Tempura Shinsaibashi Ittetsu
天ぷら 心斎橋 一哲
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
เทมปุระสุดยอดจากวัตถุดิบสดใหม่
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
This course is made with only the finest, natural, and seasonal ingredients. Please enjoy the authentic ingredients such as Japanese black beef filet tempura topped with raw sea urchin, live lobster, live abalone, nodoguro (northern bluefin tuna), etc. Round Bite VegetablesJapanese Beef Fillet Tempura with Fresh Undan, Live Lobster, Live Abalone, 2 Nagasaki Live Tiger Prawns, 2 kinds of seasonal seafood, several seasonal vegetables, shaved ice, dandelion coffee.
This course is made using only the finest, natural, seasonal ingredients from around the world. Please enjoy the authentic ingredients and dishes such as Japanese black beef filet tempura with sea urchin on top, live prawns, seasonal seafood, etc. Round Bite VegetablesTwo Nagasaki Live Tiger PrawnsTempura Fillet of Japanese Black Beef with Fresh Undan on TopSeasonal SeafoodTwo types of Seasonal VegetablesSelection of Meals (Tendon or Tencha)Shaved IceDandelion Coffee
This course includes Nagasaki live tiger prawns, our famous Japanese black beef filet tempura topped with fresh sea urchins, and seasonal vegetables. Nagasaki fresh tiger prawns, Japanese black beef filet tempura topped with fresh sea urchins, several kinds of seafood and vegetables, home-made shaved ice and Tanpopo coffee.
The sweetness and texture unique to live shrimp are wonderful; this is a dish you definitely want to try first.
This is a proud specialty of our restaurant. Please also enjoy the freshly grated wasabi from Izu.
Focusing on domestically produced ingredients, we prepare classic seasonal vegetables and special vegetables that are not commonly found in the market as tempura. Even familiar vegetables become surprising when made into tempura.
Glass 1,650 yen
Glass 1650 yen
Glass 1650 yen

