Tempura no Inazuma

Seasonal bamboo shoots are carefully prepared to remove bitterness, then simmered in dashi. The addition of sansho leaves enhances the flavor of the bamboo shoots.

A soft-boiled seasoned egg is deep-fried in tempura batter and generously topped with a sauce made of green onions and chili oil. This dish, with the aroma of Sichuan pepper and green onion sauce, pairs well with alcohol.

By frying it twice, it is cooked thoroughly and has a moist and juicy finish. The beautiful pink color is appetizing.

The regular anago weighs between 150 to 200g, but we serve Densuke anago which is over 300g as tempura. You can enjoy its rich oiliness, thick meat, and fluffy texture.

Shrimp mayo + 100 yen. The shrimp is deep-fried whole with the head on. By minimizing the scoring, you can enjoy the shrimp's natural meaty texture.

Grilled octopus from Akashi served as carpaccio. Seasoned with olive oil, Awaji sea salt, black pepper, and yuzu. Squeeze plenty of sudachi on top.

Cut lemon +50 yen

Price is for one glass. Black fruit/Medium body

Price is for one glass. Red fruits/wood aroma

The price is for one glass. Easy to pair with meals.

Price is for one glass. Flower of fruit trees / Tomato leaves

Price is for 1 glass. Satsuma mandarin/Osmanthus

The price is for one glass. Lively acidity. Light body.

Price is for one glass. Honey / Apricot