| Shrimp |
|
The star ingredient for tempura. |
| Matsutake |
|
The king of autumn flavors. |
| Sweet Potato |
|
he sweetness of the potato only comes forth when you take time to fry them carefully. |
| Squid |
|
Bigfin reef squid is scored and served wrapped in shiso leaves. |
| Kaki-age |
|
Shrimp kaki-age is fried to melt in your mouth. |
| Anago |
|
Anago will shrink to its half size after fried. Flavor are concentrated |
| Scallop |
|
Scallope is fried just right to have its tenderness |
| Sillago |
|
Broccoli is fried raw to bring out its flavor. |
| Sea Urchin |
|
Sea urchin wrapped in tofu skin. |
| Japanese Ginger |
|
Japanese ginger and hamo pike eel |
| Scallops |
|
Kobashira wrapped in nori. |
| Ginkgo nut |
|
Ginkgo nut and flathead fish. Flathead fish are perfectly fried to keep its tenderness. |
| Sencha Green Tea |
$7.00 |
|
| Hoji Cha |
$7.00 |
Roasted green tea |
| Iced Sencha |
$7.00 |
Iced cream tea |
