Tenfurai Azabu Yokota Meieki Bettei

Tempura kaiseki course using a variety of seasonal ingredients. ■Seasonal small bowl of cooked food ■Tempura: prawn, prawn, sea spider, sea bream, bamboo shoot ■Sake greens: 3 kinds of sake greens ■Tempura: scallop, yam ■Tempura: swordfish, red eggplant ■Steamed dish: steamed seasonal eggplant ■Tempura: conger eel ■Meal: bowl of rice topped with shiba shrimp or shrimp tempura tea, pickles, red miso soup ■Sweet seasonal dessert

Tempura kaiseki course using a variety of seasonal ingredients. ■Zatsuki Seasonal small bowl of cooked food ■Tempura prawns, prawns, sea spiders, red squid, and green squid ■Sake greens, 3 kinds of sake greens ■Sashimi, seasonal fish ■Tempura scallop, yam ■Tempura spanish mackerel, bamboo shoot, red eggplant, shiitake mushroom, conger eel ■Meal, bowl of tempura prawns or shrimp tempura tea, red miso soup, pickles ■Sweet seasonal dessert

This 22-course Amagura Kaiseki [Takumi] course features 14 dishes of Amagura made with seasonal ingredients, 3 kinds of Sake Vegetable Platter, Shrimp and Caviar Tempura Roll, and more. Seasonal soup or seasonal small bowl of cooked food ■Tempura: prawn, prawn, sea spider, red squid, maitake mushroom ■Sake greens: 3 kinds of sake greens ■Tempura: Spanish mackerel, lotus root, prawn yam, scallop, fresh sea urchin ■Sashimi: fresh fish sashimi ■Itsumi-shrimp and salmon roe tempura roll ■Tempura: red eggplant, shiitake mushroom ■Tempura: eel ■Meal: rice bowl of shiba prawns or shiba prawn tempura tea, pickles, aka dashi soup ■Sweet: seasonal Dessert

Tempura Kaiseki course with plenty of seasonal ingredients. The menu is a mixture of tempura and seasonal Japanese cuisine. The contents allow you to enjoy the running ingredients, seasonal ingredients, and the skill and taste of a master of Japanese cuisine. ■Zatsuki Seasonal small bowl of cooked food ■Tempura - prawns, prawns, sea spiders, gingko nuts ■Sakana - three kinds of sake greens ■Tempura - golden threadfin bream, prawns, potatoes ■Ozorizato - fresh fish ■Tempura - swordfish, red eggplant ■Tenmaki - prawn and caviar tempura roll ■Item - steamed abalone ■Steamed seasonal egg custard ■Tempura - eel ■Meal - rice bowl of shiba prawns kakiage-don or shiba prawn tencha - flavored dish, red miso soup ■Sweet - seasonal dessert Osuka (thin soup)

Tempura Kaiseki course with plenty of seasonal ingredients. The menu is a mixture of tempura and Japanese seasonal dishes. The contents allow you to enjoy the running ingredients, seasonal ingredients, and the skill and taste of a master of Japanese cuisine. ■Seasonal small bowl of cooked food ■Tempura - prawn, prawn, sea spider and ginkgo nut ■Sake greens - three kinds of sake greens ■Tempura - king snapper, prawn and sweet potato ■Tempura - lobster and fresh fish ■Tenmaki - prawn, snow crab, caviar and salmon roe ■Isebum - lobster and seasonal vegetables ■Tenmura - eel ■Meal - bowl of rice topped with shiba shrimp and red miso soup ■Sweet - seasonal Dessert Osufu

Tempura course using a variety of seasonal ingredients. The menu is centered around tempura.

The Tempura Course uses an abundance of seasonal ingredients. The menu is centered around tempura, and counter seating allows you to enjoy the live performance of frying the ingredients right in front of you, as well as the taste of freshly fried food. Steamed dish: steamed egg custard ■Tempura: shrimp, pumpkin, pumpkin squash, red squid, maitake mushroom, Spanish mackerel, prawn, potato, scallop, shiitake mushroom, red eggplant, lotus root ■Meal: bowl of rice topped with shiba shrimp, pickles, soup ■Sweet dish: today's dessert