Tempura Dining ITOI

A combination of 3 types of vegetable tempura and 3 types of seafood tempura, totaling 6 varieties.

A combination of four types of vegetables, including seasonal ones as well as the classics.

Red ginger is made into a crispy tempura. The moderately spicy and stimulating tempura pairs well with draft beer and highballs.

Turnips cooked in dashi made from Hidaka kelp and bonito flakes, then deep-fried as tempura.

By making it into tempura, the inside becomes creamy and smooth. The addition of honey enhances the flavor even more. This is a popular dish that many customers order two or three times.

Tempura of avocado served with wasabi soy sauce. This dish is particularly popular among women among our unique tempura offerings.

Of course, it pairs well with alcohol, but it's also recommended to customize it as a tempura bowl!! (+220 yen) The homemade bowl sauce and mentaiko make the rice even more enjoyable.

When dried squid is made into tempura, the flavor greatly increases, making it a perfect match with both beer and sake.

"The island closest to heaven," this is the finest grade of shrimp from New Caledonia. It is full of the shrimp's natural umami and sweetness. Since it comes with the head, you can also enjoy the shrimp's roe.

Shrimp, eel, scallops 350 yen; simmered eel with sansho flavor 400 yen

Tempura made with small clams, onions, and mitsuba. Be sure to try it with our proud homemade rice bowl sauce!

A classic chazuke to finish your meal. Enjoy it lightly with a refreshing broth.

A set of popular desserts, featuring deep-fried Oreos served with vanilla ice cream and a rich pudding with homemade slightly bitter caramel. Both are not mini sizes but regular sizes, making it a great deal!

Enjoy freshly fried hot Oreo tempura together with cool vanilla ice cream!

Homemade rich pudding.

Enjoy vanilla ice cream drizzled with tempura sauce. It has a flavor reminiscent of Mitarashi dango.