Delicacies (e.g., Whelk, Monkfish Liver, Salmon Belly, and Fried Pickled Ginger) 10 Varieties of Tempura (e.g., "Angel" Shrimp, Japanese Butterfish wrapped in Shiso Leaf, Sea Urchin-stuffed Scallop,Cod Milt (Shirako) ,Cauliflower, Thick-cut Sweet Potato,Seasonal Local Vegetables,Salt-cured Tilefish,Live Conger Eel,Tuna Cheek Palate Cleanser (Kuchigawari) (e.g., Frozen Tomato and Mozuku Seaweed in Vinegar) Signature Side (Shiizakana) (e.g., House-made Red Sea Bream marinated in Sake Lees) Ten-cha Shrimp and Scallop Kakiage (fritter) served over Rice with Dashi Broth Dessert (e.g., Kiwi and Apple Compote)
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Gokujo (Premium) Course¥12100.00Sample Seasonal Menu Appetizer (Sakizuke) Small seasonal dish (e.g., Deep-fried Taro, Marinated Smelt Nanban-zuke) Assorted House-Smoked Delicacies (e.g., Whelk, Monkfish Liver, Salmon Belly) Tempura Special Selection Standard: Whole Fried Live Abalone Seasonal Special (Nov 15 – Dec 30): Whole Fried Live "Seiko" Female Snow Crab Plus the full selection of 10 tempura varieties from the Obata Course. Palate Cleanser (Kuchigawari) (e.g., Frozen Tomato and Mozuku Seaweed in Vinegar) Signature Side (Shiizakana) (e.g., House-made Pacific Cod marinated in Sake Lees) Ten-cha Shrimp and Scallop Kakiage (fritter) served over Rice with Dashi Broth Dessert (e.g., Kiwi Compote and Roasted Apple with Cinnamon-infused Ice Cream)
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Foreigner's Course¥2970.00Please note: This course is available exclusively for international visitors. Menu Items Appetizer (e.g., Deep-fried Japanese Yam) 5 Varieties of Tempura 3 Seafood items (e.g., Shrimp, Seasonal Fish, Scallop) 2 Seasonal Vegetables Main Dish (Ten-cha) Mixed Seafood Kakiage (fritter) served over Rice with Savory Dashi Broth Dessert (e.g., Kiwi and Apple Compote)
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Vegetarian Course¥3300.00(Please note that broth or sauces may contain ingredients derived from seafood.) Appetizers (e.g., Fried taro, Komatsuna greens) Assorted Vegetable Tempura (8 types) (e.g., Bell peppers, thick shiitake mushrooms, mizunasu, butternut squash, deep-fried sweet carrots with perilla leaves, cauliflower, Japanese chestnuts, thick-sliced lotus root) Palate Cleanser (Frozen tomato and mozuku vinegar dish) Tencha (e.g., Dashi ochazuke with onion and carrot kakiage) Dessert (e.g., Kiwi and cinnamon-flavored baked apple)
