Amatofira Ginza YOKOTA Umeda Villa

Tempura course using a variety of seasonal ingredients. The menu is centered around tempura. Shijimi clam soup ■Amenomura, prawns, 2 kinds of seasonal vegetables and 1 other kind ■Home-made pickle salad ■Amenomura, young sweetfish and 2 other kinds ■Sashimi of the season ■Tenomura, 3 kinds ■Agonago tendon, red miso soup, pickles ■Sweetness: apple, strawberry, blueberry and jelly

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 your eyes and eating them freshly deep-fried. Shijimi clam soup ■Tempura, prawns, two kinds of seasonal vegetables, scallops ■Home-made pickle salad ■Tempura, young sweetfish and two other kinds of fish ■Sashimi of the season ■Tempura, conger eel and two other kinds of fish ■Meal: Kakiage tempura bowl with shiba shrimp, pickles and red miso soup ■Sweet: Apples, strawberries and blueberries with jelly

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 your eyes and eating them freshly deep-fried. Shijimi clam soup ■Tempura, prawns, two kinds of seasonal vegetables, scallops ■Home-made pickle salad ■Tempura, young sweetfish and two other kinds of fish ■Sashimi of the season ■Namono, prawn tempura roll, salmon roe ■Tempura, two kinds of prawns ■Tempura, eel and one other kind of eel ■Meal: Kakiage tempura bowl with shiba shrimp and pickles, scented soup or shiba shrimp and stir-fried tea with aroma ■Sweet: apple, strawberry and blueberry Jelly topping

This 22-course Amatomira kaiseki course features a variety of Amatomira dishes such as Amatomira using seasonal ingredients, Sake Vegetables, Shrimp and Salmon roe tempura rolls, and more. Shijimi clam soup ■Amenomura, prawns, two kinds of seasonal vegetables, wrapped in unidan shiso leaves ■Home-made pickle salad ■Amenomura, scallop, white shrimp isobe and two other kinds of sashimi ■Seasonal sashimi ■Specialty, prawn tempura roll with salmon roe ■Amenomura, young sweetfish and two other kinds of fish ■Amenomura, eel and one other kind of eel ■Meal Shiba-kaigai tempura bowl, served in red soup or with shiba-kaigai tempura chazuke (pickle) sweet melon and strawberry

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. Shijimi clam soup ■Tempura, prawns, two kinds of seasonal vegetables, wrapped with untoni shiso leaves ■Home-made pickle salad ■Tempura, scallop and white shrimp isobe, young sweetfish and one other kind ■Seasonal sashimi ■Namono, prawn and snow crab tempura roll, salmon roe and caviar ■Tempura, clam, sardine and one other kind ■Meal Shiba-ebi kakiage tendon, pickles, aka-dashi soup or Shiba-ebaiki kakiage chazuke with pickles and pickles ■Sweet melon and strawberries

Tempura course using a variety of seasonal ingredients. The menu is centered around tempura. Appetizer Lily root tofu Smoked salmon Wasabi soup stock Chervil ■Tempura, shrimp, turnip ■Tempura, shiitake mushroom, sillago ■Steamed dish Eel, grilled leek, rape blossoms, tree buds, tortoiseshell bean paste ■Tempura, gimp, sea bream, red eggplant ■Meal Anago tempura bowl, rice cake, pickles ■Tome soup, aka-dashi, nameko mushroom, azuki beans ■Sweet rice cake, strawbaked mochi

Tempura course using a variety of seasonal ingredients. The menu is centered around tempura. Tempura, tofu, smoked salmon, wasabi, soup stock, chervil ■Tempura, prawn, turnip ■Tempura, shiitake mushroom, sillago, red radish ■Steamed dish, eel, grilled leek, rape blossoms, tree bud, tortoiseshell bean paste ■Tempura, gimp, sea bream, red eggplant ■Meal, bowl of tempura with eel, rice cake, pickles ■Tome soup, aka dashi, nameko mushroom, akashi, sweet rice cake ■Warabi rice cake, sweetened with sweetened beans

Tempura course using a variety of seasonal ingredients. The menu is centered around tempura. Appetizer: Lily root tofu, smoked salmon, wasabi, soup stock, chervil ■Tempura, prawn, turnip, squid ■Tempura, shiitake mushroom, sillago, red radish ■Steamed dish: eel, grilled leek, rapeseed, tree bud, tortoiseshell bean paste ■Tempura, Spanish mackerel, trout, red eggplant ■Meal: Anago (eel) tempura bowl, rice cake, pickles ■Tome soup, aka dashi, nameko mushroom, azuki beans ■Sweet: strawbale mochi