Kuriten Kurihara no Tempura

A chef's choice tempura course using seasonal ingredients. Fresh seafood and vegetables fried in a light batter offer a crispy texture and the original flavor of the ingredients. Please enjoy with tempura dipping sauce or salt.

A tempura course plan for private parties, suitable for large gatherings. Tempura is served freshly fried in sequence. Ideal for special occasions.

A lunch set featuring freshly fried tempura and rice. Enjoy tempura such as shrimp and seasonal vegetables in a set meal style with rice and miso soup. The crispy batter and juicy ingredients pair well with rice.

Tempura made with fresh, live shrimp cooked on the spot. It is characterized by its plump texture and intense sweetness. We recommend enjoying it simply with salt.

Tempura of whiting, a lean and elegant white fish. The balance between the fluffy fish and the crispy batter is exquisite. It is one of the classic tempura ingredients.

Whole conger eel tempura, fried with its skin on. Crispy on the outside and meltingly tender on the inside. It is typically enjoyed with tempura dipping sauce and grated daikon radish.

Thick-cut scallop tempura. Finished rare in the center to retain its intense sweetness and moist texture. Enjoy with salt or lemon to enhance its sweetness.

Fresh squid tempura. It has a moderate chewiness and a sweetness that spreads as you chew. It can be enjoyed with salt or tempura dipping sauce.

Tempura of megalops, an essential white fish for Edo-style tempura. It has a unique aroma and rich umami, appealing to connoisseurs.

Miso-marinated egg yolk tempura. Characterized by the rich miso flavor and the creamy, half-boiled yolk. Enjoy as is or over rice.

A rare tempura made by frying sesame tofu. When heated, the inside becomes creamy and melts in your mouth, enhancing the nutty aroma of sesame. Enjoy the textural contrast with the crispy outer coating.

Thick-cut lotus root tempura. Enjoy its unique crispy and fluffy texture. The sweetness of the vegetable is brought out.

Thick-cut shiitake mushroom tempura. It is characterized by its rich mushroom umami and aroma that bursts when bitten. A little salt is recommended.

Sweet potato tempura, fried slowly over time. It has a rich sweetness like dessert and a fluffy texture.

Shishito pepper tempura. Its refreshing bitterness and aroma cleanse the palate. It is also perfect as a palate cleanser between tempura dishes.

Green bean tempura. Characterized by its vibrant green color and crisp texture. Enjoy the natural green aroma and sweetness of the vegetable.

Juicy eggplant tempura. It pairs well with oil and is characterized by its melt-in-your-mouth softness and sweetness. It goes well with tempura dipping sauce served with ginger.

Sweet pumpkin tempura. It has a fluffy texture and is a popular dish for all ages.

Bell pepper tempura. The bitterness is softened by heating, and you can enjoy its vibrant color and juicy texture.

Onion tempura. Frying it to remove moisture concentrates its sweetness, resulting in a melt-in-your-mouth texture. Eating it with salt enhances the sweetness.

Tempura of kuruma shrimp with roe. In addition to the sweetness of the shrimp, you can enjoy the popping texture and rich umami of the roe. A rare and luxurious dish.

Tempura of red sea bream, a high-quality fish. The white flesh, rich in fat, becomes fluffy when fried. The crispy skin is also appealing.

Chilled bottled beer. It cuts through the richness of freshly fried tempura. The small bottle size is perfect for your first drink.

A non-alcoholic beer-like beverage with 0.00% alcohol content. It offers a beer-like throat feel for those who are driving or cannot drink alcohol.