Isshin Kaneko

We are confident that you will enjoy our traditional Edo-mae course. We hope you will feel "chic".

A popular course for women with many hidden fans. Enjoying the ingredients of the season is the heart of Japan. Please enjoy the sense of the season with Tempura.

Lunch course at the chef's discretion. For those who want to enjoy an authentic counter tempura meal at a reasonable price, we have prepared a lunch course that allows you to enjoy our tempura dishes at a reasonable price. Ten items in all: ●Surinagashi (grated seasonal vegetables) -Salad of the day -Tempura: Live rolled shrimp -Edomae fish, seasonal, rare ingredients -Meal: Kakiage shrimp -Choose from tempura rice bowl, tempura tea, tempura balla, or white rice.　Miso soup Oshinko *Tempura with egg +100 yen *Change of Inaniwa udon +900 yen -Mizusashi (deep-fried manjuu)

Enjoy Koedo" Lunch Limited Course You can choose one drink from the following options. Draft beer, sparkling wine, red and white wine by the glass, fruit wine, highball, or soft drink - Grated seasonal vegetables - Salad of the day - Tempura: 2 rolled shrimp, 3 fresh fish, 4 vegetables, total 9 items - Meal: Kakiage shrimp, choose from tempura rice bowl, tencha, or white rice.　Miso soup Oshinko *Tempura with egg +100 yen *Change to tenbara +500 yen *Change to inaniwa udon +900 yen ●Mizusashi (deep-fried manjuu)

Taste the Season" Lunch Limited Course Surashi - Surashi with grated seasonal vegetables - Salad of the day - Tempura - 2 live rolled prawns, live smelt, 1-2 seasonal fish, 5 seasonal vegetables, 9-10 dishes - Meal - Kakiage prawns - Choose from tempura rice bowl, tempura tea, or white rice - Miso soup - Oshinko - Change tempura with egg +100 yen *Change tempura with tempura ball +500 yen *Change tempura with udon +900 yen *Sui-gashi - Change tempura with egg +100 yen　Miso soup, oshinko (pickles) *Tempura with egg +100 yen *Change of tenbara +500 yen *Change of inaniwa udon +900 yen -Mizusashi (deep-fried bun)

This course is suitable for anniversary and birthday celebrations. The course is made to look like a celebration with our signature "Shun Hachsun," a dish that is perfect for a quick bite, followed by a toast and a chic dessert. This course is especially popular with women because of its small quantity and large number of items.

We have prepared a course that focuses on "Tokyo-grown" ingredients. We have prepared a variety of Tokyo vegetables such as anago (conger eel), which is now a rare ingredient, sillago, bigeye tuna, goby, etc., as well as vegetables directly from Tokyo. We hope you will experience a little bit of Edo = "iki" in this course.