Tempura no Inazuma

Seasonal bamboo shoots are carefully prepared to remove bitterness, then simmered in dashi. The flavor of the young leaves adds an accent that enhances the bamboo shoots.

A soft-boiled egg is deep-fried in tempura batter, 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 an appetizing feature of this dish.

While regular anago weighs between 150 to 200g, Densuke anago is prepared as tempura with over 300g. You can enjoy its rich oiliness, thick meat, and fluffy texture.

Shrimp mayo + 100 yen. The shrimp with heads is deep-fried whole. 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.

Tender chicken hearts and fragrant grilled green onions, mixed with sansho sauce.

Juicy Kamo eggplant is deep-fried and topped with a crunchy meat miso made from pork sinew.

Cut Lemon +50 yen

Price is for 1 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

Price is for one glass. Lively acidity. Light body.

Price is for 1 glass. Honey / Apricot