Tempura Tango

This is a course meal that includes sashimi, 7 types of tempura, seasonal vinegared dish, dashimaki tamago, hand-rolled sushi, red miso soup, and dessert. Enjoy seasonal ingredients as freshly fried tempura.

Hand-rolled sushi made with red vinegar sushi rice and your choice of ingredients. You can choose your favorite ingredients. The mellow acidity of the red vinegar enhances the flavor of the toppings.

Thin sushi rolls made with red vinegar sushi rice. They are bite-sized and easy to eat, perfect as a snack with drinks.

Tempura of young ayu (sweetfish), a fish that heralds early summer. It has a characteristic slightly bitter internal flavor and a fragrant taste, and can be eaten whole, including the head.

Tempura of Matsutake mushroom, the king of autumn flavors. Enjoy its rich aroma and unique texture. It's recommended to eat with salt.

A very large and thick shiitake mushroom variety. It's characterized by its rich umami and juicy texture, with a chewiness like abalone.

The king of tempura, Kurumae shrimp. We use extra-large shrimp from Okinawa, and you can enjoy their plump texture and natural sweetness.

Fresh scallop from Hokkaido. It's fried to a perfect medium-rare, highlighting its sweetness and tenderness.

A luxurious dish of whole conger eel from Nagasaki Prefecture, deep-fried. You can enjoy its crispy exterior and fluffy interior.

Tempura made with chicken breast. It's finished with a refreshing lemon aroma, and is tender and juicy.

Pumpkin from Okinawa Prefecture. When fried, it becomes fluffy and its natural sweetness is enhanced.

Crispy tempura of fragrant shiso leaves. The refreshing aroma fills your mouth.

Maitake mushroom from Gunma Prefecture. It's attractive for its unique strong aroma and crisp texture, making it a mushroom tempura.

Myoga (Japanese ginger) from Kochi Prefecture. It's characterized by its unique aroma and crisp texture, offering a refreshing adult taste.

We deep-fry thick asparagus from Tochigi Prefecture whole. It's sweet, juicy, and satisfying.

Tempura of Japanese flying squid from Nagasaki Prefecture. You can enjoy both the flavorful squid meat that gets more delicious with chewing, and the fragrant legs.

Sweet potato from Chiba Prefecture. We slowly fry it to bring out its sweetness, making it crispy on the outside and fluffy on the inside.

A flat type of green bean. It's tender without strings, and you can enjoy its sweetness and crisp texture.

Raw shiitake mushroom from Iwate Prefecture. It's thick and flavorful, and when fried, its juicy umami overflows.

Osaka's specialty water eggplant. It contains a lot of moisture, and when fried, it becomes melt-in-your-mouth soft and sweet.

Corn from Miyazaki Prefecture. The kernels are very sweet and have a popping texture.

This is a chikuwa (fish cake) coated in a batter mixed with green laver and deep-fried. It's a classic tempura with a fragrant seaweed aroma that whets the appetite.

Young ginger with leaves still attached. It has a mild spiciness, and you can enjoy its refreshing aroma and crisp texture.

Bite-sized octopus tempura. Its chewy texture and octopus umami spread with each bite.

A type of thin and tender bamboo shoot. It has little bitterness, a crisp texture, and a gentle sweetness.

Young zucchini with flowers still attached. You can enjoy the delicate texture of the flower and the juiciness of the zucchini itself at the same time.

Okinawan winged bean. It has a unique ridged shape, a crunchy texture, and a slight bitterness.

Corn harvested when young. It's tender down to the core, with a crisp texture and sweetness.

We deep-fry small, sweet carrots whole. They have less of the characteristic carrot flavor and a fluffy texture.