Tenfura Azabu Yokota Ebisu Garden Place

A tempura course featuring an abundance of seasonal ingredients. The menu centers on tempura and is designed to let you savor the natural flavors of early-season and peak-season ingredients. ■Appetizer: Corn Puree Soup ■Tempura: Kagoshima-grown tiger prawns, prawn legs, yellow zucchini ■Tempura: Ibaraki-grown lotus root, sea bass, Oita-grown log-grown shiitake mushrooms　■Chilled Simmered Dishes: Winter melon, cherry tomatoes, and simmered duck loin　　　　　　　　■Tempura: Hokkaido scallops, corn ■Tempura: Kumamoto red eggplant, Tsushima conger eel ■Main Course: Shrimp kakiage rice bowl or tempura tea, pickles ■Dessert: Seasonal dessert, matcha *The menu is subject to change depending on the season and availability of ingredients.

A tempura kaiseki course featuring an abundance of seasonal ingredients. The menu combines tempura with seasonal Japanese dishes. It is designed to let you enjoy early-season and peak-season ingredients, as well as the masterful techniques and flavors of Japanese cuisine. ■Corn Soup with Corn Kernels■Tempura: Kagoshima Prefecture-grown tiger prawns, prawn legs, yellow zucchini■ Tempura: Ibaraki Prefecture lotus root, conger eel, and myoga ginger■Sashimi: Seasonal sashimi■Tempura: Hokkaido scallops, sea urchin, Mangonji chili peppers, and ayu fish■Chilled Simmered Dishes: Winter melon, cherry tomatoes, and simmered duck loin　■Specialty: Shrimp Tempura Roll with Salmon Roe and Caviar■Tempura: Red Eggplant from Kumamoto Prefecture, Conger Eel from Tsushima■Meal: Shrimp and Vegetable Tempura Rice Bowl or Tempura Tea, Pickles■Dessert: Seasonal Dessert, Matcha*Menu subject to change depending on the season and availability of ingredients.

The "Kiwami" Tempura Kaiseki Course, featuring an abundance of seasonal ingredients. ■ Appetizer: Corn Soup ■ Tempura: Kagoshima-grown tiger prawns, prawn legs, yellow zucchini, and sweet sea bream ■ Tempura: Sea eel, simmered abalone, and Ibaraki-grown lotus root　　　■Sashimi: Two types of seasonal sashimi■Tempura: Hokkaido scallops, sea urchin with seaweed, Manganji chili peppers, ayu fish■Chilled Simmered Dishes: Winter melon, cherry tomatoes, simmered duck loin■Specialty: Tempura roll with shrimp and snow crab, salmon roe, caviar ■Tempura: Tsushima-grown conger eel, Kumamoto-grown red eggplant ■Main Course: Shrimp fritters or tempura tea, pickles ■Dessert: Seasonal dessert, matcha *Menu subject to change depending on the season and availability of ingredients.

Tempura Gozen with a variety of seasonal ingredients. Kakiage-don (bowl of rice topped with tempura) ■Konenomono (pickles) ■Aka-dashi soup (red miso soup) *Content may change depending on the season.

The Tempura Course uses an abundance of seasonal ingredients. The menu is centered around tempura, and counter seating allows you to enjoy the live atmosphere of having the ingredients deep-fried right in front of your eyes, and the freshly fried food. In the private rooms, several dishes will be served one at a time. Please understand that we will serve a few items at a time in the private rooms. Sashimi: Seasonal sashimi ■Tempura: 8 kinds of tempura ■Meal: Chawanmushi (steamed egg custard) ■Meal: Kakiage-don (bowl of rice topped with fried shrimp) with seasonal pickles ■Tome-bowl: Aka-dashi soup *Content may change depending on the season.

The “Kira” Course: A tempura kaiseki meal featuring champagne for a toast, Ise lobster, and an abundance of seasonal ingredients. This luxurious menu is perfect for a variety of occasions, from dining with special guests to business meetings. ■Appetizer Champagne Toast■Appetizer Corn Soup■Tempura Kagoshima-grown giant tiger prawns, prawn legs, yellow zucchini■ Chilled Simmered Dishes: Winter Melon, Cherry Tomatoes, Simmered Duck Loin■Tempura: Ibaraki Prefecture Lotus Root, Sweet Sea Bream, Myoga Ginger　　　■Sashimi Assorted sashimi of spiny lobster and seasonal fish■Tempura Hokkaido scallops, fresh sea urchin with seaweed, spiny lobster, and Mangonji chili peppers■Tempura Roll Shrimp tempura roll■ Tempura: Tsushima-grown conger eel, Kumamoto-grown red eggplant ■ Rice Dish: Rice bowl with shrimp kakiage and pickles ■ Soup: Red miso soup with spiny lobster head ■ Dessert: Seasonal dessert, matcha *Menu subject to change depending on the season and availability of ingredients.

The Tempura Course uses an abundance of seasonal ingredients. The menu is centered around tempura, and counter seating allows you to enjoy the live atmosphere of having the ingredients deep-fried right in front of your eyes, and the freshly fried food. In the private rooms, several dishes will be served one at a time. Please understand that we will serve a few items at a time in the private rooms. Appetizer: Today's small bowl of cooked food ■Sashimi: seasonal sashimi ■An appetizer: seasonal delicacy ■Ten kinds of tempura ■Excellent dish: prawn tempura roll ■Excellent dish: steamed egg custard ■Meal: kakiage-don of shiba shrimp with seasonal pickles ■Tome soup: red miso soup ■Sweet dessert *The contents may change depending on the season.