Tempura Shinjuku Tsunahachi Daimaru Tokyo

Today's small bowl of sashimi: tiger prawn, squid, two seafood items in the Tsunahachi style, three vegetable items to change the order, assorted kakiage or tenchazuke and small bowl of rice topped with tempura.

Appetizer: three pieces of sashimi: tiger prawn, squid, kisu, vegetable of the day, fried clam, two pieces of seafood, kakiage (deep fried seafood), or tenchazuke (tempura tempura served in a small bowl) and today's sweet

Appetizer] 2 kinds of appetizers, sashimi] 4 kinds of sashimi, [1 Tempura] 2 tiger prawns, smelt, [2 Tempura] 2 seasonal vegetables stuffed with shiitake shrimp, [3 Tempura] sea urchin wrapped in seaweed, abalone, [Alternative] vinegared dish, [4 Tempura] Tsunahachi style stewed pork cubes, [Meal] small tempura bowl, tenchazuke, or matching dish (rice, miso soup, pickles) [Dessert Dessert] sherbet

*Servings begin on 9/1* A satisfying array of Tsunahachi's standard and original dishes, from small bowls of cooked food to seasonal seafood and vegetables, including sashimi, shrimp, vegetables, and Tsunahachi's own style tempura. Finish off with tenchazuke or a small bowl of tempura rice as you like. The freshly fried aroma and flavor will keep you coming back for more until the very last bite.

This well-balanced set meal features two whole shrimp, two seasonal seafood dishes, three colorful vegetable dishes, and a fragrant kakiage fritter. The batter is thin and light, and with every bite, the sweetness of the shrimp, the umami of the seafood, and the rich flavor of the vegetables fill your mouth. Served with a set of rice, miso soup, and pickles, this meal creates a rich and relaxing dining experience. It’s a meal you can enjoy in a wide variety of settings, whether for lunch or dinner.

This is Tsunahachi’s signature special course, where you can fully savor the flavors of the four seasons and the true essence of Edomae-style tempura. The fragrantly fried tiger prawns fill your mouth with a springy texture and an elegant sweetness. We also offer creatively crafted dishes, such as Tsunahachi-style shellfish with their rich, distinctive flavor, and shiitake mushrooms stuffed with shrimp, which lock in the shrimp’s umami. To finish the meal, we serve a fragrant kakiage made with small shrimp. You can enjoy it as is, or pair it with rice to create a small tempura rice bowl or tempura chazuke. This course is designed to create a special dining experience where you can savor the varying textures, aromas, and evolving flavors of each dish.