揚ル かりん

A special omakase course in which carefully selected ingredients are deep-fried one by one by a young chef who has inherited the techniques of the Michelin-starred Ginza Rin Nishimura. The diverse flavors continue with a gorgeous dish of extra-large botan shrimp from Hokkaido with caviar, fried horse mackerel, boiled conger eel, and white fish, a luxurious dish of steamed abalone finished with cloud peas and caviar, and even croquettes with duck and foie gras. Seasonal vegetables such as seasonal small eggplant, sweet potato, okra, asparagus, and new lotus root are also served freshly fried. Finish with "Ginza Rin Nishimura's" famous bara-chirashi. The final course is an elegant dessert that will leave you immersed in a blissful afterglow.

A private room-only course presented by Agiru Karin, a hideaway in Ginza. The sumptuous course is a combination of duck and foie gras croquettes, deep-fried seasonal seafood and seasonal vegetables. To top off the meal, bara-chirashi from Ginza Rin Nisshimura is served, followed by an elegant sweet. Please enjoy the time when all items are served freshly fried in a luxurious private space.