Tempura Izakaya Tenchi.

A dish of fresh cucumbers served with a spicy miso dip. A classic quick menu item at izakayas, perfect with drinks.

Tofu topped with "dashi," a local specialty of Yamagata (a mixture of chopped summer vegetables like cucumber and eggplant, seasoned). It's refreshing and has a pleasant texture.

A delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture and the sourness of plum, it pairs well with sake.

Thinly sliced fresh tomatoes. Simple yet perfect for cleansing the palate.

An assortment of pickled vegetables. The saltiness and sourness are well-balanced, making it perfect as a palate cleanser.

A dish of yamaimo (mountain yam) pickled in a soy sauce-based sauce. Enjoy the crisp texture and the flavor of soy sauce.

A dish of rich avocado topped with grated daikon radish and ponzu sauce. The creaminess and refreshing tang are perfectly balanced.

Beef tendon simmered slowly. Characterized by its melt-in-your-mouth tenderness and rich flavor.

A dish of hanpen (fish cake) wrapped in nori seaweed and deep-fried. Crispy and fragrant on the outside, fluffy on the inside.

A salad of fresh vegetables topped with creamy Caesar dressing, cheese, and croutons.

Deep-fried eggplant soaked in dashi broth. The eggplant absorbs the dashi, making it juicy.

A dish combining fresh seafood and natto. The umami of the seafood and the stickiness of natto complement each other well.

A steak of fragrantly grilled chicken with a special sauce made from aromatic vegetables. Goes well with rice and drinks.

A simple small dish of boiled okra soaked in dashi soy sauce. Characterized by its slimy texture.

Crispy fried potatoes. A classic snack.

Sashimi-style dish of lightly seared domestic beef. You can taste the umami and sweetness of the meat.

Clams steamed in sake. The rich flavor of the clams creates a delicious broth that you can enjoy to the last drop.

A slightly thick somen noodle, a specialty of Tokushima Prefecture. Served with a warm broth, it has a smooth texture and a chewy finish.

Steamed rice cooked with sea bream in a clay pot. The flavor of sea bream permeates every grain of rice. Takes time to serve.

An assorted platter of 7 recommended tempura items. A great value set to enjoy various ingredients at once.

Eggplant tempura. Characterized by its melt-in-your-mouth texture.

Corn tempura. Sweet and pops with each bite.

Pumpkin tempura. Fluffy and sweet.

Maitake mushroom tempura. Enjoy the rich aroma and texture of the mushrooms.

Tempura of okra wrapped in prosciutto. The saltiness of the prosciutto adds a nice accent.

Tempura of mushrooms wrapped in prosciutto. The juicy mushrooms and prosciutto are a perfect match.

Thick scallop tempura. Sweet and plump texture.

A classic tempura item, shrimp. Crispy on the outside, plump on the inside.

Whole garlic deep-fried tempura. Fluffy and provides stamina.

Young corn tempura seasoned with butter and salt kelp, offering a rich flavor.

Tempura of cheese wrapped in nori seaweed. The melting cheese and the aroma of nori complement each other perfectly.

Onion tempura. The sweetness is enhanced by cooking.

Conger eel tempura. Enjoy the elegant flavor of white fish and its fluffy texture.

Octopus tempura. A dish where the umami spreads with each chew.

Cutlassfish tempura. Characterized by its light, flaky white meat.

A luxurious dish combining salmon tempura with salmon roe. Enjoy the harmonious blend of flavors from parent and child.

Tempura of medium-rare tuna. Enjoy the sashimi-like texture and the crispy coating simultaneously.

Tempura of chicken tenderloin cooked rare. Characterized by its moist and tender texture.

Tempura of the premium sirloin cut. The juicy meat flavor is sealed in the batter.

Oyster tempura. The umami is concentrated by cooking.

Broccoli tempura. Fluffy texture with a sweet vegetable flavor.

Tempura of shirako (milt). Crispy on the outside, creamy and rich on the inside.

Local sake from Shimane Prefecture. A Junmai Daiginjo Genshu made with traditional kimoto brewing, with a good balance of rich umami and freshness.

Sake from Nara Prefecture. A powerful taste and acidity unique to unfiltered raw sake, appealing to connoisseurs.

A popular brand from Yamagata Prefecture. A Junmai Daiginjo with a華やかな (hanayaka na - gorgeous/brilliant) aroma and a crisp, dry taste that you won't get tired of.

Honjozo sake brewed by Takagi Shuzo, famous for "Juyondai," for local consumption. A hard-to-get popular sake with a clean taste and underlying umami.

A dry Junmai Ginjo from Fukui Prefecture. Enjoy the refreshing citrus-like aroma and the solid umami of the rice.

Junmai Daiginjo made with locally produced sake rice. Characterized by a sharp and crisp taste.

A Junmai Ginjo sake for summer use. Crisp, dry, and easy to drink, perfect for the hot season.

A ginjo sake from Chiba Prefecture. It has a wine-like floral aroma and a gentle sweetness, making it easy to drink.

A Junmai Daiginjo from Yamaguchi Prefecture. Made with Yamada Nishiki, the "king of sake rice," it boasts elegant sweetness and a pleasant finish.

Junmai Ginjo made with sake rice from Hokkaido. Characterized by a fruity aroma and a light mouthfeel.

A Junmai sake with a fruity umami and a clean finish.

A popular brand from Wakayama Prefecture. It has a soft mouthfeel and a solid richness, and is delicious both chilled and warm.